Red Velvet Cupcakes
Description
These red velvet cupcakes are soft, moist, and buttery. They're topped with a homemade tangy vanilla cream cheese frosting for a gorgeous sweet treat.
Ingredients
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2 1/2 cups flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 cups sugar
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1 cup butter, softened
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4 large eggs
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1 cup sour cream
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1/2 cup milk
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1 (1 ounce) bottle McCormick® Red Food Color
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2 teaspoons McCormick® Pure Vanilla Extract
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1 (8 ounce) package cream cheese, softened
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1/4 cup butter, softened
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2 tablespoons sour cream
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2 teaspoons McCormick® Pure Vanilla Extract
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1 (16 ounce) box confectioners' sugar
Directions
1
Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
2
Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
3
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.
4
Mix in sour cream, milk, food color, and vanilla.
5
Gradually beat in flour mixture on low speed until just blended; do not over-beat. Spoon batter into the prepared muffin cups, filling each 2/3 full.
6
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.
7
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.
8
Spread or pipe frosting onto cooled cupcakes.