God sure does have a clever sense of humor, wouldn’t you say!?
Yes.
Here’s how I know: I’m dating a faaaaantastic man who… doesn’t know the difference between a pie and a cake… a muffin and a cupcake.
Funny, right? This has to be a joke… right?
Nope.
Ok. To be fair. It’s not that he doesn’t know the difference… it’s just that he mixes them all up all the time. Maybe it makes me a little crazy. Maybe it goes a little something like this:
Me: Simon, what do you want for your birthday?
Simon: A giant pie!
Me: A pie? You mean you don’t want a big ol’ chocolate cake?
Simon: Oh! Wait! No…. I want a cake. Wait… cakes are the big, multi-layered things with all the frosting. Yes. I want that.
Me: Cake. Not pie. Cake. Ok.
OR!
Me: Hey Simon! What do you want for breakfast?
Simon: Cupcakes!
Me: You mean muffins, right?
Simon: Ooh yea. Muffins. Yeaaaaah. They have the same shape! It’s confusing.
Me: I know.
Ok… maybe these two conversations are a bit of an exaggeration. But seriously friends… they’re not that much of an exaggeration. This happens to me, and I don’t see an end in sight. Very funny God. Luckily I have a very keen sense of humor too. Ha.
Perhaps making up for his mix-ups, Simon is one hell of a cupcake decorator. Seriously.
Now, I’d like to introduce you to my absolute favorite Red Velvet Cupcake recipe with Cinnamon Cream Cheese Frosting. Wait… muffins. No, cupcakes. No… definitely cupcakes. I know this.
Believe it or not, I haven’t always been the biggest fan of Red Velvet Cupcakes. I thought they always tasted, well… red.
This Red Velvet Cupcake recipe comes from The Hummingbird Bakery Cookbook. All of the cupcakes I’ve tried from this book so far have been a tremendous success. What makes this recipe so lovely, is the hearty but not overpowering amount of cocoa powder. It’s just enough to tint the cupcake a sultry brownish-red and to tone down the red flavor that always turns me off. Buttermilk works to make the cupcakes just the right softness and combined with Cinnamon Cream Cheese frosting… shut up… so good!
This recipe makes one dozen cupcakes. Double the recipe and you’ll have either two dozen cupcakes, or enough batter to make 2 9-inch layer cakes. Brilliant!
My Favorite Red Velvet Cupcakes
recipe from Hummingbird Bakery Cookbook
makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
3 Tablespoons unsweetened cocoa powder
2 Tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 350 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
adapted from Hummingbird Bakery Cookbook
double recipe to frost a 2 layer 9-inch cake
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (I used room temperature)
scant 1/4 teaspoon ground cinnamon
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.
Njoi
I LOVE these cupcakes! My family has branded me the Cupcake Queen due to this recipe! Thank you :)
Misty Taylor-Gonzalez A.B. Freeman School of Business
Hi Joy! This recipe is my new go to red velvet cake recipe. This was the first time used buttermilk in baking and absolutely fell in love with the ingredient (what other desserts can I make that use buttermilk?). It made the cake so rich and moist. I ended up making this cake as a birthday cake. The only tweak I made is I used Haitian vanilla extract for the cream cheese frosting instead of the cinnamon. Then I decorated with a white chocolate fondant bow and some shaved dark chocolate. The cake was a huge hit and everyone kept asking me for the recipe!
Misty Taylor-Gonzalez A.B. Freeman School of Business
This is my new go to recipe for red velvet cake! I had never used buttermilk in a recipe before and it made the cake so rich and moist and now I use it in a lot of the rich cakes I make. Are there other recipes where buttermilk would make a great addition? This recipe inspired me to make a red velvet birthday cake as a present. I used Haitian vanilla extract in the frosting instead of cinnamon and decorated it with a white chocolate fondant bow and shaved dark chocolate and it was a huge hit!
asiah
Hi joy love, love, love Ur site I’ve tried a few things and they’ve come out great xx for the frosting is it 2cups and 1/3 cup or 2 1/3 cups
joythebaker
Hello Asiah, thank you so much! It’s 2 1/3 cups!
Juliet
Hi Joy, I’m making a red velvet cake on Friday, to be eaten on Saturday. What’s the best way to keep it fresh? Should I store it overnight frosted or unfrosted and should it be kept in the fridge or at room temperature. Would appreciate any advice! Thanks :)
Jordan
My batter curdled after I added the buttermilk. Should it have been flour THEN buttermilk? Also, any other reason why the batter would have curdled?
Rockstar
Would someone guarantee that it will be a success. Cause I’m 11 and most the time I mess up with the cakes or cupcakes
Hannah
Hi! I was wondering if I could substitute the all purpose flour and baking soda with self raising flour instead! I’ve had bad experiences with making cupcakes using all purpose flour and I feel safest using self-raising. However I don’t know if it would be a good idea. What do you think?
joythebaker
I’m not totally sure, but I think a quick Google search would give you an answer. You’ll need to find the right ratio of all-purpose + baking soda to self-rising. I hope that helps!
Yii-Huei
I have made these countless times, and they have always been such a success! The flavour is definitely there, and the cream cheese frosting with the cinnamon is to die for.
I posted them on my blog, you can check it out if you’re interested! http://aroundleglobe.blogspot.com.au/2013/02/red-velvet-cupcakes-with-cinnamon-cream.html
Akasha
Just tried this recipe and I just have to say Oh My LANTA!!! These are so fantastically moist and delicious! The BEST red velvet recipe I have ever tried. The only change I made was to omit the cinnamon and add one more tablespoon of cream cheese to the frosting because I love a tangy cream cheese frosting. I topped mine with toasted walnut chunks and am calling it a delicious end to a great evening! Thanks!!
