If you like red velvet, you’re going to LOVE these light and fluffy red velvet cupcakes! Topped with luscious cream cheese frosting, they’re so delicious!
Red Velvet Cupcakes
Today’s post is dedicated to my red velvet loving little brother (Hi Dennis!), and to all you other red velvet lovers out there!!! These stunning, bakery-style red velvet cupcakes are:
- so easy
- outrageously delicious
- decadent and sweet
- slightly chocolatey
- VERY red velvety
- and perfect for Valentine’s day, Christmas, and birthday celebrations!
Red velvet is one of the most requested cupcake flavors in the world! So today I’m excited to share my foolproof recipe with you! Because I want your cupcakes to come out perfect, I’ve included a ton of helpful baking information below. I know it probably looks like an overwhelming amount of reading (I do tend to dork out about baking) but I promise it’ll only take a few minutes. And the lessons you learn will make all of the difference in your baking adventure.
If you’re new to baking, I definitely suggest reading everything over before you begin. And if you have additional question, drop me a line in the comments and I’ll get back to you asap!
What does a red velvet cupcake taste like?!
This is a question I get all the time, but I get it. Because up until a few years ago, it’s a question I had, too. And it’s hard to imagine what something so red will taste like!
Here are the most frequent questions I get: Are they chocolate cupcakes with red food coloring? Vanilla cupcakes with a little cocoa powder and red food coloring? Do they just taste like food coloring? No, no, and – thankfully – no!
When made correctly, a red velvet cupcake should be extremely moist with a tender and fluffy crumb. In terms of flavor, the cupcakes are super rich, buttery, and sweet, with a slight tanginess from the buttermilk. The chocolate flavor is very subtle, and compliments the sugar and buttermilk used in the recipe. If I had to choose a classic cupcake to compare red velvet to, it would be yellow cupcakes, because they share a rich, buttery flavor. But really, red velvet is in a class of its own. After one bite, you’ll know – er, taste – what I mean.
Tips and Tricks for Recipe Success:
Ingredients
For the dry ingredients you’ll need flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. We use the combination of flour and cornstarch instead of cake flour. This combination ensures a moist and delicate crumb.
For the wet ingredients you’ll need butter, oil, apple cider vinegar, eggs, sour cream, and buttermilk!
Buttermilk is absolutely essential when it comes to baking red velvet cupcakes. It adds a trademark tangy flavor to the cupcakes. It also makes them moist and fluffy. So you really don’t want to skip it! In addition to the previously mentioned buttermilk benefits, this powerhouse ingredient also helps to activate the baking soda. As does the splash of apple cider vinegar called for in the recipe! Which might sound like a bizarre addition, but is actually a signature ingredient in red velvet recipes.
You’ll also need red food coloring! This ingredient gives our delicious cupcakes their trademark red color. You can increase the amount of food coloring for a more dramatic red color or reduce the amount for a more subtle hue. If you do not use food coloring, you may omit it from the recipe without making any additional changes, but the cupcakes will have a rather odd color and definitely won’t be visually identifiable as red velvet. There are some natural food colorings that have come on the market recently, so those could be an option to explore, too. There are also gel food colorings on the market, which can be used. But you may need to adjust the amount of color added.
Assembly
Assembling the batter for these red velvet cupcakes is easy! But there are a few steps! First, you’ll need to melt a 1/2 cup of butter in a large bowl. Then you’ll add in the oil and vanilla. Next in is the sugar, and the the eggs. After all of the wet ingredients have been incorporated you’ll add in the all-purpose flour and other dry ingredients.
Baking
Before you bake these cupcakes, you’ll need to preheat your oven to 350 degrees. You’ll also need to line a cupcake pan with liners. I suggest spraying the pan lightly with non-stick baking spray to ensure there’s no sticking, but this is up to you!
You’ll divide the batter among the prepared molds, filling each line 3/4 of the way full. You’ll have enough batter for about 18 cupcakes.
The cupcakes need to bake for about 16 minutes, or until a toothpick inserted in the center comes out clean. Don’t open your oven before the bake time is up, or the cupcakes may sink in the middle.
If you’d like to make mini cupcakes using this recipe, you’ll need to adjust the baking time. I find minis bake in about 10 minutes, but this will vary depending on the pan you use. You should get about 2 dozen mini cupcakes, and have plenty of frosting for all of them.
