Red Velvet Cupcakes with Coconut Frosting Recipe
- 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
- 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
- 1. 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 ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.
- 2. 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.
- 3. 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.
- 4. Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator. Yield: 2 dozen.
1 each: 296 calories, 18g fat (12g saturated fat), 59mg cholesterol, 260mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 4g protein
Reviews for Red Velvet Cupcakes with Coconut Frosting
"Great flavor and taste. Definitely a keeper"
"Really rich chocolate flavor with beautiful color, I love it !!!"
"Made these for my husband's birthday as red velvet is his favorite. He absolutely loved it! I also put a raspberry on top of each to match the red liners :)"
"Great recipe. Kids love it. Thank you"
"Growing up, I always loved my aunt's red velvet cake recipe. She has passed on and the recipe went with her. This recipe is really close to what I remember- which is awesome. Rich and moist and the icing is so decadent. It's a must try!!"
"I only made the cream cheese frosting and omitted the coconut but still it tasted good."
"Made them for a graduation open house--they were the best cupcakes I have made!"
"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."
"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!"
"these were absolutely delicious. The cake was moist and the coconut really completed the cupcake."
"Really liked the cake - tender and moist. Would not make the frosting again though, was way too sweet for my taste."
"There were wonderful.Easy to bake but hard to keep around!"
"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."
"Excellent and easy. The coconut and cream cheese icing was terrific!"
"Easy to make and tastes good. Did not make frosting. Husband and his fellow Marines only left me one, good thing I had a few hidden!"
"Made these for Valentine's day and multiple family members and friends tried them out. They were absolutely raving about these cupcakes! Used store bought cream cheese frosting because it was cheaper and had to substitute 1 cup milk with 1 tbsp vinegar for 1 cup buttermilk. They were moist and the perfect flavor combination. Will make again - especially since people are already asking!"
"I made these for my family for Valentines Day and everyone loved them. I would definately make them again."
"Everyone loved these cupcakes. I have tried other recipes and they came out dry. These cupcakes were just moist perfect. I did not mix the coconut in the frosting, just some flakes on top of them."
"Didn't make the frosting, but the cupcakes were a huge hit!"
"I just made this, and instead of making cupcakes, I made a cake using two eight-inch round pans. I set my oven at 350 and baked them for about 23-25 minutes. There was no butter cream to be found in my house, so I used regular milk mixed with vinegar instead. It turned out great, even without the coconut in the frosting."
"Well I should have listened to the reviewer (Karenthar) from 2/16/10. She is absolutely right. The cupcakes spread horizontally and then when removing from the muffin tins the tops came off and the part that was in the muffin cup seemed not to be completely done even though I tested it with a toothpick. I had to throw away 12 cupcakes. I had run out of muffin liners so I baked the rest of the dough in two 5X3 (mini) pans. They turned out ok, but the middle had sunk in a little, but the cake does have a good flavor and very moist. I agree that there is something wrong with the ingredients, maybe the baking soda is not enough because I compared to another Red Velvet Cake recipe and the baking soda was more than this recipe. Again, if you do find the problem with this recipe, please publish it, I am curious. Thank you. LegalSec"
"This recipe was bad! it tasted like pancake mix..I checked and double checked everything I did and I made it just like it says and it came out horrible!"
"I enjoyed this recipe. I made it for my Sunday School class. They loved them. I substituted the buttermilk for sour milk. They turned out really good."
"I made this recipe for Valentine's Day. The cake was real dry I have another red velvet cake recipe that is much better. Now, the icing was really delicious. I added nuts to the icing. My husband loved it. If I ever make these cupcakes again, I will use my cake recipe and this icing recipe"
"These cupcakes tasted delicious, but there's something wrong with the recipe, maybe not enough flour? This was my first-ever real baking flop (I'm 51 and love to bake, do quite a bit of it every week). Rather than rising in muffin form, when the batter reached the top of the muffin cups it spread horizontally. After cooling the suggested 10 minutes in the pan, I used a rubber spatula to "rim" the edges from the pan. In doing this, the entire flat rim broke away from the cupcakes and took the top with it. This happened on all 24 cupcakes. I ended up with a cereal bowl full of crumbled edges and tops and 24 cupcakes without tops. My husband ate the whole bowl full of crumbs with a spoon and loved them (the flavor really was great) and we're making our way to the end of the rest of them. Next time I'll use my tried and true chocolate cake recipe and just add the red food coloring. If you find the solution, please publish it.bakesalot
"Why don't both of u go gripe some where else and let the rest of us cook!!! If you don't like or agree with the recipe don't use it--Tast of Home is great."
"Do you have to use chocolate for it to be a red velvet cake? I don't like chocolate cake and my mother is severely allergic to chocolate."
"I would use 1 whole bottle of red coloring to make it true Red Velvet. UMMM!"
"they look more like chocolate then red velvet to me....I wonder if the amount of red food coloring is right?"
"For Valentine Day, I would have tinted the coconut red!sug2001"