Reviews for Red Velvet Cupcakes
I am ashamed to say I didn't follow the recipe as written, but my results were delicious! I followed the modifications suggested by other reviewers (Decreased flour, increased sugar, and half the cocoa) and used cake flour. I used gel food coloring rather than the liquid, but be warned, 1oz of the gel is much stronger than the liquid stuff. I probably could have used half that much. I also took them out a bit too early, fearing dryness, and they fell! On the plus side, I made the frosting as it's listed, and it was scrumptious. Popped it in the fridge for a bit so I could pipe it, but it stays soft, so don't make lofty decorating plans with it. I didn't give them away as planned because I was afraid they'd come out weird, but everyone in the house loved them! Even the last few, on the 3rd day, were as good as they were on day 1. A fantastic and forgiving recipe.
I give this recipe a 5 due to the recommendations of the Baby-Bow-Lady (BBL). OMG!!!! AWESOME!!! OUT OF THIS WORLD!! FANTASTIC. I am so proud of ME...and my family just absolutely fell in LOVE with the cakes that I made. BBL, I your suggestions for the batter and it was phenomenal ( I did double the vanilla as you suggested..but it was by accident or divine intervention). For the frosting I used 2 packages of cream cheese and 1 stick of unsalted butter, 2 tsp of pure vanilla extract, and confectioners sugar to taste. Once I blended those ingredients WELL I folded in a 1/2 container of french vanilla cool whip and placed the frosting in the fridge until I was ready to frost the mini cakes I made. I am usually the "QUEEN of SEMI-HOMEMADE", but I actually made this phenomenal cake from "SCRATCH" with all of the GREAT advice you all provided. Thanks for being great team players and making me feel awesome during my post-op recovery period.....yes I was eating cake at 11:00pm. I'll be back in the gym soon, but until then I'll dive head first into another slice of cake. :-)
3.5 stars. I follwed recipe exactly and it turned out a bit dry. Frosting is delicious but the actual cupcake could have tasted better. I made 50 and people loved them but I personally wasn't wowed. Will try again with recomended changes.
This is the first time I made a cake recipe from scratch and they came out delicious!! I asked the recipe for the directions for only 8 cupcakes and it came out perfect... Of course I am known for having the best tasting cakes around even if they usually come from a box! It's all in the mixing and not over doing it! Very tasty recipe! Thanks
I tried this one and my family loved it. But i did not use the whole box of confectioners' sugar...
This recipe makes the perfect Red Velvet cupcake. I am a home baker and I use this recipe for my business, my clients love it! I halved this recipe and it yielded me 3 dozen mini cupcakes. I can't comment on the frosting since I use my own cream cheese frosting recipe, but the cake recipe is spot on!
The published recipe for the cake batter does need tweaking (use buttermilk instead of milk and/or add a tablespoon of vegetable oil). I did both and they came out quite moist. You need quite a bit of food colouring to get a real red colour. The frosting is fab - but I still think I improved it. I whipped it up in my stand mixer to double in volume. I put the pastry bag with the icing in the refrigerator (since whipping it makes it too soft to pipe right away). I piped the frosting quite high ontop of the cupcakes - a good 1.5" to 2" high, like fluffy clouds. These were a big hit - am making again!
I'm not usually a fan of red velvet cupcakes, but these were fantastic! Definitely worth trying.
This recipe is great! Everybody at our get together loved it. Only 1 modification i did was to reduce the amount of powder sugar to half for icing. I usually take off icing from any cake since they are just too sugary, but I really liked the fact it was not too sweet, so I even added extra onto mine as I ate. I will try to reduce some sugar for the cake and use low fat cream cheese and non fat sour cream next time and see if it is as good.
I made these for my daughter's birthday yesterday, and they came out delicious. She would have been happy eating the batter and skipping the baking...it was that good! This is an easy recipe to follow...and the results are beyond yummy!!
