No ImageRed Velvet Cupcakes with Cream Cheese Frosting

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  1. Elny

    Why no metrics measure ingredients? I hate recipe with cups as every cup differs one to another.

  2. Patty

    Make sure you let the butter get room temperature before mixing! The log burned up my mixer! :(

  3. Kimberly

    Followed the recipe to a T! And it came out so dry and the bottom almost tastes burnt and I only cooked for 18 min (15 then rotated then 3) What a disappointing recipe.

    xxxxxyyyyy

  4. Dana

    This recipe is awesome! I ended up with 18 large cupcakes, 12 mini cupcakes, and a tiny rectangular cake! Since I had so much stuff to frost, I doubled the frosting recipe and ended up with a generous amount leftover, but I don’t believe I would have had enough had I not doubled it. The frosting, while delicious, was not as stiff as I would have preferred and adding more powdered sugar would have made the frosting overly sweet. Other than that however, this recipe is just great! Make sure you’ve got enough red food coloring on your hand (YOU WILL NEED MORE THAN YOU THINK), or else your cupcakes will end up more brown tinted than red. Have fun baking these airy, delicious cupcakes!

    xxxxxyyyyy

  5. Alex

    Hi, I’m not an experienced baker and I was wondering could this cupcake recipe be used to make a regular cake or would some things need to be adjusted?

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