Red velvet cupcakes have long been a bakery staple, and this mix brings Baked’s best-selling recipe to your home kitchen. The velvety, red cake is light and toothsome, and a healthy dose of cocoa powder adds that hidden chocolate flavor. Top each little cake with a dollop of cream cheese frosting—equal parts vanilla, sweet and tang—to give this show-stopping classic its signature look and taste.

Baked NYC specializes in (even obsesses about) all manner of baking Americana. Baked started as a classic American bakery and café based in Red Hook, Brooklyn, where they create a vast array of cakes, cookies, pies, tarts, muffins, scones, bars, brownies and even more sweet treats. They’re not just bakers, they’re dessert archeologists—digging and researching and eating their way through the classic, regional desserts of America.

Makes 12 cupcakes

In addition to the mix, you will need:

For the cupcakes:

• 1 large egg, plus 1 large egg yolk
• 1 stick unsalted butter, melted and cooled
• ¾ cup sour cream, room temperature

For the frosting:

• 8 Tbsp. unsalted butter, room temperature
• 4 oz. cream cheese, room temperature