Love this recipe and super easy. The sour cream in the red velvet and in the frosting is what sets it apart.
These were really good, i did not put enough food coloring in. (i thought i was putting too much in by squeezing almost half a tube of gel coloring and they came out dark red. next time i will add more coloring. they tasted great though.
The only change I made was using buttermilk instead of milk, thinking it would make the cupcake more moist. This cupcake was way to heavy and dense for me and my family. I was also very careful not to over mix so I am not sure what happened...So disappointing!
These were GREAT and beautiful! The cupcake was very moist and delicious. I baked mine for about 22 minutes. The frosting was great also, I added about 1/4 c more powdered sugar than it called for to help the frosting stiffen a little more. I made these again today as a vanilla cupcake and just left out the cocoa and red color and added about 2 T of flour- they turned out really good as well!
I bake A LOT but have never made red velvet cakes/cupcakes before and this recipe was a great one to try. The cupcakes were moist and not too sweet (since the icing was sweet enough). I didn't change a single thing and they turned out perfectly. JUST REMEMBER not to over mix, I think that's something a lot of people tend to do and your cupcakes won't turn out as fluffy or moist. THANKS FOR SHARING THIS RECIPE!
These cupcakes r so fantastic! I made all the suggestions that Cookinmama made and she was right on point! Simply Delicious! I've tried to add a photo but found it difficult!
This recipe was really good. I followed the recipe but I only used 1/4 cup of cocoa powder and used almond extract instead of vanilla. I made them for a friend's birthday and everyone loved them. They took longer to cook then it said but that wasn't a big deal. Overall I loved them and the frosting is one of the best ones I have ever made. I made the cupcakes and the frosting the night before and the frosting thickened up nice and they looked really pretty. I plan to use this recipe again.
Mmm! This was my second try at Red Velvet Cupcakes, and these turned out better than the last recipe. So moist and yummy! There isn't anything I would change about this recipe, at all! This made 24 quite large cupcakes, and they only took 20 mins to bake. Definitely recommend.
Made them for Christmas and got raving reviews. Thanks for the recipe! I added Added Christmas sprinkles to make them more festive.
If I could give this 10 stars, I would! I am baking my second batch right now, and I can't believe how light, fluffy, and delicious these cakes are!! I followed the recipe exactly, but cut it in half. Half the recipe made 44 mini cupcakes. This recipe is definitely going in my book!!!!
Im not much of a baker,but my Son loves red velvet cake/cupcakes so i decided to try this. So much cheaper than buying them. I know some said they were dry or not classic red velvet. Well we loved them and mine were not dry at all, which i don't care for. I only made half the recipe well with school out and extra kids i wish i would have made all 30. The only change was i had an open package of sugar so didn't know how much was in it i just added and tasted, it wasn't overly sweet. I could sit and eat the frosting with a spoon Thank you we will be eating alot of these over the summer, oh and did i mention so easy
I thought these were just okay. I took them to a 70th birthday party and they were eaten, but a few comments stated that they were dry.
I was a little scared to try these, because I generally don't like red food coloring (like red frosting - yuck!!) but I was pleasantly surprised....these were SO good! My whole family loved them. Now I'm hooked. I'll definitely make them again.
This recipe did not work out for us. We're not really a fan of red velvets but just thought I would give it a chance. Sorry to say but my husband said he did not care for the taste. Maybe I shouldve read reviews.
very easy to make! turned out to be very yummy!! QUICK AND EASY TIP - i bought cream cheese frosting, so i skipped the homemade frosting part. i added some sprinkles on top after they cooled...very delicious!
This recipe is OUTSTANDING!!! I looked at a couple different recipes and decided on this one. They turned out super moist and super red!! I think maybe people misread the ingredients for the red food coloring you have to buy the individual red food coloring it is 1oz if you use the little bottle in the set that is only .25 oz. This is just like my Aunts homemade recipe!
