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  • Red Velvet Cupcake with Coconut Cream Cheese Frosting

    1 vote
    Red Velvet Cupcake with Coconut Cream Cheese Frosting
    Prep: 1 hours Cook: 20 min Servings: 12
    by To Catch A Cook
    11 recipes
    >
    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!

    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

    Directions

    1. 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.
    2. Bake cupcakes 20 minutes or until toothpick comes out clean. Transfer to rack and cool completely.
    3. 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!
    4. *Recipe adapted from Bon Appétit.

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    Comments

    • Callie
      Callie
      These look so good. I love cocunut and red velvet!!!!!!!!!!!!!!!!!!!!

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