Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
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, I probably would cut the cocoa powder. It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). Most recipes usually call for a couple tbsp so this one is a lot more. this is the cream cheese frosting that I used for the cake: 1/2c. of unsalted butter (softened) 2- 8oz. packs of cream cheese (softened) 3 1/2 cups of powdered sugar 1 tbsp of vanilla extract. After tweaking, I find that this is the best frosting for me. Not too sweet... just sweet enough. enjoy!
Read MoreIf 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.
Read MoreI 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, I probably would cut the cocoa powder. It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). Most recipes usually call for a couple tbsp so this one is a lot more. this is the cream cheese frosting that I used for the cake: 1/2c. of unsalted butter (softened) 2- 8oz. packs of cream cheese (softened) 3 1/2 cups of powdered sugar 1 tbsp of vanilla extract. After tweaking, I find that this is the best frosting for me. Not too sweet... just sweet enough. enjoy!
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 overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. Like another reviewer, I made Janni's Cream Cheese Frosting II. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare.
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: Stir it,Let it stand for about 5 mins. Afterward I only poured half of my milk solution, and half cup whipping cream. TRUST ME when i say it made the cake moist, and firm... LOVED IT!! Keeper! FAMILY AND FRIENDS REALLY LOVED IT!!
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 coloring for the red. The batter turned green as soon as I added the cocoa. I may have to try these again for St. Patrick's Day.
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 these babies off with cream cheese and they are sure to be a hit.
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 recommend using Scharffenberger non-processed cocoa. Has a much better taste/smell than regular cocoa, in my opinion. Simple recipe, good results.
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!!!!
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'm not sure what they should taste like, but these were a little lacking in flavor for me. I frosted them with "Whipped Cream Cream Cheese Frosting," also from this site. Nice recipe, I've just learned I'm not a big fan of Red Velvet Cake.
These were fantastic! I brought them to work and my co-workers couldn't get enough. I'll definitely make them again. The cream cheese frosting that I used was a perfect compliment!
This was my first ever red velvet cupcake...and it was great! I made mini cupcakes, so I scaled my recipe down to 5 servings and ended up with about 16 mini cupcakes. I also used a food coloring gel instead of liquid, stirring it into the milk until the color was a nice rich red. The things i changed about this recipe were to use melted margarine instead of butter, only 2T of cocoa, and I had to reduce the baking time to 13-14 min for my mini sized cupcakes. They turned out beautifully! I melted 1/4 c of chocolate chips, put in a ziploc bag, cut off a small tip, and squeezed heart shaped designs onto wax paper and then froze. These made the cutest toppers for valentine's day!!
Reviewed: Jun. 11, 2010 I made these cupcakes with a few additions and changes. I added 1/4 cup of vegetable oil, 1 tbsp of sour cream, 1 extra teaspoon of vanilla extract, and instead of 1/3 cup of cocoa, I used 1/2 cup of cocoa, and if you want a more vibrant red as opposed to a chocolatey red, add 2 ounces of red food coloring. In my opinion, these cupcakes were perfectly moist, deliously flavored, and beautifully red!! A definate must try!!
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.
Yum yum YUM! This is one of the best homemade cupcake recipes I've ever tried. They turned out nice and moist, with a great devil's food flavor. This one's a keeper! :^)
I made these cupcakes with a few additions and changes. I added 1/4 cup of vegetable oil, 1 tbsp of sour cream, 1 extra teaspoon of vanilla extract, and instead of 1/3 cup of cocoa, I used 1/2 cup of cocoa, and if you want a more vibrant red as opposed to a chocolatey red, add 2 ounces of red food coloring. In my opinion, these cupcakes were perfectly moist, deliously flavored, and beautifully red!! A definate must try!!
