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Red Velvet Cupcakes with Coconut Frosting

There's no better way to celebrate being together than with these fun-loving cupcakes. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    2 dozen


  • 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 sweetened shredded coconut, divided


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

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Average Rating:
  • Risa
    Feb 10, 2019

    I made a 9X13 cake. I rounded up all the odd measurements. Not going to bother with 3/4 t. Or 3/4 C. Tasted good. I like The cocoa ratio. Crumbly but moist, except the edges which were getting overcooked by the time the middle was done. Not what I was looking for. The frosting was a bit out of balance. Too much cream cheese. One would’ve been enough for the sugar butter ratio. I’ll try another recipe made with oil. I’m looking for a super moist heavy cake.

  • manjitkaur
    May 31, 2015

    Great flavor and taste. Definitely a keeper

  • dig1
    May 29, 2015


  • mkaskela
    Feb 23, 2015


  • key-ko
    Nov 6, 2014

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

  • irina121d
    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 :)

  • adelinasaquatics1
    Dec 22, 2013

    Great recipe. Kids love it. Thank you

  • karendyc
    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!!

  • McNut
    May 5, 2013

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

  • JkayC
    Mar 9, 2013

    Delicious recipe!!!