Southern Red Velvet Cupcakes

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Just made these for the 4th of July. Supermoist. The best Red Velvet Cupcakes, even better than the storebought from specialty cupcake stores. Followed the instructions exactly except only 20 min in the oven and divided batter into 18 cupcakes instead 24. They turned out great.

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*These cupcakes are amazing. They're moist enough they don't crumble in your hand. My family loves the!*

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They were some of the worst cupcakes I have ever made. They were dense, oily, sunk in the middle when I took them out, and tasted a lot like food coloring. The only good thing that came out of the recipe was the frosting, other than that I would say this recipe is a dud.

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The recipe is excellent. After trying a few other recipes, this one has worked the best for me & become a family favorite. A few tips; 1Don't use whole wheat flour (I did the second time I made them and the texture wasn't good. 2 I used 6-7 TBL of cocoa to get the flavor I liked. & 3 Kosher salt in the batter had a better flavor than table salt or sea salt.
The frosting is the best cream cheese frosting I've ever had. The vanilla & salt really give it a good flavor.

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Seems like this RVC are a hit or miss for everyone. Either they come out good, or they come out horribly. I have yet to make these because i have a fantastic RVC that i love dearly. But if i ever decide to try a different recipe i might try these.

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i loved these, soo gorgeous and yummy. they turned out a little dry though, any suggestions on how to make them more moist?

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Absolutely delicious! I used sea salt in the icing and it really brought out all of the flavors. Yum!

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Super Moist! Even two days later. I love these!

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I've made this recipe a few times and I definitely recommend letting them sit for a few days, at least 2, or freezing them first. The ingredients need time to come together and you have a perfect harmony!

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THis turned out beautiful and tasty, I think there may be a better recipe out there, but I haven't found it yet.