Red Velvet Cupcakes

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Wow, these came out so perfect, beautiful. They didn't go over the top of the pan, puffed up nicely and came out of the pan in perfect shape. I followed the recipe as written, I did use the Red Velvet color/flavor that I order from King Arthur and it was a great color. However, I did get 24 cupcakes instead of 16 which was great as they are for a college graduation and the school colors are red and white. I used an ice cream scoop,so every cupcake is the exact same size. This recipe is a keeper. I just used my usual cream cheese icing, but I use the reduced fat cream cheese because it is much lighter and not so stiff.

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these are amazing! after reading the reviews i did a few things differently
1. i added 3 tsp of coco
2. i added coffee instead of water to bring out the coco flavour.
3. you MUST add the sugar to the oil SLOWLY and mix it really well, then slowly add in the buttermilk and mix well.
4. WEIGH YOUR INGREDIENTS.

as for the frosting, i am an experienced baker and i normally just use guesswork when it comes to icing, most of the time it ends up being half a pound each of butter and cream cheese and about 1.5lbs icing sugar then i add a tiny but of citrus juice, usually orange, just to brighten the flavour and make sure i have the right consistency.

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I absolutely love this recipe. I originally looked it up for my grandma, because she was looking for the perfect red velvet recipe and we conclude that this was it; although she didn't make them with the cream cheese frosting and instead she filled the up with Nutella. After a while of her confectioning I took over and did my own arrangements, I followed the advice from MirNea and cut the oil quantity by 1/3. I now make these frequently for my family and friends and they are completely obsessed with these cupcakes.

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This recipe is great! a Southern-classic done right with lots of frosting!

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i made these cupcakes the other day omg i absolutely loved them. I am making them for a gift for someone i just may change the frosting to real cream yummmy thanks for sharing it.terry

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These cupcakes are NOT good. I was shocked to see that the recipe called for a cup and a half of oil. The cupcakes came out super greasy and oily...the bottoms of the liners were dripping with oil and there were small puddles of grease left in the bottoms of the pans. The cupcakes left oil marks all over my hands and sit like rocks in my stomach. I had to throw the entire batch in the trash. I consider myself an experienced baker and I know I did not make a mistake following the recipe. I would never recommend this recipe to anyone.

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This recipe is very easy. The cupcakes are delicious, everyone loved them. Moist cake and absolutely decadent frosting.

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These were great. I added a few drops of red red gel paste coloring to enhance the color. Very good recipe though

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I thought these cupcakes were horrible! I think the issue is the oil. I thought is was a lot but I followed the recipe just the same. They turned out very greasy. I had to throw them out. If you're going to make these I would recommend cutting the oil by 1/3. I didn't try the frosting but I'm sure it's good. It's hard to make cream cheese frosting taste bad.

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These cupcakes turned out fantastic. I adjusted the recipe once and added more cocoa but preferred the recipe as is. I use a family frosting recipe so I can't comment on the frosting but it looks similar so I'm sure it's great! These have been such a hit and I have been asked for the recipe so many times. After a few times of making these I believe I have the cooking time down pat and that is key...21 minutes in my gas oven. I too got 24 cupcakes out of one batch (large cupcake cups. Love these!