Red Velvet Cupcakes with Cream Cheese Frosting

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Way too much oil. I haven't played with it much to fix it, but the bottoms were just thick with oil and I ended up throwing them out. Good flavor other than that.

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I got 27 cupcakes out of this recipe, but I did make a few changes. The batter came out a bit thick, so I put in more buttermilk, and probably ended up using around 1 1/2 cups- 2 instead of just 1. Also, I added another teaspoon of cocoa powder because I typically find red velvet cupcakes to be relatively bland, and found that adding more cocoa powder adds a significant amount of flavor. All in all, they came out halfway decent. However, I used my own cream cheese frosting recipe as Paula's seemed like it gave you way more than you needed.

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BEST RED VELVET CUPCAKES EVER!!!!!

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Best thing you can do is READ THE REVIEWS FIRST. I personally cannot bake usually, but with some alterations, these cupcakes turned out amazing, best I've ever made!! YUM YUM : Alterations are as such:

1 cup of oil
3 Tablespoons of cocoa poweder
3 Teaspoons of vanilla extract,
and cutting the frosting in half :

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The recipe is not good the mixture was dry threw away 2 batches! Do not attempt to make!!!

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Delicious, but got a little bit burnt on the outside before the inside was fully cooked. Very easy to make and easier to chow down!

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This tasted strongly of food coloring and nothing else, maybe it's a southern aquired taste or something but these were awful- I'm glad I cut the recipe in half.

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Super moist and tasty. BUT BEWARE! The frosting recipe makes THREE TIMES WHAT YOU NEED to frost 2 dozen cupcakes. We ended up throwing out the rest, sadly.

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These were the best red velvet cupcakes ever! I had to make these for school and everyone was fighting over the last one. They had a beautiful red color and very moist. Highly recommend!

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Great recipe! To me these are great cupcakes, they don't seem to be so sugary, very hardy, the frosting was nice and smooth, I put coconut on some, walnuts on some and left some plain, very good.