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Red Velvet Cupcakes

Red Velvet Cupcakes

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 30 Servings
  • $15

INGREDIENTS

  • Dry Ingredients

    • 🌾 2 ½ cups flour
    • 🍫 ½ cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 🧂 ½ teaspoon salt

  • Wet Ingredients

    • 2 cups sugar
    • 🧈 1 cup butter, softened
    • 🥚 4 large eggs
    • 1 cup sour cream
    • 🥛 ½ cup milk
    • 1 (1-ounce) bottle McCormick Red Food Color
    • 2 teaspoons McCormick Pure Vanilla Extract

  • Frosting Ingredients

    • 1 (8-ounce) package cream cheese, softened
    • 🧈 ¼ cup butter, softened
    • 2 tablespoons sour cream
    • 2 teaspoons McCormick Pure Vanilla Extract
    • 1 (16-ounce) box confectioners' sugar

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C) and line 30 muffin cups with paper liners.

2

Mix together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.

3

In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time.

4

Mix in sour cream, milk, food color, and vanilla extract.

5

Gradually beat in the flour mixture on low speed until just blended. Do not overbeat. Spoon batter into muffin cups, filling each 2/3 full.

6

Bake cupcakes in the oven until a toothpick inserted comes out clean, about 20 minutes. Cool for 5 minutes in pans, then transfer to a wire rack to cool completely.

7

To make frosting, beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually add confectioners' sugar and beat until smooth.

8

Spread or pipe frosting onto cooled cupcakes.

NUTRIENTS

Per 1 serving

🔥

277

Calories

  • 3
    Protein
  • 38
    Carbs
  • 13
    Fats

💡 For added decoration, sprinkle crushed nuts, chocolate shavings, or edible glitter on top of the frosted cupcakes.If you don't have McCormick Red Food Color, use any high-quality food coloring for the signature red velvet hue.Ensure the butter and cream cheese for the frosting are fully softened to achieve a smooth consistency.Make cupcakes in advance and store unfrosted ones in an airtight container for up to 3 days.