This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Red Velvet Cupcakes

flour

cocoa powder

baking soda

salt

butter, softened

sugar

eggs eggs

sour cream

milk

(1 ounce) bottle McCormick® Red Food Color

McCormick® Pure Vanilla Extract

(8 ounce) package cream cheese, softened

(16 confectioners' sugar

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.


Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.


Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.


Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick&reg; Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.


FABULOUS!!! Fast and super-duper easy. I'm eleven and I made these and they tasted FANTASTIC! Got compliments all day.

5 stars WITH MODIFICATIONS. I followed others reviews and made the following modifications. 

2 1/4 cup CAKE FLOUR - 1 cup buttermilk - 2 &amp; 1/2 tsp vanillia - 2 1/4 cup sugar - With these alterations this makes an AWESOME red velvet cupcake. My mom (who is an amazing baker) and aunt told me these were the BESTred velvet cupcakes they had ever eaten &amp; wanted the recipe.

The frosting is the best creamcheese frosting I have ever had! I will now be using this anytime I need a cream cheese frosting. I was asked for this recipe also.

This is by far the best redvelvet recipe I have ever come across!! I think its the sour cream that makes it. I made these for a baby shower and everyone asked where I bought them. When I told them that I made them they all wanted the recipe. These have become a family favorite that I will continue making over the years.

These were great! Didnt change a thing. I would make these again. The recipe yielded more than 30 perfect sized cup cakes.

I have been searching high and low for the perfect recipe and this is it. The first time I made it I used 1/2c cocoa and the flavor was to chocolately but 1/4c was perfect. Baked it in three 8inch pans, sliced and iced each layer for a more dramatic presentation. Double the frosting to achieve this.

These are the best cupcakes I've ever made! They are extremely rich in flavor and so moist. They taste like they came from a fancy bakery. The recipe is so easy and people will be very impressed and go nuts for them. I wouldn't change a thing!

Made these for a holiday party and they were a hit! Very moist and fancy looking. Followed the recipe exactly (I was worried about the amount of red food coloring, but it was fine). I will definitely make them again.

I'm a bit of a red velvet cake snob and these unfortunately were a miss. Let me preface it by saying they were incredibly moist, soft, and fluffy. Traditionally, red velvet cake is dense (similar to pound cake) so the texture of these were off. The addition of using half or all cake flour should remedy that issue. The flavor was not very accurate. It wasn't bad, but it certainly didn't have a close resemblance to classic red velvet. The lack of apple cider vinegar, or any kind of vinegar, in the recipe is surprising since that's the key component to this particular cake. For those who would like to add it, 1 tbsp is all you will need. Carefully fold it into the batter after the flour has been thoroughly mixed. Perfectly baked in 18 mins. A lot of people said their cupcakes were dry. It's likely due to the long cooking time. Check on them after 15 mins and add time accordingly since all ovens heat differently. I'd only make this again with some modifications or I'd increase the amount of cocoa and turn these into chocolate cupcakes!

I gave it 5 stars because of the way I tweaked the recipe. I use 1 1/4 cups sour cream. I use buttermilk instead of regular milk and use 3/4 cups buttermilk, I add 2 ounces red food coloring. I bake at 325° for 25 to 30 minutes. I rather bake them at a lower temperature so they don't dry out. *Important thing is to not over bake them. With these changes they are delicious! I bake for my Sister's restaurant and her customers said, they have never had a better Red Velvet Cupcake!

As written, this is not a five-star recipe.  I wish I had followed the advice of other reviewers and reduced the amount of flour by 1/4 cup, because my cupcakes came out dry.  The flavor is good, however, and the frosting is excellent.  It's just the right consistency and perfect for piping.  (BTW, 16 oz. confectioner's sugar is about 3 3/4 cups.)

This was great!  I haven't made many cakes from scratch and found this to be very easy and delicious.  I will be making this again for Christmas! Everyone loved it.

This was easy and fun to make. If you want HUGE cupcakes, it works perfectly to make a dozen monster cakes :)

I absolutely LOVE these cupcakes, made them for my daughter's birthday party, EVERYONE loved them!  I will be making them for my daughter's preschool this coming Valentine's Day too!  I rated this four stars as recipe stands, but after testing first time (I always test a recipe before I make it for the masses!) then  modifying, modified recipe is a total 5 star recipe...here is what I changed.......
2 1/4 cups flour
2 1/4 cups sugar
and added 1/2 tsp vinegar to the 1/2 cup milk
So, with the slight tweak...this is a perfect 5 star recipe....frosting is perfect as is!  Enjoy!

