Irresistible Red Velvet Cupcakes Recipe

Ingredients

• 2.5 cups flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 cups sugar
• 1 cup butter, softened
• 4 large eggs
• 1 cup sour cream
• 0.5 cup milk
• 1 (1 ounce) bottle McCormick® Red Food Color
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 (8 ounce) package cream cheese, softened
• 0.25 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 (16 ounce) box confectioners' sugar

Instructions

1. Preheat oven to 350°F (175°C) and prepare a muffin tin with 30 paper liners. Get all ingredients ready.
2. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside the dry mixture.
3. In a large bowl, cream together sugar and butter with an electric mixer on medium speed until light and fluffy, approximately 5 minutes. Incorporate eggs one at a time, beating well after each addition.
4. Blend in sour cream, milk, red food coloring, and vanilla extract until well combined.
5. Gradually add the flour mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for around 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pans on a wire rack for 5 minutes, then transfer cupcakes to the rack to cool completely.
7. While cupcakes cool, prepare the frosting: In a large bowl, beat cream cheese, butter, sour cream, and vanilla extract until light and fluffy. Gradually mix in confectioners' sugar until the frosting is smooth.
8. Once the cupcakes are completely cooled, generously spread or pipe the frosting onto each cupcake.

Nutrition

• Calories: 277 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sugar Content: 28 g
• Sodium Content: 174 mg
• Protein Content: 3 g
• Cholesterol Content: 58 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g