Red Velvet Cupcakes With Cream Cheese Frosting Recipe

Name: Red Velvet Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Recipe courtesy Paula Deen, 2007; .Prep Time:20 minInactive Prep Time:--Cook Time:20 minLevel:; EasyServes:; 24 frosted cupcakes. Ingredients; 2 1/2 cups all-purpose flour; 1 1/2 cups sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cocoa powder; 1 1/2 cups vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tablespoons red food coloring; 1 teaspoon white distilled vinegar; 1 teaspoon vanilla extract; For the 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

Servings: persons

Recipe courtesy Paula Deen, 2007
.Prep Time:20 minInactive Prep Time:--Cook Time:20 minLevel:
EasyServes:
24 frosted cupcakes. Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the 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

1
Directions
2
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
3
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.
4
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.
5
For the Cream Cheese Frosting:
6
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.
7
Garnish with chopped pecans and a fresh raspberry or strawberry.
8
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
9
.

3414

kcal

Calories

226

Fat

339

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.

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

You need 21 ingredients. The key ingredients include: Recipe courtesy Paula Deen, 2007, .Prep Time:20 minInactive Prep Time:--Cook Time:20 minLevel:, EasyServes:, 24 frosted cupcakes. Ingredients, and more.

Yes, Red Velvet Cupcakes With Cream Cheese 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 Cream Cheese Frosting

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