Thalia
Howdy this is kinda of off topic but I was wanting to know if blogs use
WYSIWYG editors or if you have to manually code with HTML.
I’m starting a blog soon but have no coding skills so I wanted to get advice from someone with experience. Any help would be greatly appreciated!
Ann
Accidently bought a bottle of red food coloring when I should have bought yellow….looks like the food coloring is finally going to get used ^-^
Charlotte
This is the best red velvet I have ever made!
Michelle @ MakeMeCake.Me
Hey fabulous Joy! Should the cupcakes be baked at 350 or 325? I see both temps. listed at different points in the recipe. Just want to make sure to get it straight! :)
Neenu
hi.. I wanted to make red velevet cupcakes for a baby shower this saturday..i was searching a very good recipe and found this to be the best..But i cudnt find baking powder in the ingredients list…Will the cake be fluffy without baking powder?
lily
I loved these cupcakes,so delicious!! As always, the frosting was the best part, yet the cake was very moist.
kate
Gorgeous site!!
Can i just ask if the tablespoon measure is uk or us? im in Australia and our tablespoon measure is 20g – im guessing you are using 15g ( which i think is standard in the states??)
Jessica
These are THE ONES! I have a friend who owns a local cupcake business where she makes gourmet cupcakes out of her home. Red velvet are her signature cupacakes and I have NEVER been able to find a recipe that even comes close to comparing with hers. The are so moist and dense yet light and fluffy (just unreal)! These have come the absolute closest I’ve come. The texture is OUTTA THIS WORLD! Light, moist, somewhat dense, melt in your mouth fluffy. Mmmm, just what I was looking for! The frosting has SUCH an amazing flavor I thought I’d faint when I took the first bite. I couldn’t get the frosting to be as fluffy as I usually like it, but I’m sure that was my own dang fault (I have the worst luck with frosting). It was still absolutely divine! Thanks SOOOO much for sharing!!!
Beka
This Red Velvet cake has the best flavor of any I’ve made–and I can’t remember a better one, even from a bakery! I agree with Stephani on the frosting, though– it was wicked sweet with only 4 ounces of cream cheese, so I hit it with the whole 8oz bar (and the 1/4 tsp cinnamon) and it was delicious. I also recommend the Wilton No-Taste Red gel color–it feels purer than the liquid food coloring I had used before and doesn’t have that “red” flavor.
Thanks for posting this delicious recipe, Joy! You and your blog are wonderful!
Jessie
Mine did not rise like yours did is there a tip to make this happen
joythebaker
Hmmmm, not quite sure. It’s hard to tell exactly what might have gone wrong. Is there a chance you left out an ingredient? I’d give it another shot and follow the recipe extra closely. they should rise just fine. Good luck!
Jessie
I made these and they did not rise like yours did. Is there a tip to make this happen
Caterina
Joy,
I made these as mini cupcakes and they are by far the best cupcakes EVER!!! The cinnamon cream cheese frosting is perfect. Your site is full of delicious treats :)
Sunny
I hate to be that person, but the cupcakes were a total bust for me. The batter became so thick when I added the vinegar and baking soda that it crept up into the area where you attach the beaters.
When I took out the cupcakes, the tops were dry and cracked. I tried one straight out of the oven, and I had to throw it out.
I have no idea what I did wrong. I spent a lot of money on ingredients and supplies, so I’m a little heartbroken right now. :-/
joythebaker
I’m so sorry these didn’t turn out for you. It’s so hard for me to tell what went wrong without having been part of the process with you. I hope you’ll give them another try.
bianca
amazing!!! me and my friend just made these cupcakes and they are super delicious!! and really easy to make! im totally going to make them again, thanks so much :)
adel
Is it okay if I don’t use the distilled white vinegar or not using vinegar at all? I can’t find the distilled one :(. I’m worried if it’s gonna affect the taste
joythebaker
White distilled vinegar is a key ingredient in red velvet.
Jessica
I made these cupcakes for a group event about a year ago. Today, the girl hosting our Christmas party asked me what I was bringing for the potluck. She then shot down my baked brie and told me I HAD to bring these cupcakes or else! I guess they were a hit =) Thanks Joy!
Grace
Whoa. This frosting is out of control good. Can’t say much about the cake because I accidently mistook my 1/3 cup for a 1/4 cup and added way to much sugar. But the frosting totally makes up for the added sweetness. And this is coming from someone who has never once liked a cream cheese frosting until now.
Charlene
Hi! My cake is in the oven, but I realized I never added the salt because it’s not listed in the steps! Whoops! Hope they’ll be ok.
Priscilla
JOY-
These are flavorful, and tasty. Definately fluffy but in my opinion not moist. I was wondering what your opinion is on me doubling the butter amout to one full stick or maybe even possibly adding a couple of tablespoons of veggie oil. I want them to be a bit more moist. Thanks, I appreciate your opinion.
Alex
So I realize that this is an older post, but I had to tell you that I just tried this recipe and it is FABULOUS. I’ve never made red velvet anything before but I decided to give it a whirl for my birthday and opted for your recipe. The texture of the cupcakes was to die for and taste was heavenly. One of my biggest pet peeves is cupcakes that are so sweet they give you the shivers and these are most decidedly not shiver-inducing. They have depth of flavor, a hint of sweetness, and a cozy cocoa taste. The cinnamon in the frosting is the kicker. THANK YOU THANK YOU THANK YOU for this recipe!
