Red Velvet Cupcakes

red velvet cupcakes
Red Velvet Cupcakes

Red Velvet Cupcakes are absolutely one of the Loon’s favorites, a top favorite…and I have to say…this has been one of my favorites, since I was a kid. Grandma Summers, my mom’s mother, made this as a cake every Christmas.  I so looked forward to it every year as we traveled from Texas to Huntsville, Missouri to spend the holidays with Grandma and Grandpa and all my uncles and cousins.  Grandma used an icing on her red velvet cake that I have never seen anywhere else…no where.  And it is like silk.  As I just can’t help myself when it comes to tweaking recipes, my red velvet cake is a little different from Grandma’s, but its real close.   The Loon simply loves my cream cheese icing, so I use it here.  But, I’ll show you Grandma Summers’ Silk Icing…just try it, even double it…it is just that good.  This can be made as a double layer cake, or as my version here…wonderful cupcakes.  Nothing rings in the holiday season quite like these little gems. They don’t stay around for long!!  Enjoy.


Red Velvet Cupcakes
Prep time
Cook time
Total time
Nothing is better at the holidays than Red Velvet Cupcakes, or Red Velvet Cake. Here's the recipe for Red Velvet Cupcakes. Use either the cream cheese icing, or, the heavenly Silk sugar icing...either way... you'll flip
Recipe type: Dessert
Cuisine: Dessert
Serves: 9
  • For the cake:
  • 2¼ cups of sifted cake flour
  • 2 teaspoons of cocoa powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1½ cup of sugar
  • ½ cup (1 stick) of unsalted butter, softened
  • 2 large eggs
  • ¼ cup of vegetable oil
  • 1 cup of buttermilk
  • 2 ounces of red food coloring
  • 1 teaspoon of white vinegar
  • 1½ teaspoon of vanilla
  • Kris' Cream Cheese Frosting:
  • 1½ 8oz packages of cream cheese, room temperature
  • 6 tablespoons (3/4 stick) of unsalted butter, room temperature
  • 1 cup of powdered sugar
  • ½ cup canned sweetened can of cream of coconut (such as Coco Lopez)
  • ½ teaspoon of vanilla
  • ¼ teaspoon of coconut extract
  • Erma Summer's Silk Sugar Icing:
  • 5 teaspoons of flour
  • 1 cup of milk
  • 1 teaspoon of vanilla
  • 12 tablespoons of softened unsalted butter (1½ sticks) - room temp
  • 1 cup of sugar
  2. Preheat of the 350 degrees F
  3. In a medium bowl, sift the flour, cocoa, baking soda, baking powder, and salt together...set aside.
  4. In a large mixing bowl, cream the sugar with the butter.
  5. Beat in the eggs, one at a time.
  6. Alternatively add the flour mixture with the buttermilk.
  7. Beat in the food coloring, and vinegar, then add the vanilla
  8. Spread the batter into prepared cupcake pans (I like to use the Reynolds stand-alone cupcake pan required)
  9. Bake for about 17 minutes, or until toothpick inserted in center comes out clean.
  10. Cool on rack.
  11. Ice with your favorite icing
  13. Beat cream cheese and butter in large bowl until smooth
  14. Beat in powdered sugar, then cream of coconut and both extracts
  15. Chill for about 20 minutes.
  16. Cake must be cool before frosting
  18. Mix flour, milk and vanilla in medium saucepan over cook over medium heat until thick, stirring often.
  19. Remove from heat, and cool completely in refrigerator
  20. While mixture is cooling, in mixer, beat 1 & ½ stick of softened butter and sugar.
  21. After creamed, add the cooled flour/milk mixture.
  22. Beat until fluffy.
  23. Cake must be cool before frosting.
  24. Enjoy!





Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: