The whole idea of red baked goods kinda creeped me out. But watching Paula Deen make these, they actually looked pretty good. So doing some Christmas baking I decided to make these in gold foil cupcake liners, frost them with the cream cheese icing and scatter red sprinkles on top.

The last steps I will do when I need them as I will freeze them for now. They looked so weird, that I thought I would take a pic.

At this point though, my relationship with Paula Deen has escalated and I think she just rocks!

An interesting bit on the possible history of this cake can be found here.

Red Velvet Cupcakes
Paula Deen Home Cooking – Episode: Reunion Family Picnic

For the cupcakes:


2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract


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


For the cupcakes:


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.


Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.