Red Velvet Cream Filled Cupcakes

INSTRUCTIONS

• 1 Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 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 muffin cups, filling each cup 2/3 full.
• 2 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.
• 3 For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
• 4 Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Colored Sugar.