Red Velvet Cupcakes with Coconut Frosting Recipe

 Red Velvet Cupcakes with Coconut Frosting Recipe Red Velvet Cupcakes with Coconut Frosting Recipe photo by Taste of Home Rating 4

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There's no better way to celebrate your Valentine's Day sweetie than with these fun-loving cupcakes. —Marie Rizzio, Interlochen, Michigan
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Red Velvet Cupcakes with Coconut Frosting Recipe
  • Prep: 25 min. Bake: 20 min. + cooling
  • Yield: 24 Servings
    •
25 20 45

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • FROSTING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups flaked coconut, divided

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine the flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
  • Fill foil or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack to cool completely.
  • For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes.
  • Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator. Yield: 2 dozen.

Originally published as Red Velvet Cupcakes with Coconut Frosting in Taste of Home's Cupcake of the Week Newsletter , p2/9/09

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Red Velvet Cupcakes with Coconut Frosting Recipe

Red Velvet Cupcakes with Coconut Frosting

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