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Sprinkles Red Velvet Cupcakes Recipe, Copycat

Those that know me know that I have a raging sweet tooth. Red Velvet Cupcakes are one of my absolute favorites. When we moved from California, to a forsaken state without Sprinkles Red Velvet Cupcakes, I was more desperate than ever to come up with an amazing red velvet cupcake recipe that is as close as possible. After about a dozen attempts, revisions, variations, and “taste testing” sessions, I am more than happy with this recipe! If you are looking for a delicious red velvet cupcake recipe with an AMAZING cream cheese frosting, here it is! Moist, flavorful, and topped generously with a fantastic frosting! If you read the comments below, you will see that I am not alone in thinking this recipe is worth trying.:)


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Kelly’s Copycat Sprinkles Red Velvet Cupcake Recipe

Makes 24 large, or 30 medium cupcakes

  • 2 1/4 cups flour (I use all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened (I’ve used salted and unsalted without noticing a difference. Salted is what is in my fridge.)
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
  • 1 ounce red food coloring** (I know, that is a lot of red food coloring! It is what gives it the deep red.)
  • 4 teaspoons Pure Vanilla Extract

Cream Cheese Frosting (This has been revised to show the cream cheese and butter must be cold, resulting in a less runny frosting.) If you want the piled high frosting, like the picture, make 1 1/2 the recipe of frosting and pipe it on with a piping bag or ziploc bag (do not try to spread it with a knife).

  • 1 (8 ounce) package cream cheese, cold
  • 1/4 cup butter, cold
  • 2 tablespoons sour cream
  • 2 teaspoons Pure Vanilla Extract
  • 16 ounces confectioners’ sugar (approximately 4 cups)


  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting. (Do not frost until totally cooled, or the frosting will slide off!)
  4. Vanilla Cream Cheese Frosting: With a high powered mixer (stand up mixer if you have one) beat *COLD* cream cheese, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners’ sugar until smooth. Once smooth, turn beaters to high (I use my Kitchenaid) and whip on high for 5 minutes, until very fluffy. I am frequently asked how I get the piled high frosting. I do this with a piping bag, or a Ziploc bag with a 1 inch hole cut out of the corner will work perfectly. I always pipe the frosting on, instead of spreading it with a knife. That is how I get the tall pile of frosting. IF you do want the tall pile, I recommend doing 1 1/2 the recipe for frosting, to make sure you have enough.
  5. Frost the cupcakes generously, and serve at room temperature! If you make these, I hope you will drop me a comment and let me know how they turned out!
  6. In response to the comments who have had trouble with the frosting…These are the exact proportions I use, and have used repeatedly. I do not add more sugar, or it will be very sweet, but it is important that the cream cheese and sour cream are cold–straight out of the fridge. If the frosting is too runny, I recommend putting the frosting in the refrigerator for 20 minutes, beating it again, then piping it on. Also, your cupcakes MUST be totally cooled. The frosting may seem a little too moist at first, but if you can get it to form a pile, and leave the cupcake uncovered for 1 hour or so, it will form a slightly dry crust (not a bad crust, I promise), so it won’t seem so gooey.
We have had a couple snow days this week, so my girls and I made cupcakes this afternoon. I know what I will be eating for breakfast tomorrow morning, along with my coffee!! Just the thought of it will help me drag myself out of bed at 5am!
If you look closely, you will see that Caroline is wearing a crochet cupcake hair clip, and also a cupcake shirt. The hair clip is from my no-slip hair clip company. It actually was a total coincidence!
Lucy said, “I am the BEST egg cracker!” About 10 seconds later…
My kids take sprinkles to a whole new level!
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Diane Dahlin - January 12, 2011 - 6:14 pm

Kelly, it’s Teacher Diane here :)…i love reading your blog and i have loved seeing pictures of the kids and hearing about the wonderful things they say and do! (on facebook)

ok, i have to know why you ate your sister’s umblical cord!!!??? ewwww!

Diane :)

Kim - January 13, 2011 - 3:11 pm

As someone that just had the wonderful pleasure of eating one of these cupcakes I can personally vouch for their deliciousness – yummy!! Thanks Kelly – so sweet of you to bring me “one.” :)

admin - January 13, 2011 - 4:03 pm

Diane, I am so glad you are enjoying it! I will share the umbilical cord story very soon. : ) Kim, I am so glad you enjoyed your cupcake!

