Red Velvet Cupcakes with Cream Cheese Frosting

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
24 frosted cupcakes
Level:
Easy

Ingredients
  • 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
Directions

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.8 1093
Instead of oil I used butter and the cupcakes weren't oily for me I have used this receipe everytime I make red velvet cupcakes or when I make a cake and have never had a problem with it. Instead of all purpose flour I use cake flour because its a little lighter and my cupcakes turn out soooo good I also put pecans in the cream cheese frosting its a yummy treat item not reviewed by moderator and published
They were so good they were moist, fluffy and tasteful.  After reading comments I changed the oil to 1 cup and the Cocoa to 3-4tsp depends how choclatey you like them.  Also red food dye is a lot I only uses half a tbs and they were very vibrant any way.  They were not oily at all but I can imagine if I put what she said they would be.  I made my own creamchese frosting which is basically butter, creamcheese,and powdered sugar so you start off with half a stick of butter and 3/4 of stick of creamcheese and sift In 1/4 of powdered sugar and keep adding more sugar until it's sweet enough for you.  Hope you like them it's very easy and I made baby cupcakes and they were a perfect bite size treat. item not reviewed by moderator and published
like other reviewers, i found this recipe to be wayyyy to oily :S but it did turn out okay.... but greasy.... blehh item not reviewed by moderator and published
They were perfection. item not reviewed by moderator and published
Terrible recipe. Cake didn't taste at all like red velvet, and I had to throw the cupcakes away. Highly disappointed at the time and money spent on making this cake.  item not reviewed by moderator and published
Ok well first of all those cupcakes were good you should add more coco powder than it calls for. And i recommend you sing a star tip for piping and im 14 years old and i baked this my cupcakes i rate are a 4 item not reviewed by moderator and published
.I was drawn to this recipe because of the oil content and wanted a moist red-velvet cake. The cake was moist, the texture was ideal, but the cake lacked flavor. Skeptical of only calling for 1-teaspoon of cocoa, I followed the recipe as written. I threw this cake away and went back to the recipe on the Wilton site. I'll probably try this recipe again at a later date but will bump up the cocoa to 2-3 Tablespoons of cocoa. item not reviewed by moderator and published
Excessively sweet even after I cut down the icing's sugar. I ended up giving these away due to the sugar level (and I have a notorious sweet tooth!). The texture was just okay--light, not dense like I like them. The bottom was a bit greasy as well. Will not make again. item not reviewed by moderator and published
Wow! I've made this recipe three times, and each time I was soo happy with the result! The only slight problem I have with it is that it's a little too oily... I would reduce it by 1/2-1 cups. The cupcakes stuck to the sides of the liners and the bottoms were oily. Other than that, they were perfection! :) item not reviewed by moderator and published
After reading several reviews I was a bit worried about the amount of oil in this recipe so as suggested by a couple of others I reduced the oil to 1 cup. I also increased the amount of cocoa powder to 3 teaspoons and the amount of red food coloring to just about 3 and 1/2 tablespoons. The cupcakes turned out delicious!! The color was a beautiful red; they were flavorful and very moist. I will definitely make these again! item not reviewed by moderator and published
instead of cupcakes i made a three layered cake it came out AWESOME!! This recipe is the best item not reviewed by moderator and published
nice! item not reviewed by moderator and published
These came out very oily- oil seeped through the cupcake paper into the pan, and they tasted oily. Cake texture was good and frosting too- but not a fan of the cake taste. item not reviewed by moderator and published
I've been making these cup cakes for years. I can't keep them at all. Everyone that eats these cup cakes, love them. My daughter comes home with orders for them. This is the best Red Velvet recipe ever!!!!! item not reviewed by moderator and published
I've been making these cupcakes for two years.this is the best recipe I've found. I gets so many requests for this recipe.I can't see why some people are having trouble with the recipe. You have to follow the complete recipe. do not add extra cocoa or subtract the oil. I use White Lily Flour and have never had it turn out bad. item not reviewed by moderator and published
Tasted yummy! KEEP THE COCOA POWDER THE SAME !!! I only used 1TBS and the entire batter came out brown. item not reviewed by moderator and published
