Red Velvet Cupcakes with Cream Cheese Frosting

The BEST red velvet cupcakes – a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

Really, really good red velvet cupcakes can be totally elusive, right? Some are dry, some are TOO red. And what’s the story behind red velvet cake (and cupcakes) anyway? After doing a little research, I found that while foods were rationed during war time, bakers used boiled beets to enhance the color of their cakes and to retain moisture. Red velvet cake was a signature dessert at the Waldorf-Astoria Hotel during the 1920s, and was also well-known in the restaurants and bakeries of the Eaton’s department store chain in Canada during the 1940s and 1950s. Many attribute the cake’s recent popularity to the film Steel Magnolias, in which the groom’s cake was a red velvet cake in the shape of an armadillo.

All red velvet cakes have specific ingredients in common: cocoa powder, white vinegar, buttermilk and baking soda; the reaction of the vinegar with the buttermilk helps to pull out the red color in the cocoa powder. I wasn’t always sold on red velvet, but I was eventually converted…


The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

So now, on to my history with red velvet. When I first tried a red velvet cupcake, to say that I was underwhelmed would be a gross understatement. After all of the buzz that red velvet had been receiving, I was expecting to be blown away. What I ate was pretty dry and tasteless (although the cream cheese frosting was good!). I wasn’t impressed (obviously) and it was about six months before I would try one again. While doing a little Georgetown cupcake tour while in DC for a weekend, I had a red velvet cupcake from Baked and Wired. It was seriously amazing. It changed my mind about red velvet – it was fluffy, moist, with a hint of chocolate, and was all kinds of delicious. I was an official convert.

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

The next step, of course, was to make a great one at home. I did some reading, I looked at a lot of recipes, and in the end I decided to try this one. And I’m so glad I did, because I don’t think a better one could exist.

They are everything I was hoping for – moist, fluffy, a tiny bit chocolatey, and a perfect vehicle for a heaping pile of cream cheese frosting!

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

Red velvet cupcakes are amazing any time of year, but (obviously) especially around Valentine’s Day.

Dress them up with some pink and red sprinkles and share them with someone special!

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

One year ago: Ultimate Triple Chocolate Brownies
Two years ago: Red Velvet Roll Cake with White Chocolate-Cream Cheese Filling
Four years ago: How to Make Sushi at Home
Five years ago: Red Velvet Whoopie Pies
Six years ago: Icebox Cake

Red Velvet Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

Ingredients:

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Special Equipment:
Standard 12-cup muffin pan
Red food coloring
Disposable decorating bags
Attic #827 decorating tip

Directions:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

(Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook)

This recipe was originally published on November 8, 2010.

SHARE THIS POST



683 Responses to “Red Velvet Cupcakes with Cream Cheese Frosting”

  1. the blissful baker on November 8, 2010 at 12:47 am

    yum, i love red velvet cupcakes! cream cheese frosting pairs SO well with them, too. yours are the perfect red color, just lovely!

    Reply

    • rosie Ortega on August 4th, 2014 at 2:04 pm

      What is youre website for your blog??

      Reply

  2. SusieBee on November 8, 2010 at 12:56 am

    Living in the South for many years gave me an appreciation for good red velvet cake! The cupcakes look beautiful.

    Reply

  3. Katie on November 8, 2010 at 2:46 am

    These look gorgeous and I love the earthy red colour rather than the overally fake red you somtimes see. Look so tempting

    Reply

  4. veena on November 8, 2010 at 2:47 am

    Hi Michelle!!!.. thank you so much for this.. i have been eagerly waiting for your version of the red velvet cupcake.. well i cant wait to try this.. i had trouble the last times i tried red velvet cupcakes, they always sunk afte taken it out of the oven. But urs look perfect.. im hoping to get lucky the third time..

    Reply

    • Nicole on February 7th, 2011 at 9:00 pm

      For cake Make sure you don’t open the oven in the First 20 minutes of baking. They will be less likely to sink. or cupcakes I leave them for 12 before opening

      Reply

    • Allie on July 14th, 2011 at 10:13 am

      Third time’s the charm

      Reply

  5. Trellyn on November 8, 2010 at 2:49 am

    Looks super yummy! I appreciated the mini history lesson, I was always curious about all the “red velvet hype” and where it came from. I tried a red velvet cupcake about a month ago. Tasted okay, but I wasn’t completely sold. I’ll have to try out this recipe one day! Thanks for sharing!

    Reply

    • Sophia on June 2nd, 2014 at 9:08 pm

      Did you guys try this the first time

      Reply

  6. LimeCake on November 8, 2010 at 3:10 am

    i love red velvet because they’re usually not too sweet and have the slightest hint of cocoa. i’ve tried this recipe too and it was really good!

    Reply

  7. LoveCupcakes on November 8, 2010 at 5:25 am

    I personally admire red velvet cupcakes. I like the color of this cupcake its perfectly baked and the toppings is perfect. More presentable once with cherry on the top.

    Reply

  8. Tabitha (From Single to Married) on November 8, 2010 at 6:43 am

    oh my – red velvet is my favorite cake ever! (It’s right up there with carrot cake…) Mmmmmmmmm

    Reply

  9. Katrina on November 8, 2010 at 7:13 am

    I totally had the same experience with red velvet. I kept hearing about them, and was always disappointed. I made Joy the Baker’s recipe a while back and was totally converted. Glad you’re on the red velvet train now as well!

    Reply

  10. jenna laughs on November 8, 2010 at 8:25 am

    YUM! They look so moist. I also love how there’s not like, an entire bottle of food coloring in the cupcakes. I will have to try these!

    Reply

  11. Jenny Flake on November 8, 2010 at 8:29 am

    These are so gorgeous! I wanna make em’ today!

    Reply

  12. Caroline on November 8, 2010 at 8:32 am

    Yours have such a pretty dome on top! I made RV cupcakes this weekend and, while delicious, they were very flat on top. I have to try this recipe to see if I get the perfect cuppie dome I desire! Wonderful post!

    Reply

  13. Jihane (Sinful Sundays) on November 8, 2010 at 9:06 am

    Those look gorgeous! I bet they taste even better. 🙂

    Reply

  14. Maria on November 8, 2010 at 9:18 am

    Gorgeous cupcakes. Your frosting always looks perfect!

    Reply

  15. Farah on November 8, 2010 at 9:32 am

    Hi Michelle, I’m so excited to try this recipe! Did you use liquid food colour or gel-paste food colour?

    Reply

    • Michelle on November 8th, 2010 at 11:05 pm

      Hi Farah, Liquid food coloring.

      Reply

      • Christeena Dinehart on November 30th, 2012 at 9:30 pm

        If I was to use gel coloring, what amount do you soppose I need and will the recipe miss the “liquid”?

        Reply

        • Michelle on December 2nd, 2012 at 11:04 am

          Hi Christeena, I have attempted to use gel coloring when I was out of the liquid food coloring, and I haven’t had much success. I would stick with the liquid for this recipe.

          Reply

        • Steph in Lex on December 26th, 2012 at 2:30 pm

          Unfortunately, I did not read clear through the recipe carefully before I began to make these and didn’t have liquid food coloring! I was totally bummed when I read Michelle’s above comment, as it was later in the afternoon on Christmas Eve and I was right in the middle of making them and SO not in the mood to venture to the stores. I improvised by using water so that the lack of liquid wouldn’t be a problem and then added a bunch of the gel paste color. The taste of the cake (made cake instead of cupcakes) is fantastic, but the color is not as pretty red as in the pictures. I think I should have added much more of the food coloring. Next time I make it I’ll try to find the liquid food coloring to use, but in a pinch, maybe that would work…it worked for me!

          Reply

          • Nancy on January 8th, 2013 at 1:30 pm

            what brand of liquid food coloring do you use? I only have the gels

            Reply

            • Michelle on January 9th, 2013 at 11:05 am

              I use the McCormick liquid food coloring.

          • Sheri on February 3rd, 2013 at 1:03 am

            I used gel paste color for this recipe tonight, and it worked out fine. I used maybe 1/2 tsp of gel color and about 2 tbsp of boiling water to make the paste. I let it cool before adding it to the batter. The cupcakes came out absolutely perfectly, and just red enough.

            Reply

            • Ivona on July 8th, 2013 at 11:56 am

              I am making this for my daughter’s birthday, as she is a big fan of red velvet cake. I’ve only tasted it a couple of times, and, to be honest, it doesn’t taste that much different than any other chocolate cake to me. I read somewhere a while back, that the original red velvet cake got its color through a reaction between the cocoa powder and the acid in the buttermilk & vinegar, and, as I don’t like to use food coloring when unnecessary, I mixed up the batter without it to see whether any change in color was apparent. But there was no change at all from the brown, so I was forced to resort to the food coloring. I had the liquid kind, but for any other recipe I’ve seen, it only calls for a few drops, and the little containers it comes in probably only hold a teaspoon or so, max. I used most of the container, but still only got it to a reddish-brown, and really didn’t want to use more than that. So hopefully it will taste OK, at any rate, but it’s not going to be red. Why the fuss over the red if it’s only achieved through ungodly amounts of food coloring? Or am I missing something?

              • Cassie on February 19th, 2016 at 7:48 am

                I totally agree. I don’t get why a chocolate-like cake with red food coloring is so amazing. Someone please explain!

              • Claudia on April 6th, 2016 at 10:28 pm

                I totally agree and it’s one of the reason I have never made red velvet cake. Red food coloring? Do you know what that does to the gastrointestinal system?!!! Not good fellas. I suppose doing without it would be ok if u are not looking for red colored cupcakes.. However there’s also a different taste to them without the coloring ( due to no chemicals ) so maybe it’s a combo of the visual and chemically enhanced flavors that make it so unique.

  16. Emily @ Darby O'Shea on November 8, 2010 at 9:44 am

    Hurrah! This is a beautiful recipe! I don’t know if I’ll ever switch away from my ancestral recipe (which is over at my blog, with a few unorthodox changes), but this one looks genuine and delicious. And not too chocolatey!

    Reply

  17. Left-Brained Creativity on November 8, 2010 at 9:54 am

    It’s so funny–I’ve never been a big fan of red velvet (and, truthfully, I’m still not), but I’m a Pittsburgher currently living in DC and Baked and Wired is the only place I’ll buy cupcakes. (I’d much rather make them!) Their red velvet is tasty, but then again, all of their flavors are.

    Reply

    • Michelle on November 8th, 2010 at 11:06 pm

      Hello fellow Pittsburgher! Glad to hear that Baked & Wired got your ‘Burgh approval too!

      Reply

  18. Dinetonite on November 8, 2010 at 11:18 am

    I love ice creams, but it looks delicious.

    Reply

  19. Georgia @ The Comfort of Cooking on November 8, 2010 at 12:02 pm

    Michelle, I’ve never met a red velvet cake or cupcake that I didn’t like, and I’m sure I would fall head over heels for these beauties! They look incredible, and so moist and delicious. Thank you for sharing!

    Reply

  20. Skeeter on November 8, 2010 at 12:11 pm

    I assume you used a liquid food color for this recipe. Do you think I could use a paste food color? And how much? BTW, your cupcakes are beautiful!!

    Reply

    • Michelle on November 8th, 2010 at 11:08 pm

      Hi Skeeter, Yes, liquid food coloring. Hmm don’t know that I would use paste since the recipes uses 3 tablespoons of the liquid coloring – it could impact the texture. You could of course give it a try and see what you think; if you do, let me know how it goes!

      Reply

  21. Brianne on November 8, 2010 at 12:34 pm

    I make a vegan red velvet that always comes out moist and fluffy. I add a teaspoon of chocolate extract too. So good!

    Reply

    • Kate on March 9th, 2011 at 10:39 pm

      Breanne, what recipe do you use? Somehow my vegan desserts (made for friends) never turn out as well as the regular ones.
      Thanks

      Reply

  22. Tina from PA on November 8, 2010 at 1:14 pm

    I too have never got what all the hype was over Red Velvet cake , but now you got my attention . I really have to try your recipe! Thanks for sharing ,I’m sure it’s gonna be great!

    Reply

  23. Winelady Cooks on November 8, 2010 at 1:19 pm

    I’ve too have been curious as to all the hype around red velvet though I haven’t had the opportunity to do some taste testing. Thanks for your efforts (someone has to do it! :))
    I was wondering why you had to add the food coloring if the chem. reaction from the vinegar is supposed to make the batter red (technically). Is is because the red color is not as pronounced as we expect it, so using the food coloring adds more umph!?

    Thanks,
    Joanne

    Reply

    • Michelle on November 8th, 2010 at 11:09 pm

      Hi Joanne, exactly – the chemical reaction brings out the reddish hues in the cocoa, but it certainly isn’t as pronounced as you see in the cupcakes. The food coloring gives it an extra boost 🙂

      Reply

  24. Tracy on November 8, 2010 at 1:54 pm

    I love the color of these!!

    Reply

  25. courtney on November 8, 2010 at 2:41 pm

    this is one of my favorite treats! i recently made red velvet cake balls dipped in bittersweet chocolate. talk about yum.

    Reply

  26. Deborah on November 8, 2010 at 2:42 pm

    I am a huge red velvet fan, but I think it’s hard to find good red velvet at bakeries. But I have had quite a few good homemade ones, and these look perfect!!

    Reply

  27. Rachel on November 8, 2010 at 2:45 pm

    I’ve never had red velvet and recently went on a search for a good recipe – I’ll definitely be trying these sometime.

    Reply

  28. Abby on November 8, 2010 at 3:07 pm

    The only red velvet cake I have had was similar to your first experience. I was completely unimpressed and let down. So much so that I have never tried it again. But after reading this post I will try making it on my own. Hope I get the great results!!

    Reply

  29. Made With Pink on November 8, 2010 at 3:55 pm

    My experience with Red Velvet cake sounds very much like your own. I was all excited by the hype I heard about it, and then I tried one. It was so dry and unmemorable, nothing like what I expected. I tried about 3-4 different recipes until I found one I really liked and was happy with. Yours look moist and delicious, so will have to do a taste comparison with mine to see if yours will become my new go to recipe. Thanks for posting!

    Reply

  30. food librarian on November 8, 2010 at 4:02 pm

    Pretty! These look wonderful and delicious! -mary

    Reply

  31. Sandra on November 8, 2010 at 4:20 pm

    Great color! Sometimes the red is too brilliant which results in a really bitter cupcake. Yours looks spot on.

    Reply

  32. Mglòria on November 8, 2010 at 4:53 pm

    Wauuu!!!
    They look great!!!
    Mglòria from Gourmenderies

    Reply

  33. Jen @ How To: Simplify on November 8, 2010 at 5:38 pm

    Wow, these cupcakes are absolutely gorgeous!

    Reply

  34. Mackenzie @ The Caramel Cookie on November 8, 2010 at 7:56 pm

    The heart shaped sprinkles are too cute! I love the color of these; I’m not a fan of the fakey vibrant red color.

    Reply

  35. Lynn @ I'll Have What She's Having on November 8, 2010 at 8:24 pm

    I’ve never had a good red velvet cupcake. I’ve always found them to be dry and flavourless. But if you say this one is good I have to give them another shot!

    Reply

  36. Kita on November 8, 2010 at 9:06 pm

    Not sure why, but I love Red Velvet. Normally, I am not a dessert person, but if red velvet cake is on the menu I am saving room.

    Reply

  37. Sharlene on November 8, 2010 at 9:38 pm

    I’m so happy you posted this because I’ve been looking for a really great red velvet recipe since the last one I tried was not very good. These look and sound like my ideal red velvet cupcake. Can’t wait to try them!

    Reply

  38. communitycook on November 8, 2010 at 9:46 pm

    I made red velvet cupcakes with cream cheese frosting for my sister’s wedding a few years back. They had fondant gerber daisies on them. I hate fondant but the bride was going for a certain look. I used a recipe from an old cookbook I found at my local library, and the cupcakes and frosting were very good – I just peeled the fondant off to eat them. These look fantastic. I’m glad you decided that red velvet was worthy of your touch!

    Reply

  39. Petes on November 8, 2010 at 10:42 pm

    Beautiful as always. Love red velvet!

    Reply

  40. nuha on November 8, 2010 at 11:02 pm

    these look delish! I remember hearing that the color will only change with cocoa thats not Dutch processed, I think… Do you know anything about that? xoxo

    Reply

    • Michelle on November 8th, 2010 at 11:11 pm

      Hi Nuha, Yes! I read the same thing – the reddish hue doesn’t come out with Dutch-processed cocoa.

      Reply

  41. Nuts about Food on November 9, 2010 at 7:15 am

    I always wondered about the red velvet hype and where it originated, this was a very interesting post. It doesn’t really exist over here in Italy, but will be sure to have some on my Xmas trip back home.

    Reply

  42. Robyn on November 9, 2010 at 9:35 am

    i’m always skeptical of the bright red velvet cupcakes, that are basically just white cake dyed red. love that this recipe has cocoa in in. there’s also a red velvet whoopie pie recipe in the new baked explorations book that looks great!

    Reply

  43. Sarah from 20somethingcupcakes on November 9, 2010 at 9:53 am

    So funny, I actually just made these over the weekend for a girlfriend’s birthday. Yours look beautiful, love the deep red color, but I must admit I actually like that fake-red color, especially when using multicolored sprinkles. I used Annie’s recipe and it was so beyond moist. I love the cream cheese frosting but my real favorite way to make is with the cooked icing which is actually the original red velvet pairing.

    Reply

  44. Michele (also a brown eyed baker) on November 9, 2010 at 10:35 am

    I fell in LOVE with Red Velvet on my 40th birthday when my husband took me to Captiva Island. The Bubble Room has the BEST Red Velvet cake w/cream cheese frosting, and a slice easily feeds 4 or more! It’s huge! YUMmmmm…. It’s a don’t miss if you are ever in that area.

    I’ve never had a “great” local ‘burgh red velvet cupcake. I’ve also made VERY dry attempts myself. I can’t wait to try your new recipe. Should be great for the holidays. Thanks

    Reply

    • Tom on November 9th, 2010 at 8:40 pm

      That’s funny Michele growing up in Orlando I ate frequently at the Bubble room in Fern Park, (North of Orlando) Fl. I guess it was their beta site before they moved to Captiva? When I was down in Captiva staying at South Seas Plantation last year I drove right by the Bubble Room and almost got rear ended as I slowed down because I knew I was going get me some of that, “Million dollar cake” red velvet cake. When I was young I always had to share mine someone which you know how that went :o(. I was told it gets even better if you can somehow manage to let it sit a day or so in the refrigerator untouched. Yea right in your dreams!

      Reply

  45. Ram on November 9, 2010 at 12:28 pm

    I like my cupcakes and cakes moist and delicious and your Red Velvet looks exactly what I’m looking for. And also, I’m always impressed by the way you pipe the frostings on your cupcakes.

    Reply

  46. Patty on November 9, 2010 at 1:59 pm

    They sound awesome – and look pretty sexy too! 🙂

    Reply

  47. Sues on November 9, 2010 at 3:45 pm

    I like red velvet cupcakes OK, but I’ve never really gotten the crazy appeal about them. But yours look amazingly beautiful!! Now I get the appeal of these 🙂

    Reply

  48. Sherry on November 9, 2010 at 4:01 pm

    Woo hoo! I’m glad you like red velvet now=) I’d be interested to know where you had that nasty red cupcake at; I’m from Pittsburgh myself. I hope it wasn’t from Vanilla (Pastry Studio)! They’re my favvvvvvv. Not a fan of Dozen’s, however=P

    Reply

    • Michelle on November 10th, 2010 at 2:54 pm

      Hi Sherry (and fellow ‘Burgher)! Nope it wasn’t Vanilla Pastry Studio; it was Dozen.

      Reply

      • Sherry on November 14th, 2010 at 12:22 am

        Yuck. Figures as much!

        Reply

  49. Dawn on November 9, 2010 at 4:53 pm

    I made these last night!!! They are all gone. . . so good.

    Reply

    • Michelle on November 10th, 2010 at 2:55 pm

      Woo! So happy you loved ’em!

      Reply

  50. Kelsey on November 9, 2010 at 5:00 pm

    You’re making my cupcake strike difficult.

    Reply

    • Michelle on November 10th, 2010 at 2:56 pm

      Cupcake strike?! Whaa??

      Reply

  51. Ellen on November 9, 2010 at 7:30 pm

    These look soooo good – I adore red velvet. Actually, what I really adore is cream cheese icing. And I had to comment because I’ve been to The Hummingbird Bakery, and it’s wonderful!! I’ve looked at the cookbook before and wasn’t sure if I sure invest or not, but I think these cupcakes just sealed the deal. It’s mine!

    Reply

    • Michelle on November 10th, 2010 at 2:57 pm

      Hi Ellen, Great to hear from someone who has been to the bakery! Once you give these a try and let me know how they compare 🙂

      Reply

  52. Denise on November 9, 2010 at 10:47 pm

    My sister and I just made these and they turned out so moist and delish. I will be adding this recipe to my personal collection.

    Reply

    • Michelle on November 10th, 2010 at 2:58 pm

      Yay for sisterly love and good cupcakes 🙂 Glad you girls enjoyed them!

      Reply

  53. Debra on November 10, 2010 at 3:05 pm

    Michelle my experience with red velvet has been quite similar to yours. I was intrigued by the hype and the first recipe I tried was from a church lady cookbook that a friend got when she was living in Atlanta. I figured that southern church ladies would know their red velvet. Everyone else loved them but I was underwhelmed (and alarmed at the three BOTTLES of red food colouring it called for). This weekend I made cupcakes for a charity sale and went hunting high and low for a red velvet recipe. I settled on this same one from Joy! Unfortunately I didn’t try one so I’ll have to make another batch to taste test. I also used your chocolate buttercream recipe to frost some of the chocolate cupcakes. It was great!