WOW! Couldn't be more pleased, really! I was very happy with the taste and texture of these - I didn't think I was a fan of red velvet (if you're gonna eat chocolate, eat chocolate, right?!?!) Well, I made basically this recipe--used cake flour and only 2T cocoa. Frosted with 8oz cream cheese 2oz butter 1.5c powdered sugar Pinch of salt & vanilla... **AMAZING**
By far one of the best cupcakes I've ever had! Light, fluffy, not too sweet yet filled with taste. The batter does separate when you add the buttermilk but becomes smooth again after adding flour. Tip: fold in the dry ingredients instead of using a mixer, this guarantees fluffiness. Enjoy with cream cheese/butter icing: 1/2 cup of unsalted butter at room temp. 1 package (8 oz.)of cream cheese at room temp. 2.5 cups of icing sugar SIFTED 1/2 teaspoon of vanilla extract
Awesome!!! SOOO many compliments and I am making them for a wedding in June :) Instead of an an ounce of red food coloring I did 6-8 drops and 1 drop of blue for a deep brick red! Thanks for this amazing recipe!!!
These turned out perfect. I used cake flour and they tasted just like you buy in the bakery.
Cupcakes taste awesome!! Only thing I found there was too much cocoa, therefore they were not as red as I thought they would be, from talking to friends, and hearing they're recipes for red velvet cupcakes, it seems there is more cocoa in this recipe than most. Taste was very good though!!
Turned out wonderfully, moist and spongy to the touch,I followed another reviewers suggestion and used 3 tablespoons of cocoa instead of the amount listed in the recipe and it provides just right amount of chocolate.
These came out great! I also did not have buttermilk so substituted using one tbsp. of white vinegar and app. one cup of milk and it worked perfectly. I did not need to add any cream. Just let the vinegar and milk sit for about 5 minutes after you mix them before adding to mixture.
these are wonderful! If you put the vinegar in on top of the baking soda, it fizzes up and they turn out fluffy and delicious, like trampolines for your fingers!!!! I used gel food coloring, and my cupcakes turned kinda pink on the inside, like steak. i didn't even bother to put icing on them and they were still delicious!!!!!!!! Make these!!!!!!!!!!!!!!!!!!
We made this recipe in my culinary class and in my opinion this is the best red velvet cupcake that I've had in a while. The cupcakes were so moist, and it had a "melt in your mouth" sensation. All of this is coming from a person that used to didn't like red velvet cupcakes, but this recipe will make you just fall in love with red velvet cupcakes.
Excellent cupcakes! I've never made red velvet cake before, but now I realize what I've been missing out on! Yummy! I filled mine with cream cheese frosting just for fun...very good that way too :)
I use this recipe in a coffee shop and it is a big hit. Now my family is using the recipe and getting great responses. I like this red velvet because it is moist and has great flavor. I had a difficult time finding a recipe that didn't seem a bit on the dry side. Very good and highly recommended.
I followed the directions to a "T" and I loved them...so did the rest of the family!
I have been using this cupcake recipe for about two years now, and I absolutely love it! Even people who don't like red velvet cake tell me how good it is. I make the recipe exactly how it is and it comes out perfect every time. I always pair it with a cream cheese frosting and it's great. Many people don't like that it is a "chocolately" cupcake, but that is what red velvet is. My friends mom is actually ordering a red velvet cake, and so I decided to make this recipe. I just pulled the first batch out of the oven at 25 minutes, and it was perfect! I'm so excited to make many more cupcakes and cakes with this recipe! Definitely one of my favorite recipes.
This is my first time to bake red velvet cupcake. It was so moist and not so sweet! Just perfect for our taste buds! I followed the other reviewers suggestion to reduce the cocoa to tbsp and added another oz liquid food color to add vibrancy to the mixture. I also added another tbsp of vanilla. Since I don't have buttermilk on hand I substitute 1cup of milk and a tbsp of white vinegar. Let it sit for 5-10 minutes and voila, instant buttermilk! I will surely use this recipe again!
These were pretty good! The only issue I had was that they were baked for too long (at 20 minutes) and were very dry. I would suggest checking on them at 15 minutes and go from there!
Instead of cream cheese frosting, I use the original frosting recipe, which is: 1 cup milk mixed with 3 tablespoons flour and a dash of salt; cook until bubbly and thick; let cool. Meanwhile, mix 1 cup sugar and 1 cup butter; beat until smooth, approximately 7 minutes; add cooled flour mixture a little at a time, until all is incorporated. Add 1 tsp. vanilla. Frost cake or cupcakes as usual. This recipe makes enough frosting for 36 cupcakes or one regular cake. Everybody wants this frosting on my red velvet cakes/cupcakes. Even my picky son-in-law.
