Red Velvet Cupcakes

Prep Time: 20 min

Cook Time:  25 min

Servings: 30

Ingredients:

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 sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) bottle Red Food Color (okay, that is a lot of red food coloring!) It doesn’t change the taste, so you can use 1 teaspoon unless the red color is really important to you.
• 2 teaspoons  Vanilla Extract

Frosting

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Vanilla Extract
2-4 cups confectioners' sugar (taste as you go)

Preparation:
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 to 25 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 Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

My cousins made these for my wedding shower.  They were amazing!

If you want a quicker and easier recipe for Red Velvet Cupcakes, check out my friend's recipe here.