Yield
16 cupcakes

Turn a classic red velvet layer cake into cupcakes and decorate with candy hearts, red and pink sprinkles, red sugar pearls or white nonpareils for a treat that's perfect for Valentine's Day Parties.

How to Make It

Step 1

Make cupcakes: Preheat oven to 350°F. Place paper liners in a 12-cup muffin tin and 4 cups of a 6-cup muffin tin. Fill 2 empty muffin cups halfway with water.

Step 2

Mix flour, cocoa, salt and baking powder. In a separate bowl, with an electric mixer, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, one a time, beating well after each addition. Beat in yolks, food coloring and vanilla. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Beat just until all ingredients are incorporated.

Step 3

Divide batter among cupcake liners. Bake until a toothpick inserted into center of a cupcake comes out clean, about 20 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.

Step 4

Make frosting: Using an electric mixer on medium speed, beat cream cheese and butter until smooth. Beat in vanilla. Gradually add sugar and beat until easy to spread.

Ratings & Reviews

HannahC1993's Review

Nagoya
July 28, 2014
Amazing! They came out perfect and tasted great and were a perfect red! People thought I made them from a box!

Nagoya's Review

HannahC1993
February 09, 2013
The traditional red velvet cake is made with buttermilk, and baking soda. I am sure these are good cupcakes, but i doubt they would have the classic taste, as the buttermilk and baking soda really makes a huge difference. Also, my traditional recipe doesn't have the two extra egg yolks.... aside from affecting the traditional taste, that could explain the orange color...

KarenR47's Review

Nams92
February 14, 2012
Didn't taste anything like red velvet cupcakes. It didn't turn red either, it looked more orange. I gave it 3 stars because they were still pretty good.

LauraJHart's Review

KarenR47
February 14, 2012
They where moist and everyone loved

Annlayman's Review

Annlayman
February 13, 2012
N/A

TheCakeBaker's Review

LauraJHart
March 14, 2010
I was really excited to make these, because i love red velvet cakes. But they didn't turn red after putting double the amount of food colouring in. And they were really dry and tasted too strong of cocoa. Defiantly wouldn't make again!!! But the frosting was really nice.

Nams92's Review

TheCakeBaker
February 07, 2010
These were awesome! We made them in heart-shaped cups (from Reynolds) and they turned out adorable! (The recipe made 20 cupcakes instead of 16... and we had loads of frosting leftover.) Will definitely make again!