Red Velvet Cupcakes From Scratch

12:51 PM Keenya Kelly 0 Comments

Guess What? Keenya Kelly can cook!!! 
This weekend the Man of God and I were invited to a birthday party for a woman who is near and dear to my heart. It was her 33rd birthday! We were instructed to just come and not bring a dish...but I believe in sowing as much as I decided to make Red Velvet Cupcakes from Scratch. 
I had some marvelous help from the Lovely Paula Dean. The recipe and process only took 30 minutes, and by the looks of the faces around me..I think I did pretty darn good. 
The icing as I was told is very sugary but yummy. I don't particularly enjoy cake or icing, but I like to bake/cook and watch people eat my food.
If you want to bless some people in your life with good food...check out the Recipe


For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the 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.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.