Wow! These are very, very good! Mind you I'm not a huge fan of Red Velvet cake but this recipe definitely made me a convert.  My niece requested Red Velvet cupcakes with cream cheese icing for a "Twilight themed" birthday party so not wanting to disappoint I had to make these for her.  Not only did they bake up beautifully, but they tasted delicious and were a huge hit at the party whether you were on Team Jacob or Team Edward - LOL!

I am twelve and This is the best cupcake i have ever had! My friend and i make cupcakes a lot and we have both agreed that this cupcake is our lasting favorite!!! The cake is moist and delicious and the cream cheese frosting is to die for!! I dont understand why anyone would give this recipe a less-than-five-star rating. A few reviews said that this was not a good cupcake and it didnt come out right! Maybe we are just better chefs! :)

I absolutely love this recipe!  More often than not I use this recipe to make a double layered 9 inch round cake or double the recipe and make a double layered 9x13 cake.  No need to time it precisely.. Just check it and take it out when it becomes spongy and a toothpick slides out nearly clean.  Also, I don't use this frosting recipe, I use the cream cheese whipped cream frosting recipe from this site.

OHHH! I also layer fresh cut strawberries in the middle of the cake.  This is what truly makes the cake delicious!  After a few hours, the cake absorbs some of the juice from the strawberries.  It makes the cake super moist, and has a slight strawberry flavor to it as well

These are wonderful! I only made two minor adjustments, based on others reviews. I used buttermilk instead of regular milk, doubled the vanilla and increased the sugar by 1/2c. The frosting is amazing!I doubled the butter, sour cream and vanilla. I have my mom's old muffin tins (which are small by todays standards) and it made 36 cupcakes. Thanks for a great recipe!

Almost Perfect!  Read reviews from several different recipes.  I added some of those tweaks and just thought I would share!
1) Add more chocolate!  I added about 2-3 Tbl extra
2) Add more red food coloring--I used a total of 1.5 oz of red food coloring.
3) Seperate the eggs--Add the yolks first, whip the whites until they are frothy in a seperate bowl and then fold them into the batter at the last minute

I made two batches and "tweaked" it for the 2nd batch.  HUGE difference!  Batter was lighter, rose higher, moist, so good! :)

And lastly... check out the recipe here for Whipped Cream Cheese Frosting.  OMG!  Not to sweet, not too heavy--Just Right!  The icing recipe included is good, but this one is 100x better! 

Hope this helps... and enjoy!

I used cake fluor, about 2 1/4 cups and add extra 1/4 cups of sugar. I baked the cake about 20 minutes. I normally did not care with red velvet cakes but this recipe makes delicious cakes!

I've made these cupcakes twice now. First time - followed the recipe exactly, measured all dry ingredients using dry measuring cups (and leveled off the measurements of course). This resulted in a nice cupcake. Not too dense, not too fluffy either. 2nd time - I decided to use buttermilk instead of the sour cream (buttermilk substitute: 1 cup whole milk + 1 Tbsp lemon juice, let this mixture sit for 5 min to curdle). This resulted in a MUCH fluffier, delicious cupcake. I think a big key in making fluffy cupcakes is to measure the dry ingredients by weight rather than volume using a digital scale (which are so affordable these days on eBay or Amazon). I think those who baked up dry, dense, cupcakes either over mixed the batter, or packed the dry ingredients while measuring, or both. If I weigh 1 cup of flour from my measuring cup, then weigh a second cup of flour, I always get different readings... 1 cup always weighs more, by 10-15 grams... it doesn't sound like much, but 10 grams of flour more is A LOT when baking... So 2 1/2 cups of flour = 320g, 1/2c cocoa = 64g, 2 cups sugar = 402g. So if you weight dry ingredients for all baking recipes, you guarantee the same results each time you bake something. I also used an ice cream scoop to divide the batter evenly (I use a 1/4 cup scoop which fills each cupcake liner 3/4 of the way up), and the recipe turned out 27 perfectly identical in size cupcakes.

