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Red Velvet Cupcakes

(recipe courtesy of McCormick)
Author: Toni Anderson


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


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.


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.