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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.




Cook's Notes

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.

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How would you rate this recipe?
  • astrohippie
    5 JAN, 2019
    I've been using this recipe for cupcakes for a few years now. Everyone always raves about it. As far as food coloring, I use whatever I have on hand be it gel or liquid and have never had any issues. I also change up the cream cheese frosting sometimes if I am piping because I need it a bit stiffer. Either way it always tastes great and people ask for it again and again!!
  • Patti72223
    12 APR, 2018
    There's no need to alter the recipe for the batter. 1-1/2 cups oil was fine - remember that the recipe makes at least 24 cupcakes. The only thing I did differently was to use liquid food coloring - the entire bottle - not only because I had it on hand, but because it's traditional for red velvet cake. Sift the cocoa, otherwise you might have lumps. Excellent cupcakes - the crumb is perfect, not at all "oily" tasting. Enjoy!
  • MS11171620
    19 DEC, 2017
    We absolutely love this RVC recipe!!! It’s my go to red/green/purple/black velvet
  • anishalikeschip
    11 MAY, 2017
    I really want to make these red velvet cupcakes but I'm allergic to egg so I can't use it. What would be a good binding egg subs[filtered]ute?
    • chrssydf
      7 JUL, 2017
      Chia! I made vegan muffins using as a substitute. The texture can be "different" but your flavor is not affected.
  • iliketocook44
    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.
    • shableskimicheline
      12 FEB, 2017
      I thought the same thing- they're like tasteless muffins- brown and crunchy. Yuck
  • iliketocook44
    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.
    • shableskimicheline
      12 FEB, 2017
    27 SEP, 2016
    I would love to make these cupcakes, but I think is to much oil 1 1/2 cup. It this right. Thanks. Please reply
    • mmann39
      15 JAN, 2017
      You can substitute apple sauce for the oil, but I'm not sure of the ratio of oil to apples sauce. In other recipes I've done, I used the same amount and it came out right. Someone that bakes more might be able to help you better. Good luck!
  • venezuela92813
    26 MAY, 2016 Funny Video About A Delicious Red Velvet Cake!!! Please Watch!!!
  • sarelle58
    22 NOV, 2015
    I saw the same "martha Stewart" red velvet recipe but it calls for 1/4 cup instead of 2 Tbsp of cocoa powder. Which one is it?
  • joejoejoeowens
    4 SEP, 2015
    Love these! Sooo Delicious.

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