Stellar!  Used 2 1/4 cups flour; 2 1/4 cups sugar; 4 tsp vanilla; and, buttermilk in place of whole milk as changes for the cupcakes and followed the icing faithfully.  Made all up in the evening and covered the cakes with saran and a towel to keep moist (after cooling) and stored icing in the fridge until time to frost cakes just before serving.  Thanks for sharing!

Delish!  I used the 1/2 cup cocoa powder as stated in the recipe, which ended up very tasty, but resulted in just chocolate cupcakes - not so red velvety.  I like my cakes to be very fluffy, so I added 1.5 teaspoons of baking soda, and I'm glad I did because they were really fluffy and moist!!!  We only have 1% milk in our home, and there was no problem with using that.  Anyway, I will definitely make these again.  Next time I'll use less cocoa powder :)

The only change I made was to use no taste red food coloring gel.  Simple Freaking AMAZING!!!!!!  This is the first and it will be the last Red velvet cake recipe I make....I don`t have to look anywhere else.  I have found it!  The cup cake was moist, light, melt in your mouth Fabulous.  You won`t be disappointed.

Followed recipe as per instructions. This was very dry,and less moist with time. I will not be making these again. But, still in search of the perfect red velvet recipe!

Five stars ONLY if it's frosted correctly!  The cupcake is MUCH TOO delicate to be weighed down by a heavy frosting like cream cheese.  Only when frosted w/ a Vanilla Butter Roux frosting is it 5 star quality!!!!!!!!!

I absolutely love this recipe! Made it exactly as stated and I got amazing results! My family loved it! I also made a bunt style cake using same recipe but instead of the cream cheese frosting, I used a vanilla glaze... you will WOW people with this recipe!! :)

My not so red velvet turned out very delicious.  After I started to make these I realized I only had pink food color.  I used that but didn't get that "red" look.  I will definitely  make these again and have some red color!  This cupcake is different from others I have tried.  It has a heavier texture but isn't heavy (weight wise).  I absolutely love it and it is a definite keeper for me.

I was a little unsure about the sour cream in the ingredients list.  Turns out I had every reason to be concerned.  The finished cupcakes were very bland and had a strong sour cream after taste.  Definitely not making this one again and headed to the grocery store to restock some ingredients to try a different recipe

These are EXCELLENT red velvet cupcakes!  The previous ones I made came no where near as good as these are.  The texture is amazing, and the flavor is yummy as well.  This will now be my go to recipe for Red Velvet!  p.s. make sure you fluff the butter and sugar really good.  I'm a very experienced baker &amp; these are top notch.  Thanks for this amazing recipe!!! :D

I halved the recipe to make about 40 mini-cupcakes and baked for 11 mins. The only change I made was reducing the amount of cocoa to about 1/8 cup. I piped "Whipped Cream Cream Cheese Frosting" from this site and topped with red sprinkles.

I Love, Love, Love these cupcakes, as did my family and dinner guests! I did make some changes to increase the flavor and texture. I used 2 ¼ cups of all-purpose flour and not 2 ½ cups. I also used 2 ¼ cups of sugar and not 2 cups. I also used ½-cup buttermilk and not milk.  Finally, I used 4 teaspoons of Pure Vanilla extract not 2 teaspoons. Make sure you have your oven preheated to 350 and your cupcake liners ready before you start mixing your dry ingredients into your wet ingredients .Baking soda starts reacting as soon as it hits liquids so time is of the essence for rising. The frosting was wonderful too, yummy!  Thanks McCormick for another fabulous recipe.

I really wanted to like these cupcakes... After reading so many positive reviews for this recipe, I'm so bummed it didn't meet my expectations. These turned out very dry and uneventful. Honestly, you would be better off using a box cake mix. To me, these weren't even as good as that. I think I'll try another red velvet recipe next time.

These were a hit with the children in my daughters class. Soft moist melt in the mouth. yum

I attempted to make a red velvet cake a few years ago, and I hated it.  Ever since then, I just thought that I didn't like red velvet cake.  But I needed a "Christmas" dessert for a potluck, and my daughter asked me to make red cupcakes.  I immediately thought of red velvet cupcake and found this recipe.  I did alter it a little based on what previous reviewers had said because I really wanted these to work this time.  I reduced the flour to 2 1/4 cups and used buttermilk instead of milk.  I am now a red velvet fan.  These were so good.  Moist with just the right amount of chocolate flavor.  I also used really dark cocoa, which made the color a little more burgandy than red, but I think enhanced the flavor.  I decorated with red and green sprinkles for the kids and red and silver sprinkles for the adults. The frosting is amazing.  At first, I thought it was going to be too soft to hold its shape when piped, but it worked fine and tasted amazing.   They were a hit at the party.

