Red Velvet Cupcakes with Cream Cheese Frosting

By carvalhohm

Ingredients

• Cupcakes:
• 2 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3/4 cup reduced-fat sour cream
• 2 large eggs
• 1 bottle (1 ounce) red food coloring
• 1/2 cup 2% milk
• Frosting:
• 1 package (8 ounces) Neufchatel (reduced-fat cream cheese), softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 box (16 ounces) confectioners' sugar
• 1 teaspoon vanilla extract

Details

Servings 24
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees. Line 2 standard-size muffin pans with 24 cupcake liners.

*Cupcake:*

2. In bowl, mix flour, cocoa, baking powder, baking soda and salt. In second bowl, beat butter and sugar on medium-high until smooth. Beat in sour cream. Beat in eggs, one at a time. On low speed, beat in flour mixture and food coloring, alternating with milk. Spoon into cupcake liners, filling each about 2/3 full.

3. Bake at 350 degrees for 23 minutes or until toothpick inserted in centers of cupcakes comes out clean. Remove from pan; cool completely on wire rack.

*Frosting:*

4. Beat Neufchatel and butter until smooth. On low, beat in confectioners' sugar, then vanilla. Spread or pipe onto cupcakes.