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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?
  • 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.
    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.
  • Enica
    5 AUG, 2015
    Para Jelawin: Por cada taza de harina que pide la receta, quita 2 tbsp de harina y sustituye por 2 tbsp de fécula de maíz... Espero te ayude
  • Jelawin
    31 JUL, 2015
    would like to try this recipe but unfortunately there is not cake flour in my country. What can I use? Cheers
    • Poep2Lvk
      29 AUG, 2015
      To substitute cake flour, put 2 Tbsp. Corn flour (maizena) in a measuring cup then add all purpose flour to make 1 cup. Sift 5x. That's 1 cup cake flour equivalent.
  • Juicy605
    3 MAR, 2015
    This is THE best recipe! You do not need to alter this recipe. The cupcakes are amazing.
  • MS11918514
    14 FEB, 2015
    Has anyone been able to verify the oil measurement? Looks like the reviews got better. I haven't found a red velvet recipe I like yet. Just curious about the oil.

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