Oh man- these are opinion changers. I've made them many times and can honestly say they're the single best cake/ cupcake recipe in my arsenal! Before these, I honestly thought homemade cupcakes or cake wasn't worth the time and effort. These break that stereotype pretty quick! They're moist, tender, easy to make, and a sure-fire crowd pleaser!

I made a few slight modifications which only enhance the already awesome recipe, including adding 2 teaspoons of lemon zest to the included recipe for icing, and adding a little more sour cream (about 2T) then listed. In addition, I beat until light and fluffy after adding the four eggs to make sure the butter doesn't get caught in my beaters.

Everyone LOVED them!  The icing was perfect!

Absolutely terrible recipe. I even double checked this afterwards to make sure I didn't leave something out since the cupcakes tasted so bad. My children wouldn't even eat them! They liked the frosting (I used a different recipe for cream cheese frosting) - but wouldn't eat the cake! They were very dense, dry, bad flavor, etc. Awful. I'm sad I wasted my ingredients.

The cupcakes were ok; however, it was more of a chocolate cupcake vs. red velvet.  When I make them again, I will use 2 Tbls cocoa power instead of 1/2 cup.  The frosting was fabulous.  Thank you for sharing.

6 Mar 10 -- I tried this recipe again, but this time, I used 1 Tbls cocoa powder.  This is not a true red velvet recipe.  It was very dry as well.  Sorry, I do not recommend this recipe at all.  I would give it "NO STARS", but I cannot edit my ratinngs.  The frosting gets 5+ stars!

Followed the recipe to a t. Cupcake was flavorless, and icing wasn't sweet. Different recipe next time.

I made these cupcakes for my sisters birthday this thankgiving and they were a hit with everyone. I didn't use the frosting recipe provided on this recipe, but I'm giving this recipe five stars because the cupcakes itself were excellent!

NOT a true red velvet recipe. I used the whole 1 ounce bottle of red coloring and the batter looked bright fuschia, after adding the cocoa/flour mix it turned into a brown red. Not beautiful and certainly not up to par on flavor!! You're better off looking for a REAL red velvet recipe!!

Made this for my family and they LOVED it! I left out the food coloring though..All that coloring is so bad for your body! It still tasted just as good without food coloring as it would with food coloring!

Very good! I used only about 1/3 cup cocoa, 2 1/4 cups flour, and buttermilk instead of milk. I also substituted about half of the sour cream with fat free plain yogurt, and used 4 teaspoons of vanilla extract I just frosted these with regular vanilla frosting from a can. Everyone loved these. I only wish they were more red.

This was a great recipe and I did not get a single complaint from any of my friends who ate these cupcakes! One thing I did change was the amount of flour used because I wanted perfect moistness in the cupcakes. I changed it to 2 1/4 cups flour instead.  BTW the frosting was the perfect!

I was surprised at how much I enjoyed these!  A really nice delicate chocolate flavour.  The icing that they are paired with is awesome too...No changes needed at all on this recipe.....

Great recipe. The batter seemed thick, but in the end I loved the density of these cakes. 
I didn't use the entire bottle of colour. It does not change the taste, so I didn't bother.
They are so good served chilled. I served them at Christmas and many of my guests liked them better than any other red velvet they had tried.

After trying a different and way more complicated recipe that turned out disappointingly dry, I made these and they ROCK! They are supremely moist with just the right touch of chocolate.  I did sub buttermilk for the milk because I had it on hand.  Making this recipe twice gave me exactly 200 mini cupcakes. I baked them for between 13 and 14 minutes and they were just perfect.  Love the addition of sour cream, it totally puts these over the top.

Delicious recipe! Unfortunately you quite a deal of food coloring. Kids love them, and I have been asked to make them in all different colors for birthdays and other holidays.

I followed a review below with lessening the flour by a 1/4 of a cup, adding a 1/4 cup sugar, doubling the vanilla and using buttermilk instead of regular milk, and it was phenomenal! I could have used redder cupcakes though, maybe 10 or so more drops of color.

