Red Velvet Cupcakes

  • LindsayC Posted: 01/04/10
    Worthy of a Special Occasion

    The cupcakes turned out great! Very moist and fluffy at the same time. The icing was great too, although it was a little thin and liquidy when I went to ice the cupcakes because my kitchen was so warm. I stuck the bowl of icing in the fridge for an hour and it was perfect. The only substitution I made was lowfat buttermilk for nonfat because I couldn't find nonfat at my grocery store. I also made 12 cupcakes and a round cake instead of the 30 cupcakes because I didn't have that many cupcake pans, and I wanted to bake them all at the same time. One tip: fold the red food coloring into the batter before you try to beat it or you could end up with red dots all over you and your kitchen!

  • whatscookin Posted: 03/08/10
    Worthy of a Special Occasion

    I made this recipe as a cake for my sister's birthday and everyone loved it. I used low-fat buttermilk and 1/3 reduced fat cream cheese (all I could find), and baked in two nine-inch cake pans for an additional 5 minutes. Next time I will leave out the baking powder when baking this as a cake, as it caused the two layers to rise too much in the middle. The layers would not stack evenly. It was still delicious though! Also might reduce the icing amount by half, just too much for a cake.

  • DiscoB77 Posted: 01/22/10
    Worthy of a Special Occasion

    These cupcakes look so good!.....I was thinking of making them as mini cupcakes for a church fundraiser...Any suggestions on how much I should cut down the baking time?

  • ralphie Posted: 12/23/09
    Worthy of a Special Occasion

    I made these today for Christmas. They are fantastic! The only minor changes I made were using regular salt and reduced fat cream cheese. They were not difficult at all to bake. They look very festive and pretty. I put the icing in a freezer bag and snipped the tip to pipe on the icing in a circular motion. I will also make these again for Valentines.

  • JennySmith Posted: 02/27/10
    Worthy of a Special Occasion

    These cupcakes were very light and fluffy and the frosting was delicious. I followed the recipe to the T, except I used green food coloring because the store was out of red! I would make these again, and just may do that to use the remainder of my green food coloring!

  • cmecucci Posted: 12/17/09
    Worthy of a Special Occasion

    The cake came out dry and someone mentioned that was because I didn't use oil. The frosting I thought was amazing. I will probably use another red velvet cake recipe but keep the frosting.

  • Bunster Posted: 12/05/09
    Worthy of a Special Occasion

    I agree with the other reviewer--the cake is absolutely amazing! Although I only used one tablespoon of food coloring because that was the entire amount of the container and it seemed plenty enough. I think that the icing however is a bit too much--I have so much leftover. I think that the Carrot Cake with Toasted Coconut Cream Cheese Frosting recipe would work better (minus the coconut of course). Otherwise these are worth the effort!

  • rcauteru Posted: 01/10/11
    Worthy of a Special Occasion

    I don't know what happened here...and I am a seasoned baker...but these were really not good. I made mini-cupcakes out of them and they tasted like the red food gel. Also, The frosting is rather runny but it does hold its shape surprisingly well once piped on. That said, moist and pretty to look at, ok when eaten with the frosting...but I think I will still to my other recipe for Red Velvet.

  • MLLoudRed Posted: 12/08/09
    Worthy of a Special Occasion

    I've never had red velvet cake, but I saw this recipe and decided to make it for a holiday dinner. The first day I thought they were okay, interestingly enough I thought they were moister the second day. I did make some substitutions- all purpose flour (2 tbsp less per cup), regular salt (same amount), and reduced fat cream cheese. These will make another appearance for Valentine’s Day.

  • crusnock Posted: 01/17/10
    Worthy of a Special Occasion

    We really enjoyed this version of red velvet cupcakes; I can finally get rid of my old recipe that uses shortening. I used lowfat buttermilk (couldn't find fat-free). For the frosting I used 1/3 reduced fat cream cheese and only 12 oz of powdered sugar, so that it wouldn't be too sweet. Reducing the powdered sugar to 12 oz provided just enough icing for the cupcakes, but no extra. The first time I made these, I used a tub of cream cheese instead of a block, and ended up with a glaze instead of icing - so be sure to use block cream cheese!

  • cookingcarri Posted: 12/20/09
    Worthy of a Special Occasion

    These were great! I made them last night for a dinner party with friends and they were delish! Everyone loved them and we were all so excited that they were from CookingLight! I will for sure make them again for parties and treats in the future!

  • yoohoopug Posted: 07/15/10
    Worthy of a Special Occasion

    Very tasty! The cream cheese is wonderful, and the cake is moist and flavorful. I plan to experiment with different construction methods in the future.

  • prestonandrea1 Posted: 11/29/09
    Worthy of a Special Occasion

    We really loved these cupcakes. I was pretty reluctant to make them....thinking that since they were lower in fat and calories they wouldn't be good. Boy was I wrong, I loved them and my husband and sons devoured them. My husband said they were way better than my regular Red Velvet recipe and it has MUCH more butter and sugar. Seriously, I will be making these all the time.

