Red Velvet Cupcakes

2 1/2 cups flour

1 tbspoon cocoa powder
1 teaspoon baking soda
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoons Pure Vanilla Extract
Cream Cheese Frosting
1 packs Philadelphia soft cream cheese
cup butter
2 cups icing sugar (more or less)
plastic press
Directions
1.Preheat oven to 180 degrees C. Mix flour, cocoa powder, baking soda in medium
bowl. Set aside.
2.Beat butter and sugar in large bowl with electric mixer on medium speed 5 minu
tes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, m
ilk, 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, fil
ling each cup 2/3 full.
3.Bake 20 to 30 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.
4.Vanilla Cream Cheese Frosting: Beat cream cheese, softened butter, in large bo
wl until light and fluffy. Gradually beat in icing sugar until smooth.