Description
Growing up, Sundays at Grandma’s house always meant something special was baking. For me, nothing quite captured that feeling of warmth and love like a perfectly moist red velvet cake. These Paula Deen Red Velvet Cake Cupcakes are a bite of pure joy, simple enough for a busy weeknight baking session, yet decadent enough for any celebration, bringing classic Southern charm to your kitchen.
Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
2 large eggs
1 cup buttermilk
0.5 cup unsalted butter, softened
1 teaspoon vanilla extract
1 ounce red food coloring
1 tablespoon white vinegar
8 ounces cream cheese, softened
0.5 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1-2 tablespoons milk or cream (optional)
Instructions
- Prepare Oven and Muffin Tins: Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with paper liners
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Make sure everything is well combined
- Cream Wet Ingredients: In a separate medium bowl, beat the softened butter and eggs until light and fluffy. Stir in the buttermilk, vanilla extract, red food coloring, and vinegar
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix; overmixing can lead to tough cupcakes. A few lumps are okay
- Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full
- Bake: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clea
- Cool: Let the Paula Deen Red Velvet Cake Cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely
- Make Frosting: While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon or two of milk or cream until it reaches your desired consistency
- Frost: Once the red velvet cake cupcakes are completely cool, frost them generously with the cream cheese frosting. Enjoy your homemade Paula Deen Red Velvet Cake Cupcakes!
Notes
Always use room temperature ingredients for a smooth batter and frosting.
For the most vibrant red, use a high-quality gel food coloring.
Do not overmix the batter to avoid dense, tough cupcakes.
Fill liners two-thirds full for perfectly domed cupcakes.
Allow cupcakes to cool completely before frosting to prevent melting.
Store frosted cupcakes in an airtight container in the refrigerator for 3-4 days. Allow them to come to room temperature for 30-60 minutes before serving.
Unfrosted cupcakes can be frozen for up to 2-3 months, wrapped tightly.
To make your own buttermilk: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest with milk to make 1 cup. Let it sit for 5 minutes before using.
For variations, try adding mini chocolate chips or using almond extract instead of vanilla.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Paula Deen, Red Velvet, Cupcakes, Southern, Dessert, Cream Cheese Frosting, Baking