
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.
Recipe Info
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Prep Time:
20m
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Cook Time:
20m
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Ingredients:
14
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Servings:
30
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User Rating:
Ingredients
- Cupcakes
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1 bottle (1 ounce) McCormick® Red Food Color
- 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 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
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.
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