Easy Red Velvet Cupcakes

Name: Easy Red Velvet Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24
Ingredients: 1 package (2-layer size) chocolate cake mix; 1 cup sour cream; 1/2 cup water; 1/4 cup vegetable oil; 1 bottle (1 ounce) McCormick® Red Food Color; 3 eggs; 2 teaspoons McCormick® All Natural Pure Vanilla Extract; 1 package (8 ounces) cream cheese softened; 1/4 cup (1/2 stick) butter softened; 2 tablespoons sour cream; 2 teaspoons McCormick® All Natural Pure Vanilla Extract; 1 box (16 ounces) confectioners' sugar

By: McCormick Kitchens

Made With:

Make easy red velvet cupcakes by starting with a chocolate cake mix and adding red food color. For a sweet Valentine's Day treat, cut out a heart shape from the cupcake top. Sandwich frosting between the cupcake top and bottom so that the heart-shaped frosting peeks out.

Recipe Info

Prep Time:

30m
Cook Time:

20m
Serving Size:

1 cupcake
Ingredients:

12
Servings:

24
User Rating:

Ingredients

Cupcakes
1 package (2-layer size) chocolate cake mix
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
1 bottle (1 ounce) McCormick® Red Food Color
3 eggs
2 teaspoons McCormick® All Natural Pure Vanilla Extract
Vanilla Cream Cheese Frosting
1 package (8 ounces) cream cheese softened
1/4 cup (1/2 stick) butter softened
2 tablespoons sour cream
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar

Nutrition Information

(per serving)

Calories 252
Carbohydrates 34 g
Cholesterol 46 mg
Fiber 1 g
Protein 2 g
Sodium 202 mg
Total Fat 12 g

Key products

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

McCormick® Red Food Color, 1 fl oz

$5.49

Unit price: per

McCormick® Assorted Food Colors & Egg Dye, 1.5 fl oz

$6.99

Unit price: per

Instructions

Preheat oven to 350°F. For the Cupcakes, beat cake mix, sour cream, water, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with frosting.