Red Velvet Cupcakes Recipe

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Most Helpful Positive Review

Dec 28, 2008

I have not tried this recipie but this is just a tip for all of those that do not know. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with the coacoa podwer and turns somewhat reddish brown. This is what was used before food color was made.

—mindy

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Most Helpful Critical Review

May 06, 2011

If yours turned out dry, sub the butter with oil. Any red velvet cake recipe requires TWO ounces of red food coloring. You will notice the vibrancy in color.

—w8n2xhl

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344 Ratings

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Sep 01, 2008

I had never made red velvet cake before so I just picked this one at random. I made it for a poker party and brought the rest to work and everybody really liked it! If I were to make it again, I probably would cut the cocoa powder. It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). Most recipes usually call for a couple tbsp so this one is a lot more. this is the cream cheese frosting that I used for the cake: 1/2c. of unsalted butter (softened) 2- 8oz. packs of cream cheese (softened) 3 1/2 cups of powdered sugar 1 tbsp of vanilla extract. After tweaking, I find that this is the best frosting for me. Not too sweet... just sweet enough. enjoy!

—CALILY

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Dec 06, 2008

This recipe made wonderful little mini cupcakes. It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. I overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. Like another reviewer, I made Janni's Cream Cheese Frosting II. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare.

—KatyP

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Dec 26, 2008

loved this recipe. I did alter it because i did not have buttermilk. A sub. fo buttermilk is 1 TBSP vinegar {distilled white vinegar},and in the same cup with vinegar pour milk to make a 1 cup: Stir it,Let it stand for about 5 mins. Afterward I only poured half of my milk solution, and half cup whipping cream. TRUST ME when i say it made the cake moist, and firm... LOVED IT!! Keeper! FAMILY AND FRIENDS REALLY LOVED IT!!

—doublepisces

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Aug 30, 2008

Very good. Everyone loved these. I made them for my wife's baby shower. Just a tip: I don't think it will work for anything other than red. I tried to make them blue, substituting blue food coloring for the red. The batter turned green as soon as I added the cocoa. I may have to try these again for St. Patrick's Day.

—MarkS

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Oct 29, 2008

This southern gal loved this recipe, indeed a smaller bite size version from the Red Velvet Cake. One thing you need to make sure is to room temp the buttermilk and eggs. Other than that top these babies off with cream cheese and they are sure to be a hit.

—FleurSweetLoves

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Nov 27, 2010

Don't panic when your batter gets all lumpy after the buttermilk goes in like I did! Persevere, and after the flour is added, the batter will (should!) become smooth. Tastes great and would recommend using Scharffenberger non-processed cocoa. Has a much better taste/smell than regular cocoa, in my opinion. Simple recipe, good results.

—Jen C

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Nutrition

Calories
160 kcal
8%

Carbohydrates
26 g
8%

Cholesterol
34 mg
11%

Fat
5.5 g
9%

Fiber
0.8 g
3%

Protein
2.7 g
5%

Sodium
264 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Velvet Cupcakes

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 160
Calories from Fat: 50

% Daily Value *
Total Fat 5.5g 9 %
Saturated Fat 3.3g 16 %
Cholesterol 34mg 11 %
Sodium 264mg 11 %
** Potassium 62mg 2 %
Total Carbohydrates 26g 8 %
Dietary Fiber 0.8g 3 %
Protein 2.7g 5 %
Sugars 15.7g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 3 %
Iron 9 %
** Thiamin 11 %
** Niacin 10 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.