This hand-held version of the classic Red Velvet Cake is very popular in bakeries all over the country. Whip up a batch today.
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside
Beat butter and sugar in a large bowl with an electric mixer on medium speed for 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 a toothpick inserted into a cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Beat cream cheese, softened butter, sour cream, and Vanilla Extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.