Red Velvet Cupcakes

This Red Velvet Cupcake recipe is McCormick's. Traditional red velvet recipes contain vinegar or buttermilk but this recipe calls for sour cream, which makes the cupcakes super moist.

I like to frost mine with my coconut cream cheese frosting. If coconut isn't your thing you could always substitute the coconut extract for vanilla or another flavor.

Red Velvet Cupcakes

yields about 30 cupcakes

Ingredients

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, room temperature

1 cup sour cream, room temperature

1/2 cup milk, room temperature

1 ounce red food coloring

2 teaspoons vanilla extract

Preparations

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-Heat oven to 350 degrees (I always go at least 15 degrees, if not more, lower) and line the cupcake tin with paper liners.

-Sift flour, baking soda, cocoa powder, and salt in a medium bowl. Set aside.

-Beat butter and sugar on medium-high until creamy.

-Beat in eggs, one at time.

-Mix in sour cream, milk, food coloring, and vanilla.

-With a wooden spoon, gradually fold in flour mixture (I like to do it with a spoon so I don't over beat the flour which can make the cupcakes dry).

Fill cupcake tins 2/3 the way full. Bake in oven for 20-25 minutes (I usually check mine around 16 minutes and they're usually done) or until a toothpick inserted into the middle of a cupcake comes out clean.

Remove from cupcake tin and cool completely before frosting.

Coconut Cream Cheese Frosting

Ingredients

12 ounces (1 1/2 packages) cream cheese, softened.

1/2 cup butter, softened

Powdered sugar to taste (I usually use around 1 1/2 - 2 cups)

1 teaspoon coconut extract

Preparations

-Cream together cream cheese and butter on high until light and fluffy.

-With the mixer on the lowest setting, gradually add the powdered sugar.

-Combine coconut extract and mix until smooth.

I like to put my frosting in a disposable pastry bag (really cheap at Wal-Mart) cut about 1/2 inch up with a decorative tip. I will make sure to put a frosting tutorial on here in a later post!

*Tips for filling the pastry bag (thanks to my sister, Sesily): put the cut and tipped pastry bag in a large cup. Fold the edges of the pastry bag over the sides of the cup and spoon the frosting into the bag.

The cupcakes turn out super moist and the coconut frosting is divine.

Happy Baking!