I would recommend baking for only 18 minutes. Also, it needs to have 1 tsp. white vinegar or lemon juice and 1/2 cup shortening. Cut the flour down to 2 cups.
GREAT recipe! Don't make any changes to the ingredients...but after I take them out of the oven I immediately wrap them in tin foil for 10 minutes. Then, I put them on a cooling rack and tent the foil. They are moist for DAYS. Yum!
This is my first time making red velvet cupcakes and they came out excellent! I followed the recipe to a T! I will definitely be making this again and again. Thanx for sharing =)
Cupcakes with modifications came out perfect. I followed the modifications of the first few reviews. Cupcakes got rave reviews and husband said they were the best cupcakes he ever had.
I made this as a four layer cake for my sons Birthday. . everyone loved it. it was super moist and I used my cream cheese frosting.
I can't say enough good things about this recipe. I made another recipe for red velvet cupcakes last night, they did not turn out well at all, too heavy, and I tossed them in the garbage. I made these before I left for the office this morning for a bake sale they were having....oh my, not only were they quick and easy to bake but everyone loved them and each one sold! The only change I made was that I used buttermilk rather than milk.
NOTE TO SELF: try this recipe again, using the alternate recipe suggested in the first comment Frosting was a little sweet for my taste and the cake came out dry :( Will continue my hunt for the perfect red velvet cake recipe ...
Nothing at all like a traditional southern red velvet cake. Tasted like a burnt chocolat cookie. A Red Velvet Cake suppose to have a little twang taste.
Super moist and fluffy. The perfect chocolate cupcake. These were excellent. I did not have a full 1 oz bottle of red food coloring so mine did not turn out so red but it didn't make a difference they were chocolate and looked like chocolate cupcakes. I did reduce cocoa to 1/3 cup because I used dark cocoa powder. I also used a whipped cream icing which was equally fluffy. 2 cups chilled heavy cream 3/4 cup confectioners' sugar and 1 teaspoon pure vanilla extract(mix together w/electric mixture till stiff peaks start to form). My finished batch tasted like they came from a gourmet bakery. Topped with valentine themed sprinkles.
I'm not sure what happened but these cupcakes didn't turn out well. I followed the recipe exactly, with all fresh ingredients, but they tasted terrible. The cream cheese frosting was great, but the cake itself was not good. It upsets me because I went out and bought all new ingredients for this recipe, busted out my kitchen aid stand mixer, and was really excited to serve these tomorrow at a bridal shower. I'm not sure what happened, since the rest of the reviews are all outstanding, but either way I will not be trying these again.
I have never made cupcakes. This recipe is so easy, my 10 year old made with minimum of my supervision. The cupcakes come out moist and fluffy, the frosting is simply delicious. We had to cut down sugar the first time and even more so the second time. Will use this recipe as a base for some other types of cupcakes. Thank you for sharing!
Everyone loved these! They are so good!
I followed recipe as is and the cream cheese frosting was soooo delicious. The cake was pretty dry.
i made these yesterday and they were so good! very simple and delicious :) yumm
I had high hopes for these but ended up pretty disappointed. I couldn't believe how chocolatey tasting they were; red velvet cake is not supposed to be a chocolate cake. After doing some research I found that most red velvet cupcake recipes have only 2 tablespoons of cocoa or less so I'm shocked that this recipe calls for 1/2 cup of cocoa. I like chocolate cupcakes but I wanted red velvet cake and this was not it. They also did not end up very moist at all (and I only cooked them 18 mins!) and were too dense for my tastes. Lastly, if you like anymore than an 1/8 of an inch of frosting on your cupcake then you're not going to have NEARLY enough frosting for 30 cupcakes. Not making this recipe again
I made these into plain chocolate cupcakes because when it was time to add the red food coloring, I realized I didn't have any. Plus, I halved the recipe because I didn't have enough butter. :/ These were lovely cupcakes and very moist.