If you’d like to make a red velvet layer cake, I suggest using one of these recipes: White Chocolate Red Velvet Truffle Cake or Classic Red Velvet Cake with Cream Cheese Frosting. And if you really want to try a fun red velvet recipe, give these Red Velvet Donuts a try!
Cooling
These cupcakes need to cool completely before frosting. Attempting to frost hot – or even slightly warm – cupcakes will not work. Trust me!
Here’s the best way to cool them: when you remove the cupcake pan from the oven, place it on top of a cooling rack. Allow the the cupcakes to cool, in the pan on the rack, for about 20 minutes. After 20 minutes, remove the cupcakes from the pan and place them on the cooling rack to cool completely. I find it takes about 40 minutes for them to be fully cooled and ready for frosting.
How to make Cream Cheese Frosting
A red velvet cupcake is nothing without a generous swirl of fluffy cream cheese frosting! So I want to teach you exactly how to make the BEST cream cheese frosting. Lucky for us, it’s so easy! And requires just a few basic ingredients: cream cheese, powdered sugar, butter, and vanilla. You’ll place all of them in a large bowl and whip them up until you have a smooth and creamy frosting. The key to making luscious bakery style frosting at home? Soft cream cheese and butter. You’ll want to leave both of these ingredients out on the counter for at least 45 minutes before making your cream cheese frosting. You want the texture to be a little softer than room temperature. If the ingredients are cold, they won’t blend or bond properly. The cream cheese frosting can be made in advance, and stored in the fridge, for up to 3 days. Bring it to room temperature and give it a good stir before use. I do not suggest freezing the frosting.
To truly make this a one bowl cupcake recipe, wash out the bowl you used for the cupcake batter and reuse it for the frosting.
Please note: you will need an electric mixer to make the frosting, so be sure to have one handy. I love using this Kitchen-Aid hand mixed. But a stand mixer fitted with the paddle attachment will also work.
Decorating your Red Velvet Cupcakes
I used these Wilton roses to decorate some of the red velvet cupcakes. Aren’t they so pretty?
Another decorating technique I love is to sprinkle extra cake crumbs on top of the cream cheese frosting. A lot of fancy bakeries do this and I can see why – it’s easy and so delicious! If you’d like to use cake crumbs as decoration, simply crumble up one cupcake and sprinkle the crumbs on top of freshly iced cupcakes. It’s important to sprinkle them on while the frosting is freshly piped (or spread), otherwise they won’t stick.
I recommend doing this step in a room with hardwood floors. I’m still finding red crumbs in my carpet.
I used this round piping tip to pipe the cream cheese frosting onto these cupcakes. But you can use any piping tip you’d like! Or, simple spread the frosting on with a butter knife. They’re going to look amazing – and taste delicious – no matter how you decorate them!
I am SO in love with these fluffy red velvet cupcakes! They’re loaded with real red velvet flavor, and don’t just taste like a chocolate cupcake with red food coloring added in. I know you’ll love them, too!
If you try this recipe for One Bowl Red Velvet Cupcakes with Cream Cheese Frosting, let me know what you think! Please leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.
More Red Velvet Recipes:
- Red Velvet Cake with Cream Cheese Frosting
- Red Velvet Donuts
- White Chocolate Red Velvet Truffle Cake

One Bowl Red Velvet Cupcakes
Ingredients
For the cupcakes:
- 1 stick unsalted butter, melted and slightly cooled
- 3 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- 1 cup all-purpose flour, not packed
- 1/4 cup cornstarch
- 2 and 1/2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1/2 cup buttermilk
- 1/2 cup full fat sour cream
- 1 tablespoon red food coloring (use more or less to suit your color needs)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, VERY soft
- 2 ounces unsalted butter, VERY soft
- 2 teaspoons pure vanilla extract
- 3 cups confectioners' sugar, sifted (more if needed to reach preferred consistency)
Instructions
For the cupcakes:
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray, set aside.
