These red velvet cupcakes are mini versions of classic Red Velvet Cake, a popular offering at bakeries all across the country. Whip up a batch this holiday season or any time of the year.
Ingredients
- ½ cups flour: 2 piece
- unsweetened cocoa powder: 0.5 cup
- baking soda: 1 tsp
- salt: 0.5 tsp
- sugar: 2 cups
- butter: 1 cup (softened)
- eggs: 4 piece
- sour cream: 1 cup
- milk: 0.5 cup
- McCormick Red Food Color: 1 bottle (1 ounce bottle)
- McCormick Pure Vanilla Extract: 2 tsp
- cream cheese: 1 pack (8 ounce pack, softened)
- butter: 0.25 cup (softened)
- sour cream: 2 Tbsp
- McCormick Pure Vanilla Extract: 2 tsp
- confectioners' sugar: 1 box (16 ounce box)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
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Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
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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.
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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.
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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.
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Spread or pipe frosting onto cooled cupcakes.
