Red Velvet Cupcakes with Coconut

Red Velvet Cupcakes with Coconut Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates


  • 1 2/3 cups all-purpose flour, plus more for dusting
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 2/3 cup low-fat buttermilk
  • 1 large egg, room temperature
  • 1 tablespoon red food coloring
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon white distilled vinegar
  • 1 cup store-bought cream cheese frosting
  • 1/2 cup dried sweetened shredded coconut for garnish
  • 48 fresh raspberries for garnish (about 2 pints)


1. Preheat oven to 350°. Line two 24-cup mini muffin pans with paper liners.

2. In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together oil, buttermilk, egg, food coloring, vanilla, and vinegar. Stir flour mixture into oil mixture until combined.

3. Divide batter between muffin tins (about 1 tablespoon each). Bake until a toothpick inserted in the center of a cupcake tests clean (10–15 minutes). Transfer cupcakes to a wire rack to cool completely. Frost the cupcakes (1 teaspoon each), sprinkle with coconut, and top with raspberries.

    Mini Red Velviet Cupcakes with Coconut are topped with store-bought cream cheese frosting then dressed up with shredded coconut and fresh raspberries.
  • Yield: Makes 48 mini cupcakes (serving size: 1 mini cupcake)

Nutritional Information

Calories per serving: 104
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1.3g
Polyunsaturated fat per serving: 3.3g
Protein per serving: 1g
Carbohydrate per serving: 12g
Fiber per serving: 0.0g
Cholesterol per serving: 4mg
Iron per serving: 0.0mg
Sodium per serving: 56mg
Calcium per serving: 6mg

Good to Know

At only 104 calories each, you can get your sugar-fix and reduce your calorie intake with these perfectly portioned mini cupcakes.

Cat Cora