Ingredients
30
30 servings
- •2.5 cups flour
- •0.5 cup unsweetened cocoa powder
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •2 cups sugar
- •1 cup butter, softened
- •4 large eggs
- •1 cup sour cream
- •0.5 cup milk
- •1 (1 ounce) bottle McCormick® Red Food Color
- •2 teaspoons McCormick® Pure Vanilla Extract
- •1 (8 ounce) package cream cheese, softened
- •0.25 cup butter, softened
- •2 tablespoons sour cream
- •2 teaspoons McCormick® Pure Vanilla Extract
- •1 (16 ounce) box confectioners' sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.
- Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
- 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. 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 the prepared muffin cups, filling each 2/3 full.
- 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.
- 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.
- Spread or pipe frosting onto cooled cupcakes.
Nutritional Facts
Per 30 servings
- Calories: 277
- Carbohydrate: 38g
- Fat: 13g
- Fiber: 1g
- Protein: 3g
- Sugar: 28g
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