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Red Velvet Cupcakes with Cream Cheese Frosting

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Posted on 2009-01-22

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Red Velvet Cupcakes with Cream Cheese Frosting 3352 views
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This recipe is quick and easy... and oh so sinful, making it the perfect conclusion to your Valentine's Day feast.


2 1/2 cups unbleached, all-purpose flour
1 1/2 cups granulated 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

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans, fresh raspberries or strawberries, for garnish


Preheat oven to 350 degrees. Line 2 muffin pans with cupcake papers for 24 cupcakes.

In a medium-size mixing bowl, sift flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the dry ingredients to the wet, mixing until smooth.

Evenly divide the batter among the cupcake tins, filling about 2/3 of the way full. Bake for about 20 to 22 minutes, turning the pans once. Cool completely before frosting.

Cream Cheese Frosting:

In a large mixing bowl, beat cream cheese, butter and vanilla together until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed and mix until light and fluffy.

Spread using a frosting knife, or pipe onto the cupcakes with a large star tip. Garnish with pecans, fresh raspberry or strawberry.

Author Comments

Courtesy of Paula Deen



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