This is hands down the best red velvet cupcake recipe out there...I made no changes except...I dropped the temperture to 325 and kept the time at 20 minutes. I spooned 1/3 c into each liner (2/3 would overflow). They came out (24 cupcakes) incredibly light, fluffy, and moist. I loved the chocolate flavor too... usually red velvet is bland...not this recipe! I got some amazing compliments on them! I am a little shocked at some of the bad reviews!
I followed the recipe exactly, minus the frosting (I used traditional buttercream) and the red food colouring. I used a mixture of pink and purple neon food colourings that I had on hand, and the end result was still a lovely deep reddish purple colour. They taste amazing too! I will definitely be using this recipe again!
Moist and delicious!
I am a high school student and I made these cookies for my choir's Christmas caroling party and they were an absolute hit! My mom (who is not crazy about cakes in the least) tried them and now she can't stop asking me to make them for a second time. They were very simple to make and the frosting is outrageously good. I cut the sugar by half a cup and as suggested by a previous reviewer, separated the egg whites and whisked them up and later added them to the wet ingredients. My oven over heats a bit so I put the timer on for about 18 minutes and they came out perfectly moist and very light. They didn't turn out with the vibrant red color that I thought they would, but that was no big deal with the taste they acquired. To add a little Christmas spirit to them, I crushed some candy canes and sprinkled that on top and they were gorgeous! Definitely making these bad boys again :)
Just made these today to take to a party. The only modification I made was to omit the red food coloring. I was very impressed with the results. The cake is easy to make, light like a box cake but without any of the chemicals and not too sweet - a perfect balance since the frosting's so rich. The recipe yielded 32 cupcakes (using medium size muffin cups) and I was able to heavily ice 29 of them so for those who don't use as much icing, there'd be some to spare. : ) The icing is very good - rich but not overly sweet. The sour cream does make the mixture quite moist, so just keep adding icing sugar until you get the desired consistency.
Drop everything and go and make these! What are you waiting for?!?! TO DIE!!! Now gooooooooo! :)
These were the hit of my sister's graduation party! I made sure to cream the sugar and butter together EXTREMELY well and they came out so amazingly moist and delicious without any changes at all to the recipe. I really enjoyed these with no changes, but after frosting a few, my sister tried the frosting and said it was too tart for her, so I added another cup of sifted powdered sugar. The sweeter, slightly stiffer frosting was great as well, and it was her party, so she could have her cupcakes how she wanted them! =)
Wear gloves when handeling the dye. The taste is only fair. I was very disappointed. Will not make again.
De-lish!!! I made these cupcakes for my little brother's football team, and everyone loved them. The only thing I changed in the cake recipe was that I used green food coloring instead of red because his team colors were green (cake) and white (frosting). I also made the frosting recipe more sweet and less cream chessey because little kids like it that way. I prefer the frosting recipe as it is though. Definitely a recipe I will use time and time again.
I have made these cupcakes a few times now and they are delicious. The first time I made them I found the cream cheese frosting wasn't thick enough to pipe on to the cupcakes which was my goal, so I doubled the amount of cream cheese and added icing sugar until it was thick and creamy.
hands down the best red velvet recipe i've ever had!! i cut the serving size down to 12 just to make one pan but did increase the sugar about 1/4c more than what the decreased serving size brought it down to. these were so moist no pudding mix needed! the icing was also great and so easy to make. i tinted the icing pink for a great valentines dessert. next time i'll make all 30 servings!! ***edited 3/2/11 i just made these again and had to use canned cream cheese frosting because i was out of cream cheese and they are not nearly as good! the canned frosting is overwhelming the taste of the cupcake! if you have to use canned frosting i don't recommend cream cheese flavor maybe just vanilla. i won't ever use canned frosting on these again! i'm eating the rest of these without the tops so i can taste the actual cake part because these are sooo good!
