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Martha's Favorite

Martha's Favorite

Red Velvet Cupcake Recipe

With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.

  • yield: Makes 24

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Ingredients

  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar
  • Cream Cheese Frosting

Cook's Note

Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

      In this step:

  2. Step 2

    With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

  3. Step 3

    Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

  4. Step 4

    Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

  5. Step 5

    To finish, use a small offset spatula to spread cupcakes with frosting.

      In this step:

Source
Martha Stewart Cupcakes

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Reviews (104)

  • 17 Aug, 2014

    perfect recipe thank you:)

  • 8 Aug, 2014

    I use a similar recipe but I use one tablespoon of the gel color and mix it in with the wet ingredients in the vitamix. Brighter color and less color used. We find that the more color you use, the more likely to turn dark.

  • 2 Aug, 2014

    Martha,

    These were great. I found my go to cupcake. Have you ever made a complete cake out of this? Does it work well as a complete cake?

    Any body?

  • 2 Jul, 2014

    Hello Martha, I am so glad I found this recipe.Made red velvet cupcakes for the first time and they turned out perfect.This recipe is perfect and needs no changes.The cupcakes were so light and fluffy and moist.Everyone loved them.Just in case anyone wants to add butter,you can do half oil and half butter.I made one batch with half oil and half butter as well just to see the difference in the two.But let me tell you,oil by itself works fantastic.This recipe is a keeper.Thanks a ton!!!!

  • 23 Jun, 2014

    I made these today, and they turned out great- moist and delicious! I followed the recipe exactly, except I used Hershey's cocoa. I'm not a "good cook", so I'm very excited about the success I had with this recipe. The cupcakes were so good we ate several before I could frost them!

  • 13 Jun, 2014

    I made these last night & followed the recipe EXACTLY as listed & directed. They came out great! They had a nice little dome in the middle. The one thing I didn't have was dutch processed cocoa. I used the Hershey's unsweetened cocoa and it was great. Moist, and very delicious. I only baked about 15 min. I turned the pans at the 10 min mark. I also used baking cups that "don't fade" they were silver lined and a little stiffer than typical paper cups. No need to worry about this recipe! :)

  • 8 Jun, 2014

    I got a bit put off by some of the negative reviews, so I decided to try a different red velvet cupcake recipe which turned out to be a disaster. I ended up throwing them away. I really wanted to make red velvet cupcakes so i decided I had nothing to loose by trying Martha's cupcake recipe. I followed the recipe exactly and used the 1.5 cups of oil as instructed. The cupcakes were amazing - really moist and they rose perfectly. Don't get put off by the negative comments - try it!

  • 21 May, 2014

    Yes! It really moist and its so delicious! The most perfect red velvet cupcake i have ever made. Also tried recipe from georgetown, and i could say that your recipe really did a perfect and a moist one than the recipe i tried from georgetown! Thank you so much!! Ill recommend this recipe to others.

  • 30 Apr, 2014

    Despite the negative reviews and claims that the amount of oil is incorrect, this recipe produces excellent red velvet cupcakes when followed exactly as written. The texture and taste of these cupcakes are perfect....moist and delicious. Yes, the paper muffin cups will be oil-stained after baking so have an extra set to slide them into after baking, and just before serving if presentation is important.

  • 10 Apr, 2014

    I made these yesterday. They turned out perfect; very moist and taste wonderful. I did change the recipe a little, because some of the reviews had me a little weary. I only used 1 cup of vegetable oil and added 1 stick of unsalted butter (melted) in place of the other 1/2 cup of oil. I also used 3 tablespoons of cocoa. As long as you follow the directions carefully, when mixing the sugar, oil, and eggs, I don't think you will have any issues and that you will be very pleased with the results!

  • 14 Mar, 2014

    Fantastic! These are the best red velvet cupcakes I've made to date. I needed a good recipe for my son's bake sale. My frustration in the past was always trying to get them moist enough without sacrificing flavor. I followed this recipe EXACTLY, and my cupcakes came out perfect! Super moist, super delicious! Thank you Martha.

  • 9 Mar, 2014

    By the way, the amount of oil in this recipe is correct. The cake does not come out oily. You do not need to reduce the oil. It's part of the reason they are so moist.

  • 9 Mar, 2014

    These are delicious. Red velvet cake can sometimes be dry, but these are nice and moist. The only thing I didn't care for was the fact that they're really not all that red; they're a reddish brown. The red velvet cakes I've made in the past, recipes that use a couple bottles of food coloring rather than gel coloring, are unmistakably R-E-D.

