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Recipes

Red Velvet Cupcakes with Coconut and Cream Cheese Frosting

3.3

(17)

Recipe information

  • Yield

    Makes 18 Servings

Ingredients

1

3/4 cups self-rising flour

1

/4 cup unsweetened cocoa powder

1

1/2 cups sugar

1

cup (2 sticks) unsalted butter, room temperature, divided

2

large eggs

1

tablespoon red food coloring

2

teaspoons vanilla extract, divided

1

cup buttermilk, divided

1

teaspoon distilled white vinegar

1

/4 teaspoon baking soda

2

8-ounce packages cream cheese, room temperature

1

1/2 cups powdered sugar

2

cups sweetened flaked coconut (about 6 ounces), divided

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Preparation

  1. Step 1

    Preheat oven to 350°F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter.

    Step 2

    Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely.

    Step 3

    Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut.

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