Red Velvet Cupcakes
(recipe courtesy of McCormick)
Ingredients
Red Velvet Cupcakes
- 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 sugar
- 4 eggs room temperature
- 1 cup sour cream
- 1/2 cup milk
- 2 Tablespoons McCormick®Red Food Color
- 2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 stick butter softened
- 1 tablespoon sour cream
- 2 teaspoons McCormick Vanilla Extract
- 1 pound powdered sugar
Instructions
For Cupcakes
- Mix together flour, cocoa powder, baking soda and salt.
- In a separate bowl cream butter and sugar for about 5 minutes.
- Add eggs one at a time, then mix in sour cream and milk.
- Mix in food coloring and vanilla.
- Combine wet and dry ingredients and mix until blended together. Do not over mix.
- Fill muffin cups 2/3 full with batter.
- Bake for approximately 20 minutes at 350 degrees.
For Frosting
- Beat together cream cheese, butter, sour cream, and vanilla.
- Add powdered sugar until it reaches the desired consistency.
- When the cupcakes are cool, frost with Vanilla Cream Cheese Frosting.
Notes
For those of you who are hesitant to make a recipe with two gallons of red food coloring, one of my Facebook readers suggested using beet juice for the color instead of food coloring.