Too salty and a bit crumbly. I used a heart pan for Valentine's Day thinking it would be perfect for Valentine's Day and it looked more like a chocolate cake.
first time i tried making red velvet cupcakes and i didn't think they tasted like red velvet at all.
I followed the directions to a tee and I thought the cupcakes came out great. I was feeling lazy and used a name brand cream cheese frosting rather than make my own. My kids loved the finished product and begged for more. Having just made a red velvet cake a few days ago, though, my wife thought these cupcakes were not red enough, and were a little too chocolatey. (She's not a huge chocolate fan). We compared this recipe to a number of other red velevet recipes and did see that most seem to call for less cocoa than did this one, usually anout 1 to to tablespoons at most. That being said, I actually preferred the taste of the cupcakes to the cake we just had. Next time, though, I'll probably reduce the amount of cocoa just to end up with a redder tint.
Good cupcakes! Instead of a fluid ounce of food coloring I put in about 2 tbsp. of concentrated paste, which gave me a really nice red.
This recipe require way too much cocoa powder. The Martha Stewart recipe only requires 1/3 cups versus what this recipe requires. Although my cupcakes taste like 'red velvet' they certainly did not look like red velvet, as the cocoa powder overpowers the red shade. My cupcakes were brown.
This cupcake tastes nothing at all like red velvet cupcakes I have had/made in the past. I had to put a ton of frostin gon them just to have flavor to eat them. Also, they were NOT read.. more a dark maroon color. Very heavy, not a light fluffy cake. Will not make again.
I freaked out when I realized my buttermilk was expired! I had to substitute heavy whipping cream. The cupcakes turned out moist and delicious though, don't know how recipe would turn out if I used buttermilk. Awesome recipe though, I would make again!
WOW! These red velvet cupcakes were wonderful. My guest loved them and could not stop raving of how moist the cupcakes were. One guest said they were criminal and had like 4.
Loved it! The cupcakes were moist & delicious. My boyfriend, who's never had red velvet before, said they were amazing!! Will be making these again very soon.
I was really disappointed with this recipe. It was certainly not the best red velvet cake I have ever had. It was a moist cake and baked well, but the taste was really blah.
After reading nearly all reviews I was very unsure... Well, I made them today as written. What can I say, they were light, fluffy, moist enough and "morish"! Thanks for a super recipe (my cup cake liners must be slightly smaller, as I made 36)!
Much too much chocolate, and mine came out a little dry. The flavor was okay, but not what I was expecting for red velvet.
Made these for Valentine's Day and Evvvveryone loved it. Was my first time making red velvet and it was super easy. Used a few subsitutions but still came out great!
First time I have ever made red velvet, so I wasn't too sure what to expect. Followed the recipe as written and mine turned out more reddish brown than the red I was expecting. They were very light, moist and tasty though
The secret is to beat the butter and sugar till light and fluffy! I decreased the cocoa to 2 TBSP and used 2 TBSP of red food color to get that perfect shade of red. I checked the oven after 18 mins and decided to bake for another 2 mins. I took it out of the cupcake pan right after and let it cool in a separate pan so it won't get overbaked while it cools. Came out very moist with just the perfect shade of red. Frosted with a basic cream cheese frosting. Really good! This recipe needs a frosting though as it can't stand on its own flavor.
It was an easy recipe to follow, I couldn't wait and ate one without the frosting. It was ok, not like the bakery, they were good, but nothing to write about. Perhaps they will be better with the frosting.
These cupcakes had a lovely light texture and nice flavour. I didn't have a full bottle of food colouring so the colour suffered a little, but not much. Used a vanilla cream cheese frosting and these disappeared from the adult table at my daughter's cupcake party!
The recipe is easy to follow. The cupcakes turn out somewhat chocolaty and that's what I was looking for. If I am going to put chocolat in something I want to be able to taste it.
