Red Velvet Cupcakes with Cream Cheese Frosting

Total Time:
40 min
20 min
20 min

24 frosted cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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    I use this recipe for the frosting ONLY. Cupcakes were horrible!
    Oily is the word for sure! I doubled the batch, followed the recipe to a tee, and had to throw the whole batches out! They tasted like nothing, literally a pastey texture, and appeared to backward collapse on itself - when I took them out of the oven, there was a hole in every cupcakes going inward towards the top of the cupcake which frankly, I have no idea how that happens. All in all - not a good recipe in my opnion, and sadly, the first time I was let down by the food network recipes.
    Edible, but needs modification. The reviewers that commented "...oily" are 
    right! I bake bi-weekly and should have known 1 1/2 cups of oil was too 
    much but "yay, new recipe" clouded my judgement. The liners were soaked  
    through in oil and cakes were dense & bland (think day old pound cake). The next morning, they were surprisingly dry. Next time, less oil and more cocoa or  
    another recipe altogether.
    Cupcakes were delicious! Moist and Tasty. The batter confused me because I'm so used to making butter based cupcakes, but it works! I have read some of the other comments and not entirely sure what they did wrong, don't let them put you off, done according to the instructions these are delicious, and that cream cheese frosting sooo good. Perhaps the other reviewers were taking there's out of the oven too soon, make sure you leave them in until a toothpick comes out clean and you'll be fine.
    This was the BEST cupcake & frosting EVER!!!!! Instead of using the red food coloring, I used confetti chips. They turned out beautiful. We used blue confetti for a boy baby shower. Everyone, & I mean EVERYONE, raved.
    Oily is the word that best describes this cupcake recipe. You don't have to taste it to know it has a truckload of oil in it. You smell grease the moment you bake it. I threw everything away and moved on to another recipe. What a waste!
    Absolutely the worst cupcake recipe I have ever used. From the start it seemed like way too much oil, so I decreased the amount and they still sunk as they cooled. The icing and cake recipes make a really weird flavor combination. I have no idea how the 5 star reviews got this recipe to work.
    Thank you to all the one star people who have had the same experience with this recipe. These were the most disgusting batch of anything I have ever made. They are oily, the edges burned, they were a sickening flesh color. Just awful. My brother said even the sprinkles looked sad.
    It is the first time that I ever made a cake batter from scratch. Terrible. They were so oily that oil leaked through the baking cup. There must be a missing instruction. Threw all of them in the trash.
    These cupcakes are DIVINE!!!!!! I have never had red velvet cupcakes which tastes this good and moist. Having said that, I also felt that the quantity of the frosting was way too much for 24 cupcakes. I only made half the quantity of the frosting recipe called for. and it was more than sufficient.
    This is a great recipe, but I found that modifying it based on my own experience baking as well as some of the comments noted below really helped make moist, light and airy cupcakes. I used half a cup of oil instead of the cup and a half that the recipe calls for. I used three tablespoons of cocoa and added one additional tablespoon of oil to make up for the extra dry ingredients. I didn't make the icing, so I can't comment on that, but the cupcakes were delicious!
    For a red velvet cupcake recipe, I always use this one.
    Wrong Measurements (1 cup of oil). 3tbl of cocoa. 4 tbls of food coloring. Half ingredients for icing add vanilla. trust me. THIS IS THE RIGHT AMOUNT! Always a hit wherever I take them
    Awful recipe! My cupcakes were soaked with oil and had no flavor whatsoever. They just tasted like a spongey flour cake. Also 2 whole bottles of liquid foodcolor doesn't even make the cake that red. Needs more cocoa and less oil. Definitely makes double the frosting needing as well. One 8 oz package of cream cheese, one stick of butter, 1/2 tsp. of vanilla, and 1 1/2 C. sugar made the perfect frosting!
    I've made these several times before and they have ALWAYS been a hit, but this time they didn't seem to have enough chocolate flavor in them. It also looks as if the recipe has been adjusted slightly...could be me though, idk. They were still very good, but didn't really taste like a RED VELVET cupcake, so I was rather disappointed this time. :-(
    These cupcakes were wonderful, family and friends loved them, they were a bit sweet for me, but then again i don't have much of a sweet tooth. I have been reading the review from people complaining and i am convinced that they somehow got the process wrong because these cupcakes are perfect. 
    Thank you.
