Red Velvet Cupcakes with Coconut Cream Icing

A temptious cupcake with coconut cream icing and cocoa flavoring.

  • Servings: 24
  • Cook Time: 30
  • Main Ingredient: coconut


  • 1 can Baker's Joy® Original Non-Stick Baking Spray with Flour
  • 2 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 tsp. salt
  • 3/4 cup unsalted butter (softened)
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 Tbsp. red liquid food coloring
  • 1 tsp. vanilla extract
  • 1 cup buttermilk
  • 1 Tbsp. white vinegar
  • 1 1/2 tsp. baking soda
  • 2 8 oz. packages cream cheese (softened)
  • 4 cups sweetened shredded coconut (divided)


Cake: Preheat oven to 350°F. Spray two 12-cup muffin pans with Baker's Joy® spray. Combine flour, cocoa, and salt; set aside. Beat butter in large bowl at medium speed with electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Combine vinegar and baking soda in small bowl (mixture will bubble). Stir into batter and beat for 10 seconds. Evenly fill prepared muffin cups with batter. Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pans and cool completely. Frosting: Beat butter and cream cheese in large bowl with electric mixer until smooth. Beat in rum; gradually add Confectioners’ sugar and beat until light and fluffy. With mixer on low speed, gradually add 3 cups coconut and beat until just combined. Pipe or spread frosting onto cooled cupcakes. Sprinkle remaining coconut over cupcakes.