Very good cupcakes! Rates as a 4 for us because the texture was a little 'springy'- a little too 'tough'. Flavor was great though! Iced them with "cream cheese II" on this site. (That's a great recipe too!)
These were a little on the not-so-sweet side, however, frosting fixes the problem. I only used 1/4 cup of cocoa powder because red velvet isn't supposed to have that much anyway. Overall, I had very great responses. Thanks!
I like this recipe because it wasn't too sweet. I cut the recipe in half, so that may have affected it. It was good! For the icing, I may keep trying out the quantities for the ingredients because mine came out a little too watery, I would've liked it to be thicker/stiffer for ease icing the tops!
This is the first time I've tried making red velvet cake. A great success. My husband immediately gobbled down 4 of the cupcakes as soon as they were out of the oven. I made a few modifications based on several other red velvet cupcake recipes I found. I used only 2 tablespoons of cocoa and only 1 teaspoon of white vinegar. This batch made 65 mini-cupcakes and they came out moist and delicious. I will definitely make them again. I used a quick and simple cream cheese/butter/powder sugar frosting and topped them with a green M&M. They make a nice x-mas themed treat (red cake, white frosting, green candy). Highly recommended. Enjoy, everyone!
I followed this recipe with the additions that Shawn suggested and the batter is WONDERFUL! It did come out a dark garnet with the 2oz of coloring so I would try it again with only 1. The additions of veg oil and sour cream were great! This is a keeper!
I have never made a red velvet cake before, b/c I felt that it would not come out as well as the professional cooks. After taking a chance at making these cupcakes, I received rave reviews and many request to make more. If I can do this anyone can...it was moist and the taste is awesome. I made the giant cupcake with several small cupcakes surrounding it. Iceing it with cream cheese iceing and sprinkly with red sprinkles. My children and grand children love it. Try it you'll like it!
This recipe is easy and yummy. I paired it with a butter cream frosting. I ran out of regular red dye and used gel red dye to finish off the oz. The gel red dye is more concentrated so the color was a beautiful deep crimson red. Overall I don't think I'll be buying a box of mix with this recipe. Great job!
I made these yesterday and they are almost gone! I used the nutty cream cheese icing and they were GREAT!! Thanks, Laurie Leigh
This recipe doesn't scale well. I moved to 24 servings and it was dry as a bone and the flavor shifted a bit from the time that I made it before. I'm not sure what happened because the 20 count recipe does work well. I would probably add a bit more buttermilk or a tablespoon of canola oil to the recipe to get it a bit more moist.
These taste fantastic, I just have trouble getting them to come out red. The batter looks red in the bowl and as soon as they start baking it turns brown. I'm pretty sure that's me though. I used 1/2 cup of confectioner's sugar and 1 cup of white because I ran out of white sugar. (worked great), and I used 1tsp pf vinegar + 1/2 cup of milk instead of the buttermilk. I got 18 out of the recipe.
Good recipe and easy to follow. I wanted my cupcakes larger but was still able to get about 21 cupcakes from this batter. Next time I will try swapping out the butter with applesauce for a low fat version and a little less cocoa powder (maybe a 1/4 cup).
As per other reviewers, I cut back on the cocoa and used only 3 tbs. I also added 3 tbs applesauce and it was awesome. Not too sweet, perfect by itself or with frosting for those with a sweet tooth. I handmixed them and baked them in a toaster oven for 18-20 mins. Will definitely do this again.
This recipe was easy for a beginner to make, although not very satisfying. Definitely too chocolatey even though I only used a fourth of a cup instead of a third of the cocoa powder. Also the coloring was more of a brown.
If you make this recipe with no changes it is not a Red Velvet cupcake recipe, it is a chocolate cake recipe with red food coloring (that still doesn't make the cupcakes red). Red Velvet should be much more delicate with a hint of chocolate flavor. The batter is very heavy and the cakes are dense and a muddy reddish brown color. If you want to read through all the comments to find changes, feel free. But I tossed these and made Bobby Flay's version and they were delicious.
These cupcakes had a nice flavor and texture, especially since they are made from scratch... nothing extraordinary though. I think some adjustments have to be made if you really want RED cupcakes, these were kind of a redish-brown.
