Name: Red Velvet Cupcakes with Coconut Frosting
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 3/4 cup butter, softened -; 1-1/2 cups sugar -; 2 large eggs, room temperature -; 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 -

Red Velvet Cupcakes with Coconut Frosting

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Cupcakes with Coconut Frosting

1. 3/4 cup butter, softened -

2. 1-1/2 cups sugar -

3. 2 large eggs, room temperature -

4. 1 tablespoon red food coloring -

5. 1 teaspoon vanilla extract -

6. 1-3/4 cups all-purpose flour -

7. 1/4 cup baking cocoa -

8. 3/4 teaspoon baking soda -

9. 3/4 teaspoon salt -

10. 1 cup buttermilk -

11. 1 teaspoon white vinegar -

12. Frosting: -

13. 2 packages (8 ounces each) cream cheese, softened -

14. 1/4 cup butter, softened -

15. 1-1/2 cups confectioners' sugar -

16. 1 teaspoon vanilla extract -

17. 2 cups sweetened shredded coconut, divided -

How to cook deliciously - Red Velvet Cupcakes with Coconut Frosting

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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. Stage

Fill foil or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire rack to cool completely.

3. Stage

For frosting, in a large bowl, beat cream cheese and butter until fluffy, 3-5 minutes. Add confectioners’ sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes.

4. Stage

Toast remaining 1 cup coconut; sprinkle over cupcakes. Store in the refrigerator.