Red Velvet Cupcakes - A great recipe to make Red Velvet Cupcakes with Martha Stewart's Cream Cheese Frosting

It is an annual tradition that I make red velvet cupcakes for our favorite holiday party.  I usually use the Mccormick recipe for cupcakes and icing, but forever in a rush this year I used Martha Stewart's cream cheese frosting recipe.  Gotta love Martha, you can always count on her to have a recipe for everything!

Red Velvet Cupcakes

2 1/2 cups flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 bottle (1oz) red food color

2 tsp pure vanilla extract

Mix flour, cocoa, baking soda, and salt.  Beat butter and 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 sour cream, milk, food color and vanilla.  Gradually beat in flour mixture on low speed just until blended.  Spoon batter into paper-lined muffin cups, filling each 2/3 full.  Bake in preheated 350 degree oven 20 to 25 minutes.  Cool in pans 5 minutes.  Remove from pans; cool sompletely.  Spread with frosting.  Makes 30.

Martha Stewart's cream cheese frosting

1 cup (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups), confectioner's sugar, sifted

3/4 teaspoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.  Reduce speed to low.  Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.  If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.