Red Velvet Cream Filled Cupcakes

Name: Red Velvet Cream Filled Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 30
Cuisine: Deep South,
Ingredients: 2 1/2 cups flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup (2 sticks) butter, softened; 2 cups granulated sugar; 4 eggs; 1 cup sour cream; 1/2 cup milk; 1 bottle (1 oz) McCormick® Red Food Color; 2 tsps McCormick® Pure Vanilla Extract; 1 package (8 oz) cream cheese softened; 1/4 cup (1/2 stick) butter softened; 2 tbsps sour cream; 2 tsps McCormick® Pure Vanilla Extract; 1 box (16 oz) confectioners' sugar

Gale Gand, a nationally acclaimed pastry chef, restaurateur, cookbook author and television personality, likes to fill and frost cupcakes so that you get delicious frosting with every bite.

20m

PREP TIME

20m

COOK TIME

292

CALORIES

16

INGREDIENTS

Servings: 30 (1 cupcake)

Ingredients

Red Velvet Cream Filled Cupcakes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® All Natural Pure Vanilla Extract
Vanilla Cream Cheese Frosting
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar

KEY PRODUCTS

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.