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Southern Red Velvet Cupcakes Recipe

Southern Red Velvet Cupcakes

Recipe courtesy Rebecca Grammer-Ybarra

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (63)

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Average Rating:

Total Reviews: 63

Showing 51-60 of 63

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  • on August 29, 2010

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    Thank you for a fantastic recipe , I made other red velvet recipe ,this one is the best . My family and I in Costa Rica are enjoing these recipe

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  • on August 27, 2010

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    I made these cupcakes tonight... easy ! The cupcakes are great... tangy with a hint of cocoa... I added a little more cocoa, I think I used about a 1/4 cup of cocoa total and I also used cider vinegar instead of white vinegar ( a tip I picked up from Gerorgetown cupcakes, since the cider vinegar is sweeter ! and as for the frosting... OMG... I have had cream cheese frosting but this is the BEST I have ever had !

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  • on August 25, 2010

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    These are by far the best RVC I have ever had. At first I was afraid of the amount of vegetable oil needed but after reading the reviews I said I'll try it "AS IS". The cupcakes baked in 20min and were great. There was no oily taste to them and you can taste the chocolate unlike some store brands or bakeries that have tried to make RVC. Definetly try this recipe.

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  • on August 23, 2010

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    THis was my first time making Red Velvet. They were very moist and the cream cheese frosting was very delicious! I read the reviews and some of them said that there was frosting left over. So I filled the cupcakes with frosting and pipped a pretty swirl on top. VERY good! The only thing was that mine only made 18 cupcakes. I filled it 3/4 of the way, so I'm not sure. Other than that they were scrump!

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  • on August 19, 2010

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    I am not an extremely experienced baker and was delighted with this recipe.

    I agree with other commenters about baking time; mine were done (to perfection in 19 minutes. I live at 7500 ft, but made NO adjustments for that in the first try and the cupcakes came out beautifully with nice rounded puffy tops. That surprised me!
    The buttercream is the best I have ever tasted; I will use it for other things too. Though I got 24 cupcakes, I still had way too much frosting. That has turned out to be a treat, as I just saved it in a baggie and have used it for cookies and other yummy things.

    At a friend's request, I also tried injecting some of the buttercream into the cupcakes with the tip of the piping bag. That turned out very well, too! A wonderful tasty surprise.

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  • on August 18, 2010

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    I liked the cupcakes but I think I would take them out of the oven sooner next time. They were not very moist. Also, the flavor was just good....not amazing. However, I really liked the icing! It was great! :

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  • on August 13, 2010

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    I made this cupcake for me and my family and we loved them! they were the best cupcakes that i have ate in m life!

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  • on August 12, 2010

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    Not only are the great tasting, they are easy to make. A huge hit at work. I found I only need to cook them for 20 minutes.

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  • on August 08, 2010

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    I made these cupcakes for work and they were a hit!!I will make these again!! I didn't do the garnish that they called for, but I just shaved a hershey bar for chocolate shavings and it was just enough.

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  • on August 07, 2010

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    This recipe was easy to make but not really loaded with flavor. The cream cheese frosting was great. The batter for the cupcakes made about 4 cups which yielded 18 cupcakes, not 24. I filled the cupcake foil cups 3/4 of the way to make nice rounded tops, nothing out of the ordinary. If I had done less they would have been too flat. They look very pretty but are nothing terribly impressive in terms of taste.
    On to the next one-----

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