Red Velvet Cupcakes

By SewingDragonfly

From Paula Deen. My Notes: I made these cupcakes the first time on 8/8/09 for a get together at Mom’s with Kevin and Julie. I did not use this frosting recipe. I used the Cream Cheese frosting recipe from The Cupcake Doctor. This is my favorite Red Velvet Cupcake recipe.

Ingredients

• For the cupcakes:
• 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 confectioner’s sugar
• Chopped pecans and fresh raspberries or strawberries for garnish, if desired

Details

Servings 24

Preparation

Step 1

To make cupcakes: Preheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium 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 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

To make the 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, if desired.

Use a butter knife or pipe the frosting on with a big star tip.