  • 7 Feb, 2014

    I was very skeptical of these "cupcakes" after seeing that the recipe called for so much oil and vinegar. I followed the recipe exactly and my "cupcakes" turned out lovely and moist. They tasted like chocolatey [filtered word]. My whole house smelled like an Orville Redenbacher factory - lovely! I think they need more oil to enhance the popcorn aroma; this wonderful scent faded after only a week. I serve these salt-and-vinegar flavoured waffles to my enemies. (Darrion, you know who you are).

  • 9 Jan, 2014

    I made these cupcakes for my daughter's 5th birthday today to bring to her class! They are outrageously delicious and moist! Amazing! Thanks Martha Stewart! You are the cupcake goddess!

  • 30 Dec, 2013

    If you are trying this recipe for the first time, please ignore the negative reviews! I was in desperate need for a red velvet recipe and was very hesitant after reading these reviews but Martha Stewart doesn't have a mutli-million dollar empire for no reason, so I trusted it. THESE CUPCAKES TURNED OUT GREAT! FOLLOW THE RECIPE EXACTLY and use an electric mixer! The only thing I did different was use regular cocoa powder and added an extra tablespoon. I only baked for 15 min. rotating halfway.

  • 16 Dec, 2013

    Too. Much. Oil.
    The cakes turned out greasy and oozed oil in the oven. I threw everything away, could not bear the thought of serving this cake. Besides, the whole kitchen smelled of microwave popcorn afterwards!
    I will try it again, but using HALF A CUP of oil instead of the 1 1/2 cups in the recipe.

    Please recalibrate this!

  • 30 Nov, 2013

    Mmmmmmmm..... whenever I have to make sure I make something amazing, I always turn to these. They WILL NEVER let you down. My mouth is watering just writing this. Thanks, Martha.

  • 3 Nov, 2013

    This looks awesome! I am gonna show this to my grandma.. Thanks..
    How To Get Rid OF Flies

  • 1 Nov, 2013

    Excellent article. I became verifying continuously this website that i’m inspired! Worthwhile information precisely the remainder of the part My partner and i contend with such details considerably.
    hma pro review

  • 21 Sep, 2013

    After reading a number of reviews, I was a little hesitant about making this recipe. However, I'm glad I did. Made a few tweaks: 1. replaced 1/2 cup of the vegetable oil with beetroot puree, and 2. reduced the vinegar to 1 tsp instead of 2. The cupcakes came out beautifully moist and delicious. The only thing I was disappointed with was that the cocoa powder completely masked the red color of the beetroot; so it ended up looking like just another chocolate cupcake. Will bake this again, for sure

  • 29 Aug, 2013

    I have just made these and love the taste of the batter
    I'm concerned with the oil content too
    Mine were very oily in the cases
    Did I not beat the oil and sugar enough.?
    What consistency should that look like?

  • 12 Aug, 2013

    The amount of oil (1 1/2 cups) is correct. The oil and sugar should be well combined. The eggs, added one at a time and thoroughly beaten will provide a fluffy, thick emulsion into which the flour mixture (again, added in batches, alternating with the buttermilk) is incorporated.

    Dutch-process cocoa is not acidic like regular cocoa powder. If you substitute regular cocoa powder, you may wish to decrease the amount of white vinegar to one teaspoon (instead of two).

  • 12 Aug, 2013

    ALERT!!! This a great recipe EXCEPT there is a typo in the amount of oil needed. The recipe calls for 1 & 1/2 cups of oil, but it makes the batter WAY too runny. I looked at other red velvet recipes and the appropriate proportion of oil for this amount of flour and sugar is only 1/2 cup. I tried it again with 1/2 cup of oil and it turned out wonderful! I hope that the MS staff is a little more careful with their proofreading, a mistake like this could be very discouraging for new bakers.

  • 27 Jun, 2013

    Imadeitformygrandson'sbirthdayandhelovedit.Bytheway,icannotfindthespacebaronmyinternetthing. Never-mind. I just found the space bar, but now I can't find the backspace button to delete the first part.

  • 27 Jun, 2013

    A little too modern for me. In my day, we would use tomato skins to create the red color. These days we have fancy products like food coloring. But the times have changed and my grand-children are always telling me to get with the times, so for my grandson's birthday, I shall this way and see how it comes out.

