Red Velvet Cupcake Recipe

Red Velvet Cupcake Recipe

Prep Time

20 minutes

Cook Time

25 minutes

Serves

-  
Red Velvet Cupcake Recipe

Red Velvet Cupcake Recipe. This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Recipe courtesy of McCormick®.

Nutrition Information (per serving): Calories: 272, Fat: 12 g, Carbohydrates: 38 g, Cholesterol: 63 mg, Sodium: 178 mg, Fiber: 1 g,
Protein: 3 g.

Vanilla Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tablespoons sour cream and 2 teaspoons McCormick Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 ounces) confectioners’ sugar until smooth.

Ingredients

  • 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 sugar
  • 1 cup sour cream
  • 4 eggs
  • 1/2 cup milk
  • 1 bottle (1 ounce) McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting (recipe follows in Additional Info section)

Preparation

  • 1 Preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt; set aside.
  • 2 Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 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 two-thirds full.
  • 3 Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

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