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My review
Moist Red Velvet Cupcakes
36
pinkspoonula
"Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting."
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Ingredients
50 m servings 160Original recipe yields 20 servings (20 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 343447 Ratings
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Most helpful positive review
12/28/2008
I have not tried this recipie but this is just a tip for all of those that do not know. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with...
Most helpful critical review
5/6/2011
If yours turned out dry, sub the butter with oil. Any red velvet cake recipe requires TWO ounces of red food coloring. You will notice the vibrancy in color.
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12/28/2008
I have not tried this recipie but this is just a tip for all of those that do not know. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with...
9/1/2008
I had never made red velvet cake before so I just picked this one at random. I made it for a poker party and brought the rest to work and everybody really liked it! If I were to make it again...
12/6/2008
This recipe made wonderful little mini cupcakes. It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. I overfille...
12/26/2008
loved this recipe. I did alter it because i did not have buttermilk. A sub. fo buttermilk is 1 TBSP vinegar {distilled white vinegar},and in the same cup with vinegar pour milk to make a 1 cup: ...
8/30/2008
Very good. Everyone loved these. I made them for my wife's baby shower. Just a tip: I don't think it will work for anything other than red. I tried to make them blue, substituting blue food ...
10/29/2008
This southern gal loved this recipe, indeed a smaller bite size version from the Red Velvet Cake. One thing you need to make sure is to room temp the buttermilk and eggs. Other than that top the...
10/31/2008
Don't panic when your batter gets all lumpy after the buttermilk goes in like I did! Persevere, and after the flour is added, the batter will (should!) become smooth. Tastes great and would reco...
12/16/2008
These cupcakes were really good but what made them even better was piping on the White Chocolate Cream Cheese Frosting from Red Velvet Cake IV. So delicious!!!!
2/9/2009
Great recipe, but a little heavy on the cocoa powder so I reduced it to just 2 tablespoons. These are fluffy and moist, with a light, tender crumb. I've never made or eaten Red Velvet Cake so I'...