Serves: 16 servings
Prep Time: 20 minutes
Cook Time: 30-40 minutes

Red Velvet Cupcakes

Red Velvet Cupcakes
 Average 2.5 out of 5


2 1/2Cups  Flour 
1/2Cups  Unsweetened cocoa powder
1Tsp.  Baking soda
1/2Tsp.  Salt 
1Cups  Butter, Softened  
2Cups  Splenda® No Calorie Sweetener, Granulated  
1Cups  Sour Cream 
1/2Cups  Milk 
1Bottle  McCormick® Red Food Color  
2Tsp.  McCormick® Pure Vanilla Extract  
8oz.  Cream cheese, softened 
1/4Cups  butter, softened 
2Tbsp.  sour cream
2Tsp.  McCormick® Pure Vanilla Extract 
16oz.  confectioners' sugar 


Preheat oven to 350°F. 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, 1 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. Pour batter into prepared pans.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
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. Fill and frost cooled cake with frosting.

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