Red Velvet Cupcakes with Cream Cheese Frosting

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Red Velvet Cupcakes with Cream Cheese Frosting Red Velvet Cupcakes with Cream Cheese Frosting Recipe Courtesy of


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

Ingredients Add to grocery list

2   large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cups 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

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


 

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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:

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.

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Reader Comments:

54321

Hello!!! I have used the recipe for the frosting. I love it and everyone I make it for absolutely LOVES it as well. My only complaint is that is can get a little runny. I would like to stiffen it up, anyone have any tips for stiffening this recipe up so I can pipe a swirl on top of cupcakes, but still maintain the delicious flavor. Your help would be appreciated! I have an order for these soon. Thanks. smile

By Anonymous on January 16, 2014

54321

I read the reviews before trying this recipe, and I must admit that after seeing so many reviews stating that the cupcakes tasted like corn muffins I was hesitant. I decided make them and honestly after mixing the ingredients, before baking, the mix did taste like corn muffins. I was going to pour the mix out, but decided to bake it, and I was definitely impressed it no longer had the corn muffin taste and they are extremely delicious. I took note to use Only 1 cup of vegetable oil and to add 1 stick of butter to make up for the oil that wasn't put into the mixture due to reviews stating that the cupcakes were too oily..... I definitely recommend it to everyone!!!!

By Kindra on December 26, 2013

54321

I thought the cupcake recipe was a bit odd with the amount of oil, so I used 3/4 cup of oil instead, and 3/4 cup of hot water - they came out very moist and not oily at all grin Also put in 3 heaped teaspoons of cocoa, but traditionally red velvet doesn't have an intense cocoa flavour, it is more subtle and lets the cream cheese frosting shine through.

By Amie on December 19, 2013

54321

Will continue to support you and your family. Do not internalize the words and actions of others. God knows your heart, and it is to him that we must answer. I shudder when I think of the words we may have said in the past, and would like to retract. Usually the stone thrower is more guilty than their target. That includes the powers that be, at Food Network, Smithfield, Target, Walmart, and the rest. They think it elevates them, but what it does, is show how low they can go. It is all about the almighty dollar, and the rest be damned. Examples, Apparently Food Network is okay with disregard of the actions of some of their other employees. Walmart feels equality in the work force is a rule, from which they are exempt, If we look closer at the rest, we might find things there as well. Examine the ones casting stones, it is an attempt to divert the light from themselves. I realize this has nothing to do with rating food and everything to do with rating Paula. emc

By Elinor Copeland on June 28, 2013

54321

They taste like cornbread muffins. Not sweet very bland.

By Anonymous on May 19, 2013

54321

My daughter & I made these cupcakes for my husband and he LOVED them! He especially loved the cream cheese frosting. It was pretty time consuming but worth it. GREAT RECIPE! Paula, YOU NEVER LET ME DOWN!

By Christine on April 08, 2013

54321

Hi Love ur cooking !!! HOW MANY GMS IS A STICK OF BUTTER.. BEST REBGARDS Marian

By marian on March 01, 2013

54321

These taste like cornbead. Disappointed.

By Misty on February 22, 2013

54321

which brand red food colouring do you use? the red food colour I use does not seem to work ... pls help! smile xx

By Anonymous on January 28, 2013

54321

These cupcakes turned out delicious! I made two dozen, and they were gone almost instantly. I added a pinch more cocoa!

By Hope on January 27, 2013

54321

These cupcakes are awful, I followed the recipe to a T. And they are very oily and bland, gross!

By Alexa on December 16, 2012

32121

very good! But I think that it needs a lot more coco powder. More like a tablespoon then a teaspoon!

By Brighid on November 18, 2012

54321

red velvet cupcake with cream cheese frosting. Sound very good to me y all. My very nice frind paula deen.

By Donna marie Eichhorn on November 12, 2012

14321

I followed the recipe exactly but they were heavy & tasted like playdough. Worst recipe so far

By Jen on October 19, 2012

32121

I always love Paulas recipes, I followed this to the T and my cupcakes tasted like corn muffins. Can using unbleached all purpose flour make the difference? The cream cheese frosting was amazing!

By Jaclyn on September 24, 2012

32121

So today is 8/26/12 and just made these today. First, increase the cocoa powder to 3 TSP Second, decrease the amount of vegetable oil to only 1 cup and use a full stick of unsalted, softened butter to make up for the 1/2 cup. It was not greasy and it was pretty good. The frosting is good as it is. I would make this again.

By MM on August 26, 2012

54321

I love this recipe, except for the frosting. It's just a little too thin. I remedy this with an additional 2 cups of powdered sugar. They're always a big hit at bake sales and parties. They accompany me to any event. grin

By Kristen on August 25, 2012

54321

i made these the first time as cupcakes and they were excellent. it was a bitt oily but other then that they were great! im making them again but this time im trying it in a cake form (13x9 cake pan)hopefully it comes out just as good. i did cut the oil just by maybe a 1/4 cup

By Jacquilyne Dixon on August 01, 2012

54321

Hey, I can't wait for "the Holidays" for this one; gotta have some of these cupcakes this summer. They look so yummy, my mouth is already watering! Thanks for such GREAT recipes, Lynn

By Melody Maddox on July 07, 2012

54321

Hi,can't wait to try the red velvet recipe,I would like to find out how is a stick of butter,in ml/g??? Thanks Nicolette

By nicolette on May 02, 2012

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