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Red Velvet Cupcakes

Red Velvet Cupcakes

These stunning red velvet cupcakes feature a tender, moist crumb with subtle cocoa flavor and are topped with rich cream cheese frosting. Perfect for celebrations or any time you want to add a touch of elegance to your day. Ready in just 40 minutes!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 30
Course: Dessert
Cuisine: American
Calories: 277
Ingredients Method

Ingredients
  

Cake:
  • 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
Vanilla Cream Cheese Frosting:
  • 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

Method
 

  1. Collect all the ingredients. Heat the oven to 350°F (175°C) and place paper liners in 30 muffin cups.
  2. To prepare the cake batter, stir together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
  4. Blend in the sour cream, milk, red food coloring, and vanilla until fully mixed.
  5. Slowly mix the flour mixture into the wet mixture on low speed just until combined. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  6. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Remove them from the pan and allow them to cool completely.
  8. While the cupcakes are cooling, prepare the frosting by beating the cream cheese, butter, sour cream, and vanilla extract until light and fluffy. Gradually mix in the confectioners’ sugar until smooth. Spread or pipe the frosting over the cooled cupcakes.