- Place the butter in a large, microwave-safe bowl. Place the bowl in the microwave and melt the butter, heating it in 30 second increments, stirring in between each increment. Add in the oil and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs and egg yolk, one at a time, beating well after each addition. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and lightly combine them with a whisk before beating them into the mixture, stirring until it's just combined - be sure not to over mix here! Whisk in the apple cider vinegar and buttermilk and whisk smooth. Fold in the sour cream. Finally, stir in the food color, whisking the mixture just until combined.
- Divide the batter among the lined cupcake molds, filling each 3/4 of the way full (you will have enough batter for about 18 cupcakes). Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the cream cheese frosting:
- In a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for up to 3 days.
wow looks abs divine.
xO!
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Thank you so much! Definitely one of my favorite cupcakes 🙂
What brand for the color red did you use what it gel?
Hi, can you please tell us if you used gel food coloring or regular food coloring, I really want to make this red velvet cupcakes but I have not read the answer for using the food coloring that you’ve used.
Please reply,
Thanks
can i use this recipe for an actual birthday cake?
Hi Anjie. I’ve never tried making this recipe into a full cake, so I’m unable to say if it would work. If you try it, you’ll definitely need to increase the bake time.
I made a sheet cake using this recipe! 13 x 9 pan for 30-35 minutes. It came out great!
These are amazing !!! I made them and they came out wonderful! Thanks for the recipe! I’m a huge red velvet fan.
Yay! So happy they were a hit, Crystal 🙂
How many grams is 1 stick of butter please?
1 stick butter = ½ cup = 4 ounces = 113 grams.
hello is there a replacement for sour cream?
GORGEOUS cupcakes, Ashley! Pinned! 🙂
Thank you, Eva!
I cannot get over how much I love this site. Your pictures are amazing. I think you truly are very talented.
Thank you, Iram! You’re the sweetest.
Hiii , thank you for the amazing recipe
Can I substitute the apple cider vinegar? Any suggestions?
Thanks again
Ina Garten uses regular vinegar.
Hi! These look amazing. As someone who bakes, but isn’t particularly well-versed in the dos and don’ts (and only *just* tried my first completely homemade cupcakes recently), I have a couples of Q’s.
One: could these be made in as a cake in layer (any size) pans? (And if so, would anything need to be adapted?)
Second: could a baking blend be used in place of any of the dry ingredients? (And again, if so, would any adjustments need to be made?)
Thanks! 🙂
Hi Rissi. I have to say I am not able to confidently answer either of your questions as I’ve never tried making these cupcakes into a layer cake or substituting the dry ingredients for a baking blend. I would recommend following this recipe exactly for best results.
Is it 1 stick = 1/4 cup or 1/2 cup butter? Thanks!
One stick is 4 ounces (1/2 cup).
Thanks for answering this! I live in South America and here, a stick is not a stick 😉 Came to the comments hoping someone else had asked. It is good to remember not all of your fans live in the USA!
Should the sour cream and buttermilk be room temperature as well? Looking forward to making these!
They can be, but it won’t make a huge difference like the eggs. Enjoy 🙂
Hi ! I’m from Turkey 🙂 I follow you.. I have a question. Can you answer plase ? what can I us canola oil instead ? Thank you.. Your recipes very good nice … Achievements 🙂
Hi Yesim. I would use canola oil as a substitution 🙂 I hope that helps! xoxo
Can I us corn oil I wonder ?
Sunflower oil, olive oil , vegetable oil ?
again thank you 🙂
I would not use sunflower oil. It gives baked goods a very distinct flavor.. most of the time it is not for the better. 🙂
Can I substitute sour cream with something else?
Thank you
Full-fat Greek yogurt might work!
OMG!! It’s so fluffy I’m gonna diiiiiiie I made these this morning and they turned out amazing so fluffy and moist. They don’t have that red velvet tangy taste though
So happy they were a hit!
I tried it again today and added coffee to get the red velvet taste and it was AMAZING! !
Yay! Good to know 😉
I made it 2 days in a row it’s just amazing!
I noticed that they rise beautifully while baking but then they deflate why is that happening?
How much did you add?
Hi Angela,
How much coffee did you add? And did you let it cool off after brewing?
Thanks
Hi, just made these and they look and taste great. One question though, my icing turned out runny so it doesn’t hold shape so is there something I have done wrong? Thank you
Hi Korntee. This frosting is very thick by nature, so I’m not sure why yours came out runny. Did you follow the recipe exactly as written?