  • 15 Jun, 2013

    I really like the recipe. My cupcakes did not separate or turn out oily. I suggest using an electric hand mixer, I don't think I could have achieved the mixture otherwise. Also I doubled the amount of cocoa. They taste great and are light and fluffy. <3

  • 7 May, 2013

    Can I use beet root juice to make red velvet cupcake. What do I replace with beet root juice.

  • 21 Apr, 2013

    top

  • 28 Mar, 2013

    It's a lovely recipe! However, the last two times I've made it, I've had problems. Perhaps it's because of the sugar? I've used granulated sugar . Shd I be using castor sugar instead? Also, what's the exact process of whisking oil and sugar? Mine say separate however much I whisk it? Wd Ppreciate

  • 20 Mar, 2013

    These were the best cupcakes I have every made. they were so good 24 of them did not last 3 days.

  • 11 Mar, 2013

    Everyone loved this recipe. I will make it again. Can hardly wait.

  • 7 Mar, 2013

    Hi. Just want to ask whether the temps on mini ovens are different. I made this in my mini oven and they came out with black tops and totally dry inside and i followed the directions well. Please help by telling me what temp to use on a mini oven. Thanks.

  • 25 Feb, 2013

    I've made this recipe and its amazing! I plan on making it again within the next few days but id like to 1 & 1/2 it OR if its easier double it. Does anyone have any advice as to which ingredients to increase and which to leave as is? For instance I would rather not increase the oil and messing with the baking soda and vinegar mixture makes me a bit nervous. Any pointers would be greatly appreciated!!

  • 25 Feb, 2013

    This recipe was GREAT!!! I think the issue people are having with it being too oily is not mixing well enough. Follow the directions exactly. When mixing the oil and sugar, mix WELL....there will still be some separation, but once I added the eggs, one by one, it all congealed together nicely.

    I made these GLUTEN FREE by subbing in Pamela's baking mix (omitting the baking soda)and it worked great.

    I added in a little extra cocoa and some instant coffee. HUGE hit! Def dense but YUM!

  • 15 Feb, 2013

    I made this recipe for work for valentine's day, and they were beyond amazing. They were all devoured within an hour so definitely give this recipe a shot!
    To those who said the cupcakes were oily, I suggest looking at how you mix the sugar/oil/eggs. Beat the sugar and oil first, until it is WELL blended, then add the eggs one by one, beating after each egg until WELL blended. If you don't, your ingredients won't combine evenly, and oil will separate.
    Follow the recipe exactly and you're fine!!

  • 13 Feb, 2013

    It works for me with a few changes. When I first read the recipe I stopped when I saw 1 1/2 c oil...even double-checked the recipe on-line thinking a type error! Thank goodness I read the previous reviews. I cut the oil to 2/3 cup and added the extra cocoa (3 tbs) as my cocoa was the cheap kind. The tip to add the soda/vinegar quickly makes a huge diff. And, I did not beat the sugar and oil until adding the eggs. Also, buttermilk was substit with a milk/lemon juice mixture. Works like a charm.

  • 6 Feb, 2013

    I don't know what all the fuss is about. I just made these and they were PERFECT!! I'm not an expert but I do know my way around the kitchen. Light and airy, moist and delicious! Follow the directions!!

  • 17 Jan, 2013

    I'm beginning to wonder why there are such mixed review on this recipe. I use it regularly in my bakery and love it! But there are experienced bakers who aren't having success with it?? I think the secret might be in the adding of the baking soda/vinegar mix into the batter. I always make sure i mix the 2 ingredients while im right next to batter bowl and turn it into the batter asap while the baking soda is still fizzing. Also only beat the oil/sugar mix after adding the eggs.

  • 17 Jan, 2013

    I'm beginning to wonder why there are such mixed review on this recipe. I use it regularly in my bakery and love it! But there are experienced bakers who aren't having success with it?? I think the secret might be in the adding of the baking soda/vinegar mix into the batter. I always make sure i mix the 2 ingredients while im right next to batter bowl and turn it into the batter asap while the baking soda is still fizzing. Also only beat the oil/sugar mix after adding the eggs.