    Reply

    • Michelle on November 10th, 2010 at 3:26 pm

      Three bottles?! Eek! Great minds think alike, awesome you made these this past weekend too! You definitely have to make them again so you can have a taste 🙂 Glad you liked the chocolate buttercream!

      Reply

  54. Cookin' Canuck on November 11, 2010 at 12:00 am

    I loved reading the history of red velvet cakes. What pretty little cupcakes these are!

    Reply

  55. Jen @ My Kitchen Addiction on November 11, 2010 at 6:59 am

    These cupcakes look great! I have been looking for a great red velvet recipe (I’ve tried a few in the past) to use for the cupcakes for my brother’s wedding in a few weeks. I’ll give this one a try!

    Reply

  56. Megan on November 12, 2010 at 1:17 pm

    I made these cupcakes the other day for work and they were fantastic. One of my co-workers said they tasted better than the one she had at the Hummingbird Bakery in London so very high accolades. I was wondering what tip you use to swirl your icing on? I use the Wilton large star tip but I love how your icing looks.

    Reply

    • Michelle on November 14th, 2010 at 8:49 pm

      Wow, Megan, better than the original bakery’s? That’s quite a compliment! For the frosting I use a Wilton 1M tip and just swirl away!

      Reply

  57. Gini on November 14, 2010 at 12:36 pm

    I made them today. They came out fluffly and moist. But instead of regular cream cheese, I used low fat. I think next time I’ll use regular because I could taste more of the butter and it was runny :/ Other than that they came out good.

    Reply

    • Michelle on November 14th, 2010 at 8:51 pm

      Gini, Glad you enjoyed the cupcakes! Hope you’ll try the frosting again; I definitely use full fat cream cheese when I bake, I think you can really tell the difference!

      Reply

  58. Izzah on November 18, 2010 at 8:41 pm

    is white vinegar a must ingredient?

    Reply

    • Michelle on November 19th, 2010 at 8:44 pm

      It is, it is key to the texture of the cake due to its chemical reaction with the baking soda and the buttermilk. This gives the cake the light and fluffy texture.

      Reply

  59. Eva on November 21, 2010 at 8:37 am

    These turned out perfect!

    Reply

  60. Faith on November 27, 2010 at 5:02 pm

    I tried to make red velvet cupcakes for the first time today (well, actually my first time for any type of cupcakes). They came out decent but looked brown 🙁 Does it matter that I used gel food coloring & dark cocoa powder?
    Your cupcakes look WAY better than the ones I made, I’m going to try again and hopefully they’ll come out better…practice makes perfect, right?

    Reply

    • Michelle on November 29th, 2010 at 7:57 pm

      Hi Faith, Hmm the gel coloring may have done it. I know from coloring fondant and icing that it can sometimes take a LOT of gel color to get a deep color, and that’s especially the case with reds and black. Give it another go with liquid coloring and see if they turn out more red. Let me know how it goes!

      Reply

  61. Mimi on November 28, 2010 at 4:33 pm

    I have tried the recipe and it turned out good; However, the best so far is Magnolia’s Red Velvet cupcake. Amazing taste and brilliant color.
    Thank you for your recipe.

    Reply

    • Michelle on November 29th, 2010 at 7:58 pm

      You’re welcome; will have to give Magnolia’s a try sometime!

      Reply

  62. Harriette on December 2, 2010 at 5:26 pm

    Hi, these look so good! I’m going to make them this Saturday but I have a couple of questions. Your pictures are so pretty!: I don’t have frosting material, would a ziploc bag with a corner cut off work? Also, I don’t think I have any buttermilk, is there are substitute for it? Thanks so much!

    Reply

    • Michelle on December 6th, 2010 at 11:41 pm

      Hi Harriette, I’m sorry I’m a little late. A ziploc bag with a corner snipped off would be fine for decorating. You could also pile the icing on and just smooth it with an offset spatula.

      There really isn’t a substitute for buttermilk in this recipe because of the chemical reaction it has with baking soda and the cocoa powder. You can, however, make your own. Place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1-cup line. Let stand for 5 minutes, and then use as much as the recipe calls for.

      Reply

  63. Tammie Perry on December 9, 2010 at 12:46 pm

    I just made these yesterday for a client who was taking them to their staff Christmas party. I double the recipe and they turned out awesome. They were moist and red but not over the top in color and they tasted fabulous. I had been looking for a good recipe for these for awhile and this one is definitely a keeper. BTW my client was very happy also. Thanks!

    Reply

    • Michelle on December 10th, 2010 at 2:26 pm

      Yay! Love success stories!

      Reply

  64. Jessie on December 11, 2010 at 1:30 pm

    I haven’t ever been overwhelmed with a red velvet cake either, but your recipes have never let me down so I can’t wait to try my hand at these!

    Reply

  65. Cathy on December 13, 2010 at 11:02 pm

    I made these yesterday and they were perfect! I looked at several red velvet recipes and I chose this one because it used less butter/oil than all the other recipes I found. It was more work than I anticipated, but it was worth it. They tasted like the ones that I buy from a bakery, but with less fat I’m sure!

    Reply

  66. Gabby on December 15, 2010 at 12:49 pm

    Your red velvet cupcakes look so perfect. I tried making them once and failed. Haven’t looked back. I’m going to try your recipe and see how I do. What type of tools did you use to frost? I never mastered that skill.

    Reply

    • Michelle on December 16th, 2010 at 3:08 pm

      Hi Gabby, I used a disposable pastry bag and a Wilton 1M decorating tip (you can find both at Michael’s). Enjoy the cupcakes!

      Reply

  67. Linda on December 16, 2010 at 1:00 pm

    I would like to try this recipe as a layer cake instead of the cupcakes. Would there need to be any change in the ingredient amounts?

    Reply

    • Michelle on December 16th, 2010 at 3:09 pm

      Hi Linda, To make an 8 or 9-inch layer cake, simply double the recipe. Enjoy! 🙂

      Reply

      • Linda on December 17th, 2010 at 5:21 pm

        Thank you Michelle – will be trying this for Christmas!

        Reply

      • Valerie on November 3rd, 2012 at 12:26 am

        What about a 9X13 pan?
        Should I just double the recipe?

        Reply

        • Michelle on November 6th, 2012 at 11:51 am

          Hi Valerie, Yes, for a 9×13-inch cake you would also double the recipe.

          Reply

  68. Brittani on December 18, 2010 at 11:03 pm

    Delicious! I made these as mini cupcakes for a work party and ended up having to make more for my family. They’re amazingly moist and oh so yummy. Excellent recipe!

    Reply

  69. kristen on December 20, 2010 at 2:43 pm

    so excited to try these for christmas!! i have a question though, does this recipe make enough icing to ice all 12 cupcakes with a nice sized dollop as yours are? just wondering if i should double the icing recipe or not, i like a nice jumbo swirl on top like you

    Reply

    • Michelle on February 16th, 2011 at 10:04 pm

      Yep! I made a single batch of frosting and had enough to frost all of the cupcakes like you see in the pictures.

      Reply

      • TCS on October 21st, 2013 at 8:44 pm

        I was about to ask the same thing, but for an opposite reason–I plan to double the cupcakes, but that looks like WAY too much frosting for me.

        Reply

  70. carolyn on December 22, 2010 at 12:14 pm

    Much like you, I have been searching for the perfect recipe for Red Velvet cake. The last recipe I tried was from The Cake Boss. The recipe was featured on Oprah’s magazing so I thought…Why not? I ended up throwing out half of the cake because it was just too dry. Yours looks so moist and yummy! I wanted to ask you what tip your using for the frosting? I love your cupcake swirls! I will keep u posted on the cuppies…lol! Thanks! 😉

    Reply

    • BlondeBaker on November 26th, 2012 at 3:33 pm

      Hi Carolyn! A tip is to not use to much! I have done that before and its a definite overkill!

      Reply

  71. Lori on December 25, 2010 at 2:46 am

    I looked at a few recipes and what people had to say about them and took what they liked about those and changed this recipe so I made these but I used 1/4 c canola oil with the butter, added more cocoa and they turned out really great, light fluffy, moist and airy. I didn’t have any fancy pastry bag and used just a ziploc bag to frost them. They turned out perfect with a light dusting of cocoa powder and oh so pretty.This will make a fabulous layer cake too ^.^

    Reply

  72. Rosalind on January 8, 2011 at 12:24 pm

    hmm made these, but from the Hummingbird book and they exploded in the oven, this has never happened before. let me say that I have cooked a lot of cakes without failure so I am suspicious of this recipe as it stems from that dreadful book – several other recipes in the book fail and probably because they couldn’t be bothered to properly test the recipes, shame on them! – So I love your recipes normally can you confirm that this is sufficiently adapted not to explode in the oven?!

    Reply

    • Michelle on January 10th, 2011 at 12:36 pm

      Hi Rosalind, I’m not sure that I can absolutely, 100% guarantee that you won’t have problems with these, as every oven is different, but I can tell you that I had no problem whatsoever. They baked up just fine!

      Reply

  73. Cindy on January 10, 2011 at 12:39 pm

    I made these yesterday, and found 20 minutes of baking to be too long. They were pretty dry and overbaked by that time. I’d suggest you start testing them @ the 15 minute mark. Wish I had thought of that before….

    Reply

  74. Erin on January 30, 2011 at 3:21 pm

    Just made these yesterday and they were wonderful! I had been using Rachael Ray’s recipe for years but it had been inconsistent at best… I wanted a new recipe that used butter instead of oil and so decided to try yours. They were a big hit! Thanks — love your site.

    Reply

  75. Caroline on February 6, 2011 at 4:06 pm

    I just made these and they came out flat topped….any suggestions as to why this happened? Please let me know. I want to make these for Valentine’s Day and this was a trial run for tasting, etc.

    Reply

    • Michelle on February 14th, 2011 at 8:24 pm

      Hi Caroline, Cupcakes can end up with flat tops for a few reasons – if the pan gets tapped against the counter or oven rack and air escapes the batter, they can deflate. Also, if the oven temperature is lower than called for it can also result in flat top cupcakes. And, if the cups weren’t filled far enough up with batter it could cause the cupcakes to not rise high enough. Hope that helps!

      Reply

  76. Dana on February 7, 2011 at 5:55 pm

    These look so good! 😀
    Question: What else could I use in place of the distilled white vinegar?
    Thanks 🙂

    Reply

    • Michelle on February 14th, 2011 at 8:26 pm

      Hi Dana, The white vinegar is actually a crucial component to the cupcakes due to its chemical reaction with the buttermilk and cocoa powder. I wouldn’t recommend substituting.

      Reply

      • Wilma on October 16th, 2011 at 3:13 pm

        And why baking soda…? inst that what u use to clean stuff?

        Reply

        • Michelle on October 16th, 2011 at 9:12 pm

          Baking soda is used for cleaning, but it’s a very common baking ingredient, along with baking powder – they are leaveners.

          Reply

        • Wilma on October 20th, 2011 at 6:52 pm

          Hi Michelle, can i use regular butter instead of unsalted? and can i use self- raising flour?

          love this site!
          blessings

          Reply

          • Michelle on October 21st, 2011 at 3:56 pm

            Hi Wilma, You can use salted butter, just omit the salt in the recipe. Definitely a no on the self-rising flour though – it contains leavening ingredients, which will mess with the amounts that are already in the recipe. Stick with all-purpose flour and use the baking soda called for above.

            Reply

  77. Karen G on February 8, 2011 at 3:44 pm

    Hello! I loved your recipes for chocolate cupcakes and chocolate buttercream frosting. DIVINE! I tried these red velvet cupcakes a few days ago and ran into two issues: (1) I saw what I would call striations of cocoa in the baked cupcakes, which seemed odd because the batter was so smooth. Are you familiar with this effect? (2) When I added the vanilla, the frosting became loose and, well, exceedingly vanilla-y. I was unable to pipe it to any good effect, as it just spread over the top of the cupcake. I made the frosting again, with the same result. I don’t know what went wrong, but I wonder if the quantity of vanilla is correct. THANK YOU!

    Reply

    • Michelle on February 14th, 2011 at 8:32 pm

      Hi Karen, (1) I’m thinking that the striations could be from egg that wasn’t completely combined into the batter and that some cocoa clung to; (2) the amount of vanilla is correct. I always use 1 tablespoon in my frosting recipes. I’m not sure why it would be so soft unless perhaps the butter or cream cheese was softened way too much? I hope you’ll give them another try!

      Reply

      • Karen G on February 14th, 2011 at 10:52 pm

        Hi, Michelle. Thank you so much for your response. I will definitely try again. 🙂

        Reply

  78. Chris on February 8, 2011 at 8:16 pm

    Hi, Not sure where u are, but here in Canada @ the Bulk Barn, u can get a richer(higher fat content) cocoa called ruby-red; has a deeper darker reddish appearance. Costs a bit more but so worth it.

    Reply

  79. Jarrelle on February 10, 2011 at 12:25 pm

    How do you think these would be if I made them Friday night and left them over night covered and then frosted them on Sat. I have a party for Sat night and I want to make these but I need to do them Fri night. You think they would still be moist??

    Reply

    • Michelle on February 10th, 2011 at 11:17 pm

      Hi Jarrelle, making them on Friday and then frosting them on Saturday would be just fine. Just let them cool completely after baking and store in an airtight container at room temperature until you’re ready to frost them. Enjoy!

      Reply

  80. Lori on February 10, 2011 at 5:19 pm

    Hi! I may want to try making these into mini cupcakes, how long should I bake them for?
    Thanks!

    Reply

    • Michelle on February 10th, 2011 at 11:19 pm

      I would start checking them around 7 or 8 minutes.

      Reply

  81. Sarah on February 13, 2011 at 8:33 am

    I made these these in preparation for Valentine’s Day but I’m not sure they are going to make it. These were amazing, light, fluffy and delicious.
    I’ve made a few things from your site and they have all been a great success.
    Thank you and I look forward to making many more.

    Reply

  82. Ginny on February 13, 2011 at 6:07 pm

    My five-year-old and I just finished baking these cupcakes – they look beautiful. To practice her writing skills, my daughter wrote all the ingredients we needed to buy down. However, we had a hard time crossing red food coloring off the list. After visiting three different grocery stores, all with an empty shelf where the red food coloring was before the Valentine’s rush, we finally found two bottles left at the fourth store. We can’t wait to frost these and enjoy them tonight!

    Reply

    • cupcake on February 15th, 2011 at 5:00 pm

      same thing happened to me, the first store didnt have any they even checked in the back for me, then the next store i stood on my tippy toes and climbed on the bottom shelf to see up on the top shelf and there was one box in the wayyy back knocked over and thank goodness it was red!

      Reply

  83. VE on February 13, 2011 at 9:18 pm

    I made them tonight. Not the best recipe The cocoa taste was too strong, not subtle like it’s supposed to be. They were pretty, but didn”t taste like they are supposed to.

    Reply

  84. Ginny on February 14, 2011 at 10:55 pm

    The cupcakes were absolutely delicious, moist and delectable! My new go-to recipe for red velvet! Cream cheese icing always makes it better : )

    Reply

  85. cupcake on February 15, 2011 at 11:45 am

    i made these yesturday! they turned out AWESOME!! my first time EVER making cupcakes from scratch! thank you thank you for your easy to follow steps! p.s. i heart the 1M tip now!!!

    Reply

  86. Shellee on February 16, 2011 at 9:50 am

    Hadn’t understood the red velvet craze either, until now. I made these on V Day simply to be festive and am SO HAPPY I DID! These cupcakes were not only spectacular to look at (I, too, appreciated the not too red color), they were moist and light, flavorful and well balanced with the delicious frosting. So many cream cheese frostings are too sweet in my opinion. This one was, no, IS, perfect! Thank you so much! Keep all the good ones comin’!!!

    Reply

  87. Jenny on February 17, 2011 at 1:32 pm

    I just made these for my office Valentine’s Day party! They came out really good, but what tip number did you use for the icing? Mine didn’t stand nearly as high as yours?

    Reply

    • Michelle on February 17th, 2011 at 1:35 pm

      Hi Jenny, Glad that they were a hit! I used a Wilton 1M tip.

      Reply

  88. Kathy on February 25, 2011 at 2:56 am

    Hi Michelle! I tried out this recipe and they were great. They’re moist and they taste awesome. However, the tops look weird. They sort of cracked which made them look like muffins. I don’t know what I did wrong. At least it tasted fine. Great recipe!

    Reply

  89. Katie on February 26, 2011 at 5:25 pm

    Hello! I’m currently on a baking high and I’m hoping to make these for my friends at school though I do have a question & I’m not sure if it’s stupid or not: does it matter to use cake flour v.s. all purpose flour? I just don’t want to make any mistakes that would make my mum refer allowing me to do this haha.
    please & thanks for the help!

    Reply

    • Michelle on February 27th, 2011 at 4:06 pm

      Hi Katie, Yes you’ll want to use all-purpose flour; cake flour will alter the texture of the cupcake. Enjoy!

      Reply

  90. My Kangaroo cake girl on March 17, 2011 at 4:42 pm

    I just made these RV cupcakes. they baked pretty and had a nice color however, I did not like the taste and felt that it left my taste buds with an after tastes. I followed the reciepe to the tee. everything turned out great except the most important, the taste. Since I just tasted RV cake last saturday for the first time, I did not get the same chocolate tast. I will take them to work and have my co workers critic my cupcakes. thank you for the reciepe. I must try again.

    Reply

    • Sarah on February 14th, 2013 at 2:13 pm

      I agree. It tasted weird to me and was not moist at all. I could not finish one cupcake. That’s how much I hated the taste, and I’ve had plenty red velvet cakes and cupcakes before at other places. Something is wrong with this recipe.

      Reply

  91. Maria on April 1, 2011 at 10:30 pm

    What brand of liquid food coloring do you use? Not sure if it would make a difference! Thanks

    Reply

    • My Kangaroo cake girl on April 1st, 2011 at 11:00 pm

      I used McCormick one of the best coloring. I just have not found that one recipe.

      Reply

    • Michelle on April 2nd, 2011 at 11:45 am

      I also used McCormick’s

      Reply

  92. Brittany on April 18, 2011 at 10:20 pm

    I know I am very behind on this one but I have recently discovered your blog and absolutely love it! I made a Martha Stewart Red Vevlet cupcake recipe and was not happy with my 1st attempt. This recipe is fanulous! Thank you for sharing!

    Reply

  93. Maria on April 26, 2011 at 2:51 pm

    What brand of butter & cocoa is the best to use? I feel this may make a difference! Mine came out flat, & not pretty! Greasy too! Followed recipe & didn’t open my oven! Please help!

    Reply

    • Michelle on April 27th, 2011 at 1:35 pm

      Hi Maria, I buy my butter in bulk at Sam’s Club, so it’s their unsalted brand. And I use Hershey’s natural cocoa powder.

      Reply

      • Nicole on April 11th, 2013 at 9:11 pm

        I use the same as you!!Z Tehehehehe! Now that I think about it this wasn’t a necessary comment.

        Reply

  94. Meghan on May 17, 2011 at 12:43 am

    I’ve never made red velvet cupcakes, but I’m an avid baker. These cupcakes came out amazing, which is a relief because I’m bringing them to work. As for the frosting, it tastes delicious, but every single time in my entire life that I’ve made cream cheese frosting, it comes out a little soupy. This frosting recipe worked for me better than most, but I’m wondering if anyone else has that problem, or if anyone has a trick for perfect cream cheese icing?

    Reply

    • Kara on December 4th, 2012 at 5:38 pm

      Full fat cream cheese, softened butter but not melty 🙂 You can also pop it in the fridge to let it harden up a bit before using it frost

      Reply

  95. Jen on May 17, 2011 at 9:08 pm

    I’ve never made red velvet cake/cupcakes before…these look really good, so I may have to give them a shot. Do you have to add the red food coloring, for texture purposes? I know the cake won’t be as pretty, but I’d rather leave it out. Should I just use 3 tablespoons water instead?

    Reply

    • Michelle on May 18th, 2011 at 12:32 pm

      Hi Jen, You can omit the food coloring, you just won’t get that red hue to the cupcakes. You don’t need to add water in its place, just omit.

      Reply

  96. nicole on June 2, 2011 at 3:13 pm

    Hi

    I can’t wait to try this and am going to make it for my little guy’s first bday this weekend. How long would you bake the cakes for if the recipe was doubled? Same temp? I’m only going to get one shot at this! Decorating inspiration appreciated too for this one 🙂
    Thanks!

    Reply

    • Michelle on June 2nd, 2011 at 3:19 pm

      Hi Nicole, I am guessing you would need anywhere from 25 to 40 minutes of bake time for the cakes. I haven’t baked it in cake form yet, so I would just start checking around 25 minutes to be safe, checking every 5 minutes. Enjoy and happy birthday to your little man!

      Reply

  97. Rachel on June 5, 2011 at 8:38 pm

    I have never made red velvet cake before… tried the cupcakes today and they were awesome! The icing was to die for. I have just recently gotten back into baking and I stumbled across your blog. I will definitely use this icing recipe again. All that vanilla was really delicious. The only problem was finding enough red food coloring for the cupcakes. I used up a whole bottle and then added some from a small bottle that I had. I will definitely try more of your recipes. I also like all the information you give with each recipe. Thank you very much!!!!!!!!!

    Reply

  98. sam on June 18, 2011 at 3:38 pm

    how do you get the frosting so perfect? what kind of pastry bag do you use?

    Reply

    • Michelle on June 19th, 2011 at 12:31 pm

      Hi Sam, I use disposable pastry bags from Wilton, and a Wilton 1M decorating tip.

      Reply

  99. nel on June 19, 2011 at 1:09 pm

    Hello, may i know for this recipe, if i don’t add the cocoa powder and red food coloring, will it turn out to be a nice fluffy and moist vanilla cupcake? Thankss!!

