Red Velvet Cupcakes with Cream Cheese Frosting

Really good red velvet cupcakes are elusive to many. Some are dry, some are TOO fake-red 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: white vinegar, buttermilk and baking soda; the reaction of the vinegar to the buttermilk is said to better reveal the red in the cocoa powder. I wasn’t always sold on red velvet, but I was eventually converted…

So now, on to my history with red velvet. I first tried it almost a year ago (January, to be specific) at a local Pittsburgh bakery. And 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. During our little Georgetown cupcake tour, 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 had been converted.

The next step, of course, was to make a great one at home. I was admittedly stalling a bit but thanks to some of you who emailed me asking why in the world there wasn’t a recipe for red velvet cupcakes on my site (which is an absolutely legit question), I got my butt in gear. 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!

Good any time of year, especially around Valentine’s Day. Dress ‘em up with some pink and red sprinkles and share them with your sweetie!

One year ago: Soft Cheese and Pepperoni Bread

Red Velvet Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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

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)

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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 :D

    Reply

  7. 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

  8. 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

  9. 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

  10. 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

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

    Turned out perfectly. Thanks!

    Reply

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

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

    Reply

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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 :D

    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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

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

    what can i substitute for buttermilk?

    Reply

  48. 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

  49. 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

  50. 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

  51. 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.

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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

  59. 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

  60. 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

  61. 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

  62. 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

  63. 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

  64. 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

  65. 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

  66. 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

  67. 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

  68. 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

  69. 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

  70. 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

  71. 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

  72. 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

  73. 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

  74. 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

  75. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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

  83. 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

  84. 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

  85. 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

  86. 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

  87. 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

  88. 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

  89. 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

  90. 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

  91. 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

  92. 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

  93. 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

  94. 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

  95. 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

  96. 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

  97. 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

  98. 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

  99. 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

  100. 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

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