Not a red velvet at all. Was very disappointed with this recipe.

"Oh my"!  Those were the first words.  These are wonderful and definitely a velvet texture.  I decreased the flour and sugar, by just a bit, but otherwise followed as written.  Used about 3-3/4 cup powdered sugar.

This is really easy to make compared to the recipes I tried previously. Cake was soft and moist. As recommended I only used 2 1/4 cup cake flour, buttermilk instead of milk and 1 tblsp of red coloring. But personally it was a tad too sweet for me. Maybe I'll use less sugar next time, there's definitely a lot more of next times. Oh and I've made similar frosting before but never with sour cream. That definitely made it tasted yummier!

These cupcakes where fabulous they where moist and  light. I will never again buy a box of red velvet cake mix. Thanks so much for this recipe.

These were the BEST! I followed the review to decrease the flour to 2 cups and increse the sugar to 2 1/2 c and they were SOOOOO moist! The frosting was too runny for me, so I had to add more powdered sugar and 4oz. more cream cheese. EXCELLENT!!

I've never had a red velvet before but these are amazing... I made them for a work fundraiser and everyone couldn't stop talking about them... I used the Cream Cheese Frosting II recipe instead cause I love that one... I tried to substitute for low fat and low salt where I could and also didn't put in the red food coloring cause in Australian its got a bad rep for being very bad for you... but besides that I wouldn't change anything about this recipe

Just made these for my daughter's birthday party which is in a few hours, and they are so dry they're almost tasteless. I've read the recipe a zillion times to see what I could have done wrong but I did everything right. Don't get it, but I am really disappointed.

I just made this literally an hour ago. I followed the directions exactly, and they turned out AMAZING! I didn't use the frosting recipe, but used store-bought. It was just easier and I didn't have that much time. I know my friends will love them for Valentine's Day!

These were just okay. The cocoa definitely gives it taste, so much that it is basically a chocolate cupcake. They were also a little dry. I am still searching for a rich Red Velvet recipe to rival Happy Endings.

This was an enjoyable cupcake that received many compliments. The cake itself was not terribly sweet, but the frosting was VERY sweet (I didn't even add all the sugar and people were still commenting on the sweetness). Overall, they balanced each other out. I found the cake to have a nice texture- moist enough without being greasy at all; and dense (in a good way) rather than heavy. Bonus: they were gorgeous little things and the batter was so amazing I could've made myself sick on it!

I just made these cupcakes. After reading all the reviews I made some adjustments. I used 1/4 less flour, instead of 1/2 C milk I used 1 C buttermilk, 2 1/2 tsp vanilla and baked for 18 mins. 20-25 is WAYYYY too long for cupcakes. I got about 35 cupcakes from this recipe. I did not try the frosting, but instead used the Whipped Cream Cheese frosting that everyone was raving about. It was DELISH!!!

I followed the recipe exactly, and LOVED these.  I made them around Valentine's day and gave one-third of them to my boyfriend and the rest were distributed between friends and family.  I think the cake itself would not have been sweet enough on its own, but paired with the frosting it's just perfect- the sweet-but-not-too-sweet frosting balances everything out.  The recipe yielded about 36 cupcakes, but I still have a ton of frosting left over.  It's too good to waste though..

I used buttermilk instead of regular milk, and used cake flour. Cupcakes came out fantastic! The cream cheese frosting was smooth and delicious and the actual cupcake themselves were tasty and moist.
They only took about 18mins to bake in my oven though. Could've probably have even been shorter.
Really good. I'll def make this again.

Delicious frosting, but the cupcakes are leaning towards the dry side.  4 stars, definite do-again.

I have a cake business and I always dreaded when customers would order red velvet.  I could never find a recipe that I was happy with...until now.  This is very moist (though I did add 3 Tbsp. oil for added moisture and I use buttermilk instead of milk) and very flavorful!  Love it!

Perfect! Made no changes whatsoever and they came out light and fluffy. These cupcakes were sooo delicious, my boyfriend really liked them. The icing was a 10! Like heaven in my mouth.

