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Paula Deen red velvet cupcakes with cream cheese frosting are soft cocoa-buttermilk cupcakes with tangy frosting, ready in 45 minutes. Save this easy red velvet cupcake recipe for the holiday table, potluck or church supper, because it makes 12 simple cupcakes.
Bring the eggs and buttermilk to room temperature before you mix, because cold ingredients make the batter clump and bake up dense. Skip that and the crumb turns heavy instead of soft.
Paula's batter gets a teaspoon of white vinegar, which wakes up the baking soda and keeps the cupcakes tender and bright red. She also finishes them with chopped pecans and a fresh raspberry on the frosting, so each one looks bakery-ready.
What you need for this recipe
KitchenAid 5-speed hand mixer
It beats the wet ingredients and whips the cream cheese frosting light and fluffy.
Buy on AmazonUSA Pan 12-cup muffin pan (set of 2)
Two 12-cup pans bake all 24 cupcakes at once in the lined papers.
Buy on AmazonCheckered Chef cooling racks
It lets the cupcakes cool completely, so the frosting doesn't melt.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Paula Deen Red Velvet Cupcakes with Cream Cheese Frosting
Course: DessertCuisine: American, SouthernDifficulty: Easy12
servings20
minutes22
minutes520
kcalA little cocoa and buttermilk give these cupcakes a light chocolate tang and a plush, moist crumb. Once they cool, a fluffy cream cheese frosting gets swirled on top.
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
- Prep the pans: Preheat the oven to 350°F and line 2 (12-cup) muffin pans with cupcake papers. Then set out the eggs and buttermilk so they lose their chill.
- Sift the dry ingredients: Sift 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt and 1 tablespoon cocoa powder into a medium bowl. Sifting breaks up lumps, so the batter mixes smooth.
- Mix the wet ingredients: In a large bowl, gently beat 1 1/4 cups vegetable oil, 1 cup buttermilk, 2 large eggs and 2 tablespoons red food coloring. Add 1 teaspoon white distilled vinegar and the vanilla, then keep the speed low so the batter doesn't get frothy.
- Combine the batter: Add the sifted dry ingredients to the wet ones. Mix until the batter is smooth and thoroughly combined.
- Fill the cups: Divide the batter evenly among the cupcake papers, filling each about 2/3 full. That leaves room for the cupcakes to rise without spilling over.
- Bake the cupcakes: Bake for about 20 to 22 minutes, turning the pans once halfway through. Test with a toothpick, and when it comes out clean, they are done.
- Cool completely: Remove the cupcakes from the oven and let them cool completely before frosting. Warm cupcakes will melt the frosting right off.
- Make the frosting: Beat 1 pound softened cream cheese, 2 sticks softened butter and 1 teaspoon vanilla extract in a large bowl until smooth. Add 4 cups sifted confectioner's sugar and beat on low until incorporated.
- Whip the frosting: Increase the speed to high and mix until the frosting is very light and fluffy. Then spread it on with a butter knife or pipe it with a big star tip.
- Garnish and serve: Top each cupcake with chopped pecans and a fresh raspberry. Paula also suggests a strawberry if that's what you have on hand.
Tools for this recipe
- KitchenAid 5-speed hand mixer, USA Pan 12-cup muffin pan (set of 2), Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Paula's cookbook Just Desserts.
FAQs
Can I make these red velvet cupcakes ahead of time?
You can bake the cupcakes a day ahead and keep them covered at room temperature. Frost them the day you serve them so the swirl stays fresh and fluffy.
How should I store leftover cupcakes with cream cheese frosting?
Because the frosting has cream cheese and butter, keep leftovers in an airtight container in the refrigerator. Let them sit out for a bit before serving so the cake softens.
Can I use a different red food coloring?
Any liquid red food coloring will work, though the exact shade may shift a little. Gel coloring is stronger, so use less of it and mix it in well.
What if I don't have buttermilk?
You can stir a splash of white vinegar into regular milk and let it sit for a few minutes to sour it. Just bring it to room temperature before you mix the batter.
What's the most common mistake with red velvet cupcakes?
Frosting them before they cool completely is the big one, since the heat melts the frosting into a sticky mess. Overfilling the cups is another, so stop at about 2/3 full.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid 5-speed hand mixer, USA Pan 12-cup muffin pan (set of 2), Checkered Chef cooling racks.
See the dealsPaula's newest cookbook Southern Baking.
As an Amazon Associate I earn from qualifying purchases.