    Reply

  100. Amanda on June 22, 2011 at 9:06 pm

    I made these last night and by god they are the best cupcakes I’ve ever tasted and with the added bonus I can actually say I made them myself!

    Thank you so much for sharing such a perfect recipe! This ones a keeper!

    Reply

    • mahnoor on January 30th, 2013 at 7:10 am

      HII MICHELLE..
      I HAVE TRIED UR RECIPES NA THY ALL WERE OWSUMMM AND THANK U SOO MUCH FR SUCH A YUMMY RECIPES. 🙂

      Reply

  101. priscilla on June 28, 2011 at 1:32 pm

    i made these they taste great. i added 1 tsp baking soda and 1 teaspoon vanilla. very tasty, and fluffy but not moist. if your looking for a moist cupcake this is not it, but great recipe, its soft and fluffy. day three is the last day to truly enjoy them, best when eaten the day of. im a professional baker take my word for it!

    Reply

    • Michelle on June 28th, 2011 at 1:45 pm

      A quick note that adding baking soda (as much as 1 teaspoon) can have a significant impact on the texture of the cupcake, which could be why yours turned out fluffier and drier than intended.

      Reply

  102. Tracey on July 22, 2011 at 10:47 am

    Hi,can i opt out 1½ teaspoons distilled white vinegar? Will it changes the taste?

    Reply

    • Michelle on July 25th, 2011 at 12:40 pm

      Tracey, You really can’t omit the white vinegar – it is a crucial component because of the chemical reaction that occurs between it and the buttermilk, as well as the dark cocoa powder. It will definitely change the taste and the texture. You can’t taste the vinegar in the finished product, but it is a very important component.

      Reply

  103. nel on July 25, 2011 at 11:32 am

    hi michelle, if i were to double or triple the quantity, will it affect the end result of the cupcake?
    thanks!

    Reply

    • Michelle on July 25th, 2011 at 12:41 pm

      I have never doubled/tripled the recipe so I can’t give you a guarantee, but I think you should be just fine.

      Reply

    • Renata on December 15th, 2013 at 2:30 am

      Hi Nel,
      I have doubled the recipe and it comes out beautifully. I have done it twice now, the first time however I forgot to add 2 eggs, I only added 1, but there was little difference in the result.

      Reply

  104. nel on July 25, 2011 at 11:36 am

    also, what do i need to increase if i want it to be even more moist? thanks!

    Reply

    • Michelle on July 25th, 2011 at 12:41 pm

      Hmm these cupcakes are pretty light and moist, so I’m not sure that I would recommend changing anything about the recipe.

      Reply

      • nel on July 26th, 2011 at 5:39 am

        Thanks michelle! what about if i would like the chocolate taste to be stronger, can i add more cocoa powder? if yes, how much more cocoa powder is recommended to be added? will it cause the end result to become less fluffy and moist? Thanks again!

        Reply

        • Michelle on July 26th, 2011 at 10:13 am

          You can add more cocoa powder if you’d like – I would start with an additional tablespoon and go from there.

          Reply

  105. Edmarie on July 29, 2011 at 12:27 pm

    Hi, I wanted to try out this recipe as a mini cupcake. How would you suggest I modify the recipe or baking time? Thanks so much!

    Reply

    • Michelle on July 29th, 2011 at 3:39 pm

      I would start checking them around the 8-minute mark to make sure they don’t over-bake.

      Reply

      • Satbir on November 22nd, 2012 at 1:22 am

        I wish I had read this comment earlier today. I just took a guess at baking mini cupcakes and had them in the oven for about 14-18 minutes. They just taste doughy and not like a light, fluffy red velvet mini cupcake.

        Reply

  106. Karrell on August 1, 2011 at 8:49 am

    I just tried making my own batch of these gorgeous looking cupcakes and they turned out awesome! The cake was super moist and fluffy. Thanks for the recipe 😀

    Reply

  107. Rashmi on August 11, 2011 at 1:55 am

    Hey Michelle! Just wondering if I can substitute white wine vinegar for the distilled white vinegar in this recipe? Do you think it would substantially alter the flavor?

    Reply

    • Michelle on August 11th, 2011 at 12:23 pm

      Hi Rashmi, It would alter the flavor and how it reacts with the cocoa powder, so I would stick with the white vinegar.

      Reply

  108. Ana on August 15, 2011 at 5:10 pm

    Genius!My favorite kind of icing and i’m making it soon!Thank you very much,your blog is amazing!:D

    Reply

  109. jubilee on August 15, 2011 at 5:24 pm

    these look delicious! can i double this recipe to make 2 layers (2 9-inch cakes) in cake pans? i always used to use a recipe at pinchmysalt but i thought this one looked better, is the cream cheese frosting really sweet?

    Reply

    • Michelle on August 18th, 2011 at 10:20 am

      Yes, you can double and make a two layer cake. I find asking if frosting is really sweet or too sweet to be totally subjective, since one person may find it to be too sweet, and someone else may not. I think this frosting is the perfect balance of tang from the cream cheese and sweet from the sugar.

      Reply

  110. nel on August 18, 2011 at 11:53 am

    Hi Michelle, may i know how did you bake your cupcakes to have such a smooth surface? my cupcakes always have very serious cracks and dome very high up ):

    Reply

    • Michelle on August 18th, 2011 at 10:58 pm

      Cracks and a high dome might be due to the oven temperature not being quite right, or over-baking.

      Reply

      • nel on August 19th, 2011 at 5:17 am

        Thanks for your reply! you mentioned temperature not quite right, do you think the temperature is too high or too low resulting in that?
        Thanks again!

        Reply

        • Michelle on August 19th, 2011 at 11:58 am

          Hi Nel, overbaking – when underbaked, cakes and muffins typically sink in the middle.

          Reply

  111. Vanessa on August 22, 2011 at 7:46 pm

    Turned out perfectly. Thanks!

    Reply

  112. Trenae on August 26, 2011 at 5:49 pm

    OMG!!!! These were amazing! Great recipe! I will be making these again, and again!!

    Reply

  113. Dorothy on August 28, 2011 at 11:11 pm

    Hi, I haven’t had any luck with cream cheese frosting. Every time I attempt, it ends up being a runny mess, not looking anything like yours and I follow the directions completely. What might be the problem? Thank you! I am loving the cupcake and all of your recipes. 🙂

    Reply

  114. Scoodle on August 31, 2011 at 2:10 pm

    Hi, I made these, followed the recipe to the tee and they came out a dark brown like chocolate cupcake mixture. So odd… the batter was a fairly vivd browny red before it went into the oven, and they’re not remotely burnt. I wonder what can have happened. They’re still delicious, but they ain’t red velvet!

    Reply

  115. Vadigor on September 15, 2011 at 6:05 pm

    Made this as my second attempt at baking cupcakes and I’ve got them cooling off now. Sadly, they don’t have that nice, deep red colour, I suppose using gel food colouring and Van Houten (i.e. Dutch Processed) cocoa is to blame. I was hesitant to use too much of the food colouring given how potent gel-based ones usually are, but I guess they’re better suited to icing and fondant than a large batch of brown cake batter. :]

    Reply

  116. Sawsan on September 17, 2011 at 3:24 am

    Hi, I have seen various red velvet cupcake recipes and they all seem to have baking powder as one of the ingredients, which your recipe doesn’t have. Is baking powder not required for the cake to rise?

    Reply

    • Vadigor on September 17th, 2011 at 7:56 pm

      Hi Sawsan,
      Baking powder is typically a mixture of baking soda (alkaline) and an acidifier (plus starch to buff up the volume). In this recipe, vinegar is used to help bring out the red colour in (non-Dutch processed) chocolate and also serves as the acidifier. As such, if you were to use baking powder instead of baking soda, the final mixture may be too acidic, which is why this recipe lists baking soda, not the powder. The baking soda and acid in the vinegar (and buttermilk) will react together to produce carbon dioxide, producing a leavening effect and neutralising eachother. I hope that answers your question. :]

      Reply

  117. Camaria on October 4, 2011 at 11:31 pm

    So I tried this recipe…and I have to say that the cupcakes cam out perfect! They were extremely moist and had a nice cocoa flavor. I loved them!

    Reply

  118. Ayumi418 on October 10, 2011 at 12:19 am

    I tried this recipe today and am very happy with the results! Somehow I could only made 10 cupcakes, but it was not a big deal. A few changes I made were; I added a little bit of canola oil (1/8 cup or less) because this recipe called for the least amount of butter than any other recipes that I found online, and I had to skip the vinegar because I don’t keep white vinegar in my pantry and I didn’t wanna buy it… I’m not sure what vinegar does, but I am very happy with how my cupcakes tasted. They were moist, fluffy, slightly chocolaty, in a word, delicious! Thank you for sharing this recipes as well as the stunning pictures of your cupcakes! They are very inspiring!

    Reply

  119. nel on October 23, 2011 at 11:14 am

    Hi michelle, was wondering if the reaction of the baking soda and vinegar to making a fluffy cupcake works when with all chocolate cupcake recipe? as if im not wrong the it will only take effect with cocoa powder?
    thanks!

    Reply

    • Michelle on October 24th, 2011 at 10:32 pm

      Hi Nel, I’ve never tried it, but it seems like it should work!

      Reply

      • nel on October 25th, 2011 at 1:31 am

        another question, that is if the chocolate cupcake recipe I’m using calls for baking powder but it doesn’t rise much and it’s not fluffy, can I substitute baking powder with the baking soda+vinegar ? thanks!!

        Reply

        • Michelle on October 25th, 2011 at 9:57 am

          Hi Nel, That would be a good experiment, I’ve never done it so I couldn’t say for sure if that would solve the problem (independent of changing anything about the other ingredients), but if you give it a try I’d love to hear how it works!

          Reply

          • nel on October 25th, 2011 at 10:42 pm

            Yeah sure! sorry for another question, if i want the cupcake to rise more do I add more powder soda/baking powder? or what should I do to make it rise more? (let’s say if the temperate of oven is correct)
            thanks!

            Reply

  120. Michelle on October 25, 2011 at 11:37 pm

    There is no hard and fast rule; it all depends on the specific recipe, what other ingredients are involved, etc. Both baking soda and baking powder create rise, but also interact with other ingredients. So basically yes, the cupcakes should rise more with more leavening, but sometimes it takes playing around with other ingredients to get it right.

    Reply

  121. Eugenia on October 29, 2011 at 11:37 pm

    Hi Michelle,

    I’ve tried many of your recipes & apart from the guiness cupcakes, these are by far my fav.

    Only had one problem though, the cream cheese frosting was extremely runny & I found this quite odd (I dont know if it’s got to do w the hot Singapore weathe)

    I did again & used my own cream cheese frosting (the butter proportion was now half instead o 1:1). Thiis time it worked fine. Hope it was really just the weather !

    Thanks :):):)

    Reply

  122. Moo Eleven on October 30, 2011 at 3:23 pm

    WoW!
    Firstly, thanks for a fab website! Secondly, I have never eaten red velvet before so I made these tonight for Halloween tomorrow…. OMG, they are seriously amazing. I had to use weight conversions as I am in the UK, but they turned out perfectly. Instead of buttermilk, I added 2 tbsp of lemon juice to 110ml of semi-skimmed milk and that worked well. I used 70g plain flour and 70g self raising and 1/4 tsp pf baking powder. Other than that, I was true to the recipe.
    Only one thing – my cakes sank away from the cases a little after – any ideas? Maybe my oven wasn’t hot enough?
    Thanks again!
    Moo

    Reply

    • Michelle on October 31st, 2011 at 1:01 pm

      Hi Moo, I know some people have this separation problem frequently and I still haven’t been able to really figure out what causes it. Some people say there could be a greasy coating on the liner and might cause it in certain brands.

      Reply

      • Moo Eleven on October 31st, 2011 at 4:37 pm

        Thanks – it was really weird, it was as if my cakes ‘shrank’ in the cases. I will try the recipe again and use plain paper cases I think. I used slightly bigger muffin cases, as I think UK fairy cake cases give measly portions! Anyway, thanks again – I’m going to try your tiramisu recipe next … how did you get that gorgeous topping on?

        Reply

  123. Vinita on November 12, 2011 at 3:31 pm

    I do a lot of baking, however, this is my first time making a cupcake from scratch. I had a couple of problems.
    1. Cupcakes were dry and tops were slightly crunchy. I think the 20 mt bake time was too long. Probably should have starting checking around 14-15 mts.
    2. Cupcakes were a little salty! I used unsalted butter and followed the ingredients and method exactly. I wonder if the buttermilk added to the saltiness? I used Borden buttermilk. Next time will have to cut down on salt.
    Overall pretty good though! And the cream cheese frosting was YUMMY!
    Thanks for inspiring me to be creative with my baking!

    Reply

  124. Ashley on November 12, 2011 at 7:20 pm

    I just made these and they turned out absolutely PERFECT. here’s a picture: http://instagr.am/p/T5Lig/

    Reply

    • Michelle on November 12th, 2011 at 10:47 pm

      They look great! So glad you liked them!

      Reply

  125. Moo Eleven on November 13, 2011 at 5:02 pm

    Hi,

    In terms of scaling up and making this a celebration cake, how would you go about it? I’m no baking mathematician! Has anyone ever made this into a large cake?

    Thanks!

    Reply

    • Michelle on November 15th, 2011 at 10:33 am

      You can double the recipe and make into an 8-inch or 9-inch layer cake. Enjoy!

      Reply

  126. Kristie on November 15, 2011 at 3:47 am

    Hi,I’m from Holland, the first time I had a red velvet cupcakes was in New York from Eleni’s! They were delicious:D. So my question is, how many grams or milimeter are your tablespoons and teaspoons. I so want to try these, but measurements can be off sometimes and I don’t want to screw them up;)

    Reply

    • Michelle on November 15th, 2011 at 10:35 am

      Hi Kristie, 1 teaspoon = 5ml, and 1 tablespoon = 15 ml (3 teaspoons in 1 tablespoon). I hope that helps, enjoy!

      Reply

      • Kristie on November 15th, 2011 at 11:16 am

        Thanks for the fast response;) that will help!

        Reply

  127. Moo Eleven on November 15, 2011 at 10:57 am

    Kristie,
    I use this website:
    http://www.jsward.com/cooking/conversion.shtml

    It’s ‘Metric Kitchen’ and converts most of the recipes on here accurately. They always turn out gorgeous!

    Reply

    • Kristie on November 15th, 2011 at 11:15 am

      That’s a great website! Thank You!

      Reply

  128. Norma on November 16, 2011 at 11:40 pm

    I have made these as well as the margarita cupcakes. Both recipes are awesome! They are a huge hit for any social gathering I attend where food is involved. Thanks for the great recipe! =)

    Reply

  129. Katie on November 27, 2011 at 8:57 am

    I made these for a farewell potluck at work yesterday and they disappeared in minutes! As each one disappeared, I received a multitude of “OMG best RV cupcakes EVER!” Thanks for sharing this great recipe!

    Reply

  130. Stella on December 2, 2011 at 7:32 pm

    Hi Michelle

    Any chance you can put the equivalent of the “cup” measurements in grams in the recipe (cake + icing)? And what does the 350 degrees F equate to in Celcius (C)? It would really be helpful, as like you I too have been converted and now want to make them at home! I have to!

    Reply

    • Michelle on December 14th, 2011 at 8:14 pm

      Hi Stella, I don’t currently have the measurements in grams for this recipe (I am working to include these on all recipes, but this one doesn’t have it yet) so unfortunately you’ll just have to use the Google conversion calculator. For instance, if you type in “1 cup = ? grams” it should spit out the conversion. 350 degrees is about 177 degrees Celsius. Here is the conversion equation for Fahrenheit to Celsius: C = 5/9 (F-32)

      Reply

  131. Emily on December 10, 2011 at 9:29 am

    I am definitely going to be trying these for my best friend’s birthday! She loves red velvet, I hope they turn out ok. Do you suggest trying to make them prior to first time to make sure they come out ok? I’m not exactly a fan of red velvet – so I wouldn’t really know what to do with them all. I’d probably eat them all anyway.

    Reply

    • Michelle on December 10th, 2011 at 5:50 pm

      Hi Emily, If you are nervous about the recipe and think you would have more peace of mind, you could make them ahead of time. That being said, these turned out perfectly for me from the very first batch.

      Reply

      • Stella on December 14th, 2011 at 5:48 am

        Michelle, could you also respond to my question listed above Emily’s since 2nd December?

        Reply

  132. mishelle on December 16, 2011 at 12:47 am

    i am baking these cupcakes as we speak and damn they are marvelous. i have not yet made the frosting but the cupcakes are amazingly moist, flavourful and fluffy. I actually substituted the buttermilk for regular 2% milk and a tablespoon of regular white vinegar and made a mistake by doubling the milk to 1 cup rather than the called for 1/2 cup. surprisingly it still turned out tasty and not bland from the dilution of milk but i personally am not into a sugar packed mouthful explosion (tastes like an asian bakery cake). i was thinking of just doubling the recipe at the time but took the chance to see how it went and no regrets thankfully. anyways, just want to say koodoos to the creator of the recipe. awesome stuff. keep it up.

    Reply

  133. Rachel on December 17, 2011 at 11:26 pm

    Hi Michelle, I’m currently in the process of making these wonderful cupcakes, I decided to make a double the batch to make 24 to fill my cupcake stand and cut down on half a cup of sugar since my family doesn’t like cakes which are too sweet (plus i plan to make the frosting as per recipe instead of cutting down on the sugar like I usually do). The first batch of 12 came out nicely, perfectly moist and not at all heavy – which made me extremely happy :)) the only problem I’m having with them is that they are not even when they are baking…they seems to all have risen wonky – more towards one side, and not at all on the opposite side. What could be the reason for this? I didnt use paper patty pans but silicon cupcake moulds instead, just scooped it right into the mould without any lining, could this have possibly contributed to crookedness? :/ Or the reduced sugar maybe…?
    Anyhow, ill just hide it all behind a nice thick layer of frosting and everything’s all better 😀

    Reply

    • Michelle on December 18th, 2011 at 11:28 pm

      Hi Rachel, If you altered the quantity of any of the ingredients, that could definitely have played a role in how the cupcakes rose.

      Reply

  134. lery on October 21, 2012 at 9:09 am

    i can’t wait to do this and let my kids eat it! it looks sooooo delicious and beautiful! thanks for sharing your recipes! 🙂

    Reply

  135. Loda on October 21, 2012 at 10:33 pm

    I tried your recipe i cant tell you how delicious is it .. It’s the best red velvet ever .. Congratulation you r the best cooker .. I want to tell you i ‘am from saudi arabia your recipe got there and my family like it and love it … Ohhhhhhhh i love you too for this recip iam so glad to find you and your recipe ..

    Reply

  136. kylie on October 23, 2012 at 10:50 am

    This recipe was so easy and really delicious. My boyfriend doesn’t like cake but he tried this and loved them.

    Reply

  137. shiri on October 24, 2012 at 3:40 am

    Hi Michelle, your cupcakes look really yummy and beautifull, so i’ve decided i would give it a try. Is it possible to change the white vinegar with a balsamic vinegar? Will it give the same results?

    Reply

    • Michelle on October 25th, 2012 at 3:14 pm

      Hi Shiri, You definitely do not want to use balsamic vinegar in these. The white vinegar has a neutral flavor and is used to interact with the leaving agent and buttermilk. Balsamic has a very strong flavor that will come through.

      Reply

  138. rebecca on October 29, 2012 at 5:50 am

    Could u please convert the measurements
    into grams please

    Reply

    • Michelle on October 30th, 2012 at 2:54 pm

      Hi Rebecca, Right now I do not have the ability to convert everything into grams, but if there is a particular ingredient you need converted, please see the Conversions page (http://www.browneyedbaker.com/conversions/) for measurement equivalents and a link to the KAF weight chart. You can use a combination of those to calculate grams, or type into Google for a conversion.

      Reply

  139. Sue L on October 31, 2012 at 3:28 pm

    I just made the icing and had to add more sugar. I wanted to swirl it with my Wilton tip. It drooped pretty quickly on the cupcakes and I also added some meringue powder. Any suggestions?

    Reply

    • Michelle on November 1st, 2012 at 1:48 pm

      Hi Sue, I do not use meringue powder in any of my icings except for royal icing, however the recipe as written does make a cream cheese frosting stiff enough to be piped. Did you use reduced fat cream cheese? If so, that could be the problem. It does not have enough fat (and has too much water) for frostings, which is what can cause it to be so soft and droopy.

      Reply

  140. Valerie on November 3, 2012 at 12:32 am

    I want to make a cake with this recipe using a 9X13 pan what do you suggest?
    Doubling the recipe?

    Reply

    • Michelle on November 6th, 2012 at 2:11 pm

      Hi Valerie, Yes, for a 9×13-inch cake you’ll want to double the recipe.

      Reply

      • Valerie on November 7th, 2012 at 1:42 pm

        Thank you! I am a big fan of this recipe and looking forward to try more of your recipes. I made cupcakes for a bridal shower and a cake for a 21st birthday! Both occasions, everyone loved it! Just thought you would like to know

        Reply

  141. Sara on November 8, 2012 at 11:56 am

    OMG! Never made one…never tried one; nevertheless I volunteered to make these for a birthday.

    Thought the recipe was too red. Thought there wasn’t enough batter. Double checked the ingredients few times; did I forget something? Dipped my finger to taste before they were baked. No big deal, I said. I hope they are good.

    I THOUGHT WRONG!!! The recipe is perfect proportion, the perfect sweetness, the perfect taste. They are amazing! They were a huge hit and the birthday girl wouldn’t share the extras!!! 🙂 LOL

    Thank you.

