Servings:30
Preparation Time:20 minutes
Cook Time:20 minutes
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.
Ingredients

Red Velvet Cupcakes
McCormick
Directions

Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and granulated 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.

Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

Nutritional Information:

Calories 272

Total Fat 12g 

Cholesterol 63mg 

Sodium 178mg 

Total Carbohydrate 38g 

Dietary Fiber 1g 

Protein 3g

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.