Red Velvet Cupcakes

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Well, I should have read the reviews before I baked these. My gut instinct said to bake for 20 minutes, so that's what I did. Should have gone less. Good flavor, though.

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I baked 20 minutes, result = DRY. It gets even drier the next day.
I do like the cream cheese icing though.

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DRY. First batch was baked at 22 minutes, second at 17 minutes...still dry. Sorry. Icing was very good.

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I had resisted the Red Velvet craze. The Red Velvet cupcakes I had sampled were just so-so. Nothing special. BUT I finally tried Ina's recipe for yesterday's holiday, Memorial Day. This is a very easy recipe, makes up quickly. The cupcakes were wonderful, very light with a rich cream cheese frosting. The key to cupcakes, is not to over bake. I watched them carefully. I lightly dusted the top with coco powder. Adding this to my favorite cupcakes!

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Way too dry. The top of the cupcakes were hard and they made me crave water after one bite! I'm giving this 2 stars only because the frosting was pretty good. Still trying to find that one red velvet recipe. Maybe one day. But I still love Ina!

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I loved this recipe
I'm not a huge fan of Red Velvet cakes but my best friend is, she was my best judge. She loved the texture of the cake and sweetness of the frosting. I myself enjoyed it pretty much. In my opinion I would add a bit more cocoa powder. Everything else was perfect.
Thanks Ina,

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This was good. I made it using Hershey's cocoa powder and 2 Large eggs since this is what I had on hand. Also, I made 12 cupcakes instead of 15. I overcooked them so the top part of the cupcake was a bit crunchy while the bottom was moist and soft. I should've adjust the cooking time to about 20-22 min. This could have made a difference in the taste. However, the frosting was super easy and good. Overall, I would make this again. Kids and hubby liked it.

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The best! This is my go to recipe for red velvet cupcakes after trying a few others (including Magnolia Bakery. They are moist and delicious. It's also the easiest red velvet recipe I've made. My only suggestion is to bake the cupcakes for just 22 minutes. Thanks Ina!

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Good cupcakes, great icing! These cupcakes were ok--quite dry even though I baked large for 22 minutes and mini for 9. I cut the frosting recipe in half and it made enough for all but 6 minis. (12 large and 24 minis with batter left over

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As Ina would say--"PERFECT!" These cupcakes are delicious! I made them in a mini muffin pan. I had them in for 17 minutes. However, I would recommend checking them at 15 minutes to see how much more time they would need. Frosting is also very good! Guests loved them!