  • 5 Jan, 2013

    I am not a baker and have never baked before. This is the first time I've baked I followed this recipe but made some slight changes because of the reviews I have read. This recipe is awesome and I used all store name brand items from eggs to buttermilk to the cream cheese for frosting. You don't have to buy the expensive stuff whatever is on sale is fine. You all will also be surprise I used a lot of fat free items. Use 1 cup of oil and 1 teaspoon of vinegar that's what I changed.

  • 2 Jan, 2013

    This is a warning! Do not prepare these cupcakes unless you want to waste expensive ingredients and precious time! I'm not a professional, but I know my way around the kitchen. cupcakes have a lovely color, the flavor was just ok, agreeing with another poster, they had a strong vinegar taste. The worst things are the oiliness and shrinkage. I whipped the oil and sugar for close to 10 minutes, it does not help as someone else had suggested. The shrinkage is terrible! Find a different recipe!

  • 13 Dec, 2012

    I'm an experienced baker and a big fan of Martha. I use her recipes regularly, esp. the German Chocolate cupcakes and the Hummingbird cupcakes, with rave reviews. This however, failed, even after several attempts. It may appear moist and dense to the amateur but has an oily, chewy, crumbly texture. They sank, even after I lowered the temp and decreased the oil. I'm giving them one last chance by replacing the oil with 1c of melted and cooled butter.

  • 31 Jul, 2012

    I will admit I have never tasted a red velvet cupcake before, therefore have nothing really to compare the results of this recipe to, but I would definitely make these again. This recipe produces a moist, tender cupcake with a delicate cocoa flavour and a reddish-brown colour. After reading many of the other reviews, I basicly stuck to the recipe, only really making one change: I increased the cocoa to 3 Tbsp.s (Fry's Cocoa). I also used dark brown papers and my own cream cheese recipe.

  • 23 Jul, 2012

    I LUV this cupcake recipe! It's so perfect and all my friends love it and bribe me to get one every time I bake a batch. Be very careful while doing the recipe, because I think it was written in a slightly confusing manner. Don't change anything, this is perfection!

  • 3 Jul, 2012

    i just made this, and i'm slightly disappointed. the texture and crumb is ok, but the flavor leaves a lot to be disappointed. next time, i'll try more cocoa or a different recipe altogether.

  • 28 Jun, 2012

    this cake was nise and beautiful .i made few changes : dicreased oil ( i added 2/3 cup of oil ) it was still moist because i seperated the eggs and beated the egg whites with sugar until its fluffy ( dont beat too much ) and mixed it with the other ingreadients . i also added 2 tablespoons butter . i didnt put the cream cheese frosting > all what i did is a c of light cream whiped with 2 tbsp sugar and little vanilla .it was delicious and as we say it in arabic (لذيذ )

  • 21 Jun, 2012

    I have made red velvet with oil (Martha Stewart and Paula Deen recipes) as well as ones with just butter (Joy of Cooking and a few others I have found online). I prefer oil based, but you must be careful and really whip it with the oil. When you think its done, go a few more minutes. They should be moist, not oily. I prefer Martha's to Paulas as Martha uses more cocoa and it results in a better flavor.

  • 21 Jun, 2012

    I have made red velvet with oil (Martha Stewart and Paula Deen recipes) as well as ones with just butter (Joy of Cooking and a few others I have found online). I prefer oil based, but you must be careful and really whip it with the oil. When you think its done, go a few more minutes. They should be moist, not oily. I prefer Martha's to Paulas as Martha uses more cocoa and it results in a better flavor.

  • 20 Jun, 2012

    The taste wasn't bad. but there was a lot of oil coming off them when I took them out of the oven. I did have a huge issue trying to keep them from falling though. I had to use all my frosting skills to make them presentable. It was ok, but I'll keep looking for a less oily red velvet recipe though.

  • 22 May, 2012

    Decided to give this recipe the benefit of the doubt due to recent, more positive reviews. Followed the recipe to a T (and I usually don't do that, as I am a more experienced baker and generally incorporate modifications). My cupcakes came out tasting strongly of vinegar with very little chocolate flavor and were quite unevenly sweetened. Very disappointing, first batch in years I've had to throw out.

  • 10 May, 2012

    Thanks goodness I didn't read the reviews until after I was done baking these, otherwise I would not have made the recipe. I have no idea what the other bakers are doing to make these come out oily and brown, but they were PERFECTION. And I consider myself a fairly new baker. The only advice I can give is to FOLLOW THE RECIPE EXACTLY. I rotated mine after 10 minutes in the oven and they were ready to be taken out at 15 minutes. They were gobbled up in a matter of seconds.

