Red Velvet Cupcakes

Red Velvet Cupcakes

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 oz) McCormick Red Food Color
2 tsp. McCormick Pure Vanilla Extract
Vanilla cream cheese
Frosting (recipe follows)

Mix flour, cocoa powder, baking soda and salt. 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, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed just until blended. Do not overheat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 cup full.

Bake in preheated 350ºF oven 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. Spread with Vanilla Cream Cheese Frosting. Makes 30 cupcakes.

Vanilla Cream Cheese Frosting: Beat 1 pkg. (8 oz.) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 2 tbsp. sour cream and 2 tsp. McCormick Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in 1 box (16 oz.) confectioners' sugar on medium speed until smooth.