Happy National Cupcake Day! Today we are celebrating with a recipe that would be perfect for your holiday gathering… red velvet cupcakes. I found a great recipe for the cupcakes from Paula Deen who is famous for using butter. I used a great cream cheese frosting and substituted coconut oil for the butter. Sorry Paula!
Red Velvet Cupcakes
Adapted from Paula Deen’s recipe
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups Kelapo coconut oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla
- 4 tablespoons Kelapo coconut oil, melted (or 1/2 of a Kelapo Baking Stick)
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers or grease with coconut oil.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the coconut oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. 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.
In a large bowl, beat together the coconut oil and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.