Red Velvet Cupcakes

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

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
  2. Make cake: Mix together flour
  3. cocoa powder
  4. baking soda
  5. and salt in a medium bowl; set aside.
  6. Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy
  7. about 5 minutes. Beat in eggs
  8. one at a time. Mix in sour cream
  9. milk
  10. food color
  11. and vanilla. Gradually beat in flour mixture on low speed until just blended; do not overbeat. Spoon batter into the prepared muffin cups
  12. filling each 2/3 full.
  13. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean
  14. about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.
  15. While cupcakes are cooling
  16. make frosting: Beat cream cheese
  17. butter
  18. sour cream
  19. and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
  20. Spread or pipe frosting onto cooled cupcakes.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 30

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