Red Velvet Cupcakes

2 ½ cups flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup sour cream

½ cup milk

1 (1 ounce) bottle red food color

2 teaspoon vanilla extract

Frosting:

1 (8 ounce) package cream cheese, softened

¼ cup butter, softened

2 tablespoon sour cream

2 teaspoon vanilla extract

1 box of confectioners’ sugar

 

Preheat
oven to 350 degrees F. 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 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 over beat. 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. Frost with
Vanilla Cream Cheese Frosting.