Easy Recipe: Red Velvet Cupcakes With Cream Cheese Frosting (Courtesy of Paula Deen)

What is the color of Valentine’s Day? Red, right? Red signifies passion and love. It’s also the most popular color for roses during Valentine’s Day too. It’s another way to say “I love you” to that special someone.

For this week’s Sabroso Saturday, I chose a well-known recipe from Paula Deen for Red Velvet Cupcakes. She’s a true Southerner and her recipes are delicious.  If you haven’t tried Red Velvet cake, it’s scrumptious. It has a slight note of chocolate throughout and it’s very moist. The color of the cake is what makes this extra special being that Valentine’s Day is just two days away.

I have yet to make this wonderful recipe but it’s definitely in my “to make” list. I hope you enjoy the recipe.

Red Velvet Cupcakes with Cream Cheese Frosting

* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners’ sugar
* Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Time: 20 min | Level: Easy | Yield: 24 frosted cupcakes

For more Sabroso Saturday recipes, follow the blog hop that was created by Ms Latina at Latina on a mission.

Photo Credit


  1. Don’t tell Paula Deen, around my house we call her grandma. Everything she makes, looks so yummy! Just like it should be whenever any grandma cooks.
    Ofelia recently posted..Chicken Marsala – Sabroso Saturday

  2. I love and I mean LOVE red velvet cake, cupcakes, batter anything! I am love Paula Deen. I might have to make these!
    Carolyn G recently posted..Random Willynillyness Cooking Presents- Paella

  3. Mmm…these look so good. In fact, I’m baking some right now in my oven for a family celebration tomorrow! I’ll let you know how they turn out!
    Jennifer Kruse recently posted..Aloha Friday!

  4. Looks so delicious. i love red velvet… so easy too! Thanks for sharing 🙂
    Rachel recently posted..Perfect Valentine’s Dessert – Cherry Cordial

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  6. Wow! It looks so delicious. It will be more sweet if my guy will give me those cupcakes on Valentine’s especially if he try to make it on his own.

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