Lindsay
Fourth of July cupcakes here we come-izzle! Thanks, Joy, for helping me celebrate :)
Djameela
Just made a batch of these… turned out GRAND! So impressed. Great recipe!
Linda
Thank you for sharing this recipe! I’ve been hankering (hah, does anyone use this word anymore?) for Red Velvet for such a long time. My cupcakes turned out edible yay! I hit a few bumps along the way, but I got there. Bumps namely being that I ran out of food dye on my 4th teaspoon, so the cupcakes aren’t as red as I’d like them to be, but the taste is all that matters. Also, I ran out of cinnamon.
Pandora
Thankyou so much for sharing this recipe!
Your cupcakes look so red and velvety and delicious!
Felicia
I have wanted to test out recipes on your site for a long time. I finally made these red velvet cupcakes!!! It was a lot of work ( I haven’t baked in so long!) but they turned out amazing! I used fat free cream cheese and skipped the cinnamon, but it turned out yummy and decadent. Definitely couldn’t achieve the icing height, but my deadline to get the cupcakes done was tonight :). Thank you for posting this!
-Felicia
Berenice
WOW!! these are perfect!!! love the cinnamon taste in the frosting because I usually just have my red velvet cupcakes w/ just regular cream cheese frosting but the cinnamon definitely add to the deliciousness of these cupcakes. I love them!!! the cake is just so rich and moist! it’s perfect!!!! Thank you for sharing!
Vicky
The cupcakes look awesome! And to your story I just want to note that I live with a man (23 years old – should be a man by now) who doesn’t know the difference between limes and avocados!
Randi Lynne
I made Smitten Kitchen’s carrot cake today and it has quite a bit of leftover cream cheese icing. I made these to go with the leftover icing and they are very delicious. Moist, tender and beautiful! I plan to make them again next weekend for a birthday party as the birthday girl requested red velvet. Thanks!
Kayla
I just made these…. YUM! They were amazing! Thanks so much for giving me the inspiration to start baking! I’m trying your Chocolate Chocolate Chip Banana Bread and your Cinnamon Pull Apart Bread later this week! :)
D Wright
I also use the Hummingbird bakery recipe for these cakes, they come out super moist and tasty.
I have noticed that they are quite ‘puffy’ when they come out of the oven but do tend to level out a little while cooling but this doesnt seem to affect the texture or taste in any negative way!
In answer to a couple of posts the salt gets mixed in with the flour before adding to the batter mix. Also i use the paste colours instead of liquid. i just add the same amount of water that is stated for the liquid colour to the cocoa and then use a toothpick or chopstick to add about 3 blobs (very techincal measurement) of paste colour to the mix. Just stop when it is red enough for you!
Also if i am making these cakes for children i substitute some of the cream cheese for butter and then if the icing is a bit thick just add a little milk to thin it.
:)
penelope
made a QUADRUPLE batch today for a zombie party! iced some brains on top and flicked jam mixed with more red food colouring on top. never have i ever used so much food dye. looks amazing though, and i ate one to test it – cake is dense and delicious, colour is wild! four thumbs up :)
Rawia
Why do my cupcakes sink in the middle, they don’t remain puffed up like your batch? :/
joythebaker
maybe your baking powder or baking soda is expired?
Sophia
i made these for new year’s, doubled the recipe, and they were incredible. moist and fluffy, but dense in texture, with cream cheese frosting…amazing. my food coloring-cocoa-vanilla didn’t quite turn pasty (more powdery, i think) but the color ended up being perfect. thanks joy!
Mariana
Can I use Dutch-processed cocoa powder instead?
Brendy
Hello..I am making this cupcakes today..I want to try them before Christmas. I want to make them for my family and friends as little presents in a cute boxes. Love the cinamon frosting for christmas..so I hope they turn out GREAT! Crossing fingers!
Brendy
I DID IT!!! They came out great!!!!!Thanks a lot!!
Rachael B
I have to say… I have searched high and low for a good red velvet recipe, but this one by far defeats the rest. I only use one ounce of red food coloring and the batter still comes out a luxurious shade of red. I absolutely love all your recipes and am so glad I found you! So please, forgive your husband for not knowing the difference between muffins and cupcakes…. we do and that’s all that matters!!! <3
Lisa
So has anyone doubled the recipe? Do you just double all the ingredients? I am nervous about changing the amounts, so wanted to know if anyone doubled it before.
Rachael
I have doubled this recipe, but never tripled. I just go a little easier on the flour and I stick with the single ounce of food coloring rather than three. If you want a deeper color, buy a second one ounce bottle and add it drop by drop to determine the color you want. Otherwise it works just fine when you double it.
Henry
what are you sprinkling on top? whatever it is, it’s magical.
Eric
Juuuuust made these as a birthday present to myself. These cupcakes are IN IT TO WIN IT!
Kay
Hi Joy! I don’t see in the directions when to the add the salt.
Thanks so much, love your site!
JadeBear0118
Hi Joy! I just discovered your wonderful website and want to thank you for such lovely photos and great recipes.I’m going to take a stab at making your red velvet cupcakes. Can you tell me if I can substitute red coloring gel for the liquid? If so, how much should I use? Because there would be less liquid in using the gel, I wasn’t sure if that would have an effect on the consistency of the cupcakes. Your help is appreciated! Thanks!
joythebaker
oh man. i’m not sure how to substitute the gel. it’s stronger in color and has less liquid. just make sure that you keep the liquid the same by adding more buttermilk along with the red gel, if need be.
Julie
Okay, seriously, best homade frosting ever.
Cristina
Hello!
