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