Loved the cupcakes and the frosting. My only complaint (?) is that your frosting is nice and white while mine turned out more of an ivory color. Hmmmmmmm
The trick is to beat the butter until it’s extremely pale – almost white. It lends to a perfectly white buttercream (or cream cheese) icing without sacrificing that delish buttery flavor!
I always use clear vanilla to get super white frosting.
only 1 cup flour?? i would try but seems too little flour for the amount of other ingredients??
Yes, that is the correct amount of flour. The cornstarch and cocoa powder also add structure to the cupcakes.
Hello!!
The red coloring should be liquid,paste,gel…..?
Thanks so much.
I love all your posts!!!
I have the same question
Do you use the same recipe for a red velvet cake? Just curious. The cupcakes look awesome.
Hi Carmalita. I have not tried this as a cake… yet! The cupcakes are moist and so delicious 🙂
There’s no buttermilk where I live. What can I use instead of it? Thank you!
Put a Tablespoon of white vinagear in the measure cup and then add regular milk to the required measurement. Let it sit for a minute or 2 and you’re good to go.
to make substitute buttermilk.
1 cup of buttermilk: 1 Tablespoon white vinegar adding enough whole milk to make 1 cup.
1/2 cup of buttermilk: 1/2 Tablespoon white vinegar adding enough whole milk to make 1/2 cup.
I use that substitution quite frequently when making my scratch German Chocolate Cake.
I’ve also used cider vinegar or lemon juice instead of white vinegar and heaven forbid, I’ve also used fat free milk.
All these substitutions work wonderfully and saves driving the 10 miles one way to the grocery store for buttermilk:)
What can I use instead of canola oil? Would a vegetable oil like sunflower oil or corn oil work?
Hi Eva. I believe an equal amount of melted coconut oil or vegetable oil would work. I have little experience baking with sunflower oil and corn oil, so I cannot say for those.
Good morning! I LOVE LOVE LOVE your blog and cupcakes.
I made these along with 4 other red velvet cake recipes to test against each other and these were my favorite!!! They have such a unique flavor. I thought the 2.5 tablespoons of cocoa would result in a more chocolate tasting cupcake, but I was wrong. Question: How do you measure your flour? Do you weigh it and if so, how many grams or ounces?
Hi Vanessa! So happy these cupcakes were a winner for you 🙂 I do not weigh my flour; I lightly spoon it into the measuring cup and level it off with the flat end of a knife. I hope that helps!
Hi! I tried this recipe before but i dont know why my frosting always end up so liquidy 🙁 please help me. But it tastes heaven
Are you sure you are using icing sugar not a powder sugar
Put it in the fridge for some hours
Have you made these cupcakes into mini ones? If so how do you alter the baking time and temperature?
I just made these and the taste was amazing but every one of mine sank :(. I didn’t over beat either . Thoughts?
Hi Dana. I’m sorry to hear your cupcakes sank! The main reasons cupcakes deflate are: 1) Over-beating the batter. Over-beating allows too much air into the batter. The air collapses when the cupcakes bake, along with the cupcakes or incorrect oven temperature. 2) If your oven temperature is too high, it can cause the cupcake to rise too rapidly. I suggest using an oven thermometer if you don’t already own one. 3) Expired baking powder or baking soda. I hope these tips help!
How much is your Cup..measure please 200ml or 250 ml ?
Mine also completely deflated when I took them out of the oven. They are all sunken. Why would that happen?
Hi Erin. I’m sorry to hear your cupcakes sank! The main reasons cupcakes deflate are: 1) Over-beating the batter. Over-beating allows too much air into the batter. The air collapses when the cupcakes bake, along with the cupcakes or incorrect oven temperature. 2) If your oven temperature is too high, it can cause the cupcake to rise too rapidly. I suggest using an oven thermometer if you don’t already own one. 3) Expired baking powder or baking soda. I hope these tips help!
Thank you! They were most likely over-beaten, as my 4 year old was my baking helper and did all of the mixing :/.
Is gel or liquid food coloring better?
I only have experience using liquid, so I’m not sure what or if the advantages of gel would be.
It takes less gel than liquid!
