Red Velvet Cupcakes with Cream Cheese Frosting
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 overbeat. Spoon batter into cupcake liners, filling each cup 2/3 full.
Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. I find 23 minutes is the magic #. Take out of the pans and cool on wire rack completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners sugar until smooth.
If making mini cupcakes, cook for approximately 12-15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (137g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 470 | ||
Calories from Fat: 258 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 242.9mg | 75 % | |
Sodium 299.9mg | 10 % | |
Potassium 119.2mg | 3 % | |
Total Carbohydrate 46.9g | 14 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 46.1g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 470
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