Sunday, September 13, 2009

Amazing! Red Velvet Cupcakes

Saturday I made these simply, amazing red velvet cupcakes with cream cheese icing (essentially heaven on earth in my book, it's about the little things in life)...I mean after all how could I go wrong with a recipe from Paula Deen, my hero! I mean the MORE butter, the BETTER!! Until you decide to weigh yourself...haha! But they ARE heavenly and I think a must-make for your next occasion, party, or even just because you can :)

You can find the recipe HERE or posted below.

Red Velvet Cupcakes with Cream Cheese Frosting

  • 2 1/2 cup all-purpose flour
  • 1 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoon red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract


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.

Prep Time: 20 minutes
Cook Time: 20 minutes
Ease of Preparation: Easy
Yield: 24 cupcakes

Recipe courtesy of Paula Deen

I did DECREASE the powder sugar in the frosting by ONE cup. I used 3 cups instead of the 4 as directed on recipe - only because I was tired of sifting & I was on a time crunch, BUT the frosting still turned out wonderfully! I love this recipe because it calls for all-purpose flour which I always have on hand, instead of cake flour like most red velvet recipes. Allen was my decorator! He piped on the icing with a Wilton bag & a star tip then I sprinkled white sugar crystals on top. He did such a good job (I asked him if he had ever done that before because he looked like a pro) ha! Just so happened I had every thing needed to make this recipe on hand yesterday so I decided why not...bake cupcakes while watching college football & all is well at The Beyer House! I'd love to hear if you try this recipe...I promise you won't be disappointed!

Hope everyone has an awesome week!


  1. I can't WAIT to try this! They look amazing - nice job to you and Allen :)

  2. Oh baby William will be SO happy when you do :)

  3. I LOVE, LOVE,LOVE red velvet cupcakes and your recipe sounds so good!! Thanks for sharing!

  4. I love red velvet cupcakes. These look amazing. Thanks for sharing!