Red Velvet Cupcakes
By: McCormick Kitchens
Made With:
Show off your baking skills by making this fantastic red velvet cupcake recipe. Perfect for enjoying in moderation, these cupcakes are a smaller portion but are still packed with deep flavor. In addition to the moist cake, this red velvet cupcake recipe features a tangy vanilla cream cheese frosting that adds a touch of brightness to the decadent chocolate cake. Great for snacking, gifting and for impressing your guests during the holidays, this recipe is easy to make and adds a touch of flair to just about any special occasion. Fluffy, soft and buttery, these eye-catching cupcakes are the perfect combination of chocolate and vanilla.
Show off your baking skills by making this fantastic red velvet cupcake recipe. Perfect for enjoying in moderation, these cupcakes are a smaller portion but are still packed with deep flavor. In addition to the moist cake, this red velvet cupcake recipe features a tangy vanilla cream cheese frosting that adds a touch of brightness to the decadent chocolate cake. Great for snacking, gifting and for impressing your guests during the holidays, this recipe is easy to make and adds a touch of flair to just about any special occasion. Fluffy, soft and buttery, these eye-catching cupcakes are the perfect combination of chocolate and vanilla.
Key products
Instructions
- Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Beat butter and granulated sugar in a large bowl with an electric mixer on medium speed for 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 for 20 minutes or until a toothpick inserted into the cupcake comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans and cool completely.
- For the Frosting, beat cream cheese, butter, sour cream, and vanilla in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with frosting.
