With the holidays here, our thoughts turn to festive family gatherings, spending time with friends, and of course, the food. Having a few of these red velvet cupcakes on hand help spread the holiday cheer at community events, workplace parties, and last minute guests at home. Bake some up today.
Red Velvet Cupcakes Recipe:
Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 ounce red food color
2 teaspoons pure vanilla extract
Vanilla Cream Cheese Frosting
8 ounces Golden Harvest cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons pure vanilla extract
16 ounces confectioners’ sugar
Preheat oven to 350F. For the cupcakes, mix flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
Beat butter and granulated sugar in large bowl with 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.
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.
For the frosting, beat cream cheese, butter, sour cream, and vanilla in a large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with frosting.