This cupcake recipe is delicious, but starts with a box cake mix. It’s all the extra goodness that enhances this recipe and put’s it on another level. Will complete with any homemade and is foolproof!

Ingredients:

  • 1 box red velvet cake mix
  • 1 cup all purposed flour (spooned in and leveled)
  • 1 cup sugar
  • 3/4 cup sour cream, room temperature
  • 2 Tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1/2 cup unsalted butter, melted
  • 12 ounces buttermilk, room temperature
  • 3 large eggs, room temperature
  • 1 Tablespoon red food coloring

Directions:

Preheat oven to 335 degrees. Prepare your muffin tin with cupcake wrappers.

Add all your ingredients into the bowl of your stand mixer with the paddle attachment and mix on low for 2 minutes to combine.

Stop and crape the bowl and then mix on medium for two more minutes.

Pour batter into your cupcake holders and bake for 20-25 minutes or until a toothpick comes out of the center comes out clean.

Let cool a few minutes before removing from the muffin tin. Let cool completely before frosting.

(Goes well with my American Buttercream Recipes with cream cheese flavoring instead of vanilla)

(Note: Can make this same recipe for three 8 inch round cake pans)