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Red Velvet Cupcakes

16 November 2009

Paula Deen’s recipe from Food Network:



  • 2 1/2c. all-purpose flour
  • 1 1/2c. sugar
  • 1tsp. baking soda
  • 1tsp. salt
  • 1tsp. cocoa powder
  • 1 1/2c. vegetable oil
  • 1c. buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2tbs. red food coloring
  • 1tsp. white distilled vinegar
  • 1tsp. vanilla extract

For the cream cheese frosting:

  • 1lb. cream cheese, softened
  • 2 sticks unsalted butter, softened
  • 1tsp. vanilla extract
  • 4c. sifted confectioners’ sugar
  • chopped pecans



  1. Preheat the oven to 350° F. Line 2 (12-cup) muffin pans with cupcake papers.
  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
  4. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  5. Divide the batter evenly among the cupcake tins about 2/3 filled.
  6. 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:

  1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
  2. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
  3. Frost cooled cupcakes with a butter knife or pipe with a big star tip. Garnish with chopped pecans.


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