Red Velvet Cupcakes

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
30 (1 cupcake) servings

Ingredients
  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 bottle (1 ounce) McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 box (16 ounces) confectioners' sugar
Directions
  • Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

  • Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. 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 30 paper-lined muffin cups, filling each cup 2/3 full.

  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

  • For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with frosting.


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