Red Velvet Cupcakes

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Upon reading the other reviews, I was a little hesitant in making this recipe for my classroom for Mother's Day, so I decided to try it myself. Good thing I did. I added an extra stick of butter in hoping that the recipe wouldn't be too dry, as previously stated and kept an extra good eye on the cupcakes in the oven with hopes that it wouldn't overbake. Well, it doesn't really matter. I think oil would add a lot of moisture to the cupcake. The next batch I will try is Southern red velvet cupcakes by Rebecca Grammer-Ybarra from Cupcake Wars. She got much better reviews. This was very disappointing coming from Ina. Honestly, the only thing good about these cupcakes is the frosting.

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I used two 8-inch cake pans to make a birthday cake. I baked for 30 minutes and it was too dry. I think the flavor was fine, I should have pulled the cakes out sooner. My hubby really liked the frosting (I personally thought there was a tad too much butter in frosting. I am sure my hubby will request it again though.

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Oh my goodness, were these ever good! I felt like I could open my own cupcake store after I made these! Wow! I followed the directions as written. Its important to have the butter very, very soft at room temperature so that it will cream with the sugar. Oh, and make sure you use extra large eggs--I wonder if people who thought that they were too dry used large eggs?? These cupcakes were just so delicious. Great recipe! Thanks Ina!

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Batter was really like velvet; I would add a little more vanilla and sugar to the batter to make it just a hint sweeter. The frosting was so good! I did end up finding small chunks of the butter-sugar combo mixed in, though, so be sure to mix your frosting very thoroughly. Bake them for 28 minutes for perfection. So good!

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I am hugely disappointed. These cupcakes are dry, just as so many reviewers said. I will not be making this recipe again. I'll go back to modifying the Paula Dean one.

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Made these yesterday for valentines day. For cake batter I cut down the flour to 2 cups, increased the butter to 1 and 1/2 sticks; was trying to avoid the dry factor, this made 20 standard size cupcakes that were perfectly done at 20 minutes. For the frosting, I decreased the butter to 1 stick and the powdered sugar to 3 cups total. Wonderful results! I have to say these cupcakes have way more flavor than most red velvet, which look pretty with the red color but don't taste like much. My husband who doesn't really like sweets raved about these. The frosting is simply awesome. I will plan on a new valentines tradition with this recipe.

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I have made these several times. The key is to use the Wilton large cupcake liners and to set out the night before the eggs, butter, and cream cheese. This way everything is a room temperature as the recipe calls for. Make sure your eggs are extra large and use Kosher salt. Also, be careful not to over bake so the cake is moist.

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Delicious with plenty of icing. Best recipe on the net!

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Very moist cake. I think why there are so many mixed reviews is because the recipe fails to mention to use the jumbo size muffin cups. The batter makes 5 cups, which would equal 15 large cupcakes and 22 standard cupcakes size. If using standard cupcake size, reduce cooking time to 20-22 min.

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I made these cupcakes around 6 weeks ago and I followed the recipe. I used a buttermilk substitute using a cup of milk and 1 tbsp lemon juice and left for 5 mins. With the red food colouring I added a bit more because the milk mixture went pink, not red. I added a bit less cocoa because I want is batter to be really red. After baking it came out good and i didn't use the cream cheese icing but I used a 5 minute icing by Rachel Khoo. It was really delicious.