I made these exactly like the recipe said, with the exception of using 3 tablespoons cocoa powder. I left the oil the same, even though other reviews were complaining about these being oily. I blended all of the wet ingredients really well before adding the dry ones and made sure to turn the pan half way through. The result was that these came out just spectacular. I'm really wondering what people are doing to screw up this recipe so much, but I'm guessing they did not follow the directions. Another plus, the frosting recipe makes a ton, so there was plenty for all of them. item not reviewed by moderator and published
it is terrible. mine turned out to be red and green. very dissapointed :( item not reviewed by moderator and published
These cupcakes were awful. I've been baking for a long time so it wasn't my lack of baking skills. I just wish I had read the reviews first. This recipe should be taken down. item not reviewed by moderator and published
#1 Very good. item not reviewed by moderator and published
I substitute 1 cup of oil to butter and still put the 1/2 of vegetable oil and add a little more cocoa powder.. It was perfect.. item not reviewed by moderator and published
Printed out this recipe months ago. I started measuring out the ingredients and got to the vegetable oil part and wasn't sure if this was right. Too much, I thought. I went back to the website to check, read the reviews and got scared. So I used 1 1/4c. vegetable oil, added 2 more Tbsp. cocoa and used my strawberry flavoring paste (my red food color was liquid). I even had to substitute buttermilk with milk+vinegar (grocery ran out today) and cake flour with flour+cornstarch. My cupcakes turned out light, fluffy, moist (NOT oily at all!), and wonderful! item not reviewed by moderator and published
I don't agree with the other reviewers that these cupcakes are unpleasant or overly oily. They were the perfect texture for me but the taste was very bland. I've had a lot of really good red velvet cake but this kind of missed the mark. I think a couple more tbsp of coco powder could fix that. The frosting was amazing!!! item not reviewed by moderator and published
Very much agree w/those saying the frosting is excellent! But.... Then there is the cupcake. That was unpleasant. I should have followed the lead of others who tossed them & baked elsewhere. Mine ended up tasting of awesome cream cheese frosting and vegetable oil. The cake baked up nicely texture and appearance wise, but the taste- just gross... Really nothing pleasant about the,.. I'm not a veteran baker, but I have no doubt the recipes using butter or shortening would give the desired Southern dessert results. item not reviewed by moderator and published
Made these for a party yesterday & everyone loved them! item not reviewed by moderator and published
I've made these cupcakes for nearly every holiday since I found the recipe. Everyone loves them! At first I couldn't get my family and friends to stop asking me to make more. I don't see how these could ever receive one star out of five, as they are the best red velvet cupcakes I, or anyone I know has ever eaten. (every other recipe that I've tried tastes more like dry chocolate than red velvet). The icing is the best part though, it's literally to die for. As an alternative to having to slowly pour batter into each little cupcake tin, I've also used this recipe to make birthday cakes. I just use the same measurements, pour it into a glass casserole dish or cake pan, bake it until the toothpick comes clean, then let it cool. I use the same icing recipe too, and just put it all on top of the cake once it's done cooling. item not reviewed by moderator and published
I participated in "Cupcake Wars" at work with this recipe and I WON!!! Absolutely wonderful!!!! item not reviewed by moderator and published
These cupcakes are delicious! I made them for my boyfriend's birthday and everyone enjoyed them! I did what the recipe said and turned the cupcakes after ten minutes and did not have issues with the cakes being too oily. I also mixed the wet ingredients in the batter very well before adding the dry. Overall I had a great time making the cupcakes and will definitely be making them again! item not reviewed by moderator and published
Seriously?! Everyone is misinformed. If you thought these cupcakes were bad, you obviously did something wrong. I think the main reason why people weren't satisfied with the outcome of their cupcakes is because they undercooked them. When I was reading through the reviews I saw a lot of things like, "They had oil on the top!" or, "They were caving in!" Well, this did happen to my cupcakes, but only after they'd been in the oven for about 10 minutes. After I let them stay in for longer, they were perfectly delicious. Although, I must agree with some people that I was very worried at first because I had never really made cupcakes that were made with 1 1/2 cups oil, but in the end that didn't matter because they were very good. item not reviewed by moderator and published
The best red velvet cupcakes I have ever had. They couldn't even be beat by any I tried in bakeries. The only modification I made was to use four teaspoons of cocoa instead of one. The cupcakes are not too oily, despite what has been said in other reviews. You don't even have to have a glass of milk if you use the recipes for the batter and frosting because they balance so perfectly. item not reviewed by moderator and published