    Reply

  142. Myra on November 13, 2012 at 2:26 pm

    I just made these cupcakes last Saturday….they are so good and moist. I had a different recipe for Red Velvet Cupcakes, but there is no comparison!. The cream cheese icing was absolutely delicious! Thanks for sharing!!!!

    Reply

  143. Samantha Shah on November 14, 2012 at 7:36 pm

    I really love cupcakes and baking, in general but I am a Jain and I don’t eat eggs. Can you tell me what different substitutes I can use? And 1 egg= how much of that substitute. Will it make any difference in the taste?

    Reply

    • Michelle on November 15th, 2012 at 5:56 pm

      You could try unsweetened applesauce (1/3 cup for 1 egg), although eggs do help to give baked goods some lift/leavening, so you will likely notice a difference in texture, and possibly taste as well.

      Reply

      • Samantha Shah on November 16th, 2012 at 3:18 pm

        I was wondering if I could use condensed milk? if that works, what would the measurement be for one egg?

        Reply

        • Michelle on November 17th, 2012 at 11:52 am

          I have not ever used condensed milk in place of eggs; if you try it, I would probably use a 1/4 of a can.

          Reply

  144. thekabbage on November 21, 2012 at 3:20 pm

    Since I don’t like using a lot of red food coloring, when I doubled the recipe to make 2 dozen cupcakes I only used 5 tablespoons; as a result, the paste was not as pasty but still turned the batter a lovely red. I would also recommend only 1/2 Tbs. of vanilla extract when doubling the recipe as well because otherwise the tang of the cream cheese is completely masked by the alcoholic taste of the extract (I use Mexican vanilla). But these cupcakes go by FAST!

    Reply

  145. Di on November 22, 2012 at 2:51 am

    Hi Michelle, I am getting ready to bake these for thanksgiving. I wanted to add mini dark chocolate chips to the recipe. Is there anything I need to scale back on or add?

    Reply

  146. Liz84 on November 24, 2012 at 1:00 pm

    Hi Michelle,

    Just wanted to tell you that I made these cupcakes tonight and it was a big hit with my family!! I’m sooooo happy that it came out so moist n tasted perfect with the icing!!! I even got compliments to open up my own bakery. LOL! Thank you thank you thank you for sharing this recipe!!

    Just a small feedback though, even though I followed the icing recipe to the note, I had ALOT of icing left (almost a 2 cups). Also I would consider a bit more cream cheese for a slightly more cheesy flavour.

    Thanks again!

    Reply

  147. Aileen on November 29, 2012 at 10:45 am

    what can i substitute for buttermilk?

    Reply

  148. Charlotte on November 29, 2012 at 4:33 pm

    HOW did you get your frosting that way? i did everything exactly according to recipe and its more liquid than vanilla pudding. And everyone suggest something different: too much sugar, not enough sugar, beat more, beat less, take out the vanilla (bit late for that now, thanks). Help is much appreciated.

    Reply

    • Michelle on November 29th, 2012 at 10:23 pm

      Charlotte, Are you using full-fat cream cheese? A mistake a lot of people make is using low-fat versions of cream cheese, which contain too much water and not enough fat to use for a frosting.

      Reply

  149. Marisabel on December 1, 2012 at 1:32 pm

    Hello from Thailand!
    I made these today and it was amazing. It was a kind of texture that I had never encountered before, super moist yet light and fluffy.
    The only problem I had was with the food color. I am guessing “3 tablespoons of red food coloring” doesn’t work with every brand because here, that is a whole bottle of coloring and I could taste the color and my tongue was stained red haha. I suggest you check your instructions and calculate how much to put accordingly. If anyone has figured out the ratio for Gel food coloring (like Wilton’s) please do share with us.
    Thank you so much!
    -Marisabel

    Reply

    • Perneet on December 14th, 2012 at 1:13 pm

      Hi I found the same thing with flavour of the liquid food colouring. I used paste, but I guess it could work for gel, and mixed it with the buttermilk until it was very dark red (roughly 1tsp to 1.5tsp of red paste) I submitted a post too if you want to read

      Reply

  150. Michelle on December 6, 2012 at 10:23 pm

    Do the cupcakes need to be refrigerated soon because of the cream cheese frosting? I want to make these cupcakes in a mason jar for my daughters teachers and want to be sure the frosting will not melt.

    Reply

    • Michelle on December 6th, 2012 at 11:26 pm

      Hi Michelle, As long as your house isn’t too hot (not above 72 degrees) or humid, you can leave them at room temperature for a day or so. If it will be longer than that, or if your home is on the warm side, I would refrigerate them.

      Reply

  151. Katie on December 7, 2012 at 5:01 am

    I love Red Velvet Cupcakes! I’m planning on baking for my team but I wanted the cupcakes to be blue. What changes/additions should I make except for the food coloring?

    Reply

    • Michelle on December 9th, 2012 at 10:24 am

      Hi Katie, I have not done blue velvet, but I have seen it done on other sites. I don’t think you need to do anything different. Just a note, though, that because of the chocolate you’ll get a very dark blue hue to the cupcakes. If you’re after bright blue, you might try using food coloring in a vanilla cupcake.

      Reply

      • Katie on December 10th, 2012 at 5:35 am

        Oh okay, thanks! Btw, does the recipe really calls for 3 tablespoons of food coloring or is it supposed to be 3 teaspoons?

        Reply

        • Michelle on December 10th, 2012 at 12:09 pm

          You’re welcome! Yes, the recipe calls for 3 tablespoons of food coloring, not teaspoons.

          Reply

          • Katie on December 17th, 2012 at 5:46 am

            Another question, I have a bag of powdered buttermilk here so how many cups of powdered buttermilk will I need to make 1/2 cup liquid buttermilk?

            Reply

            • Michelle on December 17th, 2012 at 10:44 am

              Hi Katie, I have not used powdered buttermilk, so I would just follow the directions on the bag for reconstituting it.

  152. Courtney on December 8, 2012 at 6:13 pm

    I made theses cupcakes last week and they came out great. Everyone liked them so now I’m making it again but as a cake this time for someones birthday. Thanks for the recipe!

    Reply

  153. Cielo on December 9, 2012 at 8:13 am

    How about using a red vinegar instead of white? Thanks!

    Reply

    • Michelle on December 9th, 2012 at 10:27 am

      Hi Cielo, Definitely don’t use red (wine) vinegar in these cupcakes. It will impart too much of a flavor, while the white vinegar is very neutral in flavor.

      Reply

  154. Sandra on December 12, 2012 at 5:29 pm

    Hi Michelle,

    I am very excited to try this recipe but would love to know what brand of cream cheese you use for your frosting? Or if you feel it even matters to use a specific brand for better results?

    Reply

    • Michelle on December 12th, 2012 at 9:58 pm

      Hi Sandra, I always use Philadelphia, but most importantly, make sure you use full-fat cream cheese, and not reduced fat. There isn’t enough fat in the low-fat versions (and too much water) to create a frosting that isn’t runny.

      Reply

      • Sandra on December 13th, 2012 at 7:11 pm

        Hey thanks for the answer, just one more question in the cucpake recipe you specify unsalted butter but in the frosting recipe it just says butter, is unsalted butter fine for that too or should it be salted butter? Thanks again I can’t wait to try making these hopefully they’re a success like all the other recipes of yours I have tried.

        Reply

        • Michelle on December 13th, 2012 at 11:09 pm

          Hi Sandra, You can use unsalted and then add a pinch of salt to the frosting, or you can use regular salted butter, whichever you have on hand.

          Reply

  155. Nat on December 13, 2012 at 11:18 am

    Hi Michelle – I made these a few weeks ago and they were absolutely delicious. I, like you, took some time to warm up to red velvet but these converted me 100%.
    I’d like to do it as a cake next month for a party, but just want your advice on one thing that could have gone better when I made the cupcakes – the frosting was a little too runny. I stuck to the proportions exactly; do you think this might be because I overwhipped it?

    Reply

    • Michelle on December 13th, 2012 at 11:45 am

      Hi Nat, Make sure you use full-fat cream cheese, if you use a reduced fat version, the frosting will come out runny. If it’s still too soft, you could add more powdered sugar and/or pop it into the refrigerator to firm up a little bit before spreading.

      Reply

      • Nat on December 13th, 2012 at 1:03 pm

        Yep, it was full-fat, but I’ll definitely try refrigerating a little next time if I get the same result. Thanks!

        Reply

  156. Perneet on December 14, 2012 at 1:06 pm

    I made 200 of these and a nine inch topper cakefor my sister’s wedding and I got so many great comments and also an annoyed sister because a guest swiped 15 of them to take home lol. The only thing I changed is that I used red food colouring paste which I mixed with the buttermilk until it was a deep red colour (couldn’t say exactly but roughly a teaspoon). The only reason I used paste is because the only liquid food colouring I could find in the shops usually left a weird taste in the cake, paste works great too though. These changes meant I sifted the cocoa with the flour and the vanilla was added at the end of mixing butter/sugar/eggs. thanks for putting up a great red velvet recipe ; )

    Reply

  157. the lovely chocolate girl on December 18, 2012 at 10:24 am

    i really like those red velvet cupcakes they are so amazing so fluffy choclatey and creamy too it was so amazing and i really love this website

    with love, the lovely chocolate girl.

    Reply

  158. cindy on December 18, 2012 at 3:20 pm

    never bake before and would like to give this a shot. do i use unsalted butter for frosting as well?

    Reply

    • Michelle on December 18th, 2012 at 6:21 pm

      Hi Cindy, You can use regular (salted) butter in the frosting, or use unsalted butter and add a pinch of salt.

      Reply

  159. cindy on December 19, 2012 at 7:34 pm

    not sure what i have done wrong but i used liner cup cake size large from dollar store.
    filled 1/2 on all 12 liners and didnt rise that much. looks dry and flat. please help

    Reply

  160. Pearl on December 24, 2012 at 3:14 pm

    What tip did you use to frost?

    Reply

    • Michelle on December 26th, 2012 at 11:49 am

      Hi Pearl, A Wilton 1M.

      Reply

  161. Kristen on December 24, 2012 at 4:29 pm

    Made these cupcakes tonight (christmas eve!), they are BEYOND DELICIOUS! so moist, perfect flavor. thank you!!!!

    Reply

  162. layal on December 25, 2012 at 2:51 pm

    hi hun .. i tried several rescipes and all were amazing .. but i have powder food coloring .. can i use it ?? and how many TBs ??

    Reply

    • Michelle on December 26th, 2012 at 11:50 am

      Unfortunately, I don’t have any experience using powdered food coloring. I have only seen liquid and gel, and I don’t recommend using gel (I’ve done it and it doesn’t work as well as the liquid).

      Reply

  163. Nicole Bradley on December 30, 2012 at 10:30 pm

    Hi there, Love the red velvet…. Let me first say that I have never in my 34 years tried to bake anything…. yup, I said it.. never 🙂 I am not a cook lol So I thought I would give these a whirl. I think the cupcakes came out great, but I think I went wrong with the frosting??? Mine is way more runny than the pictures show… and I have enough to do 3-4 more trays of the cupcakes lol Where did I go wrong? I followed the directions to a T. The only thing that I can think is that I had to use a regular measuring cup to get the 4oz butter and cream cheese… maybe I put in too much? Should I let it sit? It tastes great, but has more of a pudding texture. Thanks!

    Reply

    • Michelle on December 31st, 2012 at 5:41 pm

      Hi Nicole, First of all, make sure that you used full-fat cream cheese and not a low-fat or non-fat version. That would make a big differently. Secondly, measuring the butter and cream cheese in a measuring cup could have definitely caused the measurements to be off.

      Reply

  164. Cheryl on January 6, 2013 at 12:12 pm

    Hi Michelle,
    It is my first time baking cupcakes and I was wondering is your batter really thick or is it runny? Because my batter turn out thick without adding all the flour in, I’ve left out 1/4 of the flour. Also, the cup measurement you used for your buttermilk and flour, are they the same? I understand liquid has their own cup measurement but I’m just wondering if it affects the batter consistency. Hope you can reply.

    Reply

    • Michelle on January 6th, 2013 at 1:22 pm

      Hi Cheryl, The batter is moderately thick. It shouldn’t be runny. I can usually scoop it easily with a cookie scoop. I always measure liquids with a liquid measuring cup, and solids either with a scale (my preferred method) or dry measuring cups. They are different, and it will make a difference.

      Reply

  165. kaka on January 7, 2013 at 6:33 am

    seems im only man here:D anyway im making it but for next time
    On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

    what u mean by crape down the bowl and beat until well incorporated.?

    Reply

  166. kaka on January 7, 2013 at 7:28 am

    U gonna kill me?:O 3 TABLESPOONS RED COLORING? :oooooI THINK ITS GOINGN TO BE all my red colors:D anyway it will kill and its danger i gess anyway also the coca color CANNOT-become red! in anyway (my foather got a color making company:D)

    Reply

  167. kaka on January 7, 2013 at 9:49 am

    nvm mind abotuw hat i said but my cream chees frosting is like water! too much yellow and its competly like water can u tell me why:?:( i did all half

    Reply

  168. Hailee on January 10, 2013 at 9:34 pm

    I made these the other day and they were SO delicious!!! I made half of the batch with bourbon for a boozy cupcake and it was divine! This is probably the best recipe I’ve ever made myself and the best I’ve ever tasted, EVER!!! So glad I stumbled across your page!

    Reply

    • shanice on May 5th, 2014 at 5:25 am

      Which bourbon did use use? and did you use it in the cupcake as well as the frosting?

      Reply

  169. Angelica on January 11, 2013 at 12:10 pm

    Hello michelle do i have to use the distilled vinegar for the recipe? and can i use normal milk instead of buttermilk?

    Reply

    • Michelle on January 11th, 2013 at 4:07 pm

      Hi Angelica, Yes, distilled white vinegar is essential, as it reacts with the buttermilk in the recipe. To that end, you do need to use buttermilk vs. regular milk. If you don’t have access to buttermilk, you can always make your own – see my substitutions page for instructions: http://www.browneyedbaker.com/substitutions/

      Reply

  170. Jenna on January 12, 2013 at 10:57 am

    These are the only red velvet cupcakes I will ever make! Your recipe is the best!

    Reply

  171. Margaret on January 16, 2013 at 3:42 pm

    Looking @ your Red Velvet Cupcake recipe. Everything is explained in ounces/teaspoon etc. But you have put 4 cups of butter. What ounce/gram weight is this please. Thank You. MGT

    Reply

  172. Margaret on January 16, 2013 at 3:48 pm

    Hi again. Sorry I meant 4 tablespoon of butter. not cups. what is the weight? of this. Thank You MGT

    Reply

  173. Ngarita on January 19, 2013 at 5:57 am

    Hi there! just wanted to say that after many attempts to get a good red velvet cake recipe for my wedding cake, I am so glad I came across yours! 🙂 definitely the best i have tried! Many thanks all the way from New Zealand 🙂

    Reply

  174. Christina on January 19, 2013 at 1:44 pm

    I made these for a New Years party. The cupcakes were moist and the icing was delicious. I had to hide them from the kids, since they were planning the eat the whole tray.

    Reply

  175. Vans on January 24, 2013 at 2:41 am

    Hi Michelle! I’ve made these cupcakes a hundred times and they are the best!!! One question tho, can i use this recipe for making a red velvet brownie? I plan to swirl the cream cheese in, but I’m not sure if the texture would be brownie-like. Do i need to add/modify ingredient to make this into a brownie? 🙂

    Reply

    • Michelle on January 24th, 2013 at 3:29 pm

      Hi Vans, Brownies are very, very different from cakes and cupcakes, so this would not make for a good brownie recipe (you’d just end up with cake bars). I don’t have a red velvet brownie recipe (although I do have a Raspberry Cream Cheese Brownie), so I would probably do some searching for an actual brownie recipe. I think you’ll be happier with the results.

      Reply

  176. Christiana on January 24, 2013 at 10:12 am

    Is this recipe enough for a two layer 8 inch cake?

    Reply

    • Michelle on January 24th, 2013 at 3:26 pm

      Hi Christiana, No, as stated in the note at the end of the recipe, you’ll need to double this for a two layer 8 inch cake.

      Reply

      • Christiana on January 24th, 2013 at 4:03 pm

        Oh! Sorry I missed that…Thanks so much!

        Reply

  177. lyn on January 25, 2013 at 4:27 am

    this recipe is perfect, so moist & delicious with that hint of cocoa. thank you so much for sharing!

    Reply

  178. DeluxuryQueen on January 25, 2013 at 10:27 am

    I have to admit that this is the best recipe for Red Velvet Cupcakes. I have tried alot, but this works for me. But however having said that, i get the colour doses wrong some times. Am not sure maybe its the quality of Red food colouring. Some use pastes, some use liquid. I currently use Dr Oetker Natural Red Food Coloring, which comes out really thick. Also I have an issue with buttermilk…. getting it in the stores can be a nightmare, is there a substitute for making this? Am really loving the vibrant pictures on your page…

    Reply

    • Michelle on January 25th, 2013 at 4:50 pm

      I use liquid food coloring (McCormick brand) for my red velvet. I have tried the gel pastes in a pinch, but have not been happy with the color or consistency. As for the buttermilk, you can definitely make your own. I have the directions on my substitutions page: http://www.browneyedbaker.com/substitutions/

      Reply

  179. Jacqui on January 26, 2013 at 3:14 am

    Very tasty cupcakes! Just made a batch of these for a friends 40th she will not be disappointed 🙂

    Reply

  180. Cammie on February 2, 2013 at 3:11 pm

    They were moist on the inside, crunchy on the outside! I reduced the sugar to 1 1/2 cups for the frosting and it was sweet enough! I also replaced the food coloring with water because I wanted my cupcakes to be all natural

    Reply

  181. Nicolette on February 3, 2013 at 12:48 pm

    What if I only have powder food coloring on hand would that work?

    Reply

    • Michelle on February 4th, 2013 at 12:25 am

      Hi Nicolette, You can try it, but I’m not sure how it would work, or what the appropriate amount would be. As I’ve mentioned in some other comments, I have tried it with gel color and it didn’t turn out as well as the liquid. Let me know how it goes!

      Reply

  182. Jen on February 7, 2013 at 12:44 am

    Has anyone tried this with non-fat milk?
    Should I increase the butter if I use non-fat?

    Reply

    • Michelle on February 10th, 2013 at 2:22 pm

      I do not recommend using non-fat milk in this recipe; the buttermilk is essential for the texture.

      Reply

  183. Catherine DeYoung on February 7, 2013 at 7:58 pm

    I’ve never seen a RV recipe without vegetable oil! how do you get the classic RV texture? Your pics look gorgeous and I’d love to try it, but the no oil is kind of freaking me out! Is it maybe a typo that it’s missing out of the ingredients?

    Reply

    • Michelle on February 10th, 2013 at 2:23 pm

      Nope, the ingredients are not missing oil.

      Reply

  184. Joanne on February 8, 2013 at 6:27 am

    I decided to give this recipe a try after browsing through numerous red velvet cupcake recipes online and this is AMAZING. So moist and fluffy and the frosting is so silky and smooth. Thanks so much for the recipe!

    Reply

  185. Karli on February 9, 2013 at 2:31 am

    Look NO FURTHER! This is THE red velvet recipe you’re searching for! I made these for a baby shower today and everyone devoured them (myself included!!!) Moist and super yummy. You got just right, Michelle! Thanks 🙂

    Reply

  186. kelly on February 9, 2013 at 3:35 am

    can i just double the ammounts of all the ingredients if i want to make 24 cupcakes?

    Reply

  187. knicnax on February 10, 2013 at 10:38 am

    Hi,

    I’m planning on making this for valentines day. I haven’t tasted red velvet cake, (because I heard too much horrible experiences like yours). I want to try this out but I can only make them on Tuesday morning, and they’ll be eaten Thursday night (Valentines this year falls on a Thursday). I have a pretty jammed week, and I was wondering how well these will keep (btw, I’ll frost them Thursday evening too).

    Reply

    • Michelle on February 10th, 2013 at 2:24 pm

      Store them in an airtight tupperware container and they’ll be just fine. They stay nice and moist for quite a few days.

      Reply

  188. bell on February 12, 2013 at 3:37 am

    hi michelle,
    just wondering the cream cheese frosting that i made had a tinge of vinegar and sourish aftertaste, i followed the recipe, but i cant seem to achieve it. The initial taste of the frosting was really good, however there always seems to be this sourish taste after a while. is there anything i can do to remove it?
    THANKS 🙂

    Reply

    • bell on February 12th, 2013 at 3:44 am

      oh and also, how do we make the frosting stay on the cake and not melt? 🙂 thank you so much and the cakes turned out really great!!!:)

      Reply

      • Michelle on February 12th, 2013 at 8:29 pm

        The frosting definitely shouldn’t “melt”. If it’s soft, be sure to use full-fat cream cheese (do not substitute low fat versions – they have too much water content), and add more powdered sugar if necessary.

        Reply

    • Michelle on February 12th, 2013 at 8:28 pm

      I am not sure where you would be getting a sour taste from. Cream cheese does have a little bit of tang to it, but shouldn’t taste sour.

      Reply

  189. Anaisa on February 12, 2013 at 1:30 pm

    Hi Michelle!! I’m trying my first RV at home for Valentine’s day and your recipe is the one that seems better!!. I’m just scared about the frosting, i made it once and it wouldn’t stay as pretty as yours and didn’t get much shape, it was a lot more loose. Do u have any recommendations or tips to give it a better consistency? thanks!!!

    Reply

    • Michelle on February 12th, 2013 at 8:31 pm

      Hi Anaisa, Be sure to use full-fat cream cheese, and not a low-fat alternative – there is too much water content in those. I’ve never had an issue with this frosting not setting appropriately, but if you find it’s still too soft, add a little more powdered sugar.

