Easy Red Velvet Cupcakes

Love in the air and in the oven for Valentine’s Day with this festive and easy recipe from the bakers at McCormick. Add even more sweetness by decorating with your favorite candy hearts or colorful sprinkles for that personal touch of love. Yields 24 cupcakes.

Ingredients

Cupcakes

1 package (2-layer size) chocolate cake mix
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
1 bottle (1 ounce) McCormick® Red Food Color
3 eggs
2 teaspoons McCormick® Pure Vanilla Extract

Frosting

1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar

Directions

Preheat oven to 350°F. For the Cupcakes, beat cake mix, sour cream, water, oil, food color, eggs, and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Spoon batter into 24 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 large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with frosting.

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