Red Velvet Cupcakes

I've been eyeing this recipe for a while now: Red Velvet Cupcakes with Cream Cheese Frosting, I like the use of sour cream rather than the traditional buttermilk.  My only simplification was cutting out the milk and using a whole 16 oz. tub of sour cream in the batter (minus 2 Tablespoons for the frosting).  I ended up with 24 cupcakes and one 8" cake.  The cupcakes turned out really tender with the classic tang and subtle chocolate flavor of Red Velvet cake.

The picture makes the cupcakes look brown, I assure you they are the perfect deep-red color typical of Red Velvet Cake.