Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Red Velvet Cupcakes with Cream Cheese Frosting Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
24 cupcakes Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
24 cupcakes Servings
$ /Serving

Red Velvet Cupcakes with Cream Cheese Frosting Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
24 cupcakes Servings
$ /Serving

Ingredients

  • 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
  • 1 lb cream cheese, softened
  • 2 sticks butter, softened
  • 4 cups sifted confectioners' sugar

Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product