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Red Velvet Cupcakes with Coconut Frosting

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

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 2 cups flaked coconut, divided

Directions

  • Preheat oven to 350°. 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 flour,
  • cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry

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Red Velvet Cupcakes with Coconut Frosting (continued)

Directions (continued)

  • ingredients to creamed mixture alternately with buttermilk mixture,
  • beating well after each addition.
  • Fill foil or paper-lined muffin cups two-thirds full. Bake 18-22
  • minutes or until a toothpick inserted in center comes out clean.
  • Cool 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.