Wendy G - January 13, 2011 - 6:23 pm

I’m going to try making these this weekend–thanks! Love the pictures of the kiddos, too!

Renee - February 8, 2011 - 5:33 pm

Kelly, this looks delicious. Can I use this recipe for a traditional red velvet layer cake, or would I need to make any changes?

admin - February 8, 2011 - 7:30 pm

Thanks so much Renee! Honestly, I have only made these as cupcakes. My only concern with it as a cake would be the moisture factor. They are super moist. I am concerned that on a cake, it could collapse in the middle. The cooking time would certainly need to be increased. If you do decide to do it as a traditional cake, will you let me know how it turns out, so I know if I can recommend it this way?

Nicole Z. - February 9, 2011 - 1:28 pm

I just made your cupcake recipe this morning. It’s delicious! I was wondering how far in advance of an event you have made them before. For instance, I am going to make them for a baby shower I am hosting next Saturday. If I bake them on Wed. or Thursday, will they hold up unrefrigerated until Sat. afternoon?

On an interesting sidenote, I am also the proud mom of a Caroline (2.5 yrs) and a Lucy (5.5 mos.)! I couldn’t believe it when I saw your kiddos names on your blog. We don’t have a boy yet, but if we do, we are naming him “Simon”…yes, just like your sister’s dog. Great minds think alike I guess! From cupcakes to names… :0).

admin - February 9, 2011 - 1:54 pm

I am so glad you like the cupcake recipe. It is definitely one of my favorites. They never last long in my house (goodness, that would be torture to have to look at them for several days!) They don’t seem to lose moisture over 2 days, but that is as long as I have left them out. What I would do, is make the cake portion in advance, and freeze them. (Wrap them well in saran wrap, or put them in freezer bags.) You could make the frosting several days in advance, and keep it in the fridge. Then, you just have to frost them. A little trick that will make it super easy to frost them is to store it in a heavy ziplock bag. When you are ready to frost them, cut the corner off the bag, and it becomes a piping bag! They will be frosted in about 10 minutes. You will want to let the frosting come to room temperature before frosting them. Another option is that you could freeze the entire cupcakes, frosting and all. It gets a little tricky not to mess up the frosting, but you can first freeze them for 1 hour on a cookie sheet. Once they are slightly frozen, transfer them to a freezer safe container, or freezer bags. This way, the frosting won’t get messed up. Remove them from the bags for defrost, the morning of the shower. I hope this helps!!

Wow, that is funny about the names! I tried to go with somewhat original names, but it seems that Caroline and Lucy are gaining popularity. Yes, great minds think alike. I agree!

Kelly - February 13, 2011 - 5:47 pm

Just made these for my dad for Valentine’s Day, and he loved them! That icing is heaven! Hope you will post the recipe for your chocolate cherry ones, too!

admin - February 14, 2011 - 10:50 am

I am so glad you like them! I will be posting the chocolate cherry cupcake recipe soon, along with other cupcake recipes as I find new favorites. : )

Jen S - February 18, 2011 - 3:18 pm

These cupcakes were absolutely excellent. I brought them into work and my co-workers had scarfed them down immediately. :) Yes, the icing is definitely amazing, with a capital A!

Lizzy - February 20, 2011 - 8:15 am

I’m in the UK and have only just discovered ‘Sprinkles’ cup cakes on You-tube. I have tried one or two Red Velvet Cakes, but this one is by far the best!!! I would love to try some of your other American cakes.


Chelsea - February 20, 2011 - 4:32 pm

I made these as a special birthday treat for myself. I hate store-bought cakes. Red velvet cake is my favorite (even my wedding cake was red velvet), but it’s so hard to find a good one. These cupcakes are absolutely spectacular. They are exactly what I was looking for. Would love to figure out how to translate this to a cake. The frosting is to DIE for (and I’m not big on frosting), and they look great too (the color is perfect). I will be making these until I die and feeding them to everyone I know.

I cannot express my love for these cupcakes. LOL

Seriously though, thank you so much. I can make my own delicious red velvet cake now.

