Mohamed Shili This delicious red velvet cupcake recipe by Paula Deen is perfect for any occasion! With its moist, rich crumb and creamy, tangy frosting, it’s an easy-to-make dessert that feels indulgent yet approachable. Using simple pantry staples like flour and sugar, these cupcakes are topped with pecans and raspberries for a stunning finish.
Recipe Ingredients:
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 1/4 cups vegetable oil
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups sugar
- 2 1/2 cups all purpose flour
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- pecans, chopped for garnish
- fresh raspberries, for garnish
Cream Cheese Frosting
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups confectioner’s sugar, sifted
How To Make Red Velvet Cupcakes?
- Use Room Temperature Ingredients: For a smooth batter and fluffy cupcakes, make sure your eggs, buttermilk, and cream cheese are at room temperature before you start. Cold ingredients can cause lumps and uneven mixing.
- Don’t Overfill the Liners: Fill your cupcake liners about two-thirds full to prevent the batter from spilling over while baking. This ensures perfectly shaped cupcakes every time.
- Rotate the Pans: Turn your cupcake pans halfway through baking to ensure they cook evenly. Ovens often have hot spots, and this simple step prevents uneven baking.
- Sift the Dry Ingredients: Sifting flour, sugar, and cocoa powder removes lumps and helps the batter mix smoothly, creating a tender and even crumb in your cupcakes.
- Cool Completely Before Frosting: Ensure the cupcakes are fully cooled before frosting them; warm cupcakes can cause the frosting to melt and slide off. Patience here is key for a perfect finish!
Recipe Tips:
- Use Room Temperature Ingredients: For a smooth batter and fluffy cupcakes, make sure your eggs, buttermilk, and cream cheese are at room temperature before you start. Cold ingredients can cause lumps and uneven mixing.
- Don’t Overfill the Liners: Fill your cupcake liners about two-thirds full to prevent the batter from spilling over while baking. This ensures perfectly shaped cupcakes every time.
- Rotate the Pans: Turn your cupcake pans halfway through baking to ensure they cook evenly. Ovens often have hot spots, and this simple step prevents uneven baking.
- Sift the Dry Ingredients: Sifting flour, sugar, and cocoa powder removes lumps and helps the batter mix smoothly, creating a tender and even crumb in your cupcakes.
- Cool Completely Before Frosting: Ensure the cupcakes are fully cooled before frosting them; warm cupcakes can cause the frosting to melt and slide off. Patience here is key for a perfect finish!
How To Store Leftovers?
- Refrigerate: First, let the leftover red velvet cupcakes cool completely to room temperature. Then, store them in an airtight container in the refrigerator for up to 3–4 days to keep the frosting fresh and the cupcakes moist.
- Freeze: Let the cupcakes cool fully before freezing them without the frosting. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months.
Nutrition Facts
Serving Size: 1 cupcake (75g)
- Calories: 253
- Total Fat: 16g
- Saturated Fat: 9.6g
- Cholesterol: 64mg
- Sodium: 219mg
- Potassium: 63mg
- Total Carbohydrate: 25g
- Dietary Fiber: 0.2g
- Sugars: 17g
- Protein: 2.9g
Check out More Recipes:
Paula Deen Red Velvet Cupcakes
Description
This delicious red velvet cupcake recipe by Paula Deen is perfect for any occasion! With its moist, rich crumb and creamy, tangy frosting, it’s an easy-to-make dessert that feels indulgent yet approachable. Using simple pantry staples like flour and sugar, these cupcakes are topped with pecans and raspberries for a stunning finish.
Ingredients
Cream Cheese Frosting
Instructions
- Use Room Temperature Ingredients: For a smooth batter and fluffy cupcakes, make sure your eggs, buttermilk, and cream cheese are at room temperature before you start. Cold ingredients can cause lumps and uneven mixing.
- Don’t Overfill the Liners: Fill your cupcake liners about two-thirds full to prevent the batter from spilling over while baking. This ensures perfectly shaped cupcakes every time.
- Rotate the Pans: Turn your cupcake pans halfway through baking to ensure they cook evenly. Ovens often have hot spots, and this simple step prevents uneven baking.
- Sift the Dry Ingredients: Sifting flour, sugar, and cocoa powder removes lumps and helps the batter mix smoothly, creating a tender and even crumb in your cupcakes.
- Cool Completely Before Frosting: Ensure the cupcakes are fully cooled before frosting them; warm cupcakes can cause the frosting to melt and slide off. Patience here is key for a perfect finish!
Notes
- Use Room Temperature Ingredients: For a smooth batter and fluffy cupcakes, make sure your eggs, buttermilk, and cream cheese are at room temperature before you start. Cold ingredients can cause lumps and uneven mixing.
- Don’t Overfill the Liners: Fill your cupcake liners about two-thirds full to prevent the batter from spilling over while baking. This ensures perfectly shaped cupcakes every time.
- Rotate the Pans: Turn your cupcake pans halfway through baking to ensure they cook evenly. Ovens often have hot spots, and this simple step prevents uneven baking.
- Sift the Dry Ingredients: Sifting flour, sugar, and cocoa powder removes lumps and helps the batter mix smoothly, creating a tender and even crumb in your cupcakes.
- Cool Completely Before Frosting: Ensure the cupcakes are fully cooled before frosting them; warm cupcakes can cause the frosting to melt and slide off. Patience here is key for a perfect finish!
Paula Deen Red Velvet Cupcakes
