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Red Velvet Cupcakes

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Red Velvet Cupcakes

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

  • 2 ½ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup milk
  • 1 (1 ounce) bottle McCormick Red Food Color
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 (16 ounce) box confectioners' sugar

Directions

  • Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
  • Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
  • 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 over-beat. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • 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.
  • 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.
  • Spread or pipe frosting onto cooled cupcakes.

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