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.


Recipes · Desserts · Cakes · Red Velvet Cake Recipes


Prep Time: 20 mins
Cook Time: 20 mins
Servings: 30
Total Time: 40 mins
Yield: 30 cupcakes

Ingredients

Ingredients List

  • 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


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

  2. Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.

  3. 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 overbeat. Spoon batter into the prepared muffin cups, filling each 2/3 full.

  4. 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.

  5. 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.

  6. Spread or pipe frosting onto cooled cupcakes.


Nutrition Facts (per serving)

Nutrition Facts
277 Calories
13g Fat
38g Carbs
3g Protein


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