Recipes and Cooking Trisha Yearwood's Red Velvet Cupcakes 3.1 (17) 1 Review "This is your classic red velvet cake complete with cream cheese frosting," Trisha says. "Only this time, you stir in some pecans!" By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 18 mins Cool Time: 5 mins Total Time: 53 mins Servings: 30 Jump to Nutrition Facts Ingredients Cupcakes 2 ½ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoon unsweetened cocoa powder 2 cup granulated sugar 2 large eggs 1 ¾ cup vegetable oil 1 cup buttermilk 1 teaspoon vanilla extract 1 2 ounce bottle red food coloring Cream Cheese Frosting 1 8 ounce package cream cheese, room temperature ½ cup butter, room temperature (1 stick) 1 1 pound box powdered sugar 1 teaspoon vanilla extract 1 cup pecans, finely chopped Directions Cake Preheat oven to 350°F. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. For cupcakes, sift together flour, baking soda, salt, and cocoa. In a large mixing bowl combine the sugar and eggs. Add the oil, slowly beating well as the oil is added. To the sugar mixture, add the flour mixture alternately with the buttermilk, beginning and ending with the flour and mixing well after each addition. Stir in the vanilla and food coloring. Spoon batter into prepared cups, filling 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in centers come out clean. Remove muffin pan from oven, let cool on wire rack, 5 minutes. Remove cakes from muffin pan and cool completely on wire rack. Meanwhile, for the frosting, cream the cream cheese and butter. Beat in the powdered sugar until the mixture is smooth. Add the vanilla and nuts, reserving 2 Tbsp. of nuts for garnish. Spread or pipe the frosting atop the cupcakes. Tips For a 3-layer cake, prepare as above, except grease and flour three 9-inch round cake pans. Divide batter evenly among the pans and bake for 25 minutes or until tests done with a toothpick. Cool the layers in pans for 10 minutes, then turn out onto racks to finish cooling while you prepare the frosting. Spread the frosting between the layers, on sides and on top of the cake. Rate it Print Nutrition Facts (per serving) 248 Calories 21g Fat 38g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 248 % Daily Value * Total Fat 21g 27% Saturated Fat 5g 25% Cholesterol 29mg 10% Sodium 185mg 8% Total Carbohydrate 38g 14% Total Sugars 29g Protein 3g Vitamin C 0.1mg 1% Calcium 24mg 2% Iron 0.7mg 4% Potassium 57mg 1% Folate, total 22.8mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.