Red Velvet Cupcakes

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I just made these cup cakes! They were fantastic! I didnt change anything because Ina is Ina ,and I am not,lol Highly recommend this one for even a beginner baker!! EASY! I know my oven, so, i raised T to 355. The batch was enough for 15 cup cakes just as it says! Frosting is also very good! I used all organic ingredients just because I like organic.Thank you, Ina!

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I made these today and thought they were great. I did read the reviews first and took the advise of adding two sticks of butter instead of one and I always add a small package of choclate instant pudding to the dry ingredients when making cupcakes. I only baked them 15 minutes and they were very moist. Thanks for the recipe.

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made this for my sons 21 st .Big big hit .made to Ina's
instructions and came out as the best red velvet cupcakes
i have ever eaten. the icing was sooo delish that had to stop myself
from eating it withour the cake. INA you are the best .

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Don't understand why some people made changes to this recipe...I made them exactly as the recipe said, and they were DELICIOUS! Just perfect!

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This is the best red-velvet recipe I have ever tried! Combine it with Alton Brown's cream cheese frosting and it is perfect! I made these cupcakes after reading some of the negative comments because I could not believe a recipe coming from Ina could be bad. Yum! I did use AB's frosting because it has less butter in it.

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I made them yesterday after reading the reviews and after making some minor adjustments they came out great! I added another 1/2 tbsp of food coloring to the batter and the color was perfect. I also reduced the baking time to 20 min. I got 23 cupcakes (not 15 out of the batter. Maybe that was the reason for a lot of people to end up with dry cupcakes. Also baking times are always a guide line. Every oven is different, so ALWAYS babysit your cakes end check in between. I also reduced the sugar in the frosting as I don't care for overly sweet frosting.

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These cupcakes were delicious! I have yet to find a recipe by Ina that I didn't like. I even made them gluten free by substituting King Arthur (gluten free all-purpose flour and added 1/2 tsp of Xanthan Gum. They still came out velvety and light and didn't resemble the spongy or sandy texture of many gluten free baked goods.

In response to some of the comments in previous reviews, I did cook the cupcakes for 20 minutes, but checked them at 15. I suspect Ina suggested a longer cooking time because she made bigger cupcakes. The recipe says that it will yield 15 cupcakes but I got 20 using "standard" cupcake papers and tins that can be found at just about any grocery store.

The frosting was a sweeter cream cheese frosting, but not sickeningly so. And there was plenty to give each cupcake a healthy topping. If you're going to enjoy a cupcake you might as well go all out.

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Followed recipe exact...yuck!

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This recipe was a big disappointment. I used it instead of my usual recipe (which is delicious and always gets raves, but is more complicated because this one is easier, however, these cupcakes were extremely dry. I followed the recipe exactly, but I think it needed more butter or oil for moisture. If I use this recipe again, I will use 2 sticks of butter instead of one.

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I followed the recipe exactly and the cupcakes were perfect!The frosting was the best!! My whole family loved them! They were not dry at all! Inga's recipes always turn out good!!