Introduction
There’s something irresistibly charming about a Paula Deen Red Velvet Cupcake. Maybe it’s the deep crimson colour, the velvety soft crumb, or the way it pairs so beautifully with a tangy cream cheese frosting. But when it comes to Southern baking royalty, 24 Heavenly Paula Deen Red Velvet Cupcakes knows how to turn this classic into a mouthwatering masterpiece.
In today’s blog, we’re diving deep into Paula Deen’s Red Velvet Cupcake recipe—how it’s made, its origins, pro baking tips, nutritional info, and why this particular version has become a household favorite across the U.S.
Whether you’re baking for a special occasion or just want to treat yourself midweek (because why not?), this recipe has your name on it.
What Is Paula Deen’s Red Velvet Cupcakes
Paula Deen’s Red Velvet Cupcakes is a lightly flavoured chocolate cake that stands out because of its vibrant red colour and ultra-smooth texture. It’s often confused with regular chocolate cake, but it has a more subtle cocoa flavour and a soft, almost “velvety” mouthfeel—hence the name.
When transformed into cupcakes, red velvet becomes even more magical—bite-sized decadence topped with creamy frosting.
The Paula Deen Twist
Paula Deen’s Red Velvet Cupcakes take on red velvet cupcakes keeps it simple, classic, and rich with flavour. What makes her version shine is the perfect balance of moist texture, a hint of cocoa, and her signature cream cheese frosting that has just the right amount of tang.
Her recipe doesn’t rely heavily on fancy ingredients—it’s all about technique, proportion, and that good old Southern touch.
Origin of Paula Deen Red Velvet Cupcakes
“24 Heavenly Paula Deen’s Red Velvet Cupcakes originated in the early 20th century, most famously becoming popular at the Waldorf-Astoria Hotel in New York. However, its Southern makeover—especially through icons like Paula Deen—has made it a staple in Southern homes, especially during holidays and celebrations.
The red colour was originally the result of a reaction between natural cocoa powder and acidic ingredients like buttermilk. Today, red food colouring is used to enhance that deep crimson look.
Ingredients You’ll Need
For the Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk (room temp)
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese (softened)
- 1 stick unsalted butter (softened)
- 1 tsp vanilla extract
- 4 cups confectioners’ sugar
Equipment You’ll Need
- Mixing bowls (large and medium)
- Electric hand or stand mixer
- Measuring cups & spoons
- Cupcake or muffin tin
- Cupcake liners
- Cooling rack
- Frosting spatula or piping bag (optional but recommended)
Step-by-Step Preparation
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
Step 3: Combine Wet Ingredients
In a large bowl, beat together oil, buttermilk, eggs, food colouring, vanilla, and vinegar until well combined.
Step 4: Mix It All
Gradually add the dry ingredients to the wet, mixing until smooth. Don’t overmix—just until combined.
Step 5: Fill and Bake
Spoon batter into the cupcake liners until they’re about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean.
Step 6: Cool Completely
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Frosting
Beat cream cheese and butter until smooth. Add vanilla, then gradually beat in confectioners’ sugar until fluffy.
Step 8: Frost and Decorate
Once cupcakes are cool, frost with cream cheese frosting using a spatula or piping bag. Decorate with sprinkles, red velvet crumbs, or keep it simple!
Nutritional Information (Per Cupcake)
| Nutrient | Amount |
| Calories | 330–380 kcal |
| Fat | 20g |
| Carbohydrates | 40g |
| Protein | 3g |
| Sugar | 30g |
Note: Nutritional values can vary based on portion size and frosting amount.
Prep Time and Cook Time
| Step | Time |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Cooling + Frosting | 30 minutes |
| Total Time | 65 minutes |
Health Benefits? Yes, a few!
While 24 Heavenly Paula Deen Red Velvet Cupcakes aren’t typically “health food,” they do have some pluses:
- Mood booster: Treating yourself occasionally can lift your spirits.
- Portion control: Cupcakes help manage indulgence with smaller servings.
- Customisation: You can use beet powder instead of red dye or low-fat cream cheese for lighter frosting.
Serving Tips
- Serve slightly chilled for a firmer texture.
- Garnish with a touch of grated chocolate or red velvet crumbs.
- Pair with coffee, milk, or even a glass of red wine for a more adult-friendly twist.
Additional Tips for Success
- Don’t skip the vinegar—it reacts with the baking soda to create the cupcake’s fluffiness.
- Make sure ingredients are at room temperature for best results.
- Use gel food colouring if you want a more vibrant red hue.
Conclusion
Paula Deen’s Red Velvet Cupcakes is a celebration of classic Southern flavours wrapped in an elegant and rich treat. With its perfect balance of cocoa, moistness, and that iconic frosting, it’s a recipe worth mastering.
Whether you’re making it for a party, holiday, or just a sweet craving, this cupcake is guaranteed to steal the show.
FAQs
Q: Can I make this gluten-free?
Yes! Substitute with a reliable gluten-free flour blend (1:1 ratio).
Q: Can I freeze these cupcakes?
Absolutely—just freeze them without frosting in an airtight container for up to 3 months.
Q: What if I don’t have buttermilk?
You can make your own by adding 1 tbsp lemon juice or vinegar to 1 cup of milk. Let it sit for 10 minutes.
Q: Can I use this recipe for a cake instead?
Yes, pour into two 8-inch round pans and adjust baking time to around 30–35 minutes.