We love the bright color and subtle chocolate flavor of red velvet cupcakes. Paula Deen’s spin on this classic uses pantry staples plus a few easy tweaks. We appreciate how her approach keeps the cake moist while delivering that signature tangy punch.
We can’t wait to share our take on her recipe with a few tips sprinkled in. We’ll walk you through the simple steps so you end up with bakery-style cupcakes at home. Let’s get ready to indulge in these sweet red delights.
We love how the vibrant color and creamy frosting make any event feel festive. This dessert is guaranteed to turn heads at parties or family gatherings. Gather your mixing bowls and let’s begin.
Paula Deen Red Velvet Cupcake Recipe
We combine classic red velvet flair with a tangy twist in our Paula Deen Red Velvet Cupcake Recipe. The vibrant color and subtle chocolate undertone shine through every bite. We ensure bakery-style results by following a simple sequence of steps that keep our cupcakes moist and full of flavor.
Ingredients
- 2 cups of all-purpose flour (sifted)
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of unsweetened cocoa powder
- 1½ cups of sugar
- 2 eggs (room temperature)
- 1 cup of buttermilk (room temperature)
- 1½ cups of vegetable oil
- 2 tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- 1 teaspoon of white vinegar
| Baking Details | Duration |
|---|---|
| Oven Temperature | 350°F |
| Estimated Bake Time | 18 to 20 minutes |
- Preheat the oven to 350°F. Line a standard muffin pan with paper liners.
- Whisk the flour baking soda salt and cocoa powder in a bowl to disperse the dry ingredients evenly.
- In a separate bowl beat the sugar and eggs with an electric mixer on medium speed. Add the oil and continue mixing.
- Switch the mixer to low speed. Slowly pour in the buttermilk to maintain a smooth batter.
- Stir in the red food coloring. Make sure the mixture is bright and uniform in color.
- Add the vanilla extract and white vinegar. These provide the tangy undertone we love in red velvet.
- Combine the dry mixture with the wet batter in small batches. Beat on low speed until just blended.
- Fill each muffin liner about two-thirds full to allow room for the batter to rise.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes on a wire rack. Top with your favorite cream cheese frosting and garnish for a festive finish.
Tools And Equipment
We rely on the following items to keep our Paula Deen Red Velvet Cupcake Recipe smooth and efficient. We measure ingredients accurately to achieve a bright color and moist texture. We also ensure proper blending for the perfectly tangy taste.
| Tool | Purpose |
|---|---|
| Measuring cups and spoons | Provide precise ingredient amounts for consistent flavor |
| Large mixing bowls | Help us separate wet and dry mixtures |
| Whisk | Aerates the dry ingredients thoroughly |
| Hand mixer or stand mixer | Blends batter and frosting with minimal effort |
| Rubber spatula | Scrapes bowl edges to incorporate all ingredients |
| 12-cup muffin tin with paper liners | Holds the cupcake batter neatly for even baking |
| Wire cooling rack | Prevents further cooking and keeps cupcakes airy |
We use an oven thermometer if needed to confirm our oven temperature. We avoid overbaking by transferring the cupcakes to the cooling rack right away.
Ingredients
We rely on these essential ingredients to create our Paula Deen Red Velvet Cupcake Recipe. Each item contributes to the distinct color and tangy undertone that make these cupcakes memorable. We measure carefully to maintain consistency and balance.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2½ cups | Sifted for a lighter crumb |
| Baking soda | 1 teaspoon | Reacts with vinegar to help cupcakes rise |
| Unsweetened cocoa | 1 tablespoon | Adds subtle chocolate flavor without overpowering the red color |
| Granulated sugar | 1½ cups | Controls sweetness and structure |
| Eggs | 2 large | Room temperature for a smoother batter |
| Buttermilk | 1 cup | Enhances tang and tenderness |
| Vegetable oil | 1 cup | Keeps cupcakes moist with a soft crumb |
| Red food coloring | 2 tablespoons | Gives that classic vibrant shade that highlights our red velvet theme |
| Vanilla extract | 2 teaspoons | Rounds out sweetness and adds aroma |
| White vinegar | 1 teaspoon | Works with baking soda to create a fluffy interior |
- We start by placing all dry ingredients in one bowl without overmixing.
- We then combine all wet ingredients in a separate bowl.
- We encourage measuring each item with precision to avoid cupcakes that are too dense or too dry.
- We keep our buttermilk reserved until the final blend to lock in tang and softness.
- We use a bright red food coloring to heighten the visual impact.
These ingredients combine to produce our delightfully airy cupcakes with a gentle cocoa aftertaste. We line them up so they are within reach before we move on to mixing and baking.
Directions
We are ready to bring these Paula Deen Red Velvet Cupcakes to life. We gather our bowls and follow these steps for smooth results.
