Sandra This Paula Deen Red Velvet Cupcakes Recipe is a moist and classic recipe, which is made with buttermilk and a rich cream cheese frosting. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.
Paula Deen Red Velvet Cupcakes Recipe Ingredients
For the Red Velvet Cupcakes:
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 1/4 cups Vegetable oil
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups sugar
- 2 1/2 cups all purpose flour
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
For the Cream Cheese Frosting:
- 1 pound (2 8-oz packages) cream cheese, softened
- 2 sticks (1 cup) butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioner’s sugar, sifted
For Garnish (optional):
- Chopped pecans
- Fresh raspberries
How To Make Paula Deen Red Velvet Cupcakes
- Prepare Oven and Dry Ingredients: Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake liners. In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Mix Wet Ingredients: In a separate large bowl, use a handheld electric mixer to gently beat together the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla.
- Combine Batter: Add the sifted dry ingredients to the wet ingredients. Mix on low speed until the batter is smooth and thoroughly combined, being careful not to overmix.
- Fill and Bake: Divide the batter evenly among the 24 cupcake liners, filling each about two-thirds full. Bake for 20 to 22 minutes, rotating the pans once halfway through. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the pans from the oven and let the cupcakes cool completely on a wire rack before frosting.
- Make the Frosting: While the cupcakes cool, beat the softened cream cheese and softened butter together in a large bowl with an electric mixer until smooth and creamy. Beat in the vanilla extract. Gradually add the sifted confectioner’s sugar and beat until the frosting is light and fluffy.
- Frost and Garnish: Once the cupcakes are completely cool, frost them using a butter knife or by piping the frosting with a large star tip. Garnish with chopped pecans and a fresh raspberry, if desired.
Recipe Tips
- How to get a moist cupcake? Using room temperature ingredients, especially the eggs and buttermilk, helps the batter emulsify properly, creating a more tender crumb. Also, be careful not to overbake; check for doneness at the 20-minute mark.
- Why use vinegar in red velvet cake? The white vinegar reacts with the baking soda to create extra lift, making the cupcakes light and fluffy. It’s a classic ingredient that contributes to the signature texture.
- How do I get smooth cream cheese frosting? The key is to use truly softened butter and cream cheese. Sifting the confectioner’s sugar is also essential to prevent any lumps, resulting in a perfectly smooth and creamy frosting.
- Can I make these ahead of time? Yes. You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. It’s best to frost them on the day you plan to serve them for the freshest taste and texture.
What To Serve With Red Velvet Cupcakes
These classic cupcakes are a perfect treat on their own, but they also pair wonderfully with:
- A cold glass of milk.
- A hot cup of black coffee to balance the sweetness.
- A glass of sparkling wine or Champagne for a celebration.
How To Store Red Velvet Cupcakes
Store: Because of the cream cheese frosting, the finished cupcakes must be stored in the refrigerator. Place them in an airtight container where they will keep for up to 4 days. Let them sit at room temperature for about 20-30 minutes before serving for the best flavor and texture.
Red Velvet Cupcakes Nutrition Facts
- Calories: ~450 kcal per cupcake
- Protein: 4g
- Fat: 28g
- Carbohydrates: 45g
- Sugar: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use any neutral-flavored oil like canola oil. However, vegetable oil is classic for this recipe and provides excellent moisture.
Dense cupcakes are often the result of overmixing the batter after the flour has been added, which develops too much gluten. Mix only until the ingredients are just combined. Using cold ingredients can also lead to a denser texture.
The large amount of red food coloring is what gives red velvet its signature vibrant color. You can use less, but the color will be more brownish-red than bright red. For a natural alternative, you can try using beet powder, though the color will be more muted.
Try More Recipes:
Paula Deen Red Velvet Cupcakes Recipe
Description
Classic, moist, and tender Southern red velvet cupcakes with a hint of cocoa, topped with a rich and tangy cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Line 24 muffin cups.
- Sift all dry cupcake ingredients together. In a separate bowl, beat all wet cupcake ingredients together.
- Combine the wet and dry mixtures until smooth.
- Fill cupcake liners 2/3 full and bake for 20-22 minutes, until a toothpick comes out clean. Cool completely.
- For the frosting, beat softened cream cheese and butter until smooth. Beat in vanilla, then gradually beat in sifted sugar until fluffy.
- Frost the cooled cupcakes and garnish with pecans or raspberries, if desired.
Notes
- Using room temperature eggs and buttermilk is crucial for a tender, fluffy cupcake.
- Do not overmix the batter once the flour is added to prevent dense cupcakes.
- For the smoothest frosting, ensure your butter and cream cheese are fully softened and your sugar is sifted.
- Store frosted cupcakes in an airtight container in the refrigerator.