THANK YOU FOR THIS RECIPE! I made these last night and not only was the recipe so easy, but they taste amazing. I absolutely love the consistency of the cupcake, and it has the perfect flavor. My hubby could not stop eating these tasty treats. Definitely going to whip up another batch this weekend, maybe this time I’ll try topping it with oreo crumbs!! This is easily our new favorite recipe 10/10!
Emily, this just made my day!!! So happy you and your husband loved this recipe 🙂
A yummy one
I just made these! Omg! Delicious! I felt that they could do without a tiny bit more chocolate. Otherwise they were very easy to make and perfect. Thank you for the receipe.
SO glad you enjoyed the, Simi!
I made these with my 10 year old niece today. They are quite moist, and she loved them, but I found them to be rather bland. I’ve never made red velvet before… Is it supposed to taste plain? Maybe some ground espresso would improve the flavor?
The frosting turned out perfect…. We have lots left over too!
Hi Christina. I’m so happy your niece enjoyed the recipe! Red velvet cupcakes are sweet and moist, with a subtle a cocoa flavor. You could try adding a teaspoon of espresso powder in, but I haven’t tested it, so I’m unsure what the results will yield. Let us know if you give it a try 🙂
whenever i add starch my cake truns out really really dense and chewy. can i use more AP flour in place of cornstarch ?
Hi Anu. I wouldn’t recommend it. In this recipe the cornstarch makes the cupcakes moist and fluffy.
Hi, why do you add an extra egg yolk, what does it do to the batter? Can I just add the 2 eggs?
It adds moisture and flavor. For best results I suggest sticking to the recipe as written.
Brillant photographs! I love, love so much!
Thank you! I hope you get a chance to try them!
hi. i want to try this for my son’s birthday, but am allergic to apple cider vinegar. can i use plin vinegr insted? thank you.
*i mean plain vinegar
I made these for my husband tonight and they turned out perfect I have one question tho in the directions for the frosting it says add confectioners sugar and salt but in the ingredients it didn’t say anything about salt so I made it without and it still turned out great thank you for a great recipe the others I have tried before I didn’t like at all but these were so delicious and a huge hit
I noticed this too! Is there a tiny bit of salt that’s supposed to go in the frosting? I’m worried it will ruin it…..help please!
Hi! I love these cupcakes and have made them many times, however I now need a blue velvet cupcake for a special event. Can I substitute blue coloring for red coloring in this recipe? Thanks!
Hi Kelly! While I think blue coloring should work just fine, I can’t say for sure because I haven’t tried in my own kitchen. But I do think the blue should cover any brown from the cocoa powder 🙂 If you try, I’d love to hear how they turn out!!!
What can I use in place of sour cream? Thanks
Hi! I Made these cupcakes and they are delicious! Super moist and fluflly! Have you or anyone tried to make these as a cake? If so, how did it turn out?
Thank you so much, Mary
Can I substitute plain white vinegar instead of apple cider?
I’ve tried the recipe but mine deflated after While cooling from a wire rack. Maybe the baking powder and the flour I used isn’t potent/fresh enough (they’ve been resting on the shelf for quite some time now)? That could be the reason?
That definitely could be the reason! Especially the baking powder. Other reasons cupcakes sink is over mixing the batter, opening the oven while they bake, and not adding enough flour.
Hi,
Do I have to mix by hand or can a mixer be used. Which gives the best results
I´ve try this recipe several times, and it´s wondeful, my cupcakes always turn out delicious, fluffy, and pretty. The key is follow the recipe to the letter..
Thank you, you are wonderful!
Hi I’m going to make these and wanted to know how many grams a stick of butter is please?
Hi Eva, I tried to make your recipe, I live in Canada, could you please not say 1 stick of butter? we don’t know what that equates to, Thanks
Made these today and they turned out wonderful! So moist and delicious Thanks for the great recipe!
My cupcakes went splat! I filled them 3/4 full they rose over the tins and then went splat. What did I do wrong so I can fix for next time?
Same here. I was careful not to overmix, and my baking powder was brand new. I wonder if altitude can affect it…
Hi , i want to ask about the stick of butter , is it 50 grams ?
I made these in my bonCOOK muffin tray and they turned out perfect! Thanks for the recipe! If you haven’t tried bonCOOK products you should check it out.
