Paula Deen Red Velvet Cupcakes with Cream Cheese Frosting Recipe

This Paula Deen Red Velvet Cupcakes recipe is a moist and classic recipe, which is made with tangy buttermilk and rich cocoa powder. It’s the ultimate Southern dessert, perfect for any celebration and ready in about an hour.

Paula Deen Red Velvet Cupcakes Ingredients

A classic Southern combination for a truly decadent treat.

For the Red Velvet Cupcakes:

• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 ¼ cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound (two 8oz packages) cream cheese, softened
• 2 sticks (1 cup) butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioner’s sugar, sifted
• Chopped pecans and fresh raspberries, for garnish (optional)

How To Make Paula Deen Red Velvet Cupcakes

A step-by-step guide to these classic, crowd-pleasing cupcakes.

1. Prep Oven and Dry Ingredients: Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
2. Mix the Wet Ingredients: In a separate large bowl, gently beat together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla with a handheld electric mixer.
3. Combine and Bake: Add the sifted dry ingredients to the wet ingredients and mix on low speed until the batter is smooth and thoroughly combined.
4. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each one about two-thirds full. Bake for 20 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
5. Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until creamy and smooth. Beat in the vanilla extract. Gradually add the sifted confectioner’s sugar, beating on low speed until combined, then on high until the frosting is light and fluffy.
6. Frost and Garnish: Frost the cooled cupcakes as desired. Garnish with chopped pecans and a fresh raspberry, if you like.

Recipe Tips

For the most moist, velvety cupcakes and smoothest frosting.

• How to get the classic red velvet flavor? The signature “velvet” texture and tangy flavor come from the chemical reaction between the acidic buttermilk and vinegar with the alkaline baking soda. This creates a very fine, tender crumb. Don’t skip these ingredients!
• How to get a vibrant red color? For that classic, deep red hue, 2 full tablespoons of liquid red food coloring are needed. If you are using a gel food coloring, you will need less, so add it gradually until you reach your desired color.
• How to get the smoothest cream cheese frosting? The two most important secrets are using fully softened, room temperature butter and cream cheese, and sifting your powdered sugar. Sifting removes any lumps and is the key to a perfectly smooth, non-grainy frosting.
• Can I make these ahead of time? Yes. You can bake the cupcakes, let them cool completely, and store them in an airtight container at room temperature for up to 2 days before frosting. The frosting can also be made ahead and stored in the fridge; just let it soften and re-whip it before using.

What To Serve With Red Velvet Cupcakes

The perfect accompaniment for this classic Southern dessert.

These rich and tangy cupcakes are a perfect treat on their own. They are a classic pairing with:

• A tall, cold glass of milk
• A hot cup of black coffee or an espresso to cut the sweetness
• A glass of bubbly champagne for a celebration

How To Store Red Velvet Cupcakes

Keeping your cupcakes fresh and moist.

• Refrigerate: Because of the cream cheese frosting, these cupcakes must be stored in the refrigerator. Keep them in an airtight container. For the best flavor and texture, let them sit at room temperature for about 20-30 minutes before serving.

Paula Deen Red Velvet Cupcakes Nutrition Facts

An estimated guide per cupcake.

• Calories: 480 kcal
• Carbohydrates: 65 g
• Protein: 5 g
• Fat: 24 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Pineapple Upside Down Cupcakes Recipe
• Paula Deen Red Velvet Cupcakes Recipe
• Paula Deen Caramel Cake Recipe