      Reply

  190. Liana on February 13, 2013 at 3:58 pm

    I just made these cupcakes for my boyfriend for valentines! They were amazing! Everything turned out perfect and the texture was so velvety! X

    Reply

  191. Rebecca on February 14, 2013 at 10:33 am

    I don’t know much about red velvet- just curious, what does the vinegar do?

    Reply

    • Michelle on February 14th, 2013 at 11:10 am

      Hi Rebecca, The combination of the vinegar with the baking soda creates a chemical reaction that makes the cakes light and fluffy.

      Reply

      • Rebecca Vedrin on February 14th, 2013 at 5:43 pm

        YUM! I’m making these for my boyfriend for valentine’s day as i type this! Can’t wait to sample them! thanks for a great recipe

        Reply

  192. CKNOW on February 14, 2013 at 2:46 pm

    These are hands-down the best cupcakes – not just red velvet – I have ever had.

    Reply

  193. Desiree on February 14, 2013 at 6:04 pm

    These cupcakes are disgusting. I cant believe i just spent all that time making it.

    Reply

  194. Kirsty on February 15, 2013 at 9:48 am

    I’ve tried two recipes now and both have come out brown not red? This was the better out of the two regards to taste and texture but still brown, what am I doing wrong? 🙁

    Reply

    • Michelle on February 16th, 2013 at 10:55 am

      Hi Kirsty, If you’re using all of the red food coloring called for in the recipe, I’m not sure why your cake would be brown. Double-check to make sure your food coloring isn’t old.

      Reply

  195. Megan on February 15, 2013 at 5:24 pm

    After making my first red velvet batch from Paula deens recipe, they were a huge failure, they tasted like flour and were pink :(. This recipe is much more smooth and creamy and looks great so far…. They’re just going in the oven. Fingers crossed, this could be a keeper.

    Reply

  196. Jeannette Dailey on February 16, 2013 at 5:24 pm

    Red Velvet is my favorite cake. I have tried so many recipes and they have all come out way to oily. The oil just seeps out from the liners. I just took yours out of the oven and I can say that I love them already. They look so moist and not oily at all. Thank you so much. I love all of your other cupcakes recipes as well.

    Reply

  197. Cindy Rickes on February 17, 2013 at 3:33 pm

    I made red velvet cupcakes for my first time using your recipe. They were beautiful and tasted divine. However, I used dark dutched cocoa and I found that the color was more brown-red than a deep red like yours. Should I cut back on the cocoa or just plan on using regular cocoa next time? I also only had icing color “a glacage” but I think I substituted plenty of red coloring.

    Reply

    • Michelle on February 19th, 2013 at 8:15 pm

      Hi Cindy, I wouldn’t cut back on the cocoa (that’s what gives red velvet its distinctive taste), but if you have regular unsweetened cocoa I would give that a try and see if the color doesn’t even out for you. It could have also been the type of food coloring you used. I’ve definitely found that liquid food coloring works much, much better than any other type (paste, gel) that I’ve tried.

      Reply

  198. Zaire on February 18, 2013 at 10:24 pm

    just made these and honestly couldnt be more happy with the results. I did modify it a bit by cutting the amount of food-coloring in half,replacing the white vinegar with lemon, and I didnt have any buttermillk so I combined 1/2 cup milk with a 1/2 tablespoon lemon, and let it sit for 5 min. Worked perfectly. This is now my go-to recipe for red-velvet cupcakes!

    Reply

  199. angelica on February 19, 2013 at 9:19 am

    i made this recently for my boyfriends sisters birthday, everybody loved them, its a perfect recipe! amazing colour and flavours. definately one of my favourites now

    Reply

  200. Margaret Wasielczyk on February 23, 2013 at 11:41 am

    I made these for my coworkers for Valentines day and they were perfectly moist and the flavor was marvelous! Thanks for publishing this recipe, I think I’ll make green ones for St Patrick’s day!!

    Reply

  201. Carbo on February 24, 2013 at 2:47 pm

    Just tried this recipe. I am an avid baker, and have made many red velvet cupcakes before. I usually go with the classic Sylvia’s recipe which NEVER fails me. I decided to try something new, and came across this recipe. I must declare that I am thoroughly disappointed with the turnout. The actual batter was unsettling and had a distinct bitter after taste. The color wasn’t even a subtle red, it was purple brown. The texture of the cupcakes was super wierd and indescribable. The taste wasn’t even red velvet like, it was not even cupcake like. I am once again extremely disappointed with this recipe.

    Reply

    • Billy on February 24th, 2013 at 3:50 pm

      Are you serious?!?!? First of all, it cant be purple brown. Those are 2 different colors! And “super weird”? Go back to the first grade and learn some new vocabulary. “Indescribable”? If you cant describe a cupcake, you shouldn’t even be cooking cupcakes. “Its not even cupcake like”? Learn how to cook and learn some new words.

      Reply

  202. Enid on March 6, 2013 at 3:04 pm

    After reading many comments I decided to try this one. I am a beginer and this came out perfect I follow step by step had successful results.Will be using on my new adventure wedding cupcakes for my nices wedding. Thanks for sharing.

    Reply

  203. Leda on March 13, 2013 at 11:04 am

    I tried this recipe it tastes delicious ..but I’m still getting the muffin texture instead of the soft cupcakes texture . Any advice ?
    I also used the mentioned amount of food coloring , but they turned out light pink .
    Can you also please advise me regarding this matter ?
    Thank you !
    Happy baking 🙂

    Reply

  204. tiffani on March 14, 2013 at 12:18 am

    Help Michelle!!!
    This is my second time trying to make red velvet cupcakes and they keep over flowing then sinking….I just tried your recipe and same thing happened. What’s causing this? Thank you!

    Reply

    • Michelle on March 21st, 2013 at 2:13 pm

      Hi Tiffani, If it’s happening to different recipes, you may be overfilling the cupcake tins and/or your oven temperature may be off. Be sure to use an oven thermometer.

      Reply

  205. Laura Hawes on March 29, 2013 at 7:36 am

    I want to make these cupcakes but I just wondered can
    I use self-raising flour instead of all purpose?

    Reply

    • Michelle on March 30th, 2013 at 5:17 pm

      Hi Laura, No, you can’t substitute self-raising flour for all-purpose.

      Reply

  206. Valli on March 30, 2013 at 11:15 am

    Thanks so much for this recipe. I needed a good one for a loved one’s birthday whose favorite cupcake is red velvet. I’d tried two other recipes which were — eh. Yours was absolutely wonderful! The only change I made to the cupcake recipe was to use vanilla bean paste instead of vanilla. In my oven they were done at 18 minutes, and I baked them on the lower middle rack to avoid getting the tops too hard (I’ve found that makes a huge difference). I’m a vanilla buttercream girl, so I did that instead of cream cheese frosting. BTW, I’ve loved every recipe of yours I’ve tried — keep ’em coming, girl!

    Reply

    • Valli on March 30th, 2013 at 11:27 am

      Quick add-on to my comment — I really think that this recipe turns out well when it’s followed exactly (exact for using vanilla bean paste instead of vanilla — my one change). I used McCormick’s red food coloring (not a cheaper version), didn’t use Dutch processed cocoa or red wine vinegar, didn’t use cake flour or self-rising flour, didn’t add baking powder, didn’t substitute in something for the buttermilk. 🙂

      Reply

  207. Az on April 13, 2013 at 5:38 am

    I mixed yogurt and milk to substitute for butter milk. I’ve added half of it and the rest is still in the bowl and I just read that there is no substitute! I’m screwed. :/ What do I do??? Add vinegar to that?

    Reply

    • Michelle on April 13th, 2013 at 12:51 pm

      Since you already started, I would just proceed and see if they turn out. I wouldn’t add anything else. For future reference, you need to add lemon juice or vinegar to regular milk as a substitute for buttermilk. You can find the instructions here: http://www.browneyedbaker.com/substitutions/

      Reply

  208. ShantelB on April 13, 2013 at 5:47 pm

    Awesome! This is such a fantastic recipe, perfect coloring, texture and taste. Thanks you so much for sharing. I will be trying many more of your recipes now that you’ve made a believer out of me! Superb!

    Reply

  209. Karah on April 18, 2013 at 8:53 am

    Good morning! So happy I stumbled upon this on Pinterest. I have a wonderful recipe for cream cheese frosting — everyone is always looking for more once they are finished. It’s cream based, so it won’t make a nice shape as yours does. Does the butter in your frosting help with holding the frosting in place? Thank you for this post! I will definitely be trying this.

    Reply

    • Michelle on April 18th, 2013 at 11:35 am

      Hi Karah, Yes, between the butter and powdered sugar, it’s stabilized nicely.

      Reply

  210. Fy on April 28, 2013 at 7:14 am

    Hi Michelle!

    May I know if the amount of flour – 1 cup 2 tablespoons – is measured before or after sifting?

    Thank you!

    Reply

    • Michelle on April 28th, 2013 at 11:49 pm

      Hi Fy, I did not sift flour for this recipe, so no need to worry about that.

      Reply

    • Fy on April 29th, 2013 at 3:30 am

      One more question, did you use a whisk or paddle attachment?
      Thanks so much!

      Reply

      • Michelle on April 30th, 2013 at 3:19 pm

        Paddle for the cake batter; whisk for the frosting.

        Reply

  211. Anaisa on April 30, 2013 at 4:19 am

    Hi michelle!!!! I have a few questions about this recipe. I’ve done it before and this are (by far) the best red velvet cupcakes i’ve ever had!! So right now i’m in Spain visiting my sister who just had a baby (yay!!) and i wanted to bake this amazing cupcakes for her, but what’s my surprise??? Here in Spain they don’t use white destiled vinegar, they don’t even know what that is! They have a lot of different kinds of vinegar, but white. So i contacted with a local baking supplies store and they told me they use grappe vinegar, white wine vinegar or apple vinegar (they believe that is “white vinegar”….) would it be ok if i use one of the above???. I also was told that maybe at a colombians local store i could find regular white vinegar, but not destiled. Will that work? I guess it could be better than grappe, white wine or Apple vinegar. What do you think?.
    Also, in here they don’t use liquid food coloring, they only have gel. I was told that liquid food coloring could be found in the market but it wasn’t good because it doesn’t give the proper color. Would it be ok to use gel?
    Thanks in advance!!!!! Love your blog and your recipes 🙂 xoxo

    Reply

    • Michelle on April 30th, 2013 at 3:39 pm

      Hi Anaisa, I am not familiar with grappe vinegar, but the plain white would probably work if you can get that; if not, use the apple vinegar. As for the food coloring, you can use gel; I find liquid to be easier to incorporate into the batter, but gel will work too. You may need to play around with the quantities of the gel, as you may not need as much.

      Reply

  212. Sandra Woodward on April 30, 2013 at 6:28 am

    Total disaster, went so flat and I couldn’t get them out of the tin, six went into the bin in crumbs, the other six were flat and looked awful but the actual cake was delicious!

    Reply

  213. Rashmi on May 2, 2013 at 1:47 am

    Made red velvet cupcakes for the first time ever, and they came out soooo good and moist 🙂 I didn’t have buttermilk so used curds and whey instead ( yoghurt) and they still came out absolutely delicious. By the way, do u have any eggless cake or cupcake recipes! When I make for my daughters school, they specifically ask for eggless and wholewheat cup cakes. Not vegan though 🙂
    I just love your blog and recipes 🙂

    Reply

    • Michelle on May 2nd, 2013 at 12:38 pm

      Hi Rashmi, I’m so happy you enjoyed the cupcakes! Unfortunately, I do not have any eggless recipes.

      Reply

  214. Cath on May 5, 2013 at 1:21 am

    Just made these cupcakes, I baked them for 18 minutes they came out SO fluffy and delicious and paired so well with the cream cheese icing. Delicious. 🙂

    Reply

  215. Christina on May 6, 2013 at 6:22 pm

    I made these cupcakes a few days ago for my daughter’s birthday. They turned out SO good. Thank you so much for allowing me to find this awesome recipe! I did however make a few minor modifications. I only had 2 tablespoons of the liquid red food coloring, so I added a few drop of red gel and a tablespoon of water. The color turned out just like the photos. Also, I had read in Cooks Illustrated that natural cocoa powder must be used for Red Velvet because Dutch-processed cocoa will not rise or yield the proper color. Hershey’s natural unsweetened cocoa powder is what I used. I didn’t have white vinegar so I used apple cider vinegar. Lastly, I used 1 tsp of vanilla bean paste instead of extract. I will definitely keep this recipe and am thinking of making a 2-layer cake. Do you think I should just double the recipe to fill each pan? Any ideas on how long that would bake for? I was thinking 25 minutes.

    Reply

    • Michelle on May 7th, 2013 at 12:07 pm

      Hi Christina, Thank you for the wonderful feedback and sharing your modifications! You could double this recipe and make a two-layer 8″ or 9″ cake. It will take 25 to 30 minutes to bake.

      Reply

  216. Sandy on May 9, 2013 at 6:02 pm

    Thank-you for the recipe. I am going to be cooking up a meal for my mom and aunts this Mother’s Day and I think these would be the perfect dessert.

    Reply

  217. Carrie on May 10, 2013 at 8:37 am

    This is just a general cupcake question…..what is the easiest way to fill cupcake tins?

    Reply

    • Michelle on May 10th, 2013 at 10:35 am

      Hi Carrie, I use a cookie scoop to scoop up batter and drop it into the cupcake tin. Super easy and keeps mess to a minimum.

      Reply

  218. Gabriella on May 11, 2013 at 7:41 am

    Can I substitute white wine vinegar with rice vinegar?

    Reply

    • Michelle on May 12th, 2013 at 11:06 am

      Hi Gabriella, Actually you would want to use white distilled vinegar, not white wine. If you don’t have white distilled, I think using rice vinegar would be fine.

      Reply

  219. Gabriella on May 11, 2013 at 7:52 am

    And what do I need to do if I want to use beet instead of red food coloring?

    Reply

    • Michelle on May 12th, 2013 at 11:07 am

      I have never used beets for food coloring, so I’m not sure how the liquid could affect the texture of the cupcake, or how much you would need for the desired color.

      Reply

  220. Kathryn on May 11, 2013 at 8:47 am

    Hi Michelle, i Am baking this for the first time.
    I want to maKe about 36 cupcakes, should I triple the recipe?
    Or stick to the recipe and repeat it 3 different times?
    Thank you!

    Reply

    • Michelle on May 12th, 2013 at 11:10 am

      Hi Kathryn, I’ve seen some feedback from folks who have doubled and tripled this recipe for success (although I have never tried it), so I think you’ll be okay!

      Reply

  221. Destiny on May 11, 2013 at 2:57 pm

    Sigh… I was so excited about making these for my Mother on Mother’s Day.. but mine ended up sinking… I don’t understand why. I’m just going to turn them into mini ones now though because the taste is great and I’d hate to just throw them away.
    I’m going to cut the excess cupcake paper off and use what’s left and put the frosting on. Then use the other pieces to sprinkle on top of the frosting. 😀 Thanks for sharing though!

    Reply

  222. Kaela on May 14, 2013 at 12:26 pm

    I have a question.

    I’ve followed the receipe to a T and my cupcakes are not turning out right, only if I add the vinegar. They swell up and then it’s like they kin of implode. When I go to remove them (I don’t check them until towards the end) the cup isn’t filled anymore and there’s batter all over the pan. I’ve lowered the heat, I’ve tried less vinegar and it all did the same. I got so frustrated I left the vinegar out after 5 full batches failing. The ones without vinegar didn’t implode but I know the vinegar is there for making them moist.

    Oh and I also tried filling the cups up less and it still happened even when they were filled less than half way.

    Reply

  223. Loretta J. on May 14, 2013 at 3:49 pm

    I want to make cupcakes now for an anniversary party in June. Can I freeze the cupcakes and top with icing the day before the celebration? I will be sure the cupcakes are completely cooled before putting in the freezer.

    Reply

    • Michelle on May 15th, 2013 at 9:18 pm

      Hi Loretta, Yes, you can do this, no problem.

      Reply

  224. Zita on May 17, 2013 at 2:49 pm

    WOW! It was my first time making red velvet cupcakes today, and the cake itself is so yummy, a little chocolaty and very light!!
    Cream cheese is delicious! Thanks for sharing this recipe with all of us! This won’t be the last time I’m making these delicious cupcakes.

    Reply

  225. Zaynab on May 23, 2013 at 5:35 pm

    hi! These cupcakes are amazzingggg! made them at a family get together a couple weeks ago everyone loved them! But i have another party coming up on sunday and i wanted to know how to convert this recipie to get 2 – 9 inch circle cakes. Thanksss!!!

    Reply

    • Michelle on May 27th, 2013 at 12:36 pm

      Simply double the recipe and slightly increase the baking time, making sure that the cakes are cooked the entire way through.

      Reply

  226. Mary on June 1, 2013 at 5:08 am

    Beautiful recipe. just out of curiousity, can the vinegar be substituted for something else acidic, like soda water for example? I would like to make these now but I’m put of vinegar and as it happens , out of a way to travel to the grocery store.

    Reply

    • Michelle on June 2nd, 2013 at 10:59 am

      Hi Mary, I have never made that substitution. You could definitely try it if you have no other options; let me know how it turns out!

      Reply

  227. Caroline on June 16, 2013 at 9:37 am

    Oh my gosh, thank you for this recipe!! It was easy to make and probably the best cupcake I have ever eaten! I made these as well as your dark chocolate with peanut butter cupcakes following the recipes exactly and both were phenomenal. Only change I made was adding “Lindt” Chocolate balls to the cupcakes for an extra special Father’s Day treat. White chocolate balls in the red velvet and milk chocolate balls in the chocolate cupcakes, mmmmmmm heavenly.

    Reply

  228. Nimisha Goel on June 27, 2013 at 3:33 am

    I am so glad to see this recipe on BEB, tried the mocha cupcakes and they turned out to be great! Can’t wait to try this recipe now, I have only made red velvet once before and they were pretty tasty but not moist enough! Making these for a friend’s babyshower tomorrow!

    Reply

  229. inez on June 27, 2013 at 6:54 am

    Hi ! Im going to try out this recipe next week since there is so many good reviews about it. But i have a question to ask. How much does the cupcake rises or how much should i fill each cupcake up to?

    Reply

    • Michelle on June 27th, 2013 at 5:53 pm

      I just divide the batter between all 12 cups. It comes about 2/3 to 3/4 of the way up to the top.

      Reply

  230. Mary on June 28, 2013 at 9:24 am

    Made the red velvet cupcakes for my daughter’s 13th birthday (6/1/13) and they were a hit. All the girls were dying to try them so my beautiful display didn’t last long. Well worth it, not a crumb left.

    Reply

  231. Courtney on July 1, 2013 at 10:35 am

    I tried these cupcakes today and they are amazing! Will definitely keep this recipe close by. These have recently become very popular in South Africa and I live in a small village far from town, so I made these without even eating one before and it was delicious! Thank you!

    Reply

  232. Bon.C on July 5, 2013 at 10:56 am

    Thanks for your sharing! The recipe is just too good. I made it and everyone gave me a high compliment…:)

    Btw, I cut half of the powdered sugar in the frosting..less sweet but taste is good still.

    Reply

  233. inez on July 6, 2013 at 3:29 am

    Im baking these today and I have a few questions!! How much exactly is 4 tablespoons of butter? Is there anyway I cam get thag measurement in grams?? If I’ve baked these today and frosted it how do I keep it overnight? Do I put it in a container or can I just out it in the fridge? Thank u

    Reply

    • Michelle on July 6th, 2013 at 9:22 pm

      Hi Inez, 4 tablespoons of butter is about 57 grams. You can keep them overnight in an airtight container at room temperature if it’s not extremely hot/humid in your house. If it is, store them in an airtight container in the refrigerator.

      Reply

  234. inez on July 6, 2013 at 12:34 pm

    I just finished baking these today! Its amaaazing!! Its my first time trying this out and I got it in one try! Thank you so much for the recipe!!! But I had a few “problems”. The cupcake liners seperated from the cupcake after cooling. The recipe for cream cheese is abit too much since I have excess now. And lastly I could only make 9 cupcakes and im using normal sized cupcake liners! Besides these the cupcakes taste amazing!

    Reply

  235. maria on July 7, 2013 at 8:18 am

    Hi! I made these and had extra frosting. Is there any recipe that I can use this for? Im thinking of cheesecake. Will it work?

    Reply

    • Michelle on July 9th, 2013 at 9:21 am

      Hi Maria, There are a lot of recipes here on the site that use cream cheese frosting, so you could try any of those. I don’t think I would put cream cheese frosting on top of a cheesecake, though.

      Reply

  236. Joanne on July 12, 2013 at 5:04 pm

    Just made these- they are fantastic! Thanks for the recipe x

    Reply

  237. Claudia on July 19, 2013 at 7:45 pm

    I made these the other day and they turned out pretty good. The only thing is my cupcakes were pretty red with the amount of food coloring your recipe called for. Yours don’t look that red. What brand of food coloring did you use?

    Reply

    • Michelle on July 19th, 2013 at 9:18 pm

      Hi Claudia, I used McCormick red (liquid) food coloring. Hope that helps!

      Reply

      • Claudia on July 20th, 2013 at 11:26 am

        Thank you so very much!! I will try that. I actually just bought a bottle of it so… excuse me while I go get my cupcake on 😉

        Reply

  238. CStark on July 22, 2013 at 12:44 pm

    The cupcakes themselves came out perfectly and were delicious!
    I didn’t like the frosting at all. Way too much vanilla, which gave it a horrible metallic taste and definitely overwhelmed the cupcake flavor. It was also incredibly soft and runny, despite extra powdered sugar. I’ll keep using the cupcake recipe, but I’ll be using my standard frosting from here on out.

