UNIQUE CUPCAKES RECIPES

Name: Red Velvet Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 30
Cuisine: Deep South,
Ingredients: 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 granulated sugar; 4 eggs; 1 cup sour cream; 1/2 cup milk; 1 bottle (1 ounce) McCormick® Red Food Color; 2 tsps McCormick® Pure Vanilla Extract; Vanilla Cream Cheese Frosting:; 1 package (8 ounces) cream cheese, softened; 1/4 cup (1/2 stick) butter, softened; 2 tbsps sour cream; 2 tsps McCormick® Pure Vanilla Extract; 1 box (16 ounces) confectioners’ sugar

More about "unique cupcakes recipes"

RED VELVET CUPCAKES RECIPE | MCCORMICK

Red Velvet Cupcakes Recipe | McCormick image

Love red velvet cake but don't want to eat the big portions? These red velvet cupcakes with vanilla cream cheese frosting are the mini versions of our classic red velvet cake — perfect for snacking, gifting, and all holidays and occasions.

Provided by McCormick

Prep Time 20 minutes

Cook Time 20 minutes

Yield 30

Number Of Ingredients 18

Ingredients

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 granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 tsps McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tbsps sour cream
2 tsps McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners’ sugar

Steps:

Preheat oven to 350°F. For the Cupcakes, 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, one 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. Spoon batter into 30 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.

Nutrition Facts : Calories 272 Calories

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