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

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  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

  19. Queen elizabeth 2 on March 6, 2014 at 2:46 pm

    Very good I will send my eldest son to inspect

    Reply

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. Moonweaver on May 10, 2014 at 6:40 pm

    YUM! I’ll be making these this week.. :)

    Reply

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. 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

  52. 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

  53. April on June 1, 2014 at 9:53 pm

    I tried the frosting and it didn’t come out fluffy at all :/

    Reply

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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

  59. 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

  60. 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

  61. Dee on July 11, 2014 at 8:20 pm

    I tried these yesterday and everyone loved it! :D thanks michelle!
    I hope you upload a nice mint cupcake recipe ! xx

    Reply

  62. 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

  63. 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

  64. 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 :D 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

  65. 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

  66. 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

  67. 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

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