Featured

  • Home
  • Recipes
  • Red Velvet Cupcakes with Coconut Frosting

Red Velvet Cupcakes with Coconut Frosting Recipe

Read Reviews
4.5 36 36
Red Velvet Cupcakes with Coconut Frosting Recipe
Red Velvet Cupcakes with Coconut Frosting Recipe photo by Taste of Home
Publisher Photo

Red Velvet Cupcakes with Coconut Frosting Recipe

Read Reviews
4.5 36 36
Publisher Photo
There's no better way to celebrate being together than with these fun-loving cupcakes. —Marie Rizzio, Interlochen, Michigan
Featured In: 19 Red Velvet Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
Rate
Comment
Save
Print
VERIFIED BY Taste of Home Test Kitchen
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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 sweetened shredded 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 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.
Originally published as Red Velvet Cupcakes with Coconut Frosting in Taste of Home's Cupcake of the Week Newsletter 2009, p2/9/09

Nutritional Facts

1 each: 296 calories, 18g fat (12g saturated fat), 59mg cholesterol, 260mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 4g protein.

Popular Videos

  • 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 sweetened shredded 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.
Originally published as Red Velvet Cupcakes with Coconut Frosting in Taste of Home's Cupcake of the Week Newsletter 2009, p2/9/09

Subscribe

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRed Velvet Cupcakes with Coconut Frosting

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
manjitkaur User ID: 8275007 227169
Reviewed May. 31, 2015

"Great flavor and taste. Definitely a keeper"

MY REVIEW
dig1 User ID: 6907234 227100
Reviewed May. 29, 2015

"good"

MY REVIEW
mkaskela User ID: 6061564 221183
Reviewed Feb. 23, 2015

"Good"

MY REVIEW
key-ko User ID: 2829787 210540
Reviewed Nov. 6, 2014

"Really rich chocolate flavor with beautiful color, I love it !!!"

MY REVIEW
irina121d User ID: 7678250 180029
Reviewed Feb. 18, 2014

"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 :)"

MY REVIEW
adelinasaquatics1 User ID: 7379299 182933
Reviewed Dec. 22, 2013

"Great recipe. Kids love it. Thank you"

MY REVIEW
karendyc User ID: 7164430 182931
Reviewed Jul. 10, 2013

"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!!"

MY REVIEW
McNut User ID: 7246944 210539
Reviewed May. 5, 2013

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

MY REVIEW
JkayC User ID: 5673362 161872
Reviewed Mar. 9, 2013

"Delicious recipe!!!"

MY REVIEW
lbishop User ID: 2374287 164651
Reviewed Jun. 26, 2012

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

Loading Image

Similar Recipes

More from Taste of Home

RATE
COMMENT
NEXT
RECIPE >
© 2017 RDA Enthusiast Brands, LLC