Red Velvet Cupcakes with Cream Cheese Frosting

Based on 40 reviews

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:

2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Directions

For the cupcakes:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

Recipe courtesy Paula Deen

Servings: 24 cupcakes
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy

Ratings for this Entry:

Submitted on July 7, 2010

The recipes here on Paula's personal site are always the ones to follow if there is a discrepancy. In this case, it is only 1/2 cup oil. Happy Baking! Libbie Summers, Senior Food Editor for Paula Deen

Submitted on July 7, 2010

I have a question: on the food network recipe of these cupcakes, it calls for 1 1/2 cup vegetable oil ... which one is correct?

Submitted on July 7, 2010

love these red velvet cup cakes

Submitted on June 6, 2010

I guess we did something wrong. But only 1 tsp of Cocoa powder??? they are suppose to be chocolate favored??? they were not moist & made way to much frosting!!! what a waste!! Sorry Paula I don't think this is one of your best!

Submitted on May 5, 2010

The color came out great, and they were moist but only 1 teaspoon of cocoa? in looking at other recipes, they usually add 1/3 cup of cocoa or at least 2 tablespoons of cocoa. Is this a typo in this recipe? They were a little bland for my taste. But the frosting was great.

Submitted on May 5, 2010

me and my fam love these cupcakes but the middle of the cake sinks in what am i doin wrong

Submitted on May 5, 2010

I am a novice baker and these are the first cupcakes I have ever made from scratch. The recipe was right on, made exactly the amount it said it would-I am so excited! I used pink instead of red coloring because they are for my birthday and I love pink. Cannot wait to share these!

Submitted on May 5, 2010

Submitted on March 3, 2010

I love this recipe. Paula you are the best cooking teacher. I have a very small family and making 24 cupcakes is not needed everytime. How can I cut this recipe down to make only 12? You are the best.

Submitted on March 3, 2010

It was really good! This is the best red velvet cupcake recipe ever! I must recommend that with the frosting, DONT USE MARGARINE! I tried it and the frosting wasn't so pleasing (to me) but everyone else like it! Great recipe Paula!!!

Submitted on February 2, 2010

Love these. I have always made Paula Deen food and have been satisfyed with the results. I have a questioned: If the color of the cupcake is not red, could you add more coloring to make it red?

Submitted on February 2, 2010

Recipe does in fact not read well and has been amended. Total oil is only 1/2 cup. You may also substitute 1/2 cup softened butter for a really great flavor. Libbie Summers, Paula Deen Food Editor

Submitted on February 2, 2010

The color was not red, looked like mud. Tasted okay, just color was not red as expected.

Submitted on February 2, 2010

Just want to say how confusing the amount of oil is. Count me in on the dummies if you want, but I too read it to be one and a half cups of oil, NOT just half a cup. So, those who added one and a half cups, don't worry it's an understandable mistake. Just hate so much frosting was wasted and ruined, lol! Glad I read the reviews before I made a batch of the oily mess!

Submitted on February 2, 2010

To the ones who said it was too oily, did you read the receipe correctly? It only calls for 1/2 cup of oil. I don't see how that could be too much!!!

Submitted on February 2, 2010

I have never tried red velvet, is reallyyyy gooooddd!!! not greasy, just yummy, Paula is the best!!!

Submitted on January 1, 2010

i laove these cupcakes best i've had...

Submitted on January 1, 2010

Very moist and delicious but WAAAAAY too oily!

Submitted on December 12, 2009

This recipe was really easy and super delicious! I opted for less sugar and a little more vanilla in the frosting and it turn out great! If you want some tips and pictures to help along the way, feel free to check out my blog post on it: http://pintsizebaker.blogspot.com/2009/12/baking-adventure-10.html

Submitted on December 12, 2009

I feel it was too much oil...they looked greasy ....tasted ok but not what I thought they should be like...

Submitted on December 12, 2009

My first time cooking without using a box. The cupcake where great. If I did it anyone can. Will be baking them again for Christmas....