Red Velvet Cupcakes

By KBJR News 1

August 8, 2011 Updated Aug 8, 2011 at 12:18 PM CST

Red Velvet Cupcakes:
2 1/2 c. Flour
3/4 c. Unsweetened cocoa powder
1 tsp. Salt
1 c. Butter, softened
2 c. Sugar
4 Eggs
1 c. Sour cream
1/2 c. Milk
1 (1 ounce) Bottle of red food coloring
2 tsp. Vanilla extract

Vanilla Cream Cheese Frosting:
1 (8 ounce) Package cream cheese, softened
1/4 c. Butter, softened
2 tbls. Sour cream
2 tsp. Vanilla extract
1 (16 ounce) box confectioners' sugar

Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed for five minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food coloring and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, filling each cup two-thirds full.

Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack for five minutes. Remove from pans and cool completely. Once cool, frost the cupcakes and enjoy!