Red Velvet Cream Filled Cupcakes

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter softened
• 2 cups granulated sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 ounce red food color McCormick(R)
• 2 teaspoons McCormick Pure Vanilla Extract
• 8 ounces cream cheese softened
• 1/4 cup butter softened
• 2 tablespoons sour cream
• 2 teaspoons McCormick Pure Vanilla Extract
• 16 ounces confectioners sugar

1. Preheat oven to 350u0b0F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated 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 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.
2. 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.
3. For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
4. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Colored Sugar.

flour, cocoa, baking soda, salt, butter, sugar, eggs, sour cream, milk, red food color, vanilla, cream cheese, butter, sour cream, vanilla, confectioners sugar

Taken from www.yummly.com/recipe/Red-Velvet-Cream-Filled-Cupcakes-1287401 (may not work)