I use this recipe for the frosting ONLY. Cupcakes were horrible! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
For a red velvet cupcake recipe, I always use this one. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. :-( item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
PERFECT! People at work couldn't get enough of them! item not reviewed by moderator and published
Absolutely divine item not reviewed by moderator and published
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. item not reviewed by moderator and published
they are okay. I would expect much tastier from Paula Deen. Needs more cocoa bake time is a little too long item not reviewed by moderator and published
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. item not reviewed by moderator and published
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: item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
WHOW!!!!! I LOVED IT!!! item not reviewed by moderator and published
Easy to make, but too much oil and not enough cocoa powder. Wasn't too happy with the color, but the cupcakes still came out good. item not reviewed by moderator and published
Pretty easy and straight forward. It's very good. I'd probably make it again if I don't find another one better. Worth at least a try. item not reviewed by moderator and published
I am happy with the cup cake but was disappointed by the colour no where near red could anyone tel me why as I used liquid food colouring item not reviewed by moderator and published
I love this recipe. I tried other red velvet recipes but it didnt turned out right. My co workers love it to..... item not reviewed by moderator and published
Too much oil, that's why I ended up tweaking it. item not reviewed by moderator and published
i love love loved the frosting but i was not happy with the results of the cupcakes, i baked them and they came out almost under cooked so naturally i assumed that i had made them the wrong way but then i looked back at the recipe and notice that the amount of vegetable oil was a strangely large amount but again i loved the cream cheese frosting item not reviewed by moderator and published
This was not a good recipe. I ended up tweaking the heck out of it just to make it edible. The proportions were way off. Tasted like flour. ick. item not reviewed by moderator and published
TERRIBLE! I ended up throwing them out and didn't even cook the remaining batter. Although I've eaten many red velvet desserts in my lifetime (lol I've never attempted to make it from scratch. I decided on this recipe because it had a decent rating. I think the measurements may be abit off in the recipe. The colour came out wrong... I used the right amount of food colouring. The consistency was good, it looked like cake, and was moist, but had no taste. Actually... it did. It tasted like flour. They were way too greasy, the bottoms when cooked were soaked. They tasted and SMELLED like flour... which has never happened to me in my years of baking. Definitely a terrible recipe. item not reviewed by moderator and published
Recipe was way to oily!!!! And te texture wasn't red velvet! Felt like an oily red sponge to me. :/ item not reviewed by moderator and published
the only good thing about this cupcake that it was mosit. flavor of the cupcakes were nothing like red velvet! i would not recommend these cupcakes item not reviewed by moderator and published
LOVE! I am a cupcake lover and I am KNOWN for paying plenty for the "designer cupcakes". This recipe is simple, fast, and delicious. I baked it for my co-worker and I usually buy the expensive cupcakes for them and they could not believe I had baked them. I do recommend to place the cupcakes on paper towels while or after cooling because of the oil. Other than that I seriously recommend trying this recipe... It is truly worthwhile! item not reviewed by moderator and published
This recipe is awful !! One there is not enough coco powder and the amount of food color is wrong as well and its not moist enough the original recipe is not red velvet at all. It does make for a good cup cake but not red velvet in anyway what so ever. item not reviewed by moderator and published
Simply terrible. greasy, tasteless, not the right color to top it off. Paula dean messed up on this one. item not reviewed by moderator and published
ymm yumm yumm... everyone loved them even my very picky eater little brother! i made it with a little less oil but still turned out pufect. though i cooked them for a few minetes less then what it tells you to do but thats because my oven runs hotter. item not reviewed by moderator and published
I'm only as good as the recipe, and tonight, I failed. This recipe is awful. All I could smell was oil. I didn't think I'd need to read the reviews and I was crunched for time - I trusted the star rating and after all, it's a Paula Dean recipe! Big fail. The cupcakes look great, and the frosting is fantastic, but between the terrible taste of the cake, and the fact that the frosting recipe creates at least three times as much needed, Food Network should be ashamed for allowing this to be published. item not reviewed by moderator and published