I love your blog for so many reasons :)
I just made these last night and I’m SO gld I did. Many things make this a great recipe! They came out delicious and they were so easy to make!
Many many thanks!!
Samantha
Hello,
The red velvet cupcakes look delicious and I am planning to make them for a party this weekend.
How should I adjust the baking time (and temperature) if I want to make mini cupcakes instead of regular sized cupcakes?
Thanks!
Samantha
joythebaker
350 degrees for 12 to 15 minutes… depending on how mini your mini cupcakes are. happy baking!!
Nay Shayan
Hey Joy,
Do you like this recipe better than the bright red velvet recipe? I want to make this for a bake sale, so I want them to be super tasty.
Thanks!
silvia
Que divinooossss!!!!Es muy rico este bizcocho,lo hice hace poco y nos encantó,la próxima será así.geniaalllllll.Me ha encantadooo.
saludos
fatema ( Abu Dhabi)
hey joy…
i tried the first batch of red velvet and it came out soggy because of my mistakes and doughy texture…when i did the second batch they came out delicious and could not resist them and so my husband…
i must say your baking has inspired me and the wonderful ideas and recipes you provide..
Thank you very much
Sarah
I just popped these into the oven to bake, and I realized that I never added the salt. Your directions don’t say when to add it, so as I was following along, I never even realized the omission! I hope they’re still good minus the 1/2 tsp of salt!
bandile
please help me!
i need you guys tell me what exactly is needed to make the perfect red velvet cupcake.
please also tell me what the perfect red velvet cupcake is suppose to taste like,feel like, smell like and look like. please be more detailed in your descriptions.
thanx…
Kristi
I just made these – they look and smell amazing. I haven’t tried one yet but I have sampled the frosting and I can vouch that that’s delicious. Joy – I have to tell you that you have become my go-to baking site! Everything I have made from here has been a huge success. Keep at it!
Askii
Hi Joy,
First I have to say ‘U are so tallented!’ I wish Ive a sister like you. I am a Sri Lankan living in Singapore. I’m so in love with your blog there arent a single day that I want go through the yummy stuff you make. It makes me hungry!!! Oh yes soooooo hungry but ate the same time so happy.
Well now I Get down to business. I made your red velvet cupcakesaccording to your recipe. Bur there was somthing wrong in it!! It was so dry and it had big holes in it. But the colour was amazing.It wast sweet much but Im ok with that. Please advise me what went wrong????? coz I really want to make a yummy red velvet cake. Coz my son 21/2 years loves spiderman. I want to make web cup cakes.Pls help me!!
Karmen
Firstly, would just like to say that I’m a newbie to your blog!
I haven’t tried any recipes yet, and I’ve decided that these red velvet cupcakes will be my first!!!
Just one quick question, is 325F for a fan-forced oven??
I’m just super paranoid about overbaking cakes. The worst thing is a dry cake!!!!
THanks so much!!
Joyce
Do I have to change the baking temp or the time if I want to make red velvet cakes?
lafoodist
I made these for a V-day party and they were a big hit! I love that the frosting isn’t overly sweet.
Sarah
I think my guy and I are going to try our hand at these for Valentine’s day – we’re going to try using beet juice instead of red food coloring though…Think it’ll work? Also, can cider vinegar be used instead of white vinegar?
Katrina
Joy, these cupcakes look more than delicious. I MUST make these ASAP! Buuuuut, what is the difference between distilled white vinegar and regular white vinegar?
Thanks a lot!
Helen
difference between distilled vinegar and white vinegar
Alyssa
I made these last night – and they are fabulous. I did leave out the red dye – just added a bit of water to make the paste and it worked out great. Of course, they weren’t the pretty red color – but they tasted just as yummy! Thanks for the recipe!
Joanne Choi
I am wondering if it is absolutely necessary to have red food dye in a red velvet cupcake. My understanding is that traditionally it didn’t have red food dye and it was the whole chemical reaction of cocoa and ingredients that made it sort of red…but if I leave it out, will it hurt the flavor?
Cakeybake
I know what you mean about the fantastic man syndrome. Mine tries so hard to act super interested when I think of a new recipe to try or when I try to explain the nuances of Wilton vs. Everything else…
At least he eats it well “THIS IS THE BEST CUPCAKE I’VE EVER HAD!”
Thanks, dear. :)
Kristen
Made these today… so good! But I added a bit more cinnamon and a tiny splash of vanilla to the frosting. The matching of the red velvet and the slightly tangy, sweet frosting was PERFECT.
qk
i made these for a tea party last weekend – they were lovely. was a bit reluctant to try the cream cheese frosting as mine usually turns out runny, but this one was perfect! thanks for sharing :)
Mary Margeson
Oh my goodness, this sounds divine. My boyfriend specifically asked for red velvet cake for his birthday (next weekend) and this sounds like it fits the bill perfectly. I can’t wait!
nori
oh! i forgot to share… God totally does have a sense of humor. i LOVE to bake and the guy i’ve been dating doesn’t have a sweet tooth. he eats my sweets because he knows my feelings will be hurt if he doesn’t. lol
nori
omgoodness! your post totally made me laugh! :o)
i just discovered your blog today and soooooooo happy that i stopped by. i just finished making some cheesecake brownies, but i promise you, i’ll be whipping up some of your lemon cloud tea cookies or chocolate chip cookies soon. actually these will be perfect to ship off to my mom who is recovering from a surgery. i’m sure she’ll be grateful to you!
Tasha
I made these for my Halloween party last night. They were AMAZING! I quadrupled the recipe (yes, QUADRUPLED) and made over 100 mini cupcakes. ANNND I watered down some of the frosting and added red food coloring…to blood spatter the cupcakes. Yes.