No modifications. The cake is supeb! Moist and Chocolatey.
Amazing! I've made these as two 9" cakes a few times and it always comes out moist and delicious. I love adding chocolate chips or walnuts for a good texture contrast. I've never had to use that much red food colouring, though. I just add until the batter is a vibrant red and it's always turned out great.
My daughter baked these and they were delicious. She halved the recipe because we just didnt' need that many, half recipe yielded 12 cupcakes. The only change she made was that she sifted the measured flour and cocoa. I suggested it to her just because I'm old fashioned and I think it makes a difference. She used a different frosting though, it had cream cheese, white chocolate and peppermint. OMGosh, it was awesome. 2 days after she baked them I took the leftovers to work, they were still moist. They are a hit with everyone who tasted them.
YUM!!!!!! These cupcakes are awesome!! I used buttermilk and they turned out light and fluffy.... I added a little more food color as they were looking a little too pink! The cream cheese frosting finished them off a treat!! Would make again, but not too often as I don't think my jeans would fit! ;)
I substituted yogurt for sour cream. But the cupcakes came up SO soft and everyone loved it :) Definitely gonna try it again.
First time ever making home made cupcakes, it was super easy, tasted great and my boyfriend loved them!
Made these for daughters birthday instead of large cake. My family loved these and the cupcakes are so much easier to store. To change the icing slightly I also added a bit of cinnamon 1 tsp to the frosting.
Delicious! I would recommend taking it out just on time to maintain the moist texture. I left mine in a bit too long. Very yum!! Will make again.
My first time through I followed the review advice and used buttermilk instead of milk. I think these are great cup cakes but I'm not sure I favor the buttermilk. Very sophisticated taste. I will use this recipe again with regular milk. Frosting is superb
I'd give the cupcakes a 5 - they were perfectly moist and just the right sweetness I'd give the icing a 3 - a bit too sweet for my liking that being said, they got rave reviews so maybe I won't change a thing :)
I made these into mini cupcakes and baked them for 13 minutes. I also made the cake flour and buttermilk substitutions. The cake is very light and moist and the frosting is a basic, just like it should be, cream cheese frosting.
I just finished making this recipe and it is delicious! Perfectly moist cupcakes and the frosting is delicious. I've never made these before, and I think I have found my favorite ones already!
In my opinion, these were quite dry.
Quick and easy recipe! These cupcakes were very moist. I used buttermilk and 1/3 cup of cocoa instead of a 1/2 a cup. I think this cupcake would be even better if it were filled with some sort of dark chocolate cream.
More chocolatey than velvet cake-like, but really good all the same. They came out very fluffy and beautifully rounded at the top (I followed the recipe exactly). I would suggest chilling the frosting for a little while before attempting to frost the cupcakes. My frosting got a little runny near the end. I made the frosting light green and put bright green-colored coconut on the top of the frosting with Easter-themed M&M's on top of each one to make a bunch of adorable mini garden plots for my Grammy's 93rd birthday. They came out very cute!
I wouldn't add a whole pound of sugar next time to the frosting because it was tooooo sweet. But they are very tasty and moist! I used buttermilk instead of milk.
I love this recipe! I've lost count of the times I've made these amazing cupcakes.
My daughter and I made these cake for the school bake sale and they were just delicious.....
4 stars indeed The frosting was SUPER! however I agree with the previous comments that the cake part was a bit dry for my liking [almost like a sweet cornbread texture] i am used to moist red velvet cakes but these still taste great. I believe a little more milk or oil added would give them the lacking moisture. I followed the recipe as is aside from substituting buttermilk for the milk portion and topped with chopped pecans
So, I made the frosting first and after tasting it, I don't even care what the cupcakes taste like! Seriously though, these cupcakes are great too. I am not a huge cake lover and I think cake is just a vehicle for frosting :) But these taste wonderful; just slightly fudgy and delicious. I'm taking these to a bridal shower tomorrow night and I'm sure they will be well received!
