Red Velvet Cupcakes

2½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
½ cup milk
1 bottle (1 oz.) McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract

Vanilla Cream Cheese Frosting

Mix flour, cocoa, baking soda, and salt.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix sour cream, milk, food color, and vanilla. Gradually beat in flour mixture on low speed just until blended. Spoon batter into paper-lined muffin cups, filling each cup ⅔ full.
Bake in preheated 350° oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with frosting. Makes 30.

McCormick Vanilla Cream Cheese Frosting:
Beat 1 package (8 oz.) softened cream cheese, 4 Tablespoons softened butter, 2 Tablespoons sour cream, and 2 teaspoons McCormick Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz.) confectioner's sugar on medium speed until smooth.


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