Red Velvet Sour Cream Cupcakes

Start with a red velvet cake mix and enhance it with pudding and sour cream for the tastiest cupcakes.

5 from 3 votes

Prep Time 15

Cook Time 29

Total Time 45

Course Dessert, Snack

Cuisine American

Servings 36 cupcakes

Preheat the oven to 325°F. Put foil cupcakes liners into the wells of a standard-sized cupcake pan.
Put all of the ingredients into a mixing bowl or the bowl of a stand mixer. Use a large spoon or rubber spatula to slightly combine the ingredients. (This will prevent the batter from flying out of the bowl when you turn the mixer on.) Then use an electric mixer or stand mixer and beat at medium speed for 2 minutes.
1 box red velvet cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, 3.4 ounce instant chocolate pudding mix, 1 tbsp cocoa powder, 1 tsp vanilla extract, ¾ tsp salt, ½ cup vegetable oil, 1 cup sour cream, 1⅓ cups water, 4 eggs
Pour batter into the baking liners. Fill each liner ⅔ to ¾ full. Wipe any drips off of the pan to prevent burning.
Bake at 325°F for 17 to 20 minutes. Insert a cake thermometer or toothpick in the center to check for doneness. If the batter is still wet, continue baking in 1-minute increments until done.
Let cool in the pan for 10 minutes. Then transfer to a cooling rack. Let cool completely before frosting.

I prefer using foil baking liners instead of paper ones, especially for dark batters, as the cake will not show through the liner when done.
To evenly portion out the batter, use a medium batter spoon.
To easily test cakes to see if they are done, use a cake thermometer. The tip will turn bright red when the cake is cooked through.
Frost these with your favorite vanilla or cream cheese icing. My go-to vanilla buttercream icing recipe can be found within my recipe for lemon chamomile cupcakes.

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