Red Velvet Cupcakes w/Cream Cheese Frosting
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 289.8
- Total Fat: 14.7 g
- Cholesterol: 59.0 mg
- Sodium: 119.4 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
View full nutritional breakdown of Red Velvet Cupcakes w/Cream Cheese Frosting calories by ingredient
Introduction
Mini version of the classic Red Velvet Cake served with tasty Cream Cheese Frosting on top! Mini version of the classic Red Velvet Cake served with tasty Cream Cheese Frosting on top!Number of Servings: 30
Ingredients
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Red Velvet Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
2 tablespoons Red Food Color
2 teaspoons Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar
Directions
1.Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2.Beat butter and 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.
3.Bake 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. Frost with Vanilla Cream Cheese Frosting.
4.Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Serving Size: Makes 24-30 cupcakes
Number of Servings: 30
Recipe submitted by SparkPeople user BISHIFISHI.
2.Beat butter and 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.
3.Bake 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. Frost with Vanilla Cream Cheese Frosting.
4.Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Serving Size: Makes 24-30 cupcakes
Number of Servings: 30
Recipe submitted by SparkPeople user BISHIFISHI.
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