Rating: 4.5 stars
1532 Ratings
  • 5 star values: 1003
  • 4 star values: 321
  • 3 star values: 113
  • 2 star values: 61
  • 1 star values: 34

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.

Recipe Summary

cook:
20 mins
total:
40 mins
prep:
20 mins
Servings:
30
Yield:
30 cupcakes
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Vanilla Cream Cheese Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

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  • 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 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

  • Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts

277 calories; protein 3.2g; carbohydrates 37.8g; fat 13.1g; cholesterol 57.5mg; sodium 173.6mg. Full Nutrition
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