  • 8 May, 2012

    what's wrong with you people? you must be new or lousy bakers! This yummy,genius recipe is a sure success, a must keep!!! Do not insult this recipe if you overbaked causing them to be dry or did not whip the oil with the sugar well before you continue the other steps!!! All of us in our company (500 people) bake & love this recipe! Thank you Martha, you're the BEST & OUR IDOL!!!

  • 6 May, 2012

    Is it possible that Martha meant 1/2 C oil instead of 1 1/2?

  • 5 May, 2012

    DO NOT TRY THIS RECIPE! It is worthless crap. I spent three hours making these "cupcakes" and apparently it was worthless as well. These greasy, brown, crunchy thing were flavorless. If you want to waste 1/8 of your day to this stuff then go ahead but I'm warning you they do not turn out pleasant.

  • 5 May, 2012

    Spent three hours making this recipe today. Unlike the classic, moist, red, fluffy Red Velvet cake, these "cupcakes" turned out as brown, hard, sunken in patties drenched in oil. Disgusting. These are the most horrible cupcakes I've ever tasted. Do not make this. Avoid at all costs. Very disappointed in Martha. The frosting, however, was delightful and versatile. Use with anything. The cupcakes? Looked (and tasted) more like bran muffins. Never. Make. This. Garbage.

  • 5 May, 2012

    I was sure I could trust this website to give me reliable recipes. I was wrong. Instead of your typical moist, red, chocolaty Red Velvet cupcakes, I ended up with disgusting flavorless brown sunken in hard patties that were drenched in oil. Very unhealthy. I would not recommend this recipe to anyone. However, the frosting was delicious and versatile. Try the frosting on anything you like. But the cupcakes are garbage. Avoid this recipe at all costs. A waste of three hours.

  • 13 Feb, 2012

    I have to agree with the previous reviews.... VERY oily! I will try this recipe again and cut the oil by half a cup, increase the butter milk by half a cup, double the cocoa and double, if not triple the red gel. They look brown and not rich red... Disappointing, but they won't be wasted either!

  • 13 Feb, 2012

    I couldn't find the Red Velvet recipe that I'd had for years, so I went to Martha Stewart to get a recipe. My original recipe was not from Martha and have no idea where it came from, but it was a good one. After reading the first few reviews I was very apprehensive to try this recipe, so I searched some more for my old recipe, to no avail. I decided to give this one a try and I'm SO glad that I did! These were delicious, moist and easy to make! I won't lose this recipe!!

  • 20 Oct, 2011

    Great ,an easy to follow....delicious fllavor!

  • 28 Sep, 2011

    Maybe I'm the only idiot in the world who despises Red Velvet Cupcakes, but I do. And not from lack of trying, either -- I've tried so many adorable, designer red velvet cakes and cupcakes that my skin is pink (okay, not really). It seems as though red velvet is only popular for popularity's sake, because I've never met one person who honestly likes red velvet -- including this recipe. Tried it, hated it. (If lore is true, this recipe hails from the South, which I suppose is fitting: it's oily!)

  • 10 Aug, 2011

    .

  • 3 Apr, 2011

    With 1.5 C oil and buttermilk, I can't see how anyone would call these cakes dry. The liners are saturated with oil, and the cakes themselves have a decided oily flavor. I don't know that I will make these again -- if I do, I will figure out some sort of substitution for a good portion of the cooking oil. Also, I used the gel food coloring and my cake looks more brown than red. I like the idea of not using 2 bottles of food dye, so I will use more gel if/when there is a next time.

  • 22 Mar, 2011

    Unfortunately, these cup cakes were horrible. I spent a lot of time reseaching recipes for cup cakes to serve at my sister's baby shower. I ended up going with Martha Stewart because I assumed she was legit. I was so dissappointed. These red velvets were almost completely void of flavor. It was like eating white bread in the form of cake. The frosting recipe was also disgusting.

  • 14 Mar, 2011

    I had tried another recipe I found on the internet first but wanted to try Martha's too. I did them yesterday and they ended up in the trash. The taste of oil was horrific. It was the only thing I could taste. I was really disapointed. Thumbs down

  • 24 Feb, 2011

    They had a perfect consistency and looked great, but unfortunately they had a disgusting oily taste. I'm not sure if the oil I used was bad, or if it just called for way too much oil.. otherwise the recipe is great, though!

