Red Velvet Cupcakes with Cream Cheese Frosting

This hand-held version of the classic Red Velvet Cake is very popular in
bakeries all over the country. Whip up a batch today.

Servings: 30 cupcakes

Author:

Dessert

American

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Instructions

1 Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda, and salt in
a medium bowl. Set aside
2 Beat butter and 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.
3 Bake 20 minutes or until a toothpick inserted into a cupcake comes out clean.
Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost
with Vanilla Cream Cheese Frosting.
4 Beat cream cheese, softened butter, sour cream, and Vanilla Extract in a large
bowl until light and fluffy. Gradually beat in confectioners' sugar until
smooth.