It. Was. Awesome.
Thanks!
Stephanie
I made these cupcakes for a group of my friends last night. People LOVED them! Especially the frosting. I combined your recipes for the brown sugar cream cheese frosting and the cinnamon cream cheese frosting. It was SO good. Thanks for the recipe!
Kate
Which do you prefer: the red velvet cake with brown sugar frosting or this one?
Melissa
I made these for a party last week and they were delicious! Somehow I had written down that the frosting called for 3 tbs of cinnamon. The frosting came out quite cinnamony, but actually really delicious.
April
I’m hoping these turn out WONDERFUl because I am attending a chocolate extravaganza tonight called Choctoberfest and I’m making these and your smores brownies! Any tips??? :)
Melissa
Hi Joy, I love your site! I just made a batch of these for a birthday party and they look delicious! I can’t wait to tear into them! Just wanted to point out one thing I noticed while making them – your directions don’t reference adding the salt, which is on the ingredient list. I went ahead and added it at the same time I put in the baking soda, but I wasn’t sure if that was the correct spot or not. Just wanted to let you know so you can fix that. Thanks for all of the great recipes, keep up the great work! And happy baking! :-)
Kristen
Hi Joy – So happy that you found someone to share life with. What a blessing…
Shilpa
Hi there! I’m going to be trying this out in the cake version (doubled recipe for 2 9-in cakes) as you suggested. For the cooking time and temperature, does 350F for 20-25 minutes still hold true?
Thanks, love your blog! :)
Esha
Hi Joy,
Absolutely love your blog and your pictures are amazing! I have a question. Do you like this recipe better than Bright Red Velvet Cake recipe? I wanted to make some this evening for a colleague’s birthday, but wasn’t sure which recipe was better!
Thanks again!
Lorraine
I’m about to try this recipe out, but just want to make sure I read right about beating the batter on high twice? I’m usually really careful about overmixing my cake batters, especially once the flour has been added. Doesn’t the beating on high make it dry or gluten-ous?
Thanks… love the photos :)
joythebaker
Hi Lorraine!
I was a little wary of beating the batter on high once the flour was added too. I did it, and the cupcakes turned out just lovely for me. Once the flour was added, I beat the batter for about 1 minute… maybe even a tad less on high. I then added the soda and vinegar and beat it for another minute… or just under a minute. I had success, I hope you do too!
Lorraine
Thanks for the quick reply, Joy! I just made them exactly like that… and they are shockingly good. I think I’ve found my RV recipe of choice.
Abby
Hi Joy, do you have any idea on the best substitute for the red food coloring? I’d like to replace it with something natural, if possible.
Hope to hear from you.
Emily
So Delish! Love Red Velvet cupcakes. Fantastic pictures too.
Chels
So cute! God definitely has a sense of humor…love your blog by the way! They should make a movie of your life like they did with “Julie & Julia” :)
Maja
That’s not so bad. He’ll learn. :) My bf wouldn’t let me experiment in the kitchen, he’d be happy with just spaghetti, pizza and tortillas. Now after almost five years, his repetoair has widended, he’s becoming critical about the food he eats, he’s enjoying in discovering new flavours (though i’m still working on him as far as parsley and cumin go, pointing out each time i use them that they were used and he still loved it ;), but that’s childhood no-no’s for you :)). Very nicely decorated cupcakes, btw! And to be frank, cupcakes are just muffins with frosting in my book. ;)
Donna Reeve
Love your blog. love your new website. love red velvet. RV cupcakes with extra icing??? Let me at ’em :)
Thanks for your beautiful pics, great recipes and sharing so much with us.
shoe
YUMMY YUM, red velvet cupcakes! I think I’m going to attempt these for a bake sale next week!
sarah-anne catherine
whoa!! God really does have a sense of humor, but i personally think it’s a good balance. you bake and simon decorate your already yummy looking creations. win-win situation, if i do say so myself…
by the way, simon’s cupcake ising skills are the best ever!
sarah-anne catherine
Amanda :}
haha that reminds me of my dad… i was racking my brain trying to figure out which chocolate cake he said he’d liked so dang much… turns out he was talking about a chocolate CHESS PIE!
Millie
Oooh! I have to admit that I’m like the others, Joy. Red food coloring tends to scare me. lol. Still, these look good. Simon looks like a great catch and he’s funny! Love his comments. My hubby says “A cupcake without frosting is just a muffin.” (Too true!) Oh and Anita, I totally agree:
“Anita says:
September 3, 2009 at 4:11 am
It could be worse, he could say “that (from scratch) chocolate cake tastes almost as good as a mix”. That really drives me nuts.”
When I visited friends in Arizona, one of the guys decided to tease me by saying that my from scratch biscuits were “almost as good as the canned ones.” Yup. He got kicked for that one. ;)
Oh and on another note, I tried the cinnamon cream cheese frosting on a spice cake the other day. My hubby devoured it. It made you want to eat it with a spoon. hehe!
Anyhow, enough of my rambling. I need to add food coloring to my grocery list. :)
cassie o
i love recipes for only a dozen cupcakes … so do my coworkers who usually have to eat all the leftovers :)
also, any guy who can handle a pastry bag is definitely a keeper (and the cupcake/muffin confusion is so cute!!)
Beks
I have just bought a copy of the Hummingbird Bakery cookbook. Isn’t it gorgeous? Those pictures are fabulous. It’s the first recipe book I’ve ever bought where I’ve wanted to bake everything. Even the coconut cakes and I don’t like coconut! I’m going to have to try the Red Velvet cake, it looks so interesting. I’d never heard of it until I started reading American baking blogs. There’s always one thing that has put me off though, the vinegar. I really hate vinegar but can you even taste it in the cake? I’m not sure if just the thought that there is vinegar in there might put me off.
