McCormick® Red Velvet Cupcakes
Recipe from
McCormick®
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season.
Servings:
30 cupcakes
Prep Time:
20 mins
Total Time:
40 mins
Ingredients
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2-1/2 cupsfloursee savings
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1/2 cupunsweetened cocoa powdersee savings
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1 teaspoonbaking sodasee savings
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1/2 teaspoonsaltsee savings
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1 cup (2 sticks)butter, softenedsee savings
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2 cupssugarsee savings
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4eggssee savings
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1 cupsour creamsee savings
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1/2 cupmilksee savings
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1 bottle (1 ounce)McCormick@ Red Food Colorsee savings
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2 teaspoonsMcCormick@ Pure Vanilla Extractsee savings
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Vanilla Cream Cheese Frosting (recipe follows)see savings
Directions
1.
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.
2.
Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3.
Bake in preheated 350 degrees Fahrenheit oven 20 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.
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