Red Velvet Cupcakes Recipe

This scaled down adaptation of the great Red Velvet Cake is one of the more mainstream contributions in pastry kitchens all over the nation. Prepare a bunch this Christmas season or whenever of the year.


  • 2 ½ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • ½ cup milk
  • 1 (1 ounce) bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

  • 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


  1. Preheat stove to 350 degrees F. Blend flour, cocoa powder, preparing pop and salt in medium bowl. Put in a safe spot. 
  2. Beat spread and sugar in huge bowl with electric blender on medium speed 5 minutes or until light and cushioned. Beat in eggs, each in turn. Blend in harsh cream, milk, food shading and vanilla. Slowly beat in flour blend on low speed until simply mixed. Don't overbeat. Spoon hitter into 30 paper-lined biscuit cups, filling each cup 2/3 full. 
  3. Prepare 20 minutes or until toothpick embedded into cupcake tells the truth. Cool in dish on wire rack 5 minutes. Expel from skillet; cool totally. Ice with Vanilla Cream Cheese Frosting. 
  4. Vanilla Cream Cheese Frosting: Beat cream cheddar, mollified, margarine, harsh cream and McCormick® Pure Vanilla Extract in enormous bowl until light and cushy. Progressively beat in confectioners' sugar until smooth.
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