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Red Velvet Cupcakes with Cream Cheese Frosting Recipe by Paula Deen

1 ratings
Moderate Level
40 MIN 20 Prep + 20 Cook
Servings
$ /Serving
1 ratings
Print
Moderate Level
40 MIN 20 Prep + 20 Cook
24 Servings
$ /Serving

Red Velvet Cupcakes with Cream Cheese Frosting Recipe by Paula Deen

1 ratings
Print
1 ratings
Moderate Level
40 MIN 20 Prep + 20 Cook
24 Servings
$ /Serving

Ingredients

  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 1/4 cups vegetable oil
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 1 lb cream cheese, softened
  • 2 sticks butter, softened
  • 4 cups confectioner's sugar, sifted
  • chopped pecans, for garnish
  • fresh raspberries, for garnish

Preparation

For the cupcakes:

 

Preheat the oven to 350°. 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 confectioner's 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

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1 Review

Brandon
Brandon 11/2/2014
11/2/2014
There is somethi

There is something wrong with the measurement of cocoa powder in this recipe. I was skeptical when I realized it said 1 teaspoon of cocoa powder and I was right. This is not nearly enough cocoa powder for this recipe and my cupcakes tasted like red flour. Please correct this measurement (I'm thinking more like 2 tablespoons??). I had to throw about 30+ cupcakes in the trash! I'm a huge fan of Paula Deen's recipes and I recommend them to anyone but this one missed the mark...