For a deeper red color, use gel food coloring. Buttermilk adds moisture and tanginess to the cupcakes. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Do not overmix the batter, as this can result in tough cupcakes. Store frosted cupcakes in an airtight container in the refrigerator.
Tressa Crist
Nov 27, 2024These are my go-to cupcakes for any occasion! Always a crowd-pleaser.
Joy Nitzsche
Jun 23, 2024These cupcakes are amazing! So moist and flavorful. The cream cheese frosting is a must!
Cristina Kuvalis
Feb 13, 2024I've tried other red velvet cupcake recipes before, but this one is by far the best. The color is so vibrant and the taste is incredible.
Fatima Doyle
Jan 26, 2024This recipe is so easy to follow. My cupcakes turned out perfectly!
Vance Crooks
Jan 25, 2023I halved the recipe and they were still delicious. Great for a small batch!
Anissa Sipes
Sep 22, 2022I used a vegan buttermilk substitute and they still turned out great! A perfect treat for everyone.
Jarrod Beier
Mar 4, 2022These are so good! I added a little bit of almond extract to the batter and it took them to the next level.
Shad Sporer
Feb 20, 2022I made these for a party and they were a huge hit! Everyone loved the red velvet flavor and the perfect texture.