Take care
Beks
BTW I like the new layout of the blog. It’s very pretty.
Christine
YUM! Cinnamon Cream Cheese frosting lured me right in.
GS
I think I might make Red Velvet Black and White Cookies again (an earlier recipe from your site) but put the Cinnamon Cream Cheese Frosting on them! Just because!
Divina
It is such a joy to visit your blog. There are so many sweet treats that I couldn’t resist. I visited your blog once before but I forgot to bookmark it but now I found you again through Paper Apron.
Enjoyed your site.
Regards,
Divina
Dana
haha! That’s so funny. I laughed so hard reading that, esp the ‘conversation’ even if exaggerated. That’s a few of my guy friends as well: ‘just give me anything baked, pie/cake what’s the difference? LOL As long as it looks and tastes good, who cares what you call it?’ Too funny…
those cupcakes look absolutely divine, I want to make them right now!! If I want to make them without the food colouring, would they pretty much taste like chocolate cupcakes? Or would they be missing anything..I know its just colour, but the recipe sounds good, I just don’t have any food colouring (and I’m a little afraid of it too lol)
Thanks for sharing :D
Angelia McGowan
Oh,I am so glad I found this, I was looking for an excellent red velvet cake recipe for my son’s birthday cake. I am doing Elmo this year, so I wanted red velvet cake with a white frosting, I think I am doing Elmo with red jimmies. and fondant. Dont have a complete plan yet, but am getting there slowly, I still have 2 months.
Mel
I’ve not tried baking red velvet but your photos inspired me to bake it soon. You’re so lucky to have a handsome assistant in your kitchen.
By the way, Joy, I have a comment with regards your set up, it’s beautiful but I’m having difficulty clicking the pages. It became so slow. The last set up you had was so fast whenever I click on something and wanted to look at something.
Stephanie Lang
Hummingbird Bakery cookbook ROCKS! I bought it last year at a cute little store in Berkeley right next to Rick and Ann’s restaurant (if you haven’t been there yet, you MUST go for brunch when you are in Berkeley!).
The pictures in this book are just divine! We made a bunch of the cupcakes with my campers this summer! The campers went bonkers over the chocolate cupcakes! http://figsinmybelly.blogspot.com/2009/07/crispy-chewy-ooey-gooey-chocolate.html
Your marshmallow cupcakes from the picnic were out of this world and look even prettier than the pics in this book!
I really want to make the Hummingbird brownies…all three versions look incredible–the traditional, the frosted, and the raspberry cheesecake brownies!
Chelsey Green
omg looks delicious!! i love red velvet cupcakes…my sister once made magnolia’s but forgot an ingredient so individually stirred it into each cupcake they were poisonous. luckily im a better bakers :)
check out my blog pleasse!!!
cookteen.blogspot.com
Melissa
I’m making these for my friend’s birthday in a few weeks. Red velvet cake is her favorite.
I don’t know if I am just now noticing, but thanks for the “print this recipe” and I really like that your URL prints at the top. I love the redesign! Thanks so much for going to all the trouble and pain!
southern hostess
These look amazing, and I love the addition of cinnamon! Yum!
dawn
LOL OMG! I always thought the red velvet cupcakes tasted red too until I found a good recipe for them. I have to try this one.
I was laughing really hard in the beginning post….very cute.
Bee
Hi Joy, Just a quick question on what temperature you have the oven?
I can’t wait to make these!
Thanks
Angela
I had never even heard of red velvet till I visited diners along the East Coast. Now, it’s one of my absolute favourite cake flavours!
I tried making them once, but it was a HUGE disaster.
pav
I love the Hummingbird Bakery book and having recently eaten their cupcakes, I am really pleased with the results from all the recipes I have made. The black bottom cupcakes are just fabulous.
Love the cute piping on your red velvets Joy xx
sam
so, i can’t spell, but thanks to your name its ok!
a. so happy for your joy
b. so happy for you, joy!
sam
i’ve never hard red velvet cupcakes (fake coloring is weird), but this really makes me want to try them! and maybe i’ll get my boyfriend to decorate them, too!!
ps: so happy for your joy! he sounds super cute!
Ariel
Oh, totally cute! I wasn’t a fan of red velvet either, but it’s slowly growing on me :)
Dajda
A little more time with you and he will start to see the difference, I’m sure! :)
Lori T.
I see it now!
Lori T.
It says to mix the vinegar with the baking soda, how much baking soda? I think that got lost on my page I’m viewing!
Victoria
Oooh… can’t I just make the frosting and eat it all from the bowl with a spoon? (and then feel a bit sick)
Kudos for the cake decorating, I reckon that’s more important than knowing the difference between pie and cake (he’s got you to help with that) :)
Beki
I ended up with WAY too much frosting! A couple of friends were over so we just sat there in a circle like little kids, eating it by the spoonful! It was agreed that it was WELL worth the belly aches! :-)
lisa (dandysugar)
Red velvet was always one of my favorite birthday cakes growing up. Still searching around for the perfect recipe. This one sounds great, will definitely do it!
Phoo-D
Ah a man weilding a pastry bag- now that is swoon worthy! I love the idea of a cinnamon frosting. That sounds delicious and perfect for so many different things.
michaela
but doesn’t that make him more endearing?
Cheery
Hi! I’ve been reading your blog for a while now, but haven’t posted yet, so can I just say I LOVE YOU AND YOUR BAKING!!
