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Make sure you let the butter get room temperature before mixing! The log burned up my mixer! :(
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.
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!
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?
Hi, Alex! Emma here, managing editor. We haven’t tested this recipe as cake yet, and adapting baking recipes isn’t always obvious or straightforward. In this case, I think I would suggest finding an actual cake recipe to follow. Thanks!
I am planning to make these, but only have the Wilton gel food colors. Do I still use the same amount of food coloring?
Hi, Susan! Emma here, managing editor for Simply Recipes. Gel food coloring is generally stronger than liquid food coloring. You probably only need a small dab of it (I usually use a toothpick to scoop out a little bit). Try adding that, and add more if the buttermilk mixture doesn’t seem quite red enough. You can also add a little more after mixing the batter if the color doesn’t seem vibrant, though be careful of over-mixing the batter too much!
I have loved all the recipes on this site, but unfortunately this one fell short for me. I followed the recipe to the tee, except I made two 8 inch rounds instead of cupcakes, but the cake came out very dry. My only guess is that I used Canadian cake and pastry flour — perhaps it works differently than the US version.
The icing however was a delight and I would use this cream cheese icing recipe again in the future.
me too but i did mine as cupcakes just as instructed and it was also dry
How many cupcakes will this make? I want to bake 2 dozen
Makes about 2 1/2 dozen, or 30 cupcakes.
Hi. How long can RVCs be left at room temp? Should I frost them right away or I should wait before they’re about to be served?
Can I use bright red food coloring instead of just Red?
Here in my country we only have all-purpose flour and whole wheat flour. Is there any way I can make cake flour? Thanks!
Yes! Measure out a cup of all-purpose flour, remove two tablespoons of flour, and replace it with two tablespoons of cornstarch. That is the equivalent of a cup of cake flour. Happy baking!
Thank you so much! I can’t wait to try out this recipe!!!!
After several high altitude baking adjustments these cupcakes came out wonderful at my 8200′ elevation. I particularly liked that this recipe uses butter instead of vegetable oil. I also used gel color (less than what is in recipe) instead of liquid food coloring and the color came out a beautiful, deep red. The cupcakes had a very mild flavor and the rich, sweetness of the cream cheese frosting really brought these cupcakes to life.
If I used blue food coloring instead of red would the taste still be the same?
My husband loves these – they are one of his favorite cupcake recipes. I’ve made them three times now, after my sister made them for a family event and they were a big hit there! The recipe is great, and the cream cheese frosting is really good!
Where can these cupcakes be stored? Can they be left out or do they need to be refrigerated?
Like many baked goods the shelf life is limited. Leave them out on the counter overnight and no more. Putting them in a fridge will make the cakes hard and dry. ~Garrett
Could you give me a red velvet cupcake recipe that uses traditional beet juice? I’m kind of scared of using a big amount of food coloring. Thank you.
The traditional way is not to use beet juice or coloring. The traditional “red” color was due to a chemical reaction with the cocoa powder and the acid in the buttermilk. The color was more a muddy red-brown. Beet juice will turn it dark purply-brown. As for the recipe, I suggest a Google search. ~Garrett
My brothers and sisters think that i’m so addicted to baking, but it’s just the best. I’m going to make these for christmas eve with my family.
I’ve never had a chance to leave a comment before. I’ve been making these cupcakes with your recipe for 2 years and everyone loves it. I’ve tried other red velvet’s and nothing compares to this one. The closest is Magnolia Bakery’s, and I think that’s awesome. I add extra cocao and still turns out yummy. Thanks again for sharing this recipe.
Hi! Is it ok if I leave out the white vinegar? Would it affect anything?
Baking is essentially chemistry, you don’t want to upset the balance of acid to base, so no, do not leave it out. ~Garrett
Thank you so much for this recipe! I have tried it and it’s a keeper. It became popular among my friends even if it is my first time baking! :)
Instead of the sugar & eggs, can we used sweetened condensed milk?
No. That is in no way a practical substitute in baking. ~Garrett