Preheat oven to 350 degrees F. Mix flour,
cocoa powder, baking soda and salt in medium
bowl. Set aside. 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.
Bake 20 minutes or until toothpick inserted into
cupcake comes out clean. Cool in pans on wire
rack for five minutes. Remove from pans; cool
completely. Frost with Vanilla Cream Cheese
Frosting.
Vanilla Cream Cheese Frosting- Beat cream cheese,
softened, butter, sour cream and vanilla in large
bowl until light and fluffy. Gradually beat in
confectioners’ sugar until smooth.
NOTE-
I’ve used this same recipe to make a Red Velvet
Cake. If you do this, you will need to either
reduce the amount of frosting, as you will have
way too much, or make one or two layers of
cake, with frosting in between.
If making a bundt cake, you only need 1/3 of
the frosting.
Originally Submitted
1/24/2017
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