Ingredients:

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 sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) red food color
2 teaspoons vanilla extract 

Vanilla Cream Cheese Frosting 

1 (8 oz) package cream cheese, softened
1/4 c butter, softened
2 tbsp sour cream
2 tsp Vanilla extract
1 (16 oz) box confectioner’s sugar

Directions:

Preheat oven to 350°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 30 paper-lined muffin cups, filling each cup 2/3 full.  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. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting:

 Beat cream cheese, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Recipe and photo provided by McCormick