Red Velvet Cupcakes 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.
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  • 2 1/2 flour
  • 1/2 unsweetened cocoa powder
  • 1 baking soda
  • 1/2 salt
  • 1 (2 sticks) butter, softened
  • 2 sugar
  • 4 eggs
  • 1 sour cream
  • 1/2 milk
  • 1 McCormick® Red Food Color
  • 2 McCormick® Pure Vanilla Extract
  • Vanilla Cream Cheese Frosting (recipe follows)
1. Preheat oven to 350° F. Mix flour, cocoa powder, baking soda and salt in medium bowl. 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, 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 20 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.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.
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Nutrition (per serving)
: 272
: 12
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: 63
: 38
: 178
: 1

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