I fell in love with red velvet desserts when I made red velvet cream cheese brownies. Since then, I wanted to make these cupcakes. There are so many variations of red velvet cupcake recipes out there! I had a hard time choosing which one. Some uses sour cream, some uses buttermilk, some uses more butter than others, and some uses cake flour instead of all-purpose. I finally decided on the recipe adapted from Paula Deen’s red velvet cake on this blog. What drawn me to it was the use of marshmallows in cream cheese icing! Although I don’t think the marshmallow cream contributed to the flavour of the icing much but I felt the texture of the icing was fluffier than the usual. I added a little bit of toasted coconut flakes on top to give some crunch and toasted flavour. Yum!
Red velvet cupcakes (recipe adapted from: Taste and Tell)


For the Cupcakes:
2 cups sugar
1 cup of unsalted butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 tablespoons of red food colouring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

For the Frosting:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup of marshmallow cream
3-4 cups powdered sugar
1/3 cup of toasted coconut flakes (optional)


For the Cupcakes:

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.
  3. Mix cocoa and food coloring together and then add to sugar mixture; mix well.
  4. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.
  5. In a small bowl, combine baking soda and vinegar and add to mixture.
  6. Pour batter into prepared cupcake pans. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

For the Frosting:

  1. Blend cream cheese and butter together in a mixing bowl.
  2. Add melted marshmallows and sugar and blend.
  3. Spread frosting on cooled cupcakes. Sprinkled with toasted coconut flakes if you want.

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