  • Lunachile1 Posted: 12/30/09
    Worthy of a Special Occasion

    These cupcakes were great! I have tried other recipes and some were too dry, some too oily, but this one was just perfect! And the frosting, yum! My only problem was that I used food coloring paste and I didn't quite use enough, so they were pink velvet! I made these into mini cupcakes and baked them for a shorter time. I served them at a party and they were a hit!

  • essabagel Posted: 12/24/09
    Worthy of a Special Occasion

    These were great! The only change I made was to use lowfat, instead of nonfat buttermilk. The cake was moist and the frosting delicious, great red velvet recipe!

  • happyface Posted: 12/18/09
    Worthy of a Special Occasion

    This took me a bit longer than most recipes but I hadn't ever really tried something so in depth. Just so you know, the extra work is SO WORTH IT!! They were delicious!!

  • justine1585 Posted: 02/11/10
    Worthy of a Special Occasion

    I made these last night for a group of friends and everyone really loved them. The cake was moist and delicious, and the icing was to die for. I added tiny heart sprinkles for fun in the spirit of Valentine's Day. They were adorable and yummy and I would definitely make these again. I used low fat buttermilk because I couldnt find nonfat, other than that I followed exactly.

  • fussball Posted: 12/29/09
    Worthy of a Special Occasion

    I just made these cupcakes tonight, and they are very good! I made them for my father's birthday. I only gave the recipe four stars because while the cupcakes are good, they aren't quite what I remember tasting when I've had red velvet cake in the past. It's close, though. The only alteration I made was unintentional; I forgot to add the buttermilk to the frosting. It still tasted good!

  • Buenavista1 Posted: 02/14/10
    Worthy of a Special Occasion

    I made these for Valentine's day and they were the best cupcakes I have ever made. Everyone loved them. The icing was out of this world. I used lowfat cream and 2 1/2 cups of powdered sugar in the icing, but otherwise followed the recipe. I'll be making these again.

  • ChefBunny Posted: 01/31/10
    Worthy of a Special Occasion

    The icing is by far the best part of this recipe, although it remained difficult to work with after being refrigerated. The cake was only so-so and didn't make close to 30 cupcakes.

  • Poovey1 Posted: 03/14/10
    Worthy of a Special Occasion

    Great recipe. I sprinkled the icing with coconut. . . just because we love coconut. Beautiful presentation. This recipe is a keeper.

  • kip101 Posted: 03/09/11
    Worthy of a Special Occasion

    This recipe is a crowd favorite. I get rave reviews whenever I make them. I've even had friends ask me for the recipe. I follow the recipe exactly and they turn out perfectly every time!

  • mjmayinsf Posted: 06/22/10
    Worthy of a Special Occasion

    We love red velvet and these didn't disappoint. My only comments - these rise A LOT so if you are trying to make smaller sized cupcakes, only fill the papers about halfway. Also, used lf buttermilk and cream cheese like others, and the frosting was a bit too runny at room temp. Maybe try omitting the buttermilk in the frosting next time?

  • bada262 Posted: 02/13/11
    Worthy of a Special Occasion

    Delicious! I made them for valentines day and they are really good! I used low fat butter milk and 1/3 less fat cream cheese. Other than that I followed the recipe exactly. I was worried about making "light" cupcakes, but you really cannot tell. I will def make these again.

  • plangal Posted: 06/25/11
    Worthy of a Special Occasion

    These were delish and turned out perfectly--light for a red velvet and great icing--BUT they aren't really light calorie-wise, so if you're looking for something like that I'd try another recipe.

  • kumamommy Posted: 07/02/11
    Worthy of a Special Occasion

    I have made this cupcake at least 4 times and everytime, it has come out perfectly. Like many reviewers, I have used lowfat buttermilk and it has turned out fine. Everytime I make it, I never have any left over and people go for seconds.

  • 1husband5dogs Posted: 09/14/11
    Worthy of a Special Occasion

    Great cupcakes, easy to follow instructions- even for a non baker like me! I was surprised how light and fluffy they were. I did not use food coloring because I try to stay away from artificial coloring, but my husband recognized the taste! My three batches cooked no longer than 18 minutes (toothpick doneness) and I used 1/3 less fat cream cheese and 2 cups of powdered sugar for icing to decrease the butter. This recipe is a definite keeper!

  • anniedip Posted: 12/09/11
    Worthy of a Special Occasion

    I have made this recipe at least 5 times and followed it to the letter - it has been perfect every time. I usually make it around the holiday's, but made them for a 4th of July cookout last summer. I added blueberries to decorate the frosting and they were fantastic. I believe that any poor reviews about the consistency of the frosting or cake itself are a result of not following the directions.

  • GayleR Posted: 02/12/12
    Worthy of a Special Occasion
    Greenville, NC

    Fantastic cream cheese frosting. The red velvet cupcakes themselves were rather dry.

  • CookinginKS Posted: 07/12/13
    Worthy of a Special Occasion

    The cupcakes turned out great. I only baked my for 17 minutes, and they were perfectly moist. I agree with some others...the frosting makes A LOT! But I was more disappointed in the consistency. It was so thin! I had my put my cupcakes in the fridge to keep it from running over the edges. I did keep the extra, and now I just add a bit more when I go to eat one. That seems to be working out!

advertisement

More From Cooking Light