I started using the Hummingbird Bakery book after a friend recommended their bakery to me, just about the time you posted about their cupcakes the first time – sorry, I’ll get to my point – I made 24 cupcakes using the vanilla and chocolate recipes and marbling them by placing a dollop of chocolate batter on top of the vanilla batter and they turned out to be the softest cupcakes we’ve ever eaten!!
Anyways…sorry for my rambling…love your stuff!!
Avanika (Yumsilicious Bakes)
The cupcakes sure look delicious!! A great job on the frosting, btw! You’ve really scored with this guy! Luckily my boyfriend is a foodie, who I’ve now ‘trained’ to recognise all the different types, and he has actually learnt a lot of baking terms too!! :O
P.S – I agree with the poster above! I was so LOLing at the Simon Says!
heather @ chiknpastry
oh lordy these are lovely looking. my ex bf’s grandma used to make me a red velvet cake every year for my birthday. that was the hardest part about dumping him :)
Casey
Yeah for boys who will help out in baking-land! I can’t wait to try these!
Sandy
First let me say this in Simon’s defense – cupcakes or muffins, either are just fine for breakfast!
Second, my husband will have a new love and appreciation for you with this recipe! (and FYI, there’s no way my husband’s decorating skills would be that awesome – nice job Simon)
Jill in Atlanta
But, I’ve always wanted to know… why the food coloring? If no one (including me) likes the taste it gives and we need the cocoa powder to disguise it, then why,oh why do we want our food red and probably cancer causing?! The color turns me off. I just want to lick off the cream cheese frosting and toss the red stuff. Now, putting that cinnamon cream cheese frosting on hummingbird cake/cupcakes… that sounds good. (Does your hummingbird cookbook have a good recipe for those?)
michelle
the hummingbird cookbook has a recipe for hummingbird cake which looks awesome, but its definitely not an everyday cake, so much oil! i really want to make it in cupcake form one day though…
Anita
It could be worse, he could say “that (from scratch) chocolate cake tastes almost as good as a mix”. That really drives me nuts.
I am new to your site and love it.
Thank you,
anita New Brunswick, Canada
Karen B
My eye just fell on Simon’s replies and I had to laugh at the ‘Simon says’. Is there a hole where I can hide in shame? Ah well.
Mmm cannot wait to try this recipe :) And I didn’t have a chance to say it yet but I love the new layout!
ThatsSoYummy
These cupcakes look absolutely delicious, I cannot wait to try the recipe out and taste them for myself…
I am drooling!!! :-)
Naomi
Oh, just transcribing your recipe – how much bicarb soda? Is this instead of the salt cause I can’t see where to mix it in… Thanks
joythebaker
oooh geez! Thanks Naomi! I went and forgot to add the baking soda to the list of ingredients. All fixed now!
Naomi
Thanks for the recipe, maybe I’ll give them a try. Here in Aus, RV cupcakes just don’t seem to be the thing. Perhaps with posts like this things will change. Ta!
Ally
Awww…!! Does Simon have a brother by any chance? Preferebaly one who’s as cute and as interested in the cupcakes? If so send him this direction Joy !! ;)
Siobhán
Oh wow, this post was sooo cute! I’m so happy for you Joy! :) Plus I just got the Hummingbird Bakery Cookbook for my birthday and I’m dying to try it out!! :) I’m a bit distracted at the moment though, I’m packing up all my stuff and moving to a town 100miles away to go back to college and do a Masters… exciting yet scary times… :) I think I’ll temporarily unpack my baking equipment tonight and give the book its debut! :)
Caro
I have already printed both your other red velvet recipes cause I am baking them tonight and now I have another one to add to my indecisivenss!!! Thanks – I love the icing!
morgana
Well… I think he is not the only one. I’m spanish and here the “sweet culture” is different so we even don’t have words to pie-cake-bread, for us everything is a “tarta” or muffin-cupcake, for us everything is a “magdalena”. It’s a little confusing. ;-)
Cheers from Spain.
simon
Thanks for the kind words y’all. More importantly, thanks for being so understanding with the mixed-up-nouns situation. It’s comforting to know that there are other boyfriends and husbands in the same boat (or is it a actually a yacht?).
For the record, I still have much to learn when it comes to pastry bags and sprinkles. This time around I learned, “Squeeze it much harder than you’d think, and don’t stop moving once you’ve started.”
Shauna
Oh, and he’s trainable! We like that in a guy (heck, we like that in girls too, but they’re more stubborn)! ;)
michelle
Oh yay, nice timing Joy! I’ve got the Hummingbird Bakery book too and have been trying to convince my Mum to let me make these but she just keeps screwing her nose up: “vinegar in cupcakes? no thankyou.” Now I can go right up to her and say “but Joy says they’re awesome so there.” Thanks for winning my argument for me!
Jessanna
Fantastic pair! Does he do the dished too?? Oooh that would be marriage material for sure!! lol-
Seriously now, these are the best dang cupcakes ever- and I am SO GLAD you posted these in the beginning of Autumn rather then February.. Valentines day..to cliché- besides..it looks like your Valentine came 6 months early!
p.s Simon- Great sideburns!
simon
why thank you!
Lauren
He is cute! Lucky girl!
I will definitely be trying this recipe. I’ve never had homemade red velvet, and I hated the box mix. I’m assuming homemade has to be better.
BAKING is my ZeN
Great photos.
Hleure
Simon is adorable, and so are your cupcakes…In fact, I want cupcakes for breakfast tomorrow, and I want the husband to frost them (sooo not happening though…) :(
Macey
My mouth is watering, looks delicious!
