Description
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Ingredients
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs eggs
- 1 cup sour cream
- ½ cup milk
- 1 (1 ounce) bottle McCormick® Red Food Color
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 2 tablespoons sour cream
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 (16 ounce) box confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- Make cake: Mix together flour
- cocoa powder
- baking soda
- and salt in a medium bowl; set aside.
- Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy
- about 5 minutes. Beat in eggs
- one at a time. Mix in sour cream
- milk
- food color
- and vanilla. Gradually beat in flour mixture on low speed until just blended; do not overbeat. Spoon batter into the prepared muffin cups
- filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean
- about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.
- While cupcakes are cooling
- make frosting: Beat cream cheese
- butter
- sour cream
- and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
- Spread or pipe frosting onto cooled cupcakes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 30