    This is my go-to recipe for red velvet. The other day I attempted a Sprinkles knock off recipe which used butter instead of oil but the cupcakes came out dry. I also tried their cream cheese frosting which was horrible. The consistency was runny and I could not get it to thicken up at all even after putting in the fridge overnight and adding more butter. I finally ended up throwing away the entire batch of frosting b/c it was more like a glaze than frosting. After throwing out the watery non-pipable frosting, I made Paula's recipe which uses more butter and requires you to sift the confections sugar - both those things make a difference in the texture and consistency of the frosting. I was so mad I didn't use Paula's recipe from the start b/c I have used it for years and my cupcakes always come out so tasty and moist. Paula's cream cheese frosting is also perfect and thick every time so if you want to pipe, you can! I will never use another recipe for red velvet. THIS is the one!
    Best cream cheese icing I've ever had! Even friends who swore they don't like cream cheese icing tried it and LOVED it! I had some left over after decorating the cupcakes and added some cocoa powder to make it chocolatey - delicious! Will definitely keep this as a go to icing recipe!
    Its a family favourte now. My family love it, my colleagues go crazy for it and all the women in my recipe group adore it... I changed up the colouring method but that's it... Not oily just moist and beautiful 
    My husband liked Netherlands cupcakes but I'm pretty sure it was the frosting that sold him on them, the cake by itself had not much taste, I agree with other reviews, if it tasted like something it was corn bread, not at all red velvet cake, won't be making those again, but the frosting yes.  
    This is my go to recipe but after making this recipe oh probally 20+ times, I've come up with some things to improve it making this recipe awesome! First off, I use 1 1/2 cups of buttermilk and 1 cup of vegetable oil. I don't think they have enough cocoa flavor so I use 1-2 tablespoons instead of 1 tsp. And the baking time, I put them in for 8 min then rotate the pan and then bake then another 8-9 minutes. And the frosting is really good but I never make the whole recipe, I make half and there is always plenty! I've found that adding 1-2 tsp of vanilla bean paste in addition to the vanilla extract gives the frosting amazing vanilla flavor and always sets the cupcakes off!
    PERFECT! People at work couldn't get enough of them!
    Absolutely divine
    I used the Cream Cheese Frosting portion of this recipe today. I needed an alternative to my usual, go-to buttercream. It was delicious and flavorful, without being too sweet. I will definitely make this frosting again.
    they are okay. I would expect much tastier from Paula Deen. Needs more cocoa bake time is a little too long
    If you like cornbread/fish flavor cupcakes this is your recipe. The icing was delicious but the cake part was greasy and did not taste like red velvet.
    Let me just start off by saying that these cupcakes are HORRIBLE and DO NOT, i repeat DO NOT make them! I was searching google for red velvet cupcake recipes, and this one was the first one to come up. The suggested baking time was "20 - 22 minutes" i put them in for 20 minutes and they came out brown around the edges. When i tasted them, i could tell they did NOT taste like red velvet cupcakes. I spent a while trying to put my finger on what they tasted like, and finally, a family member said they tasted like CORN BREAD, and that was exactly it!!! I've made a lot of cupcakes and these were easily THE WORST cupcakes i have ever made / tasted! I think there was WAY too much vegetable oil. They were so oily, the bottom of my cupcake pan was full of oil, and so were the bottom of the cupcakes. I believe that all the oil made the cupcakes taste like cornbread. Also, there was not enough cocoa AT ALL! What a waste of my time and money!! HORRIBLE, horrible cupcakes! D:
    Very delicious and easy red velvet cake recipe! The color was beautiful - they looked very similar to the ones in the picture. Personally, I would have preferred the icing to be a little more sugary because it almost tasted like plain cream cheese, but that is an easy fix! Also, mine were perfectly cooked after just 15-17 minutes! Everyone who got to try them were RAVING about these cupcakes though!
    I would definitely not make this one again. I bake a lot and make cakes from scratch.. The color of these was too light...not enough cocoa... ,,,the cupcakes didn't have much flavor at all...and the texture was grainy. This was the first time I made red velvet and I will definitely look for another recipe...especially one with more coca. I see mention of them being oily. I didn't have that problem..but they really were not that good. Box cake is better. Now, the frosting.. Amazing. I will never buy it gain..i will make this,,,.its so easy and way better. Make sure you use real butter and pure vanilla. No substitutes
    WHOW!!!!! I LOVED IT!!!
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