Jada - February 21, 2011 - 7:08 pm

I just tried your recipe and they came out just as I wanted!! Sooo happy!! Just a couple of days ago I tried Paula Deen’s recipe and they were good but had the consistency of cornbread. Your recipe actually came out like cupcakes. Hands down I Like your recipe way better. Thanks for posting !!

New Jersey

TJ - February 27, 2011 - 11:42 am

Worked fantastic as a cake!! and blew away the other recipes I tried. Thanks so much for sharing!

Laura - February 27, 2011 - 1:42 pm

I made a double recipe of these last night, and they were amazing!!!! The absolute perfect cupcake. Almost everyone at our party had more than one, and it’s really an easy recipe. The frosting was perfect (not too cream cheesy), and the only change I made was adding a little bit more buttermilk. Thank you sooo much for sharing!!! I’m definitely making these again and again for the rest of my life.

Charley's Mummy - February 27, 2011 - 11:26 pm

Hi, I found your recipe thru and I decided to give it a whirl! It turned out great and I am a first time baker! If you want to check out my blog post about it, my blog add is, I hope you decide to follow me! I am excited to try your other recipes soon and you inspired me to start a blog as well=)).

Anna - February 28, 2011 - 6:18 pm

how many cupcakes does this recipe make?
thanks Anna

admin - February 28, 2011 - 7:40 pm

It makes approximately 24 large cupcakes, 30 medium sized cupcakes.

admin - February 28, 2011 - 7:41 pm

TJ, thanks so much for letting me know that these red velvet cupcakes also work well as a cake! If you did anything differently for the cake version, will you please share?

Julie - March 1, 2011 - 4:12 pm

I made these last night for my little brothers 12th birthday. They are amazing!!! I have tried numerous red velvet recipes and this one is going into my recipe book. Thank you so much for sharing! They really do taste like Sprinkles cupcakes <3

Tasya - March 3, 2011 - 6:31 pm

Thanks for the recipe. I LOVE IT! As well as my husband and our boys :) will make it again, for sure!

Shilpa Viswanath - March 6, 2011 - 4:58 pm

These cupcakes were a hit! Thank you so much for the recipe!

I ended up using Keifer instead of buttermilk and it turned out fine! I also used whole wheat flour and it tasted great too!

Just one piece of advice is if you could post how many cupcakes it would make in the future that would be great! Keep posting and have fun!

Sophia - March 11, 2011 - 12:39 pm

Hi Kelly,
Thank you for sharing this recipe! I made it for Valentine’s Day and my hubby (who’s a red head himself) loved it! I love red velvet cupcakes and this version is as good as the best ones I’ve eaten. I did add more food coloring to make it as red as I visually wanted :o)
I do have a quick question for you. Is it possible to cut the recipe servings in half? If so, do I just cut the measurements in half?
Thank you again,

Stacey - March 13, 2011 - 11:28 pm

I have never had red velvet cupcakes before but I am SURE these are the BEST out there! I watched as my husband took the first bite and he looked like he was eating a piece of heaven. Then I tried it….amazing! I gave away a few to my friends and everyone had the same comment…..not enough!
I have never reviewed anything online but I just had to review this 10 stars cupcake, moist tasty, pretty. I was scouring your blog to see what other cupcake recipes you have…..I was very disappointed to find that here was only one more recipe (smile*) Thank you thank you thank you for this perfect recipe.

Melissa - March 18, 2011 - 10:30 am

Wow, I followed your link from a comment you posted on another site boasting the best red velvet cupcakes and I sure am glad I chose your recipe. I just finished making these cupcakes for my boyfriend’s birthday party tomorrow. I tested one to make sure they’re good and I have to say these are better than any red velvet cake I’ve ever tasted (although I’ve never had Sprinkles cupcakes because we don’t have any in Toronto). Thanks for sharing this recipe!

Renee in BC - March 23, 2011 - 2:15 pm

These look really tasty. I’m going to try them for my daughter’s birthday party this weekend. How long would you suggest cooking them as minis?

Renee in BC

admin - March 25, 2011 - 9:58 am

Renee, I think the mini cupcakes take 14 minutes in my oven. I’ll try and pay closer attention the next time I am making them, and update the recipe.

Renee in BC - March 25, 2011 - 12:56 pm

Thanks for the 411 on the minis. Heading into the kitchen to try them now. :-)

Renee in BC - March 26, 2011 - 12:19 am

Mini-cupcake update.

