It Can't Get Much Better Than Red Velvet~

You can't go wrong with this Red Velvet Cupcake recipe! One word....YUM!! Red velvet is my favorite flavor of cupcake, especially when it's loaded with cream cheese frosting. Talk about heavenly! Just try not to think about the two sticks of butter, one pound of cream cheese and the sugar in the frosting mix. I just pretend it's not there. These cupcakes are so moist and delicious....must be the sour cream in the mix. *New feature...'Subscribe by Email' just sign up to receive my individual blog posts sent to your email address. After signing up you will be emailed a link from Feedburner to click on to confirm your 'subscription.' Mini Red Velvet Cupcakes Ingredients 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 1 (1 ounce) bottle 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 McCormick® 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 mini 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. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Garnish with chopped pecans and a fresh raspberry or strawberry. Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Nutritional Information YOU DON'T WANT TO KNOW......Trust me!