Hi , i just baked these wonderful babies , my only concern is they’re not tangy enough , i am not feeling that red velvet punch , i followed the recipe exactly , any idea where i went wrong?
hi! i made the batter this morning but had tu run off before getting the cupcakes in the oven. should i wait until the batter is room temp to bake them?
Hi Paulina. Because cupcake batter has active ingredients, the batter shouldn’t be made ahead of time. I haven’t tested this method, so unfortunately I cannot advise. But we’d love to know how they turned out!
The recipe is perfect! The cake is so soft and moist, frosting is so creamy and light, everyone who had it just love it so much!
Just for others’ reference, I live in Germany and I used schmand for the sour cream (same amount). I also used 1 pack of vanilla sugar instead of extract, white vinegar instead of apple cider vinegar. And turn out they all worked out (at least I am fully satisfied). Highly recommend this recipe and thanks Ashley for sharing!
What kind of cream cheese did you use? Block of spread? Thank you!
Block cream cheese!
Hi Everyone!
This cupcake recipe is amazing! I finally found a cupcake recipe I love! I know a lot of people have been asking can it be made into a cake! I’m actually gonna try it on this Thursday by doubling the recipe! Will let you know how it comes out!
Update: I made this recipe into a cake & it was perfect. I made a 6 inch cake (4 layers) & just double me the recipe to do so!
Once again your delicious creation hits the mark. I made your blueberry/lemon cupcakes and they are now a requested household favorite! I was so happy to see you have a red velvet cupcake recipe too! I made them for our little 4th of July celebration and topped with fresh berries (it’s how I’ve always done it when I make red velvet for the 4th.). Thank you again for another fantastic recipe!
The first time I made these cupcakes they came out amazing, but they didn’t rise like the ones in the pictures. They baked like perfectly flat. But now I’m having a hard time making them. My cupcakes don’t have a strong red velvet taste since the first time I tried this recipe and they also don’t dome up at all. I bake them at 350 and they finish baking at around 23 minutes. Are you using a convection oven? Also, how do I make the batter smooth because it looks chunky and tempts me to overmix even what I followed the steps
How much is a stick of butter? Can you please let me know the weight of it? And what is the replacement for sour cream ?
I love these cupcakes they taste great but everytime i make them, they bake either completely flat or sink a tiny bit. My oven is fine, baking soda and powder fine, I’ve made sure not to overmix, I don’t know what I’m doing wrong but they never get the dome like your pictures :/ also, they take 23 minutes to bake in my oven (filling them up to make 18 cupcakes), could it be that you’re using a convection oven?
I’ve been baking for 30 years. This past winter I spent in Colorado. It was the 1st time I lived some place that was high altitude. Nothing I baked came out correct. I would raise flour/lower water, continually making adjustments. Nothing worked. The middle would always be runny and edges always rock hard. Better results with cupcakes than cakes but still not anything I’d want someone else to eat. Any suggestions? What changes would you make to this recipe for high altitude?
Thanks
First time i made a red velvet cupcake,followed ur recipe bit by bit and it turned out Very very good!!!!! Will make another batch and take it to work:)) thank u for sharing ur recipes.
Love this recipe with espresso powder!! Baked these on Christmas with my daughters. Will convert to mini bundts or layer cake. Thanks for sharing.
Best red velvet cupcakes ever! I made these for my family for Valentine’s Day and they were gone within minutes. The cupcakes are so moist, fluffy, and perfectly sweet. This was my first time ever making cupcakes so I followed the instructions exactly, and they came out perfect!
If I make these ahead of time, what’s the best way to store them? Bake the night before for a morning event… first before and store? Thank you
Hi there! How should I scale down the recipe if I want to make only 12 cupcakes?
I’m not sure! I’ve never made that alteration to this recipe.
I made these cupcakes before, they were absolutely perfect! However, this recipe is not good for a while cake. I tried it. I used an 8inch pan, the cake was cracked over the top, didn’t rise much and was dense. So I wouldn’t recommend using this cupcake recipe for a whole cake
Can I make these in advance? If so, how do they keep?
Superb amazing
So yummy!
I use this recipe for cakes all the time. For 6 inch cakes I double the recipe and for 8 inch cakes I triple the recipe.
Not sure why the portion of butter for the frosting is stated in ounces? Did you mean 4 tablespoons?