Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::30
Yield::30 cupcakes
Ingredients
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Cake:
2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
1 cup butter, softened
4 large eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar
Directions
Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
Dotdash Meredith Food Studios
Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
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Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time.
Dotdash Meredith Food Studios
Mix in sour cream, milk, food color, and vanilla.
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Gradually beat in flour mixture on low speed until just blended; do not over-beat. Spoon batter into the prepared muffin cups, filling each 2/3 full.
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Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.
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While cupcakes are cooling, make frosting: Beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
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Spread or pipe frosting onto cooled cupcakes.
Dotdash Meredith Food Studios