Red Velvet Cupcake with Coconut Cream Cheese Frosting Recipe

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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!

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Cook time:
Servings: 12
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Ingredients

Cost per serving $1.08 view details

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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Nutrition Facts

Amount Per Serving %DV
Serving Size 177g
Recipe makes 12 servings
Calories 592  
Calories from Fat 236 40%
Total Fat 26.86g 34%
Saturated Fat 15.92g 64%
Trans Fat 0.0g  
Cholesterol 107mg 36%
Sodium 493mg 21%
Potassium 156mg 4%
Total Carbs 82.87g 22%
Dietary Fiber 1.2g 4%
Sugars 65.18g 43%
Protein 6.98g 11%
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Comments

  • Callie
    May 17, 2011
    These look so good. I love cocunut and red velvet!!!!!!!!!!!!!!!!!!!!

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