Red Velvet Cupcakes with Cream Cheese Frosting 
Based on 11 reviews
Ingredients:
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 1/2 cup 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
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:
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
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.
Recipe courtesy Paula Deen
Servings: 24 cupcakes
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy
Ratings for this Entry:
Submitted on November 11, 2009
I have been searching for the best red velvet cupcake recipe and finally found it. So moist and for some reason, the red really pops with this recipe.
Submitted on November 11, 2009
Great recipe! I baked them at my birthday party and were a great success!!
Submitted on July 7, 2009
These are the best cupcakes, Very Moist & delicious ! HIGHLY RECOMMENDED YA'LL !
Submitted on July 7, 2009
Submitted on April 4, 2009
i made these for a retirement party and they were gone w/in mintues. it was easy to make. i must say that the frosing is more than enough for 49 cupcakes rather than 24.
Submitted on April 4, 2009
I have not tried this recipe yet. When I make it I will use Wilton colors in the little jars. They are sugar like and have never ruined the taste of any cake, cookie or icing have ever made. Plus a little goes a long way! Hope this helps!
Submitted on April 4, 2009
i made these for a retirement party and every last one was eaten! the frosting yeilds enough for two batches of cupcakes which i did and there was more than enough. great recipe!!
Submitted on December 12, 2008
I tried these for my dad's birthday and now everyone wants them for every occasion! the only thing is the icing makes more than the cupcakes need. other than that they are the best!
Submitted on December 12, 2008
Submitted on November 11, 2008
Submitted on November 11, 2008
The frosting is great (though you could halve the recipe and still easily have enough to frost a recipe's worth of cupcakes--and I pile on the frosting, so that's saying something). The cake part, sadly, is chemical-tasting from the food coloring and oily. I made these for a party and found lots of half-eaten cupcakes in the wastebasket after the party was over (though the frosting always got eaten!) There must be a way to tweak the cupcakes; I just haven't figured it out yet.
