41 Reviews of Red Velvet Cupcakes

From: Chef #732420

On Jan 18, 2008

I use this last night and got amazing results! Moist and delicious! the frosting was amazing too! If it helps, I poured in the flour, then the buttermilk, vanilla, water, then baking soda and vinegar and ONLY THEN did i mix it all into the butter/sugar/food coloring/cocoa mix — i think overmixing the flour into it can make it tough! also, i used food coloring gel — 1 tsp diluted in 6 tbsp water!

From: KC_Cooker

On Feb 9, 2007

I needed something for a Valentine's Day bake sale at church. I thought cookies, but I knew there would be a ton of those. These beautiful red velvet cupcakes were just what I was looking for. They are delicious, moist, and very easy to make! The only thing I did differently was to use my substitute for buttermilk recipe in place of the regular buttermilk. Thanks for sharing this recipe!

From: Lvs2Cook

On Feb 14, 2006

A wonderful tasting cupcake! The recipe was a little confusing because the ingredients are in a different order than called for in the directions for the cupcake part so take care to read the directions carefully. The frosting is excellent ~ not too sweet and a good accompaniament to the sweet cupcakes. I got about 20 cupcakes out of the batter. I made these for Valentine's Day dessert and I am glad I did. Thanks for posting!

From: Chef #661756

On Nov 21, 2007

I loved this recipe! It was truly delicious and very moist! The frosting was perfect and the process was easy. I recommend putting a little bit more flour in the recipe or less water. This provides a delicious treat for any event!! Thank you for posting this incredible recipe!!

From: Adina Cappell

On Jul 18, 2007

What did I do wrong? I followed the directions to a T, but mine came out with a bread-like texture- albeit a moist and delicious bread. I changed their title to "Red Velvet Muffins," and everyone thought they were great muffins. I wouldn't use this recipe again if I plan to make cupcakes. The cream cheese frosting was wonderful. I didn't want to put them on the "muffins," so I just slabbed it on a Duncan Heinz cake.

From: Chef #856509

On Jun 8, 2008

First...a caveat...I am just learning to cook so any issues could be chef error and not recipe related at all. These were good but not great. Mine too turned out slightly muffiny and I followed Chef 732420's instructions. After a bit of research, I found that the key to light and fluffy cake is lots of butter and ensuring that the butter and sugar is creamed really, really well - to the point where the sugar is dissolved. So I'll focus more on that next time and see how it goes.

From: Lynn #7

On Feb 8, 2009

Wonderful! I made these for my math class, but filled them with a cream cheese, butter, chocolate, and heavy whipping cream mixture and frosted them with chocolate ganache and they turned out amazing. (One kid told me they were the best he had ever had) I loved the cake recipe, it was so moist, and sooo beautiful. The color was amazing, though I did have red-stained hands afterwords (and a stained tablecloth were I spilled).

From: bradyzgal

On Nov 26, 2008

Thanks for a great, easy recipe and for all the helpful hints. Everyone loved these, said they were even better than the $4 cupcake bakeries that are all the rage! I followed the advice of my fellow cooks and used one T food coloring and added water to the jar for a 2nd T and the cupcakes were nice and red. I also made 2 batches - do not try to mix the flower into the sugar/eggs because the texture will be like bread. . . add the buttermilk, water, food coloring, vinegar THEN mix but don't over mix - perfection

From: Chef #539260

On Aug 1, 2007

I LOVE these cupcakes. I'd only ever tried Red Velvet Cake once before at a restaurant before I made these and these little cupcakes came out BETTER than cake I had there. I made them for my boyfriend and his mother and they were a HUGE hit. My family loves them too!!! They never stick around for longer than a day! This is a must try.

From: Chef #458550

On Jun 9, 2007

Moist and tasty. I used the recipe along with an armadillo mold to make a cake ala Steel Magnolias. Even with making the cake, I still had enough batter left for about 20 regular sized cupcakes. All disappeared quickly.