Ingredients
- Cupcake
- 2 cups self-rising flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup nonfat plain yogurt
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 cup skim milk, divided
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon baking soda
- Coconut Cream Cheese Frosting
- 1 teaspoon vanilla extract
- 1/4 cup butter, room temperature
- 2 8-ounce packages cream cheese, room temperature
- 1 lb powdered sugar
- 1 cup sweetened flaked coconut
- Sprinkles
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Red Velvet Cupcake with Coconut Cream Cheese Frosting
Time: 1 hours prep, 20 minutes cook
Servings: 12
Directions
- Preheat oven to 350°F. Line 12 muffin cups with paper liners. Sift flour and cocoa into mixing bowl. With an electric mixer, beat sugar, butter, and yogurt until smooth. Beat in eggs 1 at a time, then red food coloring and vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup milk in 2 additions. In a small bowl, combine milk, vinegar, and baking soda, whisk to form bubbles, stir into batter.
- Bake cupcakes 20 minutes or until toothpick comes out clean. Transfer to rack and cool completely.
- To make the frosting, beat cream cheese, butter, and vanilla in medium bowl until smooth. Beat in powdered sugar; fold in coconut. Spread frosting on cupcakes top with sprinkles. Enjoy!
- *Recipe adapted from Bon Appétit.
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Summary
Happy Valentine’s Day! Try this festive Red Velvet Cupcake with Coconut Cream Cheese frosting. To try to make it a bit healthier, I substituted plain yogurt for some butter and used skim milk instead of buttermilk. Give it a try, enjoy!
