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4 cups All Purpose Flour
3/4 tsp Salt
3/4 tsp Baking Soda
1/2 pound Unsalted Butter
1 1/2 cups Sugar
1 1/2 tbsp Red Food Coloring
1 1/2 tbsp Cocoa Powder
1 tsp White Vinegar
5 Eggs
1/2 cup Greek Yogurt
1 3/4 cups Light Brown Sugar
1 1/2 cups Cream Cheese Frosting (see recipe)

Sift together flour, salt and baking soda. In stand mixer with paddle attachment, cream butter and sugar. Add food coloring, cocoa and vinegar. Add eggs one at a time, mixing well. Add flour mixture and yogurt in batches; starting with flour and ending with flour. Prepare cupcake molds with paper cups or butter and sugar. Divide batter evenly between molds, filling about 2/3 full. Bake at 325 degrees for 20-25 minutes. Test with toothpick for doneness. When done, allow to cool and then ice with cream cheese frosting.

Makes – 12 cup cakes

Cream Cheese Frosting

6 oz Cream Cheese, softened
4 oz Unsalted Butter, softened
1 1/2 tsp Vanilla Extract
1 tbsp Lemon Juice
1 pound 10X Powdered Sugar

To the bowl of the mixer add cream cheese, butter, vanilla and lemon juice. With paddle attachment, beat until light and fluffy. Gradually add powdered sugar until spreadable consistency is achieved.

Makes – 4 cups


Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.


© 1989-2011 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.