Red Velvet Cupcakes with Cream Cheese Frosting
By Paula Deen
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Difficulty: Medium
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 12
Ingredients
Red Velvet Cupcakes
- 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
- pecans, chopped for garnish
- fresh raspberries, for garnish
Cream Cheese Frosting
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioner's sugar, sifted
Directions
Red Velvet Cupcakes
Preheat the oven to 350 °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.
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.
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.