Thank you for this! Your recipe is a huge hit at bbq's and potlucks. I found a picture, I had a helper!(note the iced green squiggly one!) you can sort of see the cupcake but more the icing.. I didn't have cocoa powder so I used a little hot chocolate mix (I know probably not recommended). I also only had rice vinegar, so I used a smaller amount. I also was out of vanilla so I substituted with almond extract. I ran out of red food coloring so they weren't very red, more pinkish haha but they still tasted amazing! I didn't mean to change the recipe so much!
I kind of found these just okay. I added the amount of food coloring as recommended but the muffins ended up brown instead of red. I'm not sure if I was expecting something different perhaps, but the flavor was nothing special. The icing I put on them added the extra kick they needed.
This doesn't taste like a red velvet cake-didn't really taste like much at all. Tried making it as the recipe called for then re-made it cutting down the cocoa...neither one worked out. Texture was nice and spongy on both but all the red velvet cakes I have ever had/baked were much denser and used oil instead of butter. I guess I will stick to my grandma's old tried and trusted OU Red Velvet cake. Too bad it is a pain in the rear to make.
this recipe is great! I use it all the time. You can aslo just add some more vanilla and take away the red food colouring and it becomes a delicious choclate cupcake! :)
Too dry for my liking. I made exactly as the recipe stated too. Very disappointed.
They were good, I'd make them again. Just not an absolute knock your socks off cupcake. My husband said his coworkers all liked them.
Delicious!!!! The kids loved them!!! I'll b making these cupcakes for my wedding:)
These are the best cupcakes I've ever had. They are phenomenally moist. I let the batter sit in the fridge for 24 hours- just because I was out of food coloring- but apparently it only made them better. I will definitely make again. My family loved them. Frosted with Janni's "Cream Cheese Frosting II" recipe. Perfect.
These were yummy and made cute little mini cupcakes. However, mine did not look anything like the ones is your picture...as in they were not red, they were more auburn. This means you should probably cut down on the coacoa powder, which I will do next time. Also, these seemed just a tad dry and would be pretty bland if you don't add frosting. Other than all that, it delish. thanks!
This recipe was okay. Followed the recipe, but it was a little bland. Maybe it'd taste better with some alterations? Might try it again at some point...
These were absolutely delish and super easy. My kids ate them all up and even agreed that they were as good or even better than the ones at the cupcake shops.
I MADE NO CHANGES. This is one of the truest red velvet recipes I have come across. All ingredients should be at room temp. Especially the buttermilk. I have doubled this recipe at times and made a batch of cupcakes along side a single layer cake- the results were perfect. I bake in a warm climate so room temp is easily acheived, but even if you're baking up north in the dead of winter, wait for your ingredients to get to room temp... Its worth it! Watch your baking times; Always check a red velvet cake mixture 5 minutes out. After that, every 3 minutes. Enjoy!
So good! It made a million small cupcakes- and I followed someone else's suggestion to use Jani's cream cheese and it was perfect together! Delish!
These did not turn out as I expected. I found that they tasted too much like flour, I wonder if I could have sub all purpose for cake & pastry flour or added less flour.
My cupcakes fell...what could I have done wrong? They were still tastey so I filled them with chocolate pudding~~~whew saved!
these were very good but next time i will use more food coloring because after i baked them they were rather brown-ish. the taste was lovely and my whole family loved them. the cream cheese frosting made it even better.
I took into account the previous reviews and use 1/4 cup cocoa. I've been told by a huge red velvet fan these were the best home-made she ever had!
super good right out of the oven when warm, didn't really taste as good the next day. ALSO, an ounce of red food coloring is more than you think.
This is my go to recipe for red velvet. Pair it with the Cream Cheese II recipe and it's a recipe for success.
I have used this recipe multiple times. I change the color of the traditional Red Velvet for other holidays as well! I have always gotten great reviews from my patients, friends and family. I would have to say that when I make the cream cheese frosting for the cupcakes I always cut the sugar in half. I feel that it allows the flavor of the Red Velvet to come out rather than be masked by loads of sugar.
They were good. I didn't have enough red food coloring but even with a fraction of the amount it was still very red