Very dark red, almost maroon. Will use less food coloring next time. Otherwise a+
A great success! Served them at a party. Only 1 was left after the party.
This recipe has to be one of the best cupcakes recipes I've ever tried!!! I followed the recipe to the letter! It got rave reviews at my daughters cupcake sale at school today!
This was the review from one of my co-workers: I think that's a HIT!!! Presentation: Yummy*** Icing: Perfection*** Moistness: Spot on*** Flavor: Very good but I think could use a little something more…not sure what…sweeter? Richer? I can’t quite put my finger on it
Baked this for a girls night and it was a hit! I had requests to make it again for birthday parties and Christmas parities. The vanilla cream frosting was not overwhelmingly sweet and complimented the red velvet perfectly. I will definitely make these again the next time I have a gathering!
loved the frosting and the cake was good not moist enough though
This was my first time making Red Velvet cake. I really liked this cupcake but felt it was a little too chocolatey. I used a dark chocolate cocoa and think that maybe why. They were not as red as I would have liked, you could only tell they were Red Velvet from the red color on the baking cups. Next time I will cut back the cocoa and use red gel food coloring inplace of the liquid. (I did not make the frosting that went with the cupcakes)
Mmm....yum. mmm... very moist and flavorful. this recipe has more cocoa powder than other recipes I've recently tried and you can definitely taste it. Most other recipes also call for two entire bottles of red food coloring, but this one proves to be a good, vibrant red color without the extra coloring. Saves me $3/bottle - definite perk! Mmm... did I mention these cupcakes are devilishly moist and delicious?!
Pretty good, didn't change a thing.
The batter and final product are both so delicious. I don't even know the right words to describe it. I used this recipe to make Despicable Me Minion cupcakes and the cupcake was wonderful. My only issue is with the cream cheese frosting recipe. It might have been an operator error, but the frosting wasn't fluffy and thick and was a bit runny. I will definitely make the frosting again, as it had the an incredible flavor, but I'll have to make some adjustments.
Too much coco powder. Not impressed.
frosting was amazing!
Great cupcakes, moist and flavorful. I substituted zero fat greek yogurt for the sour cream and used buttermilk.
I followed the directions exactly and they turned out kind of bland with the exception of the frosting. I think next time I will substitute the milk for buttermilk and make some other changes as suggested.
I had never had red velvet cupcakes before and made them for judo students for valentines day. They loved them, but I think I prefer regular chocolate. They just tasted a little off to me. I followed the recipe exactly.
Very good cupcakes! I made mini cupcakes and baked them for 12 minutes. Came out great.
SO GOOD!!! I made the cupcakes yesterday, stored them in an airtight container and then made the frosting today. I followed recipe exactly. Scrumptious! Moist and flavorful!
This was a great recipe! The cupcake was very moist,soft, and very delicious. I didn't have the sour cream so I substituted it for vanilla greek yogurt that I already had on hand. It worked and the cupcakes turned out fine. Using plain (or vanilla,) greek yogurt would be a fabulos subsitute for sour cream. The frosting was really yummy, I did put a bit more cream cheese through. Best red velvet cupcake recipe ever! (This recipe makes A LOT of batter) :)
We found this to be rather dry and overall not very exciting.
Amazing! Cupcakes were nice and fluffy...didn't change a thing. Frosting was delicious!
The cupcakes and frosting came out great, everyone liked them. My only issues were: -the cupcake batter is very very thick, and the fine line between just blended and over blended is difficult to get to. -the frosting is kind of soupy, I wish it was a little fluffier, but still tastes amazing.
fantastic. I loved the texture of the cupcakes with the whipped cream. The icing recipe made a lot, and I have leftover. (not an unhappy problem!)
These cupcakes are so good. I followed the recipe exactly except for the food coloring. The cupcakes are little time consuming, but well worth it. Definitely a keeper