Amazing!! Everyone loved this!!! item not reviewed by moderator and published
Like I rated these cupcakes...They are excellent! I made 12 using exactly half of the amounts listed for my wife for Valentine's day. She loved them; I loved them! I don't really know what the people who reviewed down below were talking about. I followed the recipe to a T and they are absolutely scrumptious. They have a sweet, light, and not too dense sort of taste, and the frosting was simply amazing! item not reviewed by moderator and published
I should have done the modifications that people have suggested... the cake was not good at all. It had the consistency of cake but no flavor. It was between this recipe and another one I found on pinterest and I wish I would have gone with the other one. Was making these for work and I ended up having to bust out the box mix which was much much better. I do have to say though that the frosting is AWESOME which is why I had chosen this recipe over the other. I had used the frosting recipe on some pumpkin spice cupcakes and I had figured the red velvet cupcakes would be just as amazing. NOPE. item not reviewed by moderator and published
Great recipe. I read some of the reviews under modifications. I did follow a few of them and I had wonderful results. I increased the buttermilk by a 1/2cup and reduced the oil to 3/4 cups. I also added an extra egg, for moisture. I decreased the sugar to 1 cup. I increased the cocoa powder to 4 tbsp and I used 1oz red food coloring. All this gave me a rich and very moist cake. The frosting I cut by half. I had more then enough to cover 36 cup cakes and I still had some leftover. item not reviewed by moderator and published
Thank you Paula for another great receipe! I love red velvet with a birthday by Christmas, I usually get one every year. But not this year with my M-in-Law gone. I've always heard how hard they are to make but this was super easy and tastes great! item not reviewed by moderator and published
I followed other reviews ans substituted an additional 1/2c buttermilk for 1/2 c oil. They came out great. The icing is awesome! I started by halfing the icing recipe as some suggested. I was piping the icing onto the cupcakes, so for me half the recipe wasn't quite enough. The cupcakes were a big hit at our super bowl party. item not reviewed by moderator and published
I am an amateur baker determined to learn how to bake this year, so I tried this recipe and it turned out FANTASTIC !!!!! The measurements were precise, I baked 24 cupcakes for my family of 5 so we had some left overs which were still moist and delicious 3 days later. I would absolutely recommend this recipe. item not reviewed by moderator and published
These were not good at all. So disappointed as I had used all my ingredients for a fund raiser the next morning and couldn't make another batch. Though I give the frosting 5 stars! The cake in the cupcake was bland and tasted more like cornbread even though used less oil as posters recommended and doubled the cocoa powder. They were also not " red" more like a dark pink. I'm a very good baker and I love Paula and her recipes, but I won't be making this one again, item not reviewed by moderator and published
Great recipe. My sister in law made it and it was so delicious. I tried it but I used a buttermilk substitute (1 TBsp. white vinegar to almost 1 cup of milk and it did not turn out for me. Plus I found them to be very oily. I have your Grandmother Paula's recipe in the oven as I type so hopefully it will be great! However, I need to know why your Red Velvet Cupcake recipe is different than your Grandmother Paula's Red Velvet Cake recipe. Couldn't I use the cake recipe to make cupcakes or vise versa?? item not reviewed by moderator and published
Moist? Yes, but I felt it needed a slightly more cocoa and less oil. The bottom of the cupcake liners were oily so I had to wipe them. I will keep this recipe for now because I finally found a moist red velvet cupcake. item not reviewed by moderator and published
I've read a lot of the negative reviews about this recipe and I must say those individuals must be doing something wrong or tweaking the recipe to their liking (which people do and it doesn't always turn out great. And then....there are those who can't follow simple directions. I've been baking a very long time (since I was 12. It's one of my favorite things to do and this recipe is absolutely fantastic! Thank you Paula for all your greatness. item not reviewed by moderator and published
I had a lot of icing left over and I was able to make 20 cupcakes. Consider halving the icing ingredients. Moist and tasty item not reviewed by moderator and published
These were yummy! I did them for my boy's bday party and they came out great. I did tweak the sugar a bit as I felt they would be compensated by the frosting and turns out, I was right! Good recipe... item not reviewed by moderator and published
