ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Velvet Cupcakes

Yield 26 cupcakes
Tender little cakes are lathered with buttery cream cheese icing and snowy coconut.Editor's Favorite


  • 1 1/2 cups sugar
  • 2 cups vegetable oil
  • 2 large eggs
  • 2 (1-ounce) bottles red liquid food coloring
  • 1 teaspoon white vinegar
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting
  • Sweetened flaked coconut (optional)

How to Make It

  1. Beat sugar and oil at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring and vinegar, beating until blended.

  2. Combine flour and next 3 ingredients; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until blended. Stir in vanilla. Pour batter into muffin pans lined with paper liners, filling two-thirds full.

  3. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack. Spread generously with Cream Cheese Frosting. Sprinkle with coconut, if desired.

Christmas with Southern Living 2004