  • 16 Feb, 2011

    These are moist and delicious. If the batter seems to brown try using a bright pink gel instead, I ran out of red and used it as a substitute with a little orange and it was a more vibrant and classic color red velvet. I add melted white chocolate to the cream cheese frosting and it is sublime.

  • 15 Feb, 2011

    This was my 1st time making red velvet cupcakes from scratch

  • 15 Feb, 2011

    This was my 1st time making red velvet cupcakes from scratch

  • 14 Feb, 2011

    These cupcakes are easy, perfectly yummy and moist! I only had regular red food coloring and used 1 tsp. I made mini cupcakes with this recipe and baked for 6 minutes in a convection oven at 325. If you want moist cupcakes check EARLY and often. My family won't stop eating them! The perfect Valentines Day treat :-)

  • 13 Feb, 2011

    i just made these for valentines day. i used 1 whole bottle of food coloring, and cupcakes were aesthetically perfect. however, i think the cupcake itself, was a little too dry and could've definitely been sweeter and more chocolatey. overall it was kind of bland, despite having a sweet icing.

  • 13 Feb, 2011

    These came out more brown than red. I would double the amount of food coloring asked for.

  • 3 Feb, 2011

    I used an ounce of melted 86% dark chocolate instead of cocoa powder because I have a LOT of it laying around, and it worked perfectly, I let it cool and mixed it into the sugar base before mixing in the flour and milk. These cupcakes are beautifully light and the red colour is awesome! The icing is runny but I stuck'em in the fridge so it's fine.

  • 22 Jan, 2011

    Fabulous, easy to make cupcakes! They turned out perfect moist and delicious! I only cooked mine for 14 minutes (instead of 20). Perhaps that's why your were too dry? I know I have an especially hot oven!

  • 20 Jan, 2011

    Ok cupcakes, i would not make them again at allll. Very dry and for sure it did not taste like red velvet.wasted my time and money

  • 20 Jan, 2011

    Ok cupcakes, i would not make them again at allll. Very dry and for sure it did not taste like red velvet.wasted my time and money

  • 9 Jan, 2011

    wow these cupcakes were incredible!
    i used 1 cup vegetable oil instead, and i didnt have buttermilk, so i used regular milk and a tablespoon of vanilla! either way, it came out amazing:)

  • 22 Dec, 2010

    I've made these twice now. Once last week for a Christmas party, and were a huge hit. Not sunken in or dry. I do happen to like the color not super red, so was happy with the amount of food coloring. Will keep this as a standard cupcake from now on, love it Martha!

  • 8 Nov, 2010

    I tried several cupcakes recipes and failed. But this recipe was the best. my co-workers told me that it was the best cupcakes ever. I even got a business to make some more for them. I added 1/4 cup of Mc Cormick reliqued food color instead what says in the recipe. it was great in color and the taste. Thanks Martha As always you are the best.

  • 5 Nov, 2010

    can i use all-purpose flour instead of cake flour?

  • 1 Nov, 2010

    These cupcakes are great as long as you eat them they day they are baked - tend to dry out quite a bit overnight. Also, if you want the cupcakes to have the classic red velvet color you will need to double the amount of food coloring called for in the recipe. Cream cheese frosting was the best part and turned out great.

  • 14 Oct, 2010

    As everyone has said, they do not turn out bright red, but more of a natural red color. Mine rose very well and were puffed and nicely rounded. However, we felt the texture was off...a little tough and dense. After letting the baked cupcakes cool overnight, we thought that they were slightly dry. I even tried to brush on some simple syrup to revive them, but because the cake was so dense, it didn't sink in very far. The icing was delicious, but I won't make the cupcake again.

  • 6 Oct, 2010

    I CANNOT cook to save my life, but decided to try these anyway for a friend. They were easy to make, came out exactly as I expected thanks to all of the comments (esp. the thoughts on the oil... that would have been shocking had I not expected it) and INCREDIBLY well received!! I was so proud of myself and so grateful for the recipe and the comments! THANKS!!

  • 12 Sep, 2010

    hey gurls, i lurved this recipe, verrryy yummi. i recomend it highly YUM

  • 8 Aug, 2010

    Wow. I made those cupcakes and I am very happy with the results. Next time, I may add more cocoa powder, may be 2 tablespoons. But try it as is.