I have yet to try anything od Paula Deen's that was not good! These are great cupcakes and if it turns out bad---YOU did something wrong! The only red velvet cupcakes that I've tried that are better are from Cami Cakes in ATL. But these are easy to make and the cake is moist. A GOOD red velvet cake batter contains a good bit of oil----I wouldn't trust one that didn't. You won't be disappointed. Take it from a Georgia Peach! item not reviewed by moderator and published
I read reviews before making, so used scant 1C oil. I also wanted more coco, so did 2 TABLEspoons. They were awesome, but probably wouldn't have been had I not changed those two things. (All 5 of us ate them up! item not reviewed by moderator and published
Not tasty at all. I was disappointed and didn't want to admit how bad it tasted. My mother tasted the cupcake and spat it out... twice! She didn't even want to admit to the bad taste. Not enough cocoa powder or red food coloring. Too much oil. The cupcake liners were oily. I made a batch for a friend and need to make another batch because she wasn't satisfied. I've made Red Velvet Cake for years and used a different recipe that I saved on a different hard drive. I didn't think twice about using a Paula Deen recipe. I have enjoyed her recipes in the past. I will look for the old recipe and make another batch of cupcakes in the morning. item not reviewed by moderator and published
Quite good for beginners and just a fun, easy recipe. I added some instant coffee and some more food colouring because my first batches looked pink!!! Also, don't go by those atrociou reviews this recipe is decent and thats final!!! item not reviewed by moderator and published
These cupcakes would have turned out way much better without so much oil. When I took them out of the pans, they were greasy below, and so were the pans. Also, they didn't seem to rise up as much as I had expected, either.. The flavour was good, but it just needed something else. A bit more of cocoa and vanilla would have been better. I'm not quite satisfied, but, well, I'd say it's a fair. The frosting was simply delicious, I really enjoyed it. item not reviewed by moderator and published
Yeah I agree 1 1/2 cups of oil is way too much for baking cupcakes. That's just overdoing it. I mean what does a cupcake taste like if there is too much oil. Also, I think there is a little too much butter in the frosting. I think that if I make these cupcakes I'm going to shorten the oil measurement to 1 cup and the butter to 1 1/4 stick. I got to try it, thanks for the reviews. item not reviewed by moderator and published
Err, no. I'm just going to go with no. 1.5 cups of oil is way too much. Way, way too much. There was oil on the bottoms of cupcake pans when they came out. Also, they didn't rise correctly. Beyond too much oil, the flavor was really bland. I suggest using less oil and more cocoa powder. item not reviewed by moderator and published
These are TERRIBLE. I wish I would have read the reviews before I spent the couple hours making them. They taste like CORNBREAD. WAAAAAY too much oil. Unless you have the baking skills to adjust this recipe to suit your tastes, don't make this recipe. Frosting was okay, but had too much butter. I'd say 1 1/2 sticks butter. Man, what a waste of ingredients. item not reviewed by moderator and published
I thought that 1 1/2 cups of oil would be way too much so I just did 1 cup. I also just did 2 teaspoons of cocoa powder. I did 17 minutes, and the cupcakes turned out awesome!!! item not reviewed by moderator and published
Too much oil and 22 min was too long. Add more cocoa and 18 bake time. The frosting is the best! Very creamy!! item not reviewed by moderator and published
Way to much oil and not enough coco item not reviewed by moderator and published
This is a very good recipe for red velvet. The consistency of the cake is great with good flavor. However, the oil content is too high and should be reduced by 1/4 cup and when making the cream cheese icing reduce the confectioners sugar by 1 cup and all will be good. Overall the recipe is good. item not reviewed by moderator and published
try a different type of oil or add extra flour item not reviewed by moderator and published
maybe because you doubled the recipe item not reviewed by moderator and published
I had an older version of this recipe with a blurb bit in it where Paula says to never double the recipe.....gave that print out to my sister when she asked what my amazing cupcake recipe was (knowing I could print again) and I see now it isn't mentioned anymore.) Seriously don't double, add 4 tablespoons cocoa powder and turn pan half way and this is my FAV red velvet recipe!) They're not oily at all if you follow directions perfectly. item not reviewed by moderator and published
You can make a recipe and 1/2 to make a cake or it will make two dozen cupcakes. I've made hundreds of these cupcakes because I'm a baker. The recipes that use butter turn out dry. this one is the best. I've never had a problem. Bake 22 minutes for the cupcakes and 25 minutes for the cake. item not reviewed by moderator and published

Not what you're looking for? Try:

Red Velvet Cupcakes