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Red Velvet Cupcakes with Coconut Frosting Recipe

Red Velvet Cupcakes with Coconut Frosting Recipe

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 YIELD:24 servings


  • 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


  • 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.

Nutritional Facts

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

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manjitkaur User ID: 8275007 227169
Reviewed May. 31, 2015

"Great flavor and taste. Definitely a keeper"

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


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


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

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

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 :)"

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

"Great recipe. Kids love it. Thank you"

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!!"

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."

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

"Delicious recipe!!!"

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

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

healthyhart User ID: 5413702 164650
Reviewed Mar. 12, 2012

"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."

Worshipguy User ID: 6391761 98144
Reviewed Mar. 10, 2012

"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!"

maryang22 User ID: 2271298 164649
Reviewed Mar. 5, 2012

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

NancyJWolf User ID: 344732 178763
Reviewed Mar. 5, 2012

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

scarletNC7 User ID: 6055532 161867
Reviewed Mar. 5, 2012

"There were wonderful.easy to bake but hard to keep around!"

joyce888 User ID: 3481303 111301
Reviewed Mar. 5, 2012

"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."

sjune User ID: 6145461 120389
Reviewed Mar. 5, 2012

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

0311wife User ID: 6296080 180224
Reviewed Mar. 5, 2012

"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!"

cls11290 User ID: 6225031 96700
Reviewed Mar. 5, 2012

"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!"

micheleclow User ID: 6777152 164647
Reviewed Feb. 21, 2012

"I made these for my family for Valentines Day and everyone loved them. I would definately make them again."

SandraSuarez User ID: 6330145 164644
Reviewed Jan. 1, 2012

"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."

mapunzel User ID: 5814441 96687
Reviewed Nov. 2, 2011

"Didn't make the frosting, but the cupcakes were a huge hit!"

kbrant88 User ID: 3598811 166259
Reviewed Feb. 5, 2011

"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."

LegalSec User ID: 548619 112258
Reviewed Apr. 5, 2010

"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"

jillianjane User ID: 4897477 104337
Reviewed Feb. 11, 2010

"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!"

txmom03 User ID: 2601673 178762
Reviewed Oct. 8, 2009

"love em!"

lorindajb User ID: 2597009 210538
Reviewed Feb. 17, 2009

"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."

debbie turner User ID: 2019860 166258
Reviewed Feb. 16, 2009

"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"

debbie turner User ID: 2019860 180166
Reviewed Feb. 16, 2009

" "

karenthar User ID: 3141650 180165
Reviewed Feb. 16, 2009

"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.


Tootsierollpop User ID: 2998742 210537
Reviewed Feb. 16, 2009

"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."

idapete User ID: 1915808 112257
Reviewed Feb. 11, 2009

"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."

Tangrams User ID: 1143496 98142
Reviewed Feb. 9, 2009

"I would use 1 whole bottle of red coloring to make it true Red Velvet. UMMM!"

jetluvs2cook User ID: 1675049 180164
Reviewed Feb. 9, 2009

"they look more like chocolate then red velvet to me....I wonder if the amount of red food coloring is right?"

sug2001 User ID: 98801 179278
Reviewed Feb. 9, 2009

"For Valentine Day, I would have tinted the coconut red!


djb1240 User ID: 1014935 98140
Reviewed Feb. 9, 2009

"Looks delicious."

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