Best 4 Red Velvet Cupcakes With Coconut And Cream Cheese Frosting Recipes

Indulge in a delightful culinary journey with our irresistible Red Velvet Cupcakes adorned with Coconut and a luscious Cream Cheese Frosting. These cupcakes are not just a treat for your taste buds, but a feast for your eyes as well. The vibrant red color, complemented by the delicate coconut flakes, creates a captivating presentation that will make your mouth water. Each bite offers a harmonious blend of flavors, from the moist and tender red velvet cake to the creamy and tangy cream cheese frosting, while the hint of coconut adds a tropical twist that elevates this classic dessert to new heights. Whether you're celebrating a special occasion or simply craving a sweet indulgence, these Red Velvet Cupcakes with Coconut and Cream Cheese Frosting are sure to satisfy your cravings and leave you wanting more.

Here are our top 4 tried and tested recipes!

RED VELVET CUPCAKES WITH COCONUT FROSTING

Red Velvet Cupcakes with Coconut Frosting image

There's no better way to celebrate being together than with these fun-loving cupcakes. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 17

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
2 eggs
1 tablespoon red food coloring
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/4 cup baking cocoa
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 teaspoon white vinegar
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut, divided

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition., Fill foil or paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes. , Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 296 calories, Fat 18g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 260mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Cream Cheese Frosting for Red Velvet Cake image

Provided by Alton Brown

Time 17m

Yield about 3 cups

Number Of Ingredients 5

Ingredients

13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

Steps:

Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING

Homemade Red Velvet Cake with Cream Cheese Frosting image

I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.

Provided by iluvfewd

Categories Desserts Cakes Red Velvet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

Ingredients

3 cups all-purpose flour
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
3 eggs
1 ½ cups vegetable oil
1 ½ cups buttermilk
½ cup sour cream
2 tablespoons red food coloring
1 tablespoon vanilla extract
1 ½ teaspoons white vinegar
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Red Velvet Cupcakes With Cream Cheese Frosting image

This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6.

Provided by HawaiiChef79

Categories Dessert

Time P1DT20m

Yield 48 cupcakes, 48 serving(s)

Number Of Ingredients 15

Ingredients

4 cups unsalted butter
2 tablespoons real vanilla extract
5 lbs cream cheese (I recommend Philadelphia brand)
4 lbs powdered sugar, sifted
4 cups unsalted butter
6 cups sugar
8 large eggs
1/2 cup oil
10 cups cake flour
10 tablespoons cocoa powder
4 teaspoons baking soda
1 teaspoon salt
4 cups buttermilk
1/2 cup red food coloring
4 tablespoons white vinegar or 4 tablespoons apple cider vinegar

Steps:

NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
Cream cheese frosting:
In a large mixing bowl, mix together butter, cream cheese and vanilla.
Slowly add powdered sugar. Mix until smooth.
Refrigerate until it will hold its shape.
Red Velvet Cupcakes:.
Preheat oven to 350 degrees.
Line cupcake pan(s) with liners.
In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
Add eggs, one at a time, until well incorporated. Add oil.
Sift together flour, cocoa powder, baking soda and salt.
Mix together vinegar and red food coloring.
Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
As soon as cupcakes come out of the oven, put one cupcake in the freezer.
Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
***NOTE: If you can wait, these taste even better after being refrigerated overnight!

Nutrition Facts : Calories 828.1, Fat 50.9, SaturatedFat 30.6, Cholesterol 169.4, Sodium 331.8, Carbohydrate 87.9, Fiber 0.9, Sugar 63.3, Protein 8.2

Tips:

- To achieve the perfect red velvet color, use a combination of red food coloring and cocoa powder. Start with a small amount of red food coloring and add more until you reach the desired shade. Do not use too much food coloring, as it can make the cupcakes bitter. - Use buttermilk and distilled white vinegar to give the cupcakes their signature tangy flavor. Buttermilk also helps to tenderize the cupcakes and keep them moist. You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. - Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in light and airy cupcakes. - Do not overmix the batter. Overmixing can make the cupcakes tough. Mix just until the ingredients are combined. - Bake the cupcakes at a high temperature for a short period of time. This will help to create a tender crumb. - Allow the cupcakes to cool completely before frosting them. This will help to prevent the frosting from melting. - When making the cream cheese frosting, use softened cream cheese. This will make the frosting smooth and creamy. - Add a little bit of coconut extract to the frosting for a delicious tropical flavor. - Decorate the cupcakes with your favorite toppings, such as sprinkles, chopped nuts, or grated coconut.

Conclusion:

Red velvet cupcakes with coconut and cream cheese frosting are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized to your own liking. With the right ingredients and a little bit of effort, you can create a batch of red velvet cupcakes that will impress your friends and family.