  • 27 Jul, 2010

    I made these for the first time and they were perfect - the the colour is so fun. Used the Georgetown Cupcake Vanilla Frosting Recipe (on the Martha Stewart website) with them and they were delicious and beautiful too! They would make perfect Canada Day Cupcakes with a red maple leaf on top!

  • 22 Jul, 2010

    I made these cupcakes tonight for the first time and they came out moist and delicious. I following the recipe exact and had no problems.

  • 8 Jul, 2010

    I don't know what I did wrong, but I followed the recipe TO A TEE. I've never used non-self-rising cake flour before, and my cupcakes were all sunken in! Also, the batter was strangely gummy and dense, and the color is NOT red (I used the gel paste just like the recipe called for)... more of a brown, natural color. Very strange. I have no idea why these didn't turn out as I'd hoped. Very very strange...

  • 13 May, 2010

    My go-to cupcake recipe. Moist and delicious, especially with the frosting. My only substitute is to use McCormick red food coloring instead of the gel paste. The color of the cupcakes comes out perfectly red. I did not find the cupcakes unpleasantly oily. I almost didn't try this recipe because of a few negative comments. Yes, you will have a bit of oily residue on the bottom - these are cupcakes!!! Moist cupcakes need oil (fat) or they'll be dry.

  • 20 Mar, 2010

    This homemade buttermilk cheat worked great, I used the vinegar and everything went smoothly, the cupcakes were moist and yummy, I will be making this again.

  • 19 Mar, 2010

    I found this cheat online, if you don't have buttermilk and need to make your own, place 1 Tablespoon of lemon juice or white vinegar in an empty 1 cup measuring cup, fill with milk to the 1 cup line, let stand for 5 minutes (the acid should sour the milk) I will be trying this today so I will let you know if it works

  • 17 Mar, 2010

    To Rainbowjoy: You can get buttermilk in the dairy case at your local supermarket OR where the sell powdered milk, you can purchase powdered buttermilk. The latter stays a lot longer in your fridge.

  • 17 Mar, 2010

    To Rainbowjoy: You can get buttermilk in the dairy case at your local supermarket OR where the sell powdered milk, you can purchase powdered buttermilk. The latter stays a lot longer in your fridge.

  • 5 Mar, 2010

    Wherec can you get buttermilk

  • 4 Mar, 2010

    Velobaker - WHISK the cake flour, cocoa, and salt with a little hand whisk in a separate bowl. You can whisk (with the same little hand whisk) the sugar

  • 4 Mar, 2010

    Velobaker - WHISK the cake flour, cocoa, and salt with a little hand whisk in a separate bowl. You can whisk (with the same little hand whisk) the sugar

  • 26 Feb, 2010

    Question - it says to 'whisk' together sugar and oil, and then 'beat' in the eggs. Then to 'whisk' flour and buttermilk. Do I keep the whisk attachment on my mixer the whole time? or switch to the paddle at some point?

  • 12 Feb, 2010

    This was a hit and I'd make them again! The coloring even turned out great. It was a bit greasy, but still super yummy.

  • 11 Feb, 2010

    Even though the amount of oil concerned me I went ahead and made this recipe anyway and boy, not like any red velvet cake I've ever eaten. Gross. I had to throw them out and now I have cream cheese frosting I will have to freeze.

  • 10 Feb, 2010

    Amazingly moist and delicious! I will make over and over again.

  • 22 Jan, 2010

    These cupcakes are indeed pretty delicious...but they're not red! They're sort of a disappointing reddish brown. I don't know about you, but one of my favorite things about red velvet cupcakes is the color. This is certainly more "natural," but if you want the full visual effect, tone down the cocoa powder.

  • 30 Dec, 2009

    made these last night but without the red food coloring... they were a beautiful mocha color and had a moist and spongy texture. I also added a bit of meyer lemon juice and zest to the frosting and sprinkled the tops with cocoa powder... delish!

  • 24 Nov, 2009

    These were GREAT! Moist, fluffy, and the frosting was the best part!

  • 29 Sep, 2009

    These were fantastic! They rose up and had a perfect dome, and were moist but still substantial in texture. Changes made - 1) used 1 bottle of regular red food coloring by McCormick rather than the paste 2) added 3 heaping spoons of cocoa rather than 2 level which I felt gave it a better subtle cocoa taste. After taking them out of the oven and letting them cool for 15 mins, I put them on a paper towel because there WAS a little oil residue. Great even straight out of the fridge 3 days later.