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Red Velvet Cupcakes with Cream Cheese Frosting

By Paula Deen

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Red Velvet Cupcakes with Cream Cheese Frosting Recipe
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February 02, 2019

if i could put 0 stars, i would. i have never been so disappointed and disgusted i had to spit out the cupcake into the stash and dump 24 cupcakes into the trash. WOULD NOT RECCOMEND. i’d rather eat playdough mixed with butter because it would still taste better. why is it so runny and tastes like cornbread.

April 18, 2018

Good recipe, although I believe it called for too much oil. The cupcakes had a very strong oil flavor that over powered the red velvet flavor. Other than that it was good. The frosting called for too much confectioner’s sugar, I cut it down to 2 cups and it was amazing!!!!
139 reviews • 0 questions

bakingclassicscomfort foodfallsweetswinter

Difficulty: Medium

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 12

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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

Watch tips about this recipe

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

Watch tips about this recipe

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.

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Reviews (139)Questions (0)

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May 29, 2019
Best red velvet recipe I've tried. For everyone complaining about it I'm not sure where you went wrong. Not enough cocoa is one complaint from people and I guess it wasn't a problem for me because I naturally altered the recipe to include a heaping tablespoon of cocoa. I also substitute gluten free flour. No complaints here! I won't make red velvet without using this as a base.

February 02, 2019
if i could put 0 stars, i would. i have never been so disappointed and disgusted i had to spit out the cupcake into the stash and dump 24 cupcakes into the trash. WOULD NOT RECCOMEND. i’d rather eat playdough mixed with butter because it would still taste better. why is it so runny and tastes like cornbread.

April 18, 2018
Good recipe, although I believe it called for too much oil. The cupcakes had a very strong oil flavor that over powered the red velvet flavor. Other than that it was good. The frosting called for too much confectioner’s sugar, I cut it down to 2 cups and it was amazing!!!!

February 02, 2019

if i could put 0 stars, i would. i have never been so disappointed and disgusted i had to spit out the cupcake into the stash and dump 24 cupcakes into the trash. WOULD NOT RECCOMEND. i’d rather eat playdough mixed with butter because it would still taste better. why is it so runny and tastes like cornbread.

April 18, 2018

Good recipe, although I believe it called for too much oil. The cupcakes had a very strong oil flavor that over powered the red velvet flavor. Other than that it was good. The frosting called for too much confectioner’s sugar, I cut it down to 2 cups and it was amazing!!!!

YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO ASK A QUESTION.

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No questions

February 02, 2019

if i could put 0 stars, i would. i have never been so disappointed and disgusted i had to spit out the cupcake into the stash and dump 24 cupcakes into the trash. WOULD NOT RECCOMEND. i’d rather eat playdough mixed with butter because it would still taste better. why is it so runny and tastes like cornbread.

April 18, 2018

Good recipe, although I believe it called for too much oil. The cupcakes had a very strong oil flavor that over powered the red velvet flavor. Other than that it was good. The frosting called for too much confectioner’s sugar, I cut it down to 2 cups and it was amazing!!!!

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