Red Velvet Cupcakes with Cream Cheese Frosting

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Reunion Family Picnic

Rated: 4 stars out of 5Rate itRead users' reviews (458)

Cook Time:
20 min
Level:
Easy
Yield:
24 frosted cupcakes

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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

Directions

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.

For the Cream Cheese Frosting:

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.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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Comments & Reviews

recipe Red Velvet Cupcakes with Cream Cheese Frosting
Michelle Brooklyn, NY 02-09-2010
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Everyone loved it!
Rated: 5 stars out of 5

This is one of the best red velvet cupcake recipes I've encountered. I made a batch of red velvet cupcakes using this recipe... for my coworkers and they absolutely loved it! The cupcakes were moist and delicious; the frosting was great and not too sweet. This recipe is definitely a keeper.Read more
recipe Red Velvet Cupcakes with Cream Cheese Frosting
Gregg Covington, WA 02-07-2010
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Don't Use This Recipe!
Rated: 1 stars out of 5

The cupcakes came out way too oily. The oil leaked through the cupcake liners and made the bottom of the cupcake a greasy... mess. The cupcake papers peeled off and the cupcake fell apart.Read more
recipe Red Velvet Cupcakes with Cream Cheese Frosting
jasmine wheeling, IL 02-07-2010
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Really Moist!
Rated: 5 stars out of 5

I read reviews that the amount of oil was too much in this recipe. I didn't have that problem. I followed the recipe to the... T and the cupcakes turned out great. I found that I had to mix the wet ingredients a little longer to incorporate and emulsify the oil in with the other ingredients, which I did on medium/fast speed. Read more
recipe Red Velvet Cupcakes with Cream Cheese Frosting
Janice McDonough, GA 02-06-2010
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Into the trash they went!!!!
Rated: 1 stars out of 5

They looked great when they came out the oven, but they were too oily. Oil leaked out the bottom of the cupcake liners. ... Wish I had listened to the reviewers who suggested to decrease the amount of oil to 1 cup and increase the buttermilk to 1 1/2 cups.Read more
recipe Red Velvet Cupcakes with Cream Cheese Frosting
Shake Montebello, CA 02-06-2010
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Best receipe EVER!!
Rated: 5 stars out of 5

I'm ALWAYS receiving compliments whenever I use this recipe and i've had people constantly ask me to make more. The cupcakes... come out flavorful and moist (not sure what the previous poster is doing for it to come out so oily) One major tip i'd like to offer is to make sure you sift ALL the dry ingredients through a sifter (try to get a sifter with a small netting, the standard baking sifters seem a little too big). I've noticed that the more you sift all the ingredients, yes including the salt and sugar, the more moist and fluffy the cupcakes come out. Also, make sure you use the 12 cup pan and not the 24. I tried putting 2 pans at once and the cupcakes on the edges came out dry. Happy baking!Read more
recipe Red Velvet Cupcakes with Cream Cheese Frosting
PATRICIA SUSSEX, NJ 02-06-2010
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Ughh! Don't waste your time and ingredients!!!
Rated: 1 stars out of 5

I wanted to make these for my grandaughter's 13th. birthday as Red Velvet cake is her favorite. Unfortunately and certainly... my fault, I did not take the time to read the reviews until after I baked them. Because of the amount of oil used, I was suspicious and while they were baking I took a few minutes to read them. . I tasted them when they were finished and they went right into the trash. Thanks to the number of reviews that were negative, I was not embarrased by the finished product. As far as I am concerned they should not even be on this website for people to misinterpret as being something you might want to bake.Read more