Deanna
Oh dang another cupcake recipe! I think I will be making this before I try the orange and cream pie. The frosting sounds so good.
joythebaker
These were the Red Velvet Cupcakes from the picnic! I hope you love em the second time around!
Deanna
Oh I will – actually everyone here is asking for me to make them for the upcoming BBQ – hopefully I can make them as excellent as you did! :)
ABowlOfMush
These would be my favorite too! Yum!
emily
Two things:
1. Awwwwwwwwwww
2. Simon looks like a cutie. At least the back of his head does!
Jennifer
So funny about his lack of baking knowledge! That reminds me of my son, who told me one day that he had a doughnut for breakfast, but that he didn’t want the one with raisins. It took me awhile, raisins and doughnuts? Um yeah. He had eaten a bagel. Hopefully he gets things straightened out one of these days!
Gayle
My husband has the same issue. Cake and pie, chicken and turkey…he doesn’t really see what the big deal is. We’ve made it work, none the less. :-)
Love the cupcakes! (Frosted muffins?)
joythebaker
Ha! It’s great to hear that other couples have this problem! And yes… cupcakes are totally frosted muffins.
Judy
I was there…and they were soooo delicious. I do love red velvet anything, especially the cupcakes. Thanks, Joy, for making them. :-)
Win
making them tonighttttt for sure!:)thanks Joy and the creamsicle pie during the weekend.
I can’t wait!
joythebaker
You’ve got one sweet week ahead of you!
Cate
I can’t wait to try these!!
JoAnn
I love Red Velvet anything! But I especially like the idea of the cocoa powder to hide the red food coloring taste it can develope. I’m anxious to try these!
Elaine
YUMMY!!!
Irina @ PastryPal
I can’t help but go “aaawwwww.” The thought of you two in the kitchen frosting cupcakes together is just the sweetest thing.
food librarian
He is a keeper. What a great fish decorator. Oh, I mean cupcake.
These look great. I’ve never made RV before…too scarred by Red Dye myths I think, but I’ll try these! – mary
Emily
Ah, I’m so happy you’ve found a nice guy to date! Seriously, I awed outloud when I read that. Good for you!
And the cupcakes… oh my how I love red velvet cake. My mom recently made them in cake form, and they were just gorgeous. Maybe some day I will try you recipe and take them to my mom. :)
Pamela
OMG, they look great, I’ll probably bake them tomorrow…:)
thanks
xo
joythebaker
Dooooo it!
Jen @ MaplenCornbread
Oh too funny about the man!! ;)
But these cupcakes are fabulous!!!!! Perfect frosting too!
Sarah
I’m up for cupcakes for breakfast. Yum! Thanks for sharing the recipe. I’ve never had red velvet cupcakes before and they sound yummy with your frosting. :)
Neg
From this picture, Simon looks a little bit like Nick Cage. I’ll give these cupcakes a try.
joythebaker
Nick Cage in Face Off or Nick Cage in Leaving Las Vegas?
Awkward…..
simon
At first, I didn’t want this to be true. But after looking at some photos of him, I have to agree–indeed, we have similar eyebrows & foreheads. You got me. I’ll take it as a compliment.
Kati
delish and soo cute–very impressed with simon’s piping skills too-geez, some people are naturals@ this stuff! fantastic cupcakes thanks for sharing
cindy
haha, sounds like my boyfriend sean…but more like, “you know those delicious, fruit and chocolate and sugar and butter and goodness? those, yeah…”
and the cupcakes, expertly frosted ;)
Jen G
yay! I’d say you might have a keeper there – works wonders with that pastry bag! I can’t wait to try out this recipe too! Everything I’ve made from your blog thus far has been absolutely delicious!
joythebaker
Success!
The Blushing Hostess
Really wish – really – that I had not seen this with all that cake in the fridge (I like mine super cold, but not frozen)…. ummmm, delish!
Dana McCauley
Yum! These look so fantastic! My husband is a chef and speaks cookies, cakes and pies fluently but he gets dresses and skirts mixed up. Seriously. If I’m wearing a skirt he’ll say ‘nice dress’.
simon
I still mix up dresses and skirts too. I must confess. Plus, what’s a boy to do when a kilt is in the mix?
dancing kitchen
Holy cow…a kilt wearer…I approve!
joythebaker
we all understand… this is totally a safe place.
ladieswear is a confusing land!
cyndi
My stomach is growling and my mouth is watering! I absolutely must make these soon. The thought of cinnamon cream cheese frosting has sent me totally over the edge!!
sniffles
I’ve been visiting this site for a quite a while but haven’t posted yet and decided that red velvet cupcakes (my favorite!) warranted a first post. Especially with the cream cheese frosting, probably would be good on carrot cake too maybe. Hehe Simon seems like a sweetheart and even though he doesn’t know the difference between a cupcake and a muffin (honestly sometimes I can’t tell the difference.. haha) you guys make a good pair. You bake the treats and he frosts them!
joythebaker
You’re totally right! The Cinnamon Cream Cheese frosting would be amazing on Carrot Cake!
Shauna
Generally speaking, I’m not a fan of red velvet cake or cupcakes (no wait, muffins!), which always depresses my husband and those Southerners in our respective families. Still, in the interest of being all familial-like, and because you said these were good, I think I’ll try these for the hubby’s birthday this year. I trust you!
Oh, and BTW? The boy is cute – and how fabulous is it that he’s handy with a pastry bag?!? You lucky girl you. ;)
joythebaker
Yes! If anything you must try this recipe to be all familial-like!