Red Velvet Cupcakes with Cream Cheese Frosting

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These cupcakes were not very appetizing!They were too dense and the texture was strange!

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It should really be a 4 1/2 star because of the adjustments I made. But, everyone at work loved the cupcakes. It was my first time making cupcakes and icing from scratch. I changed a couple things based upon fellow reviewers and other red velvet cupcake recipes. I sifted the flour beforehand and then measured 2 1/2 cups. I used 1 cup of vegetable oil, 3 tablespoons of cocoa powder, and 1 1/2 teaspoons of vanilla extract. I baked the first 12 for 20 minutes and then the next 12 for 18 minutes. I injected a little frosting in each cupcake and frosted the top of the cupcakes using the Wilton 1M star tip. They came out beautifully. I used all the frosting. I decorated it with purple or pink sprinkles.

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I thought the taste was very good but that there was too much oil because the edges tasted like vegetables!!! I think it needed a little more coco and vanilla because the taste was very soft. I loved the frosting and thought that it was absolutely delicious!! I have been cooking as long as a can remember, and i love having a good red velvet that doesn't come in a box!

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Usually I use the red velvet cake recipe for my cupcakes, awesome but heavy. Found a easier recipe, thought I'd try it. Well, my husband thought they were more than awesome. Being the great cook they say I am, I could taste between the ingredients. They were awesome, BUT the amount of oil used really did make them super moist, BUT it took away the rich homemade taste. More so store bought. So next time I will counter balance the oil with more cocoa. I know they will be really awesome. I also used german chocolate frosting on mine.

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This is the ONLY red velvet cupcake recipe I use, EVER. I always add a little extra vanilla and cocoa- and it's soooo good. I've been baking since I was 6, and have never had a better recipe. I love this recipe, and so does everyone I make them for.

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The recipe in all was delicious. The frosting was even better and that raspberry accent at the end made it beautiful.

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Okay, here's the scoop. The cupcakes are not all that great. The frosting, however, is simple and delicious.

HALF THE FROSTING RECIPE!

I always have extra whenever I half the recipe, and I am a generous froster.
I haven't ever tried the actual cupcakes, they seem rather nasty. Instead, I buy a Duncan Hindes box of red velvet, mix all the wet ingredients together first, then add in the box mix, 1/4 cup of extra cocoa powder, some vanilla extract, a dusting of instant espresso, some hershey's chocolate syrup, and anything else that seems interesting. (this is also way easier than having to buy a new bottle of red food coloring for each from-scratch batch! Then bake the cupcakes, and test them AT LEAST 10 MINUTES before the suggested minimum time. I have probably made them this way 8 times. Everyone, even my most picky of critics, rave about them. I hope this helps!
Bakers Unite!

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I cannot understand why this recipe is rated so highly. I just made these cupcakes and followed the recipe exactly. Just because this is a Paula recipe doesn't automatically make it good. The recipe calls for 1 1/2 cup of vegetable oil! Are you kidding? There is nothing about these cupcakes that tastes like red velvet. So disappointed that I felt like it was a waste of my time to finish frosting them.

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Did I read this right? It only called for 1 teaspoon of cocoa. The cupcakes were great but very mild in cocoa flavor. I could hardly tell it was there. Next time I'll add more.

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I'm a novice cook, and tried this recipe for my first cupcake cooking experience. They were great! I read the reviews and tweaked the recipe a bit. I cut most of the ingredients in half since I only wanted to make a dozen. I used 2 teaspoons of vanilla and 2.5 of cocoa powder and the flavor was there. I only used 1 tablespoon of food coloring since I saw complaints about the taste and it did the trick. I used one cup of oil and there is still some residue. I may cut it just a little more. I also cut the frosting ingredients by half and still had enough for about two dozen. It is really light and not overly sweet at all. My family loved them and were surprised at how well they came out. I recommend trying this recipe!!