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Red Velvet Cupcakes with Coconut Frosting Recipe

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

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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

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(1-10) of 15 reviews

Sort Reviews:

Reviewed on May. 05, 2013 by McNut

I only made the cream cheese frosting and omitted the coconut but still it tasted good.

Reviewed on Mar. 09, 2013 by JkayC

Delicious recipe!!!

Reviewed on Jun. 26, 2012 by lbishop

Made them for a graduation open house--they were the best cupcakes I have made!

Reviewed on Mar. 12, 2012 by healthyhart

I tried making a cake with some of the batter. I used gluten-free flour too. It was crumbly and moist, so frosting it was disappointing and messy but still tasty.

Reviewed on Mar. 10, 2012 by Worshipguy

Red velvet cake is my favorite so these were awesome! The cake was super moist. I didn't top it with the toasted coconut, but I did have some in the frosting. It was all delicious!

Reviewed on Mar. 05, 2012 by maryang22

these were absolutely delicious. The cake was moist and the coconut really completed the cupcake.

Reviewed on Mar. 05, 2012 by NancyJWolf

Really liked the cake - tender and moist. Would not make the frosting again though, was way too sweet for my taste.

Reviewed on Mar. 05, 2012 by scarletNC7

There were wonderful.Easy to bake but hard to keep around!

Reviewed on Mar. 05, 2012 by joyce888

The best Red Velvet Cake I've ever ate. Had just the right amount of cocoa. It is so moist and everyone in the family loved it.

Reviewed on Mar. 05, 2012 by sjune

Excellent and easy. The coconut and cream cheese icing was terrific!

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