Red Velvet Cupcakes with Coconut

Mini Red Velviet Cupcakes with Coconut are topped with store-bought cream cheese frosting then dressed up with shredded coconut and fresh raspberries.

Yield: Makes 48 mini cupcakes (serving size: 1 mini cupcake)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 104
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 3.3g
  • Protein: 1g
  • Carbohydrate: 12g
  • Fiber: 0.0g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 56mg
  • Calcium: 6mg

Ingredients

  • 1 2/3 cups all-purpose flour, plus more for dusting
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 2/3 cup low-fat buttermilk
  • 1 large egg, room temperature
  • 1 tablespoon red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon white distilled vinegar
  • 1 cup store-bought cream cheese frosting
  • 1/2 cup dried sweetened shredded coconut for garnish
  • 48 fresh raspberries for garnish (about 2 pints)

Preparation

  1. 1. Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.
  2. 2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.
  3. 3. Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (10–15 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.
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