30 (1 cupcake) servings

Red Velvet Cupcakes are always a fun treat for any occasion. The Vanilla Cream Cheese Frosting really sets these cupcakes apart. They make a great dessert for birthdays, anniversaries, and Valentine's Day.

How to Make It

Preheat oven to 350° F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. 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 overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners' sugar until smooth.

Nutrition information per serving
Calories: 272
Fat: 12 g
Carbohydrates: 38 g
Cholesterol: 63 mg
Sodium: 178 mg
Fiber: 1 g
Protein: 3 g

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