Who doesn’t love red velvet cupcakes? I feel like not liking red velvet is the same as not liking chocolate or cheese. It’s just crazy! Red velvet is me and Courtney’s favorite, so I decided to bake them for her birthday (and ultimately mine, which is three days later). Because I love them so much, that also makes me extremely picky. I tend to be picky about cupcakes in general though, so I was really hoping that this recipe would be the one. I’ve tried quite a few in the past and they just weren’t exceptional. After I tried this one I will never use another recipe. These are unbelievable. They are perfectly moist and pretty simple to make too. They do require a lot of cream cheese, but that’s literally the only flaw to these cupcakes. I seriously suggest giving them a try. I can guarantee you won’t be disappointed!
How do you do to give the cream cheese frosting that consistency? 🙁 mine is not that hard and it doesn’t stay that pretty
try refrigerating it or continue to add small amounts of confectioners sugar until it becomes thicker. Also, make sure your cupcakes are completely cool and butter isn’t too soft because that can make a big difference as well. Just the slightest bit of warmth can melt the frosting. I try and wait at least an hour. Hope this helps!
How many cupcakes does this make?
32 I’m pretty sure! The original recipe says it makes 2 dozen, but I think it all depends on how much filling you add to the center.
Thank you for sharing this recipe! These cupcakes are amazing and very moist!
you’re welcome! i’m so thrilled you liked them!