Prep The Batter
- Preheat the oven to 350°F
- In one large bowl sift together all-purpose flour, baking soda, and cocoa powder
- In a separate bowl whisk sugar, vegetable oil, eggs, buttermilk, red food coloring, and vanilla extract until combined
- Add the dry mixture to the wet mixture in three additions
- Stir gently after each addition until the batter is smooth
- Incorporate white vinegar at the end to enhance the tangy flavor
Fill The Cupcake Liners
- Place paper liners in a 12-cup muffin tin
- Fill each liner about two-thirds full with the batter
- Tap the pan lightly on the counter to remove excess air
Bake The Cupcakes
- Bake for 18 to 20 minutes
- Check doneness by inserting a toothpick in the center of one cupcake
- Remove from the oven when the toothpick comes out clean
- Transfer cupcakes to a wire cooling rack and let them cool completely
Make The Cream Cheese Frosting
- In a mixing bowl beat cream cheese, unsalted butter, and a pinch of salt on medium speed until fluffy
- Reduce speed and add powdered sugar in small increments
- Increase speed back to medium and blend until the frosting is smooth
- Add a splash of vanilla extract for extra flavor
Decorate And Serve
- Use an offset spatula or piping bag to frost each cupcake
- Top with decorative sprinkles or cake crumbs for a classic red velvet look
- Serve fresh and store any leftovers in an airtight container in the refrigerator
| Step | Approx Time |
|---|---|
| Prep For Batter | 10 minutes |
| Fill Cupcake Liners | 5 minutes |
| Bake The Cupcakes | 18 to 20 minutes |
| Make The Cream Cheese Frosting | 5 minutes |
| Decorate And Serve | 5 minutes |
Make-Ahead And Storage
We often prepare our batter one day ahead. We store it in a sealed container in the refrigerator. When ready to bake we bring the chilled batter to room temperature.
We also freeze fully baked Paula Deen Red Velvet Cupcakes. We cool them completely. We then wrap each cupcake in plastic wrap then place them in a sturdy freezer bag. This method helps them maintain a moist crumb for up to three months. We thaw them at room temperature before frosting.
If we choose to store frosted cupcakes we place them in an airtight container in the refrigerator. They stay fresh for up to three days. We allow them to come to room temperature before serving so the cream cheese frosting softens.
| Storage Method | Steps | Timeframe |
|---|---|---|
| Batter in Refrigerator | Mix the batter. Transfer to sealed container. Refrigerate overnight | Up to 24 hours |
| Baked Cupcakes | Cool completely. Wrap each in plastic. Freeze in sturdy bag | Up to 3 months |
| Frosted Cupcakes | Decorate cooled cupcakes. Store in airtight container inside refrigerator | Up to 3 days |
Conclusion
We adore how each bite delivers a bright pop of color and a sweet tang. Our simple steps and everyday ingredients make baking these cupcakes a breeze.
Whether you’re a seasoned baker or a novice in the kitchen there’s no doubt these red velvet cupcakes will become a favorite treat. Let’s keep our aprons handy and whip up a batch whenever the craving strikes.
Frequently Asked Questions
What makes these red velvet cupcakes stand out?
They combine a subtle chocolate flavor with a tangy twist from buttermilk and vinegar. Their bright color adds to the fun, making them perfect for parties. Inspired by Paula Deen, they rely on familiar pantry staples, so you can easily whip up a batch without feeling overwhelmed. The result is moist, fluffy cupcakes with a classic cream cheese frosting everyone will love.
Which ingredients are essential for this recipe?
You’ll need all-purpose flour, sugar, baking soda, cocoa powder, eggs, buttermilk, vegetable oil, red food coloring, vanilla extract, vinegar, butter, and cream cheese. Each ingredient plays a key role in creating the iconic color, flavor, and texture of red velvet cupcakes, so accurate measurements matter.
How do I keep the cupcakes moist?
Opt for buttermilk and oil rather than only butter. The liquid ingredients help lock in moisture and maintain a tender crumb. Make sure not to overmix the batter to keep it light and fluffy. If you follow the recommended baking time (18–20 minutes), your cupcakes should stay perfectly soft and moist.
Can I prepare the batter in advance?
Yes. You can mix the batter a day ahead and store it in a tightly sealed container in the fridge. When you’re ready to bake, let the batter sit at room temperature for a few minutes, then fill the muffin cups and bake. Do not store it longer than 24 hours to keep the ingredients fresh and ensure the best results.
What’s the best way to frost these cupcakes?
Cream cheese frosting pairs beautifully with red velvet. Beat softened cream cheese and butter until creamy, then gradually add powdered sugar and vanilla extract. The smooth, tangy topping complements the sweet cupcakes. You can pipe or spread the frosting on cooled cupcakes, and finish with sprinkles, cake crumbs, or a simple swirl.
How long should I bake them?
Preheat your oven to 350°F and bake the cupcakes for 18 to 20 minutes. Check for doneness by inserting a toothpick or cake tester into a cupcake center—if it comes out clean or with a few moist crumbs, they’re ready. Avoid overbaking to keep them soft and flavorful.
Can these cupcakes be frozen?
Absolutely. Once completely cool, wrap unfrosted cupcakes in plastic and place them in a sturdy freezer bag. They’ll stay fresh in the freezer for up to three months. Thaw them at room temperature before frosting. If already frosted, store them in an airtight container in the refrigerator for up to three days.
Any final tips for the best result?
Use room-temperature eggs and measure each ingredient accurately. Sift your dry ingredients to maximize lightness and incorporate the vinegar at the end for extra tang. An oven thermometer can help confirm the correct baking temperature. And don’t forget to fully cool the cupcakes before frosting, allowing you to achieve a smooth and picture-perfect finish.