    Reply

  239. Juliana on July 22, 2013 at 10:57 pm

    Hi there…
    I was amazed by these cupcake pictures and am tempted to make them for my girl’s birthday. I don’t have much experience with cupcakes and I plan do try the recipe in advanced but was wondering if I can freeze them? Have you tried it before??
    Thanx

    Reply

    • Michelle on July 23rd, 2013 at 1:45 pm

      Hi Juliana, You could freeze the baked cupcakes (unfrosted). Thaw and then frost before serving.

      Reply

  240. Raja Mahtra on July 23, 2013 at 10:25 am

    These cupcakes are delicious. I have never liked red velvet cake before until I tried your recipe. This recipe is a keeper definately. Thank you for sharing.

    Reply

  241. pri on July 23, 2013 at 1:10 pm

    Hi,
    can I use apple cider vinegar?thanks .

    Reply

    • Michelle on July 24th, 2013 at 8:32 am

      Hi Pri, I have not tried this substitute, but I think it might work. Let me know how it turns out.

      Reply

  242. Odelia on July 24, 2013 at 7:48 am

    Hi! Could i use apple cider vinegar instead of white vinegar? >< Thanks!

    Reply

    • Michelle on July 24th, 2013 at 8:32 am

      Hi Odelia, I have not tried this substitute, but I think it might work. Let me know how it turns out.

      Reply

  243. HappyBaker on July 26, 2013 at 11:44 am

    Ive tried this recipe a couple of times and I’ve gotten nothing but compliments for them. Thank you for this amazing recipe!

    Reply

  244. Alice on August 1, 2013 at 12:05 am

    Hi Michelle! I have two questions:
    1. Is there a substitute for buttermilk?
    2. For the butter used in making the frosting, is it salted or unsalted?

    Thanks! ^_^

    Reply

  245. Amanda on August 5, 2013 at 1:16 pm

    Thanks for the recipe! Was looking for a good red velvet to make for a fundraiser at work. These looks delicious, and the comments from people who made them make this too good to pass up!
    I’ve personally never had red velvet cake before…can’t wait to try them!

    Reply

  246. mariam on August 5, 2013 at 7:46 pm

    For the frosting shud v use icing sugar

    Reply

    • Michelle on August 6th, 2013 at 6:23 pm

      Hi Mariam, I am not familiar with icing sugar; whatever your equivalent is for powdered or confectioners sugar is what you need to use.

      Reply

  247. akwa on August 10, 2013 at 1:22 pm

    My red velvet turned out terribly the batter was quite runny and bitter and when they were baked they tasted like chocolate cupcakes but had a bitter aftertaste. What did I do wrong?

    Reply

  248. Chloe on August 12, 2013 at 11:19 am

    Hi 🙂
    Thanks for wonderful recipe. Have a question, is it right 3 “tablespoons” of red food coloring. It seems a lot… And I don’t have red coloring, but I have purple and pink… Do you have some advice that I can get red color from them? Thank you.

    Reply

    • Chloe on August 13th, 2013 at 11:44 pm

      Oh, I checked what food coloring I have, and they are wilton’s Rose and Burgundy.. I have tried mixing both like… 0.4:0.6 for 1tsp… But it turned out really dark brownish red…

      Reply

    • Michelle on August 19th, 2013 at 5:06 pm

      Hi Chloe, 3 tablespoons is correct. I’m not sure how mixing purple and pink will turn out; I’ve only ever used pure red.

      Reply

  249. Jessica on August 17, 2013 at 2:15 pm

    Hi, I tried this recipe today and while the taste is good, they turned out pretty dry. 🙁 I have tested my oven so I would suggest checking them for done-ness after 12 minutes or so. Thanks for posting the recipe though!

    Reply

  250. Linsey on August 22, 2013 at 3:40 pm

    Hey, Michelle! Have you tried doubling this? I need to make 60 red velvets and LOVE this recipe, but I haven’t needed to increase the amount. Do you think it will double well? Or should I make the batter in batches? Thanks!

    Reply

    • Linsey on August 22nd, 2013 at 3:42 pm

      Crap…just saw that you can double to make a layer cake. How have I never noticed that note before!? Nevermind. 🙂

      Reply

  251. Shari on August 25, 2013 at 12:49 am

    I have tried these 3 times now and am so frustrated! They’re just not rising! Well at about halfway I looked through the oven door (definitely did not open it) and they were risen into beautiful domes and looked perfect! Then…at 20 mins…flat 🙁 I’m sure it’s not my oven as I baked a batch of plain choc and they rose beautifully. Any hints or tips on what I may be doing wrong??? Please help!

    Reply

    • Michelle on August 25th, 2013 at 7:47 pm

      Hi Shari, I’m sorry that you’ve had some trouble with these cupcakes. While I don’t know exactly what the problem is, I would still recommend getting an oven thermometer, making sure your baking soda is fresh and ensuring that you’re using natural unsweetened cocoa powder, and not Dutch-process.

      Reply

  252. shida on August 26, 2013 at 4:52 am

    i baked this using sour cream instead of buttermilk, it turned out excellent too. 2nd time using this recipe, 1st was using buttermilk. both turned out great. an easy peasy recipe for a delicious red velvet. a must try!

    Reply

  253. tharu on August 27, 2013 at 8:16 am

    Hello there, can you please tell me how much is 1 cup? the exact measurement, sorry, I’m just a beginner..

    Reply

    • Michelle on August 27th, 2013 at 9:25 pm

      Hi Tharu, It all depends on what you’re measuring. If you’re using a standard solid measuring cup, you would just fill it. If you’re weighing it, it all depends on the ingredient, since different foods have different volumes. If it’s liquid, 1 cup = 8 ounces.

      Reply

  254. Diana on August 30, 2013 at 1:40 am

    I have to tell you first, this is my FIRST time ever writing a review for anything! Everything you said about red velvet is exactly how I felt!!!!! I tried it because of the “excitement” around it, and was totally convinced that people only liked the cream cheese frosting and didn’t know squat about good cake! I made a recipe ONCE over a year ago and it was as all others, bland and dry! Just yesterday, I had someone request red velvet cupcakes and I thought to myself, this will be another fail. I came across your blog here and I just thought, hey let me try this, she thinks like me! I just made it and I am converted as well!! Moist, delicious, just a hint of cocoa! Wow, I didn’t even need the frosting(of course I will put it on eventually). I just had to tell u that i am a red velvet believer, tho I’m still convinced most only love the frosting. Thank you sooooo much for this recipe!!!!!!!!!!

    Reply

  255. Kate on August 30, 2013 at 11:08 am

    May I use dutch-processed cocoa instead of the regular unsweetened one?

    Reply

    • Michelle on August 31st, 2013 at 6:26 pm

      Hi Kate, I would not here, because of the way the cocoa interacts with the baking soda and vinegar.

      Reply

  256. Robin on August 31, 2013 at 7:11 pm

    Wonderful very light and fluffy big success

    Reply

  257. anne on September 3, 2013 at 6:02 am

    Made these yesterday and I found some “problems” with my end product. My cupcake we a bit tough and chewy at the same time. And the frosting was abit runny and didnt came out like in picture. Please help me as I wish to improvise my baking.

    Reply

    • Cherry on September 4th, 2013 at 5:53 pm

      Hi Anne,

      In regards to the frosting if you use the whole cream cheese package, you will need to add more powdered sugar until it thickens up. This will help the frosting to become more stiff and to the consistency you need. I hope that helps.

      Reply

    • Michelle on September 5th, 2013 at 4:06 pm

      Hi Anne, Please be sure to use full-fat cream cheese, not low-fat. I also recommend using Philadelphia brand, as it has a higher fat content that generic brands. If you don’t have enough fat, there will be too high of a water content, which can cause the frosting to be runny.

      Reply

  258. Cherry on September 4, 2013 at 5:50 pm

    Thank you so much for this recipe. I made the cupcakes today and they came out perfect. My cream cheese frosting was a bit runny. I added some more sugar to stiffen it up. I am not yet an expertise with frosting but overall, it was a great experience.

    Reply

  259. mariam on September 12, 2013 at 8:31 am

    no baking powder? and can i substitute cake flour with all purpose flour? if yes then what will be the measurements of that?

    Reply

    • Michelle on September 12th, 2013 at 3:50 pm

      No, this recipe does not use baking powder, just baking soda. I would not recommend making a flour substitution, as it will affect the texture of the cupcakes.

      Reply

  260. Mary Warren on September 15, 2013 at 1:43 am

    How Many CupcakeS Does This Recipe Make?

    Reply

    • Michelle on September 16th, 2013 at 2:16 pm

      Hi Mary, This makes 12 cupcakes; you’ll be able to find how many servings any recipe yields if you look right underneath the recipe title, where it says “yield”.

      Reply

  261. Marilyn on September 16, 2013 at 2:40 pm

    I will try this recipe today. What’s ounces – could the measure be more specific? in grams or kg? I checked on google they say there are two types of ounces uk and us? Thank you

    Reply

    • Michelle on September 16th, 2013 at 10:44 pm

      Marilyn, I do not currently convert recipes to grams; if something is listed in ounces it is “U.S.”, although I’ve never heard that there are two types of ounces?!

      Reply

    • Marilyn on September 16th, 2013 at 11:11 pm

      I made a thorough check thanks google – so 4 oz = 113 grams. The cakes were perfect, it was my first time.
      The only thing is the amount of frosting is way too much.
      Thanks again for the recipe.

      Reply

  262. simran on September 18, 2013 at 4:44 am

    hey! this looks amazing. but as i m vegetarian i would like to know what could be substitutted in place of egg.

    Reply

  263. HyperionCT on September 19, 2013 at 3:58 pm

    I made 4 dozen cupcakes using this recipe last weekend and they were a big hit. (and I ate about a half dozen myself, so I know they were good.) I used a different frosting recipe and made much too much, so my solution? Bake more red velvet cupcakes this weekend! Great recipe, best one I’ve found so far (and I’ve tried quite a few). Thanks!

    Reply

  264. abhinav sharma on September 26, 2013 at 3:48 am

    Hi, i am The Lead Cake designer at cake2you,we operate out of gurgaon, india,had made this recipe for one of our very loyal customer,it was his wife’s birthday and he needed something special so we made this red velvet cake for him in heart shape. those guys loved it. thank you for putting this online. thanks again.

    Reply

  265. Jennifer G on September 28, 2013 at 8:52 pm

    I made these today and they are AMAZING! The texture of the cake is great, not too red and very moist. The icing is my family’s favorite! Thanks for sharing this great recipe!

    Reply

  266. swati on September 29, 2013 at 7:33 pm

    hi, after going through all the wonderful comments I’ve got really tempted to try this recipe but the only hiccup is the egg. we do not use eggs at all.
    could please suggest an alternative /substitute for it. would be very grateful as my son’s 8th birthday’s on 4th oct, n i surely want to give this a try.hope u reply soon with the best possible substitute. no egg replacer powders pls as they would not be available where i live.
    Thanks.

    Reply

    • Michelle on October 3rd, 2013 at 1:13 pm

      Hi Swati, Unfortunately, I do not know of any egg substitutes that would work here, especially if you cannot have egg replacements.

      Reply

  267. Orla on September 30, 2013 at 6:09 am

    I love red velvet and I’ve wanted to make it for so long but the idea of putting that much food colouring into something is a little off putting :/ Can you recommend any food colouring free red velvet recipes or do you have one yourself?

    Reply

    • Michelle on October 3rd, 2013 at 2:36 pm

      Hi Orla, There are some recipes that use beet juice to get the red coloring, you might try searching for one of those.

      Reply

  268. betterwithsugar on October 1, 2013 at 12:49 pm

    Holy crap these are fantastic! I just made these for like the 7th time in the last couple of months, this time at my BF’s request for his bday. Everyone loves these! If i knew they would be this awesome i would have made Red Velvet cupcakes years ago. And the cream cheese frosting is soooooo good *drool* … i have to say, i made a little mistake the first time and used the colour gel instead of liquid food colouring, and added some milk to make it more liquidy. Ended up with Orange Velvet Cupcakes instead! Still tasted great though, and after that i learned to always have the liquid food colouring stocked in my cupboards 🙂

    Reply

  269. Anna on October 2, 2013 at 10:49 am

    This recipe is amazing! I made these over a year ago and forgot where I saw this recipe and made a different red velvet cupcake recipe a few days ago. I ended up throwing them all in the trash, they were awful especially in comparison to this recipe. I don’t think I will ever use a different recipe again. These are perfect! However, I made the frosting exactly how it was written and it was runny. I even added another cup of powdered sugar and it still seemed too runny, didn’t look like your frosting here! Any idea why? I always seem to have a hard time with cream cheese frosting for some reason. Should the cream cheese be cold?

    Reply

    • Michelle on October 3rd, 2013 at 2:38 pm

      Hi Anna, No, the cream cheese does not need to be cold. However, be absolute certain that you are using regular, full-fat cream cheese. Reduced fat cream cheese has a higher water content, and therefore will result in runny frosting. I’ve also found that Philadelphia brand cream cheese seems to have a higher fat content than generic brands, so I would recommend that as well.

      Reply

  270. Faiza on October 2, 2013 at 5:58 pm

    Hi Michelle! Can’t wait to try this recipe this weekend for my husband’s birthday! Just wondering if I can use homemade buttermilk for this (whole milk and lemon juice) or do I need the store-bought kind?

    Reply

    • Anna on October 2nd, 2013 at 10:58 pm

      I’ve done it both ways and it seems to be fine either way.

      Reply

      • Faiza on October 3rd, 2013 at 10:40 am

        Yay! Thanks so much, Anne! 🙂

        Reply

  271. Anne Q on October 5, 2013 at 10:35 am

    I just made these cupcakes! They taste sooooooo good! Thank you Michelle for such a wonderful recipe! :))

    Reply

  272. Anne Q on October 5, 2013 at 10:38 am

    And I used cake flour instead of all purpose flour (I forgot to buy all purpose flour) and it still works!

    Reply

  273. Michelle on October 9, 2013 at 2:37 pm

    Hi! I love your blog! Seriously you are amazing! I have a question for your cream cheese icing. Is it pipable? I am doing a rosette cake and would like to use this but am scared it will not hold!

    Reply

    • Michelle on October 11th, 2013 at 3:39 pm

      Hi Michelle, Yes, it’s definitely pipeable, as you can see above, I pipe it into cupcakes.

      Reply

  274. Phan on October 11, 2013 at 9:51 pm

    I would really like to try this recipe, but I only have pure white vinegar, not distilled. Is this okay to use? If not, could I leave out the vinegar? Thanks for sharing this recipe!

    Reply

    • Michelle on October 12th, 2013 at 5:20 pm

      Hi Phan, I think using your regular white vinegar should be okay.

      Reply

  275. Jino on October 24, 2013 at 10:16 pm

    Can I use refined brown sugar instead of granulated sugar? Thank you 🙂

    Reply

    • Michelle on October 25th, 2013 at 2:54 pm

      Hi Jino, I would not recommend substituting brown sugar in place of granulated sugar; it will change the texture.

      Reply

      • Jino on October 25th, 2013 at 11:27 pm

        If we use brown sugar will it also change the color and the taste?

        Reply

      • Jino on October 26th, 2013 at 12:16 am

        Will it also change the color and the taste?

        Reply

        • Michelle on October 26th, 2013 at 10:35 pm

          It should not change the color, but it may change the taste.

          Reply

  276. Bobby Brown on October 26, 2013 at 10:45 am

    I tried these cup cakes and they were amazing! Though I carefully followed the recipe, the cup cakes were (to put it gently) as flat as Kansas. I can say tha because I live in Nebraska, which is also as flat but more pleasant to look at!

    Reply

  277. Connie Clough - CloBaker on October 27, 2013 at 10:48 pm

    Our family has made red velvet cake for as long as I can remember. We use a flour recipe for the frosting.

    Reply

  278. Andrew on October 30, 2013 at 1:00 pm

    Look fantastic. How do you get the cream cheese frosting to be stiff? All the cream cheese frosting i have made seem to less stiff and more runny. Suggestions?

    Reply

    • Michelle on October 30th, 2013 at 4:08 pm

      Hi Andrew, I always use full-fat Philadelphia cream cheese. Low-fat cream cheese has a higher water content than full-fat and will result in thinner frosting. Also, I’ve read that generic and store brand cream cheese has a higher water content than Philadelphia, so I always use that brand. Hope that helps!

      Reply

  279. Claudette Salazar on October 31, 2013 at 9:01 am

    I love you and your recipes. I tried it at home for the first time, and people in here actually liked it. Though I have a bit problem where to find some ingredients esp. here in Philippines but all in all, it was really amazing. Thank you for sharing this. 😀

    Reply

  280. Sheri on November 1, 2013 at 12:25 pm

    I made these & they were not good. They were very dry & dint taste nearly as food as most red velvet recipes.

    Reply

  281. Sisi on November 5, 2013 at 1:29 am

    The first time I made these they had a nice earthy red color and tasted great but were rather dry. I complained to a couple of my guy friends and in between mouthfuls one asked how I was measuring my flour. Turns out you should sift then measure *face palm*. Second go round and they came out like before except moist and light like you would expect from a cupcake! Yay me! (and browneyedbaker ;-))

    Reply

  282. Hira Butt on November 5, 2013 at 3:01 pm

    Hi,

    I tried this recipe. It was quite disappointing because the cupcakes turned out to be salty instead of sweet. I think you should increase the sugar content in the cupcakes. That’s just an advice. I’d really like to get your reply on this as to what made them go sour and salty.

    thank you.

    Reply

  283. Sarah on November 7, 2013 at 11:15 pm

    How would you suggest spreading the icing?

    Reply

    • Michelle on November 11th, 2013 at 10:14 am

      Hi Sarah, I use a decorating bag with a tip to pipe the icing; if you don’t want to do that, you could just use an offset spatula to spread it on top of each cupcake.

      Reply

  284. Leanne on November 20, 2013 at 9:20 am

    Hi Michelle! May I ask how big is the cup you used to measuring sugar, buttermilk, flour and all sort of ingredients? Thanks very much! 🙂

    Reply

  285. Leanne on November 20, 2013 at 9:40 am

    And do I need to add oil when mixing up all ingredients?

    Reply

    • Michelle on November 20th, 2013 at 9:30 pm

      No, there is no oil in the recipe.

      Reply

  286. Melissa on November 20, 2013 at 10:33 am

    I’ve tried many many recipes for red velvet cake. YOU HAVE ABSOLUTELY PERFECTED THESE! Thank you for making me look good.. Lol, red velvet is my hubby’s favorite!

    Reply

  287. Kristina on November 25, 2013 at 10:35 pm

    I made the cupcakes today but the food coloring made my cupcakes taste like food coloring is anybody else having that issue

    Reply

  288. Jill on November 27, 2013 at 7:59 am

    Made these cupcakes for a co worker, per her request after I lost a bet on a college football game. Red Velvet is her favorite and she loved the cupcakes! First time making Red Velvet cakes and I only had about 1Tbs of red food coloring but the color was a beautiful red and the feedback I got was that they were “the bomb.” I am making them again for my store for Christmas…and Valentine’s Day…& 4th of July…

    Reply

  289. Khulood on November 27, 2013 at 11:38 am

    Hey, very nice recipe , I adjusted mine and made it similar to yours ..turned out amazing, yummy, moisty and velvety …. 🙂 just what the name promises

    Thanks a lot 🙂

    Reply

  290. Prits on November 28, 2013 at 7:52 am

    Hi
    I am completely in love with your recipe. I have tried various red velvet cupcakes with the cream cheese frosting and none reached my expectation. I confess I am a perfectionist. My hunt for the best red velvet stops here. The cupcake turned out perfectly moist and oh so flavourful. The cream cheese frosting is to die for. This is the first time I have tried your recipe and now I am hooked. I am surely going to try other recipes (already bookmarked some 😉 .. Thank you for such a delightful recipe!

    Reply

  291. Niki on December 4, 2013 at 6:48 am

    hey your cupcakes are amazing and I’m making them for a project but I was wondering how many cupcakes can these ingredients make? I haven’t made them yet but looking forward to it

    Reply

    • Michelle on December 5th, 2013 at 3:46 pm

      Hi Niki, This recipe makes 12 cupcakes. For future reference, you can find the number of servings for any recipe at the top of the recipe box, below the title, where it says “yield”. Enjoy the cupcakes!

      Reply

  292. Dunke on December 8, 2013 at 8:09 am

    Hi,
    This recipe looks fabulous, I want to try it this week. Please could you give me gram or ounce measurements for the butter?
    Cheers.

    Reply

  293. Michelle on December 15, 2013 at 9:20 pm

    I did not like this recipe at all. I made these for my sister as a gift. I completely regret it. Terrible.

    Reply

  294. Novita on December 15, 2013 at 9:59 pm

    Hi, I’m going to try this recipe soon, but i can’t find McCormick food coloring near me. Can I substitute it with Club House red food coloring, and should I use the same amount? Thanks! 🙂

    Reply

    • Michelle on December 16th, 2013 at 2:08 pm

      Hi Novita, I think that would work just fine. Use the same amount. Enjoy!

      Reply

      • Novita on December 16th, 2013 at 2:12 pm

        Thank you for replying! I will make them tomorrow, and will let you know how it goes! Have you tried freezing the cupcakes? I’m thinking of making them early and frost them the night before. I need these for Thursday.

        Reply

        • Michelle on December 16th, 2013 at 8:18 pm

          Hi Novita, I have frozen them occasionally, but if you only need them for Thursday, you can bake them tomorrow and just keep them in an airtight container at room temperature, then frost the night before. No need to freeze for only a couple of days.