As is, not fantastic. It probably needs some tweaks to get it really moist, so next time I'll substitute buttermilk for the regular milk and add a half cup of oil to see if that helps. The batter is really stiff at the end, and the cupcakes dry out quickly (30 minutes after taking out of the oven they seemed pretty dry to me). The frosting was very thin and I couldn't conceive of piping it unless I had added way more sugar - and I didn't want to make it that sweet. I'd probably also bake for just 20 minutes in our oven (instead of 25), again to retain the moistness. My husband and brother liked the cupcakes (but they'll eat anything labeled red velvet) while I thought they were just "meh."UPDATE 4/18/2011 - I just upgraded this to four stars based on the following changes: I decreased the flour to 2 1/4 cups; substituted buttermilk for the milk; decreased butter to 1 1/2 cup and then added 1/2 cup oil. Baked for 18 minutes. This GREATLY improved the moistness of these cupcakes - the last time I made them they were intolerably dry. Now they just need to be a little sweeter so I will probably add a couple extra tablespoons of sugar the next time I make them.

I liked these and everyone at the event I went to seemed to like them as well. I didn't change the recipe at all but 20 minutes of baking time should be plenty and maybe that would hinder it from being dry for those that reviewed them as such. Mine were not dry.

Everyone I have made these for raves about them! I am always asked to make them for parties. They are moist and not too sickly sweet and I use the Cream Cheese Frosting II recipe from this website and it is a perfect match! I wouldnt change a single thing

I made these as written and they came out excellent! The whole family raved about these, even my picky eater.  Perfect for the holidays.

I have tried many red velvet recipes from scratch and this is the best.  This is the first review I have ever written.  I have been on the search for the perfect red velvet recipe For about 3 years and I think this one is the closest so far.  I only used 2 and 1/4 cup of flour and this was the perfect texture.  I absolutely love how much cocoa powder is in it (most others have o my a couple tbsp). My family has tried all the rest of my red velvets and after making this one they think it's the best.  The second best is on pinchmysalt.com( this site also has a greeaat cream cheese frosting recipe).  The frosting recipe was great but I actually use real vanilla beans.  I love that it was able to pipe unlike mOst cream cheese frostings.  This will be my new "go to" red velvet recipe, thank u

I love red velvet, however these cupcakes were DRY DRY DRY. They didnt have much flavor either.  I followed the recipe exactly and was not at all impressed!

First time making red velvet. It was very easy and everyone loved them. I followed recipe exactly as stated. I will definitely make them again real soon.

I followed The-Baby-Bow-Lady's advice to use buttermilk instead of regular milk and the cupcakes were out-of-this world moist.  They came out of the oven glossy and beautiful, good enough to eat without frosting.  However, they taste like chocolate cupcakes that have been colored red.  The cream cheese frosting tastes good-- the friend I made these for (a big Red Velvet fan) told me he loved the frosting, but even after sitting in the fridge for a day, it wasn't stiff at all.  It's not good for decorating.  I'd make the cake part again but would look for a stiffer frosting.  Thanks for the recipe!

Very good Cake recipe but the cream cheese frosting was runny yet thick. Not a fan of the CC but next time i'll bake a red velvet i'll use this cake recipe.

This recipe is definitley a keeper! This is the second time I have made them and they are a big hit! This is an AMAZING red velvet cupcake recipe!

I get praised every single time I make these!  I cut the frosting size in half though.  And it doesn't really take that much food coloring to make them that red.  I used less than half an ounce and still got the same color.

Loved the recipe.  Loved the texture. USed a cool whip frosting and they were great!

This is a very good cake, even though i changed it a bit but nothing that would change the overall taste much, just a lack of ingredients. I used yogurt instead of sour cream, added extra 1/2 cup cocoa powder and 1/4 cup butter milk. I didnt add the food coloring. The results were perfect chocolate moist rich melt in your mouth cold or warm cup cakes/ cake. I didnt even get the chance to frost them before they disappeared, luckly half the batter was used for a square 7x7 which i will split and fill with a white chocolate and cherry frosting covered in whip cream. If it comes out the way i plan ill post the recipe. Thanks again for this very tastey treat.

My boyfriend made these, following the recipe exactly, for someone at work and they were awesome! They were so good that no one believed that he made them, lol. We will use this recipe again foreshore.

I made this with the original recipe and was pleased. I do have to admit that the next day the cupcakes were a little dry but still yummy. I have never made this type of cake before and I plan on trying the custom recipe next!

