Southern Red Velvet Cupcakes

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These were very dry and tasteless. My dog wouldn't even take a bite.
Perfect candidates for the trash

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These were okay. I am high altitude and made no adjustment other than using a bit less oil than listed above. They came out oily and feel in the middle. For the second batch I added more flour and buttermilk, baked for only 18 min and they turned out okay. They stick to the liners and fall apart, so I will need to find a solution for that. Over all, taste is decent, frosting is a straightforward cream cheese frosting.

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The first time I've ever made red velvet cupcakes was with this recipe. They turned out interesting... not very red-velvety tasting even though I followed the recipe exactly. I also used paper cupcake liners but I'd actually recommend using foil because the cupcakes were very oily. The cream cheese frosting is delicious, and I actually added just a smidgeon of buttermilk to it because I had some left over but also because the cream cheese was really thick. It helped a lot, and didn't make the frosting come out watery at all.

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These cupcakes turned out dry and didn't have much flavor.

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THIS IS A GREAT TYPE OF CUPCAKE TO TRY IF YOU LOVE TO BAKE
I LOVED THE, DESIGN LETS SEE HOW GOOD I AM AT TRYING TO MAKE IT LETS HOPE IT COMES OUT GREAT

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Up until tasting these, I was not a huge fan of red velvet. These cupcakes are delicious and easy to make. I only baked them for 18 minutes and they were perfect. I used a different cream cheese frosting recipe that I found on the Food Network's website.

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I was so excited to make the cupcakes and followed the directions exactly. I'm not sure what happened, but they ended up very dry. I even only baked them 20 minutes as some of the other reviews recommended. The frosting is very good, but unfortunately the actual cupcakes were not.

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It was amazing A HIT!!!! I made them for my boyfriends birthday and everyone oved them they were asking for more as they licked there fingers clean. Alto i may add more coco powder next time.

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Amazing! My husband, friends, and I really enjoyed these cupcakes. They're so moist and delicious. Next time I make them, I may add a bit of instant coffee or espresso to accent the chocolate taste. Yum!

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Wow, these have to be the oiliest cupcakes I've ever made. After baking there were actually pools of oil under each cupcake liner. I can't believe no one else has had this problem. Recipe is decent other than this and tastes okay, but the oil is just unnecessary. I'd probably cut it in half if I try this recipe again.