          Reply

  295. Novita on December 17, 2013 at 1:39 pm

    Just made my first batch, and they turn out fabulous!! and SO good! I followed the exact recipe, except I used Club House food coloring. I’ll be making more! 🙂

    Reply

  296. syphy on December 22, 2013 at 12:24 pm

    Please can u interpret the measurement in gramms for me cos the cupcakes really looks nice and would love to give it a try. Thanks.

    Reply

  297. Nur on December 23, 2013 at 5:41 am

    This is absolutely delicious! I’ve tried it, and my family and friends LOVED it. Some even said this is the best cupcake they’ve ever tasted. Really good for a beginner like me to try and make it. Quite easy though 😉

    Reply

  298. Li Qi on December 25, 2013 at 3:06 pm

    Hi! Can i know what piping tip are you using to pipe the cream cheese frosting in this recipe?

    Reply

    • Michelle on December 25th, 2013 at 10:42 pm

      I used a Wilton 1M decorating tip.

      Reply

  299. S on December 29, 2013 at 1:23 pm

    I just finished making these cupcakes and I am EXTREMELY disappointed. This was my first attempt at baking red velvet cupcakes from scratch, and expected an extremely delicious desert – instead I was left with very high blood pressure and runny icing as the cake itself had way too much salt. I feel I have wasted time, energy, money, ingredients and cup cake cases!!

    Reply

  300. Margaret Smith on December 29, 2013 at 9:39 pm

    I have red velvet bakery emulsion from Wilton. Can i use this instead of red food coloring, or will that affect the recipe?

    Reply

    • Michelle on December 29th, 2013 at 10:38 pm

      Hi Margaret, I am not familiar with that product; unfortunately, I’m not sure how it might affect the recipe (if at all).

      Reply

      • Margaret Smith on January 1st, 2014 at 3:14 pm

        Thanks for your input Michelle. I’m just going to use the food coloring until I know were I can use it.

        Reply

        • s's on January 10th, 2014 at 4:38 pm

          I have the same the thing as you and it will work. On the back it should say “red velvet coloring”.

          Reply

  301. Angelina on January 11, 2014 at 7:38 am

    Hi ! Just wanna say THANK YOU for posting this recipe up! Made this cupcake this afternoon and everyone was praising the result! It was yummy and moist! But mine kinda taste a lil’ bit too salty, i think i mixed up my tsp and tbsp measurement spoon.. LOL! But it still taste so great i think i’m gonna bake it again tomorrow!! xx, Angel.

    Reply

  302. Britt on January 23, 2014 at 12:20 am

    I tried this recipe yesterday & though the taste was great, the texture was quite dense. Also the icing did NOT look as thick as yours, I had to double the cream chz to 8ozs & its not pretty like yours haha.
    I followed the instructions above so I’m not sure where I went wrong. I even took 1 for my mom to try & she agreed they weren’t fluffy. I’m not sure if using cultured buttermilk was a problem….or toll house cocoa powder? Trying to find a fabulous recipe for my best friends birthday. Hopefully I can get 1 right 😉

    Reply

  303. Vidhi on January 25, 2014 at 4:16 am

    Hey Michelle!! my birthday is coming up and instead of buying a cake i thought of making your peanut butter torte and also these gorgeous red velvet cakes 🙂
    just one question,can i use just normal white vinegar instead of the distilled kind?

    Reply

    • Michelle on January 25th, 2014 at 7:04 pm

      Hi Vidhi, Happy early birthday! I’m not sure if you’re referring to white wine vinegar? I’m only aware of those two types – white distilled vinegar, and white wine. If you don’t have access to white distilled vinegar, I would recommend substituting cider vinegar.

      Reply

  304. Belle on January 30, 2014 at 5:56 am

    Hi michelle!
    thanks for sharing your recipe, can’t wait to try it. Question (maybe a dumb question..), if I fan bake would it be a few C degrees below or is this temp already for fanbake? 🙂
    please and thank you in advance for your reply

    Reply

    • Michelle on January 30th, 2014 at 11:48 am

      Hi Belle, I assume by fan you mean convection? These cupcakes are made using a conventional oven. If you want to use convection, you will need to modify the time and temperature. Usually you’ll want to drop the temperature a bit and bake for a shorter amount of time. Having not made these cupcakes with a convection oven, I don’t have any specific temperature or time recommendations.

      Reply

  305. Luanne on January 31, 2014 at 11:00 am

    this looks delicious and I am tempted to try one.
    I don’t have distilled/white vinegar on hand but I have the usual coconut vinegar and I think it might be too strong. So, can I substitute the vinegar with lemon?

    Reply

    • Michelle on January 31st, 2014 at 10:02 pm

      Hi Luanne, While I have not tried that, it may work. Unfortunately, since I haven’t tested it, I can’t say for sure.

      Reply

      • Luanne on February 1st, 2014 at 6:17 am

        I just made this earlier and substituted vinegar with lemon and used cake flour. yummmy! so soft and moist. Thank you for this recipe!

        Reply

  306. Ruth on February 1, 2014 at 3:05 pm

    Hi! Thanks for sharing your recipe. I’m planning on making them soon so I just went to get all the ingredients. I am not very familiar with all the different kinds of vinegar and the only white distilled vinegar I could find is malt vinegar. Is that what you used? If not, you think it would work in the same way? Thanks

    Reply

  307. Sarah on February 3, 2014 at 6:16 pm

    Do you use full fat buttermilk in this cupcake recipe?

    Reply

    • Michelle on February 4th, 2014 at 12:47 pm

      Hi Sarah, I believe the buttermilk at my grocery store is low-fat.

      Reply

  308. vj on February 6, 2014 at 7:25 am

    Baking powder is not mentioned in the ingredients. Isn’t this required?

    Reply

    • Michelle on February 6th, 2014 at 1:55 pm

      No, baking powder is not required in this recipe; baking soda is used as the leavening agent, which works in conjunction with the cocoa powder and vinegar.

      Reply

  309. Nicci on February 8, 2014 at 1:45 pm

    I tried this recipe over the weekend and they looked amazing the best red velvet colour yet – but there seemed to be a slightly odd, maybe even bitter after taste and I can’t figure out where I went wrong – any ideas?

    Reply

  310. dariele on February 9, 2014 at 4:11 pm

    i like the recipe but i think less cocoa powder should e used as the mixture turned brown, and i had to add a lot of red food colouring just to get a small amount of pink colour to the mixture.

    Reply

  311. Elle on February 12, 2014 at 10:46 pm

    Just made these cupcakes.
    I did not have enough red food coloring so I used a bottle of pink neon liquid food dye from McCormick with some boiling water and the color turned out fantastic!

    The cupcakes to me were overwhelmed by the delicious cream cheese frosting. I couldn’t really taste the cupcake at all. The cake did have a very nice crumb and was moist. Also, even with 2.5 cups of flour my frosting was almost runny. It was definitley not firm enough to pipe!

    Will try these again, maybe with some cinnamon or more cocoa. The frosting is fantastic as is and may become my new go-to cream cheese frosting.

    Reply

  312. Shushma Samaroo on February 13, 2014 at 9:45 pm

    I couldn’t stop eating these cupcakes!!! Perfect for a valentines day surprise! The colour was perfectly deep and rich. I should have baked them a minute less than I did to be perfect. (18 mins) but that wasn’t anything cream cheese icing couldn’t fix 🙂 will definitely make again!! Thank you 🙂

    Reply

  313. Gretchen on February 14, 2014 at 10:51 pm

    I just made them and they are perfect. I only used 1 tablespoon of red coloring though and they are plenty red. Are you sure you meant 3 Tbsp?

    Reply

  314. Kim b on February 17, 2014 at 8:30 pm

    Can you make this recipe as a mini cupcake? If so, how long would you suggest baking them?

    Reply

    • Michelle on February 17th, 2014 at 11:21 pm

      Hi Kim, Yes, definitely! I would start checking them around 8 minutes, just to make sure they don’t get over done.

      Reply

  315. Nicole Carmel Nash on February 19, 2014 at 5:30 am

    BEST RECIPE EVER. I’ve tried many red velvet recipes but nothing comes close to this. The cupcakes were absolutely light and so delish! My family loved them so much, I had to make another batch. Thanks a ton for sharing this!

    Reply

  316. Lauren Ann on February 19, 2014 at 10:03 pm

    These cupcakes were amazing! The texture was perfection – soft and light – and the subtle chocolate flavour was delicious. I frosted mine with cooked vanilla frosting because I don’t care for cream cheese and the combination was fabulous!

    Reply

  317. OfficiallyJaclyn on February 25, 2014 at 1:08 pm

    Hi,
    I followed this recipe to the t twice and the cupcakes still didn’t taste right. There was something missing and they weren’t fluffy or had cake texture. I see that there isn’t vegetable oil in the list of ingredient,. Could that be the reason why? Please advise.
    Thanks.

    Reply

    • Michelle on February 25th, 2014 at 8:56 pm

      I’ve never had an issue with these cupcakes, they do turn out fluffy for me. I don’t believe that vegetable oil is necessary.

      Reply

  318. marisol on February 27, 2014 at 3:21 pm

    hi i was wondering what brand of cocoa powder you use and what brand of baking soda you used for this recipe. super excited to try red velvet homemade!!

    Reply

    • Michelle on February 28th, 2014 at 10:24 am

      Hi Marisol, I used Hershey’s natural unsweetened cocoa powder and Arm & Hammer baking soda. Enjoy! 🙂

      Reply

  319. Queen elizabeth 2 on March 6, 2014 at 2:46 pm

    Very good I will send my eldest son to inspect

    Reply

  320. angie on March 7, 2014 at 6:56 am

    sorry 1 cup = to how many ml?

    Reply

    • Michelle on March 8th, 2014 at 11:57 am

      Hi Angie, You can only use this for liquid conversions (solid ingredients have different volumes, so 1 cup of one things may not weigh the same amount as 1 cup of something else)… 1 cup of liquid (water, milk, etc.) = 237 ml.

      Reply

  321. Mitch on March 7, 2014 at 12:02 pm

    Hi! Just want to ask, any substitute to buttermilk?
    Can be a fresh milk? Plss reply me thank you :))$

    Reply

    • Michelle on March 8th, 2014 at 11:56 am

      Hi Mitch, Buttermilk is important because of the interaction with the baking soda and vinegar. To substitute, add 1 tablespoon of lemon juice to a measuring cup, then add enough regular milk to make 1 cup. Let stand for 5 minutes, then use as needed.

      Reply

      • Mitch on March 8th, 2014 at 9:08 pm

        Hi michelle thank you so much :))) il try this later.. Thank you :)))

        Reply

  322. angie on March 8, 2014 at 11:52 pm

    hi.. can i use a microwave oven to bake this cupcakes? is the timing same ? cos i onli had a microwave oven n it stated there a cake icon too.. but not sure about the timing

    Reply

    • Michelle on March 9th, 2014 at 9:43 pm

      Hi Angie, Unfortunately, you can use a microwave to bake these cupcakes. I’m sorry!

      Reply

  323. Gabi on March 9, 2014 at 3:07 pm

    Just made these – they are great! Good consistency (not oily like many other red velvet recipes), and they rose nicely! The frosting was a bit too sugary for my taste, though.

    Reply

  324. Anaher on March 12, 2014 at 2:25 pm

    Hi,

    I wanted to make mini cupcakes instead of reg sized cupcakes would you be able to tell me if I need to change anything. It would be a great help.

    Thank you!

    Reply

    • Michelle on March 12th, 2014 at 10:06 pm

      Hi Anaher, Just reduce the baking time, I would start checking around 8 minutes to make sure they don’t over bake. Enjoy!

      Reply

  325. Mitch on March 16, 2014 at 11:16 am

    Hi ms michelle just want to ask.. I want to bake this redvelvet again
    But dont have anymore stock of my white vinegar.. Just
    Have my apple cider vinegar.. Is that okay
    If i replace it? Plss reply thank u :)))

    Reply

    • Michelle on March 17th, 2014 at 10:25 am

      Hi Mitch, Using apple cider vinegar should be okay.

      Reply

  326. Mitch on March 16, 2014 at 12:16 pm

    And also if not would be hassle to you can u give me
    A measurement of this for 6? Actualy all ur cupcake
    I love them so much.. But sometimes i want to bake
    Just 6 pcs of this and that.. Diff flavor .. Pls plsss thank
    You sooo much :))))))

    Reply

    • Michelle on March 17th, 2014 at 10:26 am

      Hi Mitch, You would need to cut the recipe in half to make 6 cupcakes. To deal with the egg, you should crack it, lightly beat it, then weight it, and only use half.

      Reply

  327. sue griffore on March 16, 2014 at 9:24 pm

    Hi Michelle…..I just made your Irish Car Bomb cupcakes with the cream cheese frosting from the cake recipe. I am comparing the cream cheese frosting with your Red Velvet cupcakes and am very confused. Why does cream cheese frosting to pipe have different quantities in the ingredients? This one is 4 oz butter and cream cheese with 2 1/2 c powder sugar —- the car bomb is 16 oz cream cheese to only 1 stick of butter (4oz) to 6 cups of powdered sugar. I would like a good piping consistency. I always trust your recipes and am hoping to find a reliable, consistent basic cream cheese icing to pipe and wanted to see your thoughts as to the difference in proportions. thanks

    Reply

    • Michelle on March 17th, 2014 at 10:32 am

      Hi Sue, The icing from the cake is much softer than this one. I would definitely recommend going with this one for piping purposes; it is nice and stiff. Just be sure to use full-fat cream cheese; the low-fat varieties have a higher water content, which can cause watery or too-soft frostings.

      Reply

  328. Ann Claire on March 20, 2014 at 9:43 am

    Personally I’ve never liked red velvet. The smell of grocery store RV cake is icky. But I made your RV cupcakes for my husbands birthday because they are his favorite. WOW! They were fantastic!!!! You are extremely talented. Now please post a recipe for a coconut cupcake. Again, not my personal favorite but it’s my dad’s. Would love to make them for his birthday.

    Reply

  329. Bev on March 21, 2014 at 2:46 pm

    Oh my!!!! I just made these today and they are awesome!!!!
    Thank you for the recipe 🙂

    Reply

  330. Nikki on March 27, 2014 at 2:29 pm

    Can I substitur cake flour for even more tenderness ?

    Reply

    • Michelle on March 29th, 2014 at 1:13 pm

      Hi Nikki, I do not recommend substituting another flour.

      Reply

  331. LeleChica on March 30, 2014 at 12:11 pm

    I made these for my sister’s baby shower & everyone loved them. I only had a tablespoon and a half (if that) of liquid food color but they came out very well and looked great. They were moist and the top did not cave in. Thank you so much!

    Reply

  332. Carrie on April 16, 2014 at 12:52 pm

    Hi! Tried doubling the recipe like stated for a 9″ round cake pan and it overflowed everywhere! Maybe a 9×13 would be better? The taste was still amazing though, once I got the mess cleaned up! 🙂

    Reply

    • Michelle on April 16th, 2014 at 9:33 pm

      Hi Carrie, Did you use just one 9″ pan? That would be the problem. It makes a 9″ layer cake, which means two layers. You would have needed to divide the batter between two pans. It would definitely be too much for just one pan.

      Reply

  333. Fatima on April 17, 2014 at 1:55 pm

    Which cream cheese do you use?

    Reply

    • Michelle on April 18th, 2014 at 8:41 am

      Hi Fatima, I use Philadelphia cream cheese.

      Reply

  334. Erin on April 19, 2014 at 1:39 pm

    I have tried this recipe twice and both times it was perfect! These are very moist and delicious. Now this is my go-to recipe. Thanks!

    Reply

  335. Angela on April 23, 2014 at 6:28 pm

    You have got to tell me what food coloring you used! Please! The color is plain gorgeous!

    Reply

    • Michelle on April 24th, 2014 at 11:13 am

      Hi Angela, I just used McCormick red food coloring from the grocery store.

      Reply

  336. Angela on April 24, 2014 at 9:43 pm

    Hey I was wondering what cupcake pan you use and what cupcake liners? My cupcakes always come out looking short in height and wide in diameter. Thanks

    Reply

  337. Destiny on April 27, 2014 at 10:40 am

    Are you sure you meant 3 tbsp of red food coloring? Isn’t it too much ? And also I noticed your recipe is different than joy the baker

    Reply

    • Michelle on April 29th, 2014 at 11:15 am

      Hi Destiny, Yes, 3 tablespoons of red food coloring to get the color you see in the photos. You can use less if you prefer a less deep red color. My footnote states that the recipe was adapted from Joy the Baker, so it may differ slightly.

      Reply

  338. Jason on April 30, 2014 at 7:36 pm

    I was wondering if you are unable to get buttermilk ( I live in Mexico ) and it is very haed to find here. Can you make a sour milk by adding lime juice to milk and will it still have the same effect as buttermilk?

    Reply

  339. Paula on May 4, 2014 at 7:35 am

    Hey… does your recipe really don’t have baking powder included? Thanks!

    Reply

    • Michelle on May 12th, 2014 at 10:18 am

      Correct, no baking powder, just baking soda.

      Reply

  340. Sam on May 5, 2014 at 5:11 am

    if i want to make 6 cupcakes do i still use 1 egg?

    Reply

    • Michelle on May 12th, 2014 at 10:19 am

      No, you should crack an egg, lightly beat it, then weigh it, and use half.

      Reply

  341. Jessica on May 5, 2014 at 5:46 am

    if i want to add alcohol to this is it okay to cut the buttermilk in half and do 1/4 cup buttermilk and 1/4 cup alcohol of my choice?

    and is it okay to use a buttermilk substitute?

    Reply

    • Michelle on May 12th, 2014 at 10:20 am

      Hi Jessica, I would not cut the buttermilk, as the alcohol won’t add the same amount of moisture and fat that the buttermilk will. I’m not sure what you mean by buttermilk substitute?

      Reply

  342. Lfredden on May 5, 2014 at 8:24 am

    Your recipe is perfect in every way. Perfectly domed cupcakes in exactly 20 minutes. The yield was a perfect 24 and the flavor is fabulous. Thank you so much for sharing. This recipe saved my life yesterday. I had to make 4 dozen cupcakes. I followed a different recipe and all of them imploded when I took them out of the oven. This recipe saved me from having a nervous breakdown!

    Reply

  343. Joy on May 5, 2014 at 1:11 pm

    Hi Michele,
    I’m planning to make this to a layer cake, are there any changes in the ingredients and the cooking time? I love your cupcake recipes and has always been my go to recipe if I have to make one.

    Thanks.

    Reply

    • Michelle on May 12th, 2014 at 10:21 am

      Hi Joy, No changes to the ingredients, but the baking time will increase just a little bit. Start checking early so you don’t over-bake!

      Reply

  344. Alicia on May 5, 2014 at 1:35 pm

    I was wondering about using red velvet bakery emulsion instead of the food coloring. Any idea how that would turn out?

    Reply

    • Michelle on May 12th, 2014 at 10:21 am

      Hi Alicia, I am not sure, I have never used it.

      Reply

  345. Moonweaver on May 10, 2014 at 6:40 pm

    YUM! I’ll be making these this week.. 🙂

    Reply

  346. Samantha on May 13, 2014 at 3:10 am

    made these over the weekend but i cut the recipe in half and still use 1 small egg and it turned out perfect. want to make the full recipe this weekend but i’m afraid if i use 1 egg it won’t be as moist. is it okay to use 2 eggs?

    Reply

    • Michelle on May 13th, 2014 at 9:03 am

      Hi Samantha, I don’t recommend it. You might end up with cakier, drier cupcakes.

      Reply

  347. madie on May 13, 2014 at 11:35 pm

    Does Apple cider vinegar work?? Or does it have to be white vinegar

    Reply

    • Michelle on May 14th, 2014 at 2:09 pm

      Hi Madie, I haven’t used apple cider, but other readers have mentioned that they’ve used it and have had good results. Enjoy!

      Reply

  348. Maddie on May 15, 2014 at 12:50 am

    Hi! I made these and while they tasted fine, the cupcakes didn’t rise very much and they were more thick than they were fluffy. I realised afterwards I used baking powder instead of baking soda, would that have caused the difference? They turned out lovely all the same but hopefully I can improve the next batch just a bit 🙂 Thanks!

    Reply

    • Michelle on May 15th, 2014 at 10:10 am

      Hi Maddie, Yes, that absolutely could have been the reason.

      Reply

  349. Ayesha Usman on May 19, 2014 at 10:03 am

    This was my second time with red velvet cupcakes, I was so scared as the first time was a total disaster. But yayyyy this time it was a big hit, everyone liked it and they were in 2 hours. Thanks for this great recipe.

    Reply

  350. Maddie on May 21, 2014 at 12:42 am

    Ok. So I tried this recipe about a week ago, not sure how they would turn out…..but they were AMAZING, it was my very first time baking any ‘red velvet recipe’ and I would have to say.. but this recipe beats all the others I looked for online… I gave them to friends and baked them for a party it was a huge success, everyone loved them. Thank you soo very much for the recipe.

    Reply

  351. Virginia on May 28, 2014 at 5:31 pm

    I have to made 100 Red Velvet cupcakes on Sunday and I have 5 recipes that I am taste testing….I made the first one last night and they were really, really good and I was going to stop there, but the recipe called for oil and I really wanted to try a recipe that called for butter, so yours was next in line…
    Well, I made them and I am thrilled to say, that I found the best Red Velvet cupcake recipe EVER!!!!!! Soooooo good and so easy!!!!!
    Thanks for posting this…
    Ve…

    Reply

  352. LC on May 29, 2014 at 5:45 am

    I’m not a huge fan of red velvet, but since they were for someone else I made these. I omitted the red food coloring and subbed that with water. Other than that followed the recipe to a T. The cake (for red velvet) was fine – light and not too sweet, but I wasn’t a fan of the frosting, and really, I didn’t find the cupcake flavorful enough to merit eating. I tried one cupcake and tried to like it, bc it wasn’t bad, but in the end I didn’t finish it. This is rare for me, to say the least 🙂 I’m guessing if the frosting had some more cream cheese, it would have helped make the flavors a bit more interesting. The texture of the cake and frosting were both nice, but for me the flavor just wasn’t there. No offense to MIchelle, I just thought it might be nice for those deciding to try out the recipe to see more diversity of opinion.

