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Red Velvet Cupcakes

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

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. 

Recipe Info

  • Prep Time:

    20m

  • Cook Time:

    20m

  • Ingredients:

    14

  • Servings:

    30

  • User Rating:

Ingredients

Nutrition Information

(per serving)

  • Calories 272
  • Carbohydrates 38 g
  • Cholesterol 63 mg
  • Fiber 1 g
  • Protein 3 g
  • Sodium 178 mg
  • Total Fat 12 g

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

  1. Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.

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