My first effort at red velvet and it was a hit!  I used two of the red coloring that comes in the multi pack -and the color was still great.  I used buttermilk instead of regular milk.  I used 2 teaspoons of pear essence instead of the vanilla and  I added a half teaspoon of raspberry extract, wow!  Cream cheese frosting on top.  This recipe is simple and tasty.

The cupcakes were very moist, and the taste was good. I didn't have enough food coloring, so they came out a little pink. When I made the cupcakes, I had more than 30. Because of this, there wasn't enough frosting for all of them, and I had to resort to the store bought kind. But over all, very yummy cupcakes!

These came out really nice. The kids loved em' they were easy, and yes, the icing really is tasty. I have the left over icing in the piping bag in the fridge for a quick batch I may just whip up in the next day or two.

Excellent recipe.  Very moist and tender.  Loved the cream cheese frosting! I made this for a potluck and they were a big hit with everyone who ate them.  Even had several people ask for the recipe.   Be careful not to over mix once you add the flour mixture or they will be tough as you over develop the gluten in the flour.

Pretty good, family loved it, I just don't love red velvet cake.  Recipe was asked for by two other people so it was a hit.

These turned out great.  I was looking for a recipe that I could use my new piping bag and I think I had more fun decorating!  Placed them on a bed of Jordan almonds.

I tried this recipe to the exact recipe first. I gave it 4 stars based on the written recipe! ( I hate when someone rates is when the recipe is changed!!) As written it was good and a got to recipe for red Velvet. I made the change of using buttermilk instead of regular milk and I the would give it 5 stars!!! Red velvet requires buttermilk to seperate it from being a chocolate cake!

This was my first red velvet recipe, and I think it's the one I'll stick with! Based on some of the reviews, I did make a few adjustments. I used 2 1/4 cups of flour, 2 1/4 cups sugar, and doubled the vanilla in the batter. I also used buttermilk instead of milk. They came out moist, rich, and delicious. I'll definitely be making these again!

Very yummy! I didn't have any cream cheese so used pre-made cream cheese frosting but they were still awesome!

Like other people, the frosting is FABULOUS and I would rate it a 5 stars. There is nothing I would change about it. The cupcakes are good, but not the best I've ever had. I made them once and then again with some of the suggestions from other people and they were much better (hence 5 stars overall). I would agree that the original recipe is a little dry: Bring the flour down a little bit, bring the sugar up a little bit, add 50% more vanilla, and use BUTTERMILK instead of regular milk.

THE BEST!!! i made it for my summer school cooking class, and it was a hit!!! the class loved it!! and i made it all by myself in front of a crowd :) but it's a little challenging... because of all the different steps..

The cupcakes were excellent, the frosting was too sweet though, I would recommend cutting down on the amount of confectioners' sugar. I also didn't have cocoa powder on hand and substituted hot cocoa mix, which worked out fine.

I made these in heart-shaped muffin moulds for Valentine's Day and frosted them with creamy chocolate frosting and a half strawberry to decorate. Utterly divine. The velvetiest texture imaginable! Perfect for Valentine's Day. My children LOVED them.

I have to agree with the reviewers who said these cupcakes are a bit dry.  One of the best things about red velvet cake is that it is moist and dense.  On the up side, cream cheese frosting makes anything taste great!

this recipe was great! i made a dozen cupcakes and then put the rest into a cake pan and they all turned out wonderful! of course i had to bake the cake a little longer (about 40-45 minutes instead of 25) but the results were something to brag about. A hit at the firestation!

Bland and waste of time and money. Not very chocolatey. Substituted buttermilk for milk. Maybe blandness is just the nature of red velvet in order to let the cream cheese frosting shine? Will not make again.

I gave these cupcakes 5/5 because they were fabulous but, the flavour is not red velvet. I read several reviews befor making these and decided to make adjustments right away. I made buttermilk - 1/2 cup milk &amp; 1 1/2 tsp. white vinegar, used 1/4 cup more sugar and a 1/4 cup less flour and 3/4 butter &amp; 1/4 shortening because I ran out of butter. Not sure if the original recipe would've tasted much different but the last thing I wanted was dry cupcakes. 
These cupcakes were so moist, perfectly sweet and just delicious! The icing was also amazing.  I made them for Easter and everybody loved them! 
Recipe made 36 cupcakes and there was just enough icing.

red velvet cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 30

Author : McCormick Spice

Ingredients

Instructions

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