    Reply

  353. April on June 1, 2014 at 9:53 pm

    I tried the frosting and it didn’t come out fluffy at all :/

    Reply

  354. Alicia on June 2, 2014 at 2:27 pm

    I made these for my boyfriend and he LOVED them. I’ve tried MANY red velvet cupcakes but none came even close to your recipe. These cupcakes are PHENOMENAL. I can’t wait to make them again!

    Reply

  355. Andrea on June 2, 2014 at 3:24 pm

    Michelle thank you for the recipe, loved it!!!
    Will this frosting work good under fondant???

    Reply

    • Michelle on June 3rd, 2014 at 2:19 pm

      Hi Andrea, So glad you enjoyed it! I think this would work just fine underneath fondant.

      Reply

  356. Mikaela on June 9, 2014 at 7:41 pm

    These Red Velvet Cupcakes are perfect! I’ve made 3 batches and every time they have been a hit! I add a little slurp of buttermilk to the red food dye and cocoa to make a bit more of a paste. Love them!

    Reply

  357. Zvm on June 15, 2014 at 8:39 pm

    My attempt has been a big fat fail! For some reason my cupcakes taste extremely salty ):

    Reply

    • Maleeha on July 19th, 2014 at 1:21 am

      Was your butter salted? That’s a common mistake people make because the butter NEEDS to be unsalted, otherwise it’s not going to taste the same.

      Reply

  358. Harry on July 4, 2014 at 5:52 am

    Hi Michelle
    Made your red velvets earlier this week. Made 100 cupcakes for a baby-shower and they came out brilliant! This recipe is definitely replacing my old default(nigella) red velvet recipe (first time someone beat a nigella recipe for me, you should be proud). Perfect colour(yes, that’s how we spell it here), moist and good flavor. Red velvets round here tend to too bright and flavorless. What I did defferent though is I poked a hole in each with the back of a wooden spoon – like in you red velvet poke cake recipe – and drizzled some condensed milk in there before frosting. . Awesome!

    Reply

  359. Jax on July 8, 2014 at 10:31 am

    I made these last night for my birthday. I brought them to my job and have been receiving nothing but compliments. Thank you!!

    Reply

  360. Caitlin on July 10, 2014 at 1:45 pm

    I’ve had one piece of red velvet cake in my 23 years, and it immediately turned me off of the flavor for a good 10 years. Today, however, I had a hankering for a good red velvet cupcake and simultaneously needed a blood-colored sweet for my friend’s impromptu Dexter themed birthday.

    A quick Google search for “good red velvet cupcake recipe” brought me here… and I’m sure glad it did! These turned out absolutely excellent!! Moist, chocolatey with a beautiful, rich color.

    I substituted 1/2 tsp of the cocoa powder for chocolate chili blend I had on hand. I also ended up mixing in some blue food coloring as I ran out of red…and when you live 45 mi from the nearest grocery store..you work with what you’ve got!

    Thanks for the great post!!

    Reply

  361. Dee on July 11, 2014 at 8:20 pm

    I tried these yesterday and everyone loved it! 😀 thanks michelle!
    I hope you upload a nice mint cupcake recipe ! xx

    Reply

  362. Nadia on July 17, 2014 at 3:28 am

    Hey there! I can’t use Vanilla Extract in this recipe due to its alcohol content (I’m baking for my multi-religious friends and some of them can’t eat if there’s alcohol in their food) so if I were to use Vanilla Essence, how much would be a good substitute? I’ve read in some forums that call for doubling the amount (or 1 1/2 times the amount) of vanilla essence if replacing vanilla extract because of its lower flavour concentration. Please help me out, thanks so much!

    Reply

    • Michelle on July 17th, 2014 at 3:44 pm

      Hi Nadia, If it’s just imitation vanilla, then use the same amount. However, if it’s a concentrated oil-type essence, then just a drop or two.

      Reply

  363. Mar on July 18, 2014 at 1:04 pm

    I tried your recipe yesterday and I must say I was surprised by its outcome. The cupcakes turned out well; beautiful colour, super moist, and delicious! I’m baking them again soon for my daughter’s birthday. 🙂

    Reply

  364. Maleeha on July 19, 2014 at 1:18 am

    Just made these. Damn, they are AMAZING! My mom is not a cupcake person *gasp* and she ate TWO 😀 I’ve tried so many red velvet recipes, this is by far the best. I had a question about the icing: how did you get yours to hold up well? Like mine was very liquid-y. I made sure to cool the cupcakes first but the icing still fell apart 🙁 Tasted amazing though!

    Reply

    • Mar on July 19th, 2014 at 5:38 am

      Hi Maleeha! I didn’t like the frosting as well. Mine flopped! lol. But, I read from previous posts Michelle recommended using the full fat cream cheese instead of the low fat. Low fat has too much water in it. I will give the frosting another try. 🙂

      Reply

  365. Lindseycakes on July 20, 2014 at 5:59 pm

    The food coloring you used– is it gel, liquid, or powder?

    Reply

    • Michelle on July 21st, 2014 at 8:50 am

      I used liquid food coloring.

      Reply

  366. janine on July 27, 2014 at 5:56 am

    May I know if there’s a substitute for buttermilk? Or is there any way to make a homemade buttermilk? And does distilled white vinegar differ from distilled cane vinegar? Thanks 🙂

    Reply

    • Michelle on July 28th, 2014 at 10:50 am

      Hi Janine, You can make a homemade buttermilk with lemon juice; instructions are on this page: http://www.browneyedbaker.com/substitutions/. I have never heard of distilled cane vinegar, so I couldn’t say whether or not they are the same or different.

      Reply

  367. Michelle B on September 15, 2014 at 12:23 pm

    Hi there!! 🙂 Do your cake/cupcake recipes work in high altitude? I’m in Colorado at 5280 feet, thank you!!

    Reply

    • Michelle on September 15th, 2014 at 8:58 pm

      Hi Michelle, I don’t bake at high altitude, so if you typically need to adjust recipes, I would make the same adjustments here.

      Reply

  368. Sonia on October 11, 2014 at 7:12 pm

    I was super excited to try this recipe and I used it to make red velvet cupcakes for my sister’s birthday…..I am bummed but they came out “ok”. They don’t taste bad but they are super dense. I followed the recipe to the T so I’m not sure what went wrong. :/

    Reply

  369. tristyn on October 14, 2014 at 9:27 pm

    waaaaaay too much batter for 12 cupcakes. decided to trust the recipe and filled 12 cups – spilled over by a half inch all around and looked terrible. flavor was fine though.

    Reply

  370. Jo on October 28, 2014 at 6:57 pm

    Just made these this morning and they came out dense? What did I miss or do wrong? I made these before but the last time they were fluffy…

    Reply

    • Michelle on October 29th, 2014 at 10:18 am

      Hi Jo, If they turned out fine for you previously, I’m guessing there may have been something slightly different in your technique, oven temperature, etc. I really couldn’t say for sure.

      Reply

      • Jo on October 29th, 2014 at 11:12 am

        Okay now that I think about it… What if I didn’t have enough food coloring? I didn’t actually and it didn’t click to use water in place of that. Would that have anything to do with the density? Thanks for your reply!

        Reply

        • Michelle on October 29th, 2014 at 4:22 pm

          Hi Jo, That certainly could have been the culprit.

          Reply

          • Jo on October 30th, 2014 at 4:04 am

            Wow! That’s crazy how something so small can make or break a recipe! LoL. Well thank you for your reply and help!!! 🙂

            Reply

  371. Kelley on November 17, 2014 at 9:58 pm

    I am looking to make a couple dozen. Would I simply double the recipe? Thanks!

    Reply

    • Michelle on November 18th, 2014 at 6:12 pm

      Hi Kelley, Yep!

      Reply

  372. Dipti on November 28, 2014 at 10:54 pm

    Hi Michelle – I love trying recipes from your recipe index and they always turn out awesome. Tried the red velvet cupcakes tonight and they came out fantastic. Thanks for the recipe. This is a keeper.

    Reply

  373. Danielle on February 9, 2015 at 1:00 am

    This is my third time (in a day) making these cupcakes. I followed the recipe exactly like you said, did everything exactly the same, but my cupcakes kept overflowing, i know you’re supposed to fill the cupcake liner 2/3 or 3/4, in my first attempt i filled it 3/4 knowing it was too much, and the batter overflowed, still the cupcakes had amazing amazing flavor. Second batch, a filled the cups 2/3 maybe a little less, and still, my cupcakes overflowed and seem super flat.
    My third time is baking right know, I filled the cups 1/2, and for what i can see the cupcakes overflow a little but no so much like the 2 first attempts, still, they seem kind of flat, i replace the 1 1/2 teaspoon of vinegar for 1/2 teaspoon in this new batch, hoping it would help with the rising. (i just checked the oven and they’re ready, but they turned out really flat and a little sunk in the middle, didn’t overflowed much this time)
    I don’t know what I did wrong honestly, I’ve been making cupcakes for a while now and usually don’t have a problem with any of them. I also been following you for a while and a tried a few times your “snickers cake” and the “peanut butter overload” i think thats the name? and they’d turned out AMAZIIIING every time, it never fails. So im really frustrated with this recipe 🙁 even more for the fact that the flavor in these are incredible delicious but they don’t look like they’re supposed to 🙁

    Reply

  374. trang on February 22, 2015 at 10:51 pm

    May i use apple cider vinegar instead of distilled white vinegar?

    Reply

  375. lola on March 1, 2015 at 11:54 pm

    Just made this for a small gathering and they turned out very delicious, moist & tender. Thank you for such a great recipe

    Reply

  376. Kc Lee on March 2, 2015 at 8:13 am

    Hi! Should I mix the salt, vinegar and baking soda before adding it to the batter?

    Reply

    • Michelle on March 2nd, 2015 at 7:28 pm

      Nope, that is not necessary. Enjoy!

      Reply

  377. Jeane' Ridges on March 6, 2015 at 10:23 am

    My one problem with red velvet cake is the color, which gives the cake a nasty dye taste to me. So unnatural looking too.
    Read an amazing NY times article a while back about how the cake is becoming a gimmick.
    Maybe I will give it a try without the dye.

    Reply

  378. Jacky on March 11, 2015 at 1:37 am

    Hello. Can this red velvet cupcake recipe be doubled to make 24 cupcakes? Thanks much!

    Reply

    • Michelle on March 11th, 2015 at 5:47 pm

      Hi Jacky, Yes you can. Enjoy!

      Reply

  379. Ellie on March 21, 2015 at 2:27 am

    Hi! Thank-you so much I have been trying to find the perfect red velvet and this is it! I made a batch last night to be topped with Swiss meringue butter cream but that didn’t work so stuck with plain old butter cream as I had no cream cheese am not a huge fan of it anyway! AMAZING!!!!! I also didn’t do the baking soda or vinegar in it and used Self raising flour. I think that’s an Aussie thing lol and they came out like a mud cake texture beautiful!!

    Reply

  380. Ruqaiyah on March 31, 2015 at 11:59 am

    hey michelle, hope u reply to my comment i just wanted to ask if could use a buttermilk substitute as i cant easily get buttermilk here in my town so the substitute is just 1/2 cup milk and 1 tablespoon lemon juice or white vinegar. As they say that it works just as good i just wanted your approval as this is your recipe. So shall i use the substitute or shall just try and get buttermilk??? Thanks. Would love if u replied

    Reply

    • Michelle on April 1st, 2015 at 2:10 pm

      I would get buttermilk if you can, but if it’s impossible, then yes, the lemon juice/vinegar with regular milk will work.

      Reply

      • Ruqaiyah on April 1st, 2015 at 3:25 pm

        Hi Michelle, thanks for the feedback. Really appreciate it and i will be sure to comment again next week or maybe even sooner on how my cupcakes have turned out. With the substitute. Thanks XOXO
        🙂

        Reply

  381. Charlotte on March 31, 2015 at 1:02 pm

    Hi Michelle,
    Will the recipe be sufficient to make a regular 8-inch round cake?

    Reply

    • Michelle on April 1st, 2015 at 2:10 pm

      Hi Charlotte, The recipe as written will make a single-layer 8″ cake. If you’d like a double layer cake, you will need to double the recipe.

      Reply

  382. Raquelle on April 3, 2015 at 9:05 am

    How do you convert this recipe from 12 yields to two yields? What are the things to reduce on and how much? Great help for anyone who can help. Thanks!

    -Raquelle

    Reply

    • Michelle on April 4th, 2015 at 11:02 am

      Hi Raquelle, If you really only want two cupcakes, you’ll need to divide everything by six, and I would recommend weighing everything for accuracy. OR, you could just make the whole recipe (or half) and freeze what you don’t need for another time.

      Reply

  383. Diana on July 3, 2015 at 3:48 pm

    these are my go to red-velvet cupcakes and everyone loves them!
    I’d like to try making the cake with this recipe. is cooking time still 20mins in the 8-9in round pan?
    Also, by doubling the receipe will that give me two round pans?
    Thanks!

    Reply

    • Michelle on July 9th, 2015 at 7:10 pm

      Hi Diana, The baking time will probably be slightly longer and yes, doubling the recipe will give you two round pans.

      Reply

  384. Carol on August 21, 2015 at 6:21 pm

    Hi. I made these cupcakes couple days ago. They domed nicely,however when I removed them from the oven they flatten as they cool. What could be the reason? Thanks. I will like to try them again. They tasted very well.

    Reply

    • Michelle on August 24th, 2015 at 3:03 pm

      Hi Carol, Most cakes do tend to flatten a little as they cool. To be sure that they don’t fall too much, make sure that the cupcakes are cooked the whole way through; if the center is undercooked at all, it will cause the center of a cupcake (or cake) to fall as it cools. Also be sure that you aren’t using any substitutions for the baking soda, vinegar, buttermilk or cocoa powder – they all play an important part of rising.

      Reply

  385. taraneh on September 10, 2015 at 10:49 am

    Absolutely loved it.
    I 30 of them and it was gone by a minute. Every body was complementing it specially the frosting
    it was my first experience with this site recipes . Gonna try others too

    Reply

  386. Cookie on December 6, 2015 at 3:33 pm

    Hi these cupcakes were a hit! Will this recipe yield 24 mini cupcakes?

    Reply

    • Michelle on December 7th, 2015 at 10:51 pm

      Yes, you’ll get 24 mini cupcakes out of this recipe.

      Reply

  387. malia on December 23, 2015 at 6:31 am

    hi micheele i just made the cupcakes and frosted them, may i know how long it can be kept and should i refrigerate them or is leaving it in room temperature okay? thanks so much, hope to hear from you soon!

    Reply

    • Michelle on December 23rd, 2015 at 10:49 pm

      Hi Malia, They should keep for about 3 days and you can keep them at room temperature. Enjoy!

      Reply

  388. Julie @ Best Red Velvet Cupcake Recipe on December 31, 2015 at 7:02 pm

    Love the red velvet cupcakes. I made mine with a fluffy soft buttercream frosting. Yum

    Reply

  389. Natalia - also a brown-eyed baker on January 31, 2016 at 2:37 pm

    I’ve made these in the past and they were truly amazing – thank you!!!
    today my little girl Lou Lou, who’s ten and very excited, is about to make these and I just realized I don’t have any buttermilk. is it okay to substitute milk? please say yes…

    warm greetings from rainy LA!

    Reply

    • Michelle on February 3rd, 2016 at 9:08 pm

      Hi Natalia, I’m sorry I didn’t get to this in time, but regular milk will not work – the buttermilk interacts with the cocoa powder and baking soda in this particular recipe.

      Reply

  390. Meghan on February 10, 2016 at 8:47 am

    Have you ever attempted red velvet with beets? I have been making red velvet for years and now it seems there are a lot of people trying to eliminate food coloring from their diets. Just wondering if you came across any methods during your research.

    Reply

    • Michelle on February 11th, 2016 at 8:48 pm

      Hi Meghan, I have not, but I’d like to give it a try sometime!

      Reply

      • Karen on February 15th, 2016 at 5:47 pm

        I JUST posted about beets below!!!! They work fine, not quite as red, but red enough!

        Karen

        Reply

  391. trang on February 10, 2016 at 12:13 pm

    Is this the same recipe as the one on 11.8.10? The coloring looks different. If not, where may I find the recipe from 2010??

    Reply

    • Michelle on February 11th, 2016 at 8:48 pm

      It is the exact same recipe! New photographs, better lighting 🙂

      Reply

  392. Kari on February 10, 2016 at 2:59 pm

    These are so beautiful and festive!
    Kari
    http://www.sweetteasweetie.com

    Reply

  393. Erane on February 13, 2016 at 12:04 am

    Just made these – they look great. So relieved because they’re for a Valentine’s party tomorrow. A few comments: used gel colour and added water to get the paste consistency; used lemon juice in regular milk instead of buttermilk; mistakenly added the eggs to the sugar and butter right away… Seems like a pretty resilient recipe 😀 Agree that the batter is a little too much for 12 but really that is a very small problem!

    Reply

  394. ASSIA on February 13, 2016 at 11:29 am

    Hi,
    I tired the recipe today.I noticed the batter was so heavy but I still baked my cupcakes , they didn’t rise and their taste wasn’t that nice. Can you tell me what could have went wrong?

    Reply

    • Michelle on February 15th, 2016 at 8:31 pm

      I’m not sure, mine rise really beautifully! Did you make any changes at all to the ingredients?

      Reply

  395. Ela on February 13, 2016 at 7:20 pm

    Hi Michelle, can I use alkalized chocolate powder on this cake? Thanks.

    Reply

    • Michelle on February 15th, 2016 at 8:31 pm

      Hi Ela, For this I do recommend regular unsweetened cocoa powder, not Dutch (aka alkalized).

      Reply

  396. Karen on February 15, 2016 at 5:46 pm

    I didn’t see anyone commenting on this, but if it has been covered, feel free to delete.
    Our son is allergic to food coloring so I made this with beet juice from a can of sliced beets. It is not quite as bright red as this, but still red. The taste is perfectly fine–not a trace of beet!!
    So, if you hesitate using that much food coloring, there is an alternative!!

    Karen

    Reply

    • Michelle on February 15th, 2016 at 8:32 pm

      Hi Karen, Thank you so much for sharing!!!

      Reply

  397. Julia on February 16, 2016 at 5:19 pm

    I saw this recipe and was quite hopeful: I’d tried red velvet once and while the frosting had been too sweet, the cupcake itself was simply delicious. However, I was sorely disappointed with this recipe. 1 egg and a half-cup of buttermilk for this amount of dry ingredients is nearly not enough, the cupcakes themselves are too dry and fall apart at the slightest pressure. The frosting was disgustingly, unbearably sweet, and I didn’t even add all of the sugar I was supposed to.
    Maybe there was some mistake in the ingredients listing?

    Reply

  398. Clarisse on February 20, 2016 at 9:14 pm

    Do you have the 8 yields for red velvet cupcake? Can I ask, please? ASAP. thank you 🙂

    Reply

  399. Jai on February 28, 2016 at 5:49 pm

    Thank you so much for this recipe! I made these yesterday and I love them. Sorry to say that this is my first time baking from scratch and this recipe was so easy. I have always been a little intimidated when it comes to baking. I am so glad that I tried these. They were moist and just plain delicious. Thanks, again!

    Reply

  400. Melissa on March 12, 2016 at 8:34 pm

    These came out so perfect. Moist, not too sweet, cake to balance a generous amount of frosting. I made them for a baby shower, along with you lemon-limoncello cupcakes, and people assumed I had bought them!

    Reply

  401. Sally on March 29, 2016 at 12:42 pm

    Can I make this recipe a day before an event without it drying? Thanks!

    Reply

    • Michelle on April 11th, 2016 at 8:58 pm

      Hi Sally, Yes, definitely!

      Reply

  402. Hager on March 30, 2016 at 10:31 am

    Omg I tried these and they were so good. I even featured them in my blog (I hope you don’t mind) they are delicious. The cream cheese frosting was the perfect topping.

    Reply

  403. Baking each gal on May 22, 2016 at 8:35 pm

    I made these for my 26 year old son who LOVES red velvet. This was my first attempt at making them. They were delicious.my husband loved them too. Definitely a recipe I will make again. ♥️

    Reply

  404. Aubrey on May 26, 2016 at 4:35 pm

    Hi Michelle! I love your recipes and love the taste of these cupcakes! One question…I just made these and my cupcakes are not nearly as red as yours. It’s possible I didn’t get as much food coloring in, but I’m wondering if cutting back the cocoa powder would help them become a little brighter. Compared to a few other recipes I’ve used, the cocoa in this recipe is doubled. Would cutting back effect the texture of the cake? I’m making these again tomorrow for a graduation party and if I can tweak it for that bright red, Id love it even more! Thanks!

    Reply

    • Michelle on May 29th, 2016 at 9:00 pm

      Hi Aubrey, The brand of food coloring could definitely have something to do with it. Reducing the cocoa powder SHOULD be okay, just know that it, along with the buttermilk and vinegar, reacts with the baking soda to give the cupcakes a good rise. If you reduce the cocoa powder it’s possible your cupcakes could turn out a little bit flatter.

      Reply

  405. ACB on August 23, 2016 at 6:54 pm

    Hi! Sorry if this is a repeat question: what are the modifications for high altitude? (Above 8,000 ft.)? Thanks!

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)