Red Velvet Cupcakes With Coconut Frosting Recipe

Name: Red Velvet Cupcakes With Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1-1/2 cups sugar; 2 eggs; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1-3/4 cups all-purpose flour; 1/4 cup baking cocoa; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1 cup buttermilk; 1 teaspoon white vinegar; 2 packages (8 ounces each) cream cheese, softened; 1/4 cup butter, softened; 1-1/2 cups confectioners' sugar; 1 teaspoon vanilla extract; 2 cups sweetened shredded coconut, divided

Servings: persons

3/4 cup butter, softened
1-1/2 cups sugar
2 eggs
1 tablespoon red food coloring
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/4 cup baking cocoa
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 teaspoon white vinegar
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut, divided

1
Preheat oven to 350u00b0. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.
2
Fill foil or paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack to cool completely.
3
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes.
4
Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator.

1531

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup butter, softened, 1-1/2 cups sugar, 2 eggs, 1 tablespoon red food coloring, and more.

Yes, Red Velvet Cupcakes With Coconut Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cupcakes With Coconut Frosting

How did you like this recipe?

Frequently Asked Questions