These taste great. One recipe made about 85 minis, even after we ate an embarrassing amount of batter. And in my oven, thirteen minutes worked pretty well.


Jan - March 26, 2011 - 7:59 pm

Hi! This recipe looks amazing, so I plan on trying it tomorrow- but I was just wondering whether I’m supposed to use all purpose flour, or cake flour? I’m more of the boxed-cake type, so I want to make sure I get everything right!

Thank you!

admin - March 26, 2011 - 8:31 pm

Jan, I make it with all purpose flour. I am sure it would be great with cake flour, although the measurements might need tweaking. I never use cake flour, only because I never have it on hand. : )

Jan - March 28, 2011 - 1:38 am

So I kept to my word and tried this recipe out, and it was fantastic! I was a little hesitant about the amount of food coloring– I almost settled for half the bottle, which made it a reddish brown, but then I decided to live a little and dump the rest in. It made all the difference, so for those who want a vibrant color– definitely go for the entire bottle.

As for the cake, it was AMAZING. It was not too sweet, not bland at all, and had the perfect amount of cocoa. And the texture was fabulous. It’s not oily and greasy like some other recipes were, definitely, definitely worth a shot for anyone who reads this.

For the frosting, I decided to be a little bit stupid & try a friend’s recipe who ranted and raved about how it tasted, and I was rather disappointed. I’m definitely going to redo the frosting using this recipe, because if it’s half as good as the cake, I’ll be happy.

Thanks for the recipe! One of my favorites for sure!

Rebecca - March 30, 2011 - 6:28 pm

Hey there, I tried this recipe. I found the sour cream to be a little overpowering, so I would probably cut the sour cream in half. Other than that, it was pretty good.

Christi - April 11, 2011 - 12:28 pm

I too followed your link, from another site…and I am very glad that I tried your recipe! The texture was amazing, and they baked very well! I was impressed with them! The icing was amazing too! I love cream cheese icing! I ended up making these for my mom’s birthday as she loves red velvet cake. I had never made red velvet anything before..This is a good recipe even for beginners! They turned out perfectly! :)

Kate - April 12, 2011 - 3:12 am

Hi! Thanks so much for this recipe, it’s simply amazing! I made these for my mom’s 65th birthday in January since a cake is kind of hard to haul into a hospital. I’m glad she got to enjoy them before she passed. I made these again this weekend for dessert for our family dinner and they were as great as I remembered :)

I put a link to you in my blog btw! And thanks again!

Kate - April 12, 2011 - 3:51 am

Hi! Thanks so much for this recipe, it’s simply amazing! I made these for my mom’s 65th birthday in January since a cake is kind of hard to haul into a hospital. I’m glad she got to enjoy them before she passed. I made these again this weekend for dessert for our family dinner and they were as great as I remembered :)

I put a link to you in my blog btw! It’s if you want to check it out :) And thanks again!

Bertina - April 14, 2011 - 8:02 pm

Hi, if I am making these cupcakes the night before an event – how would you suggest I store the cupcakes overnight so they taste their best in the morning? Covered in Saran Wrap, foil, in a tupperware, or ..? And would this be inside or outside the fridge?

Also, should I wait until morning to add the icing on the cupcakes? Thank you much for sharing your variation of this recipe & in advance for your response! :)

Ashlee - April 18, 2011 - 6:40 pm

Oh my goodness, I just made these cupcakes last weekend and they are incredible! I’m in love with the cream cheese frosting; my family, friends, and boyfriend raved about them :-) Thanks for the recipe!

admin - April 18, 2011 - 6:45 pm

When I make these ahead, I store them in an airtight container. I usually use tupperware. I do not refrigerate. It is fine to do the frosting the night before, however, if storage will be a problem with the frosting on top, you can make the frosting ahead of time and frost them the day of.

Stephanie - April 19, 2011 - 2:31 pm

OMG…I made these cupcakes for my coworkers and my boyfriend and they were ABSOLUTELY amazing! They were so moist and delicious. I will definitely be making them again. Thanks for sharing! :)

Hadeel - April 20, 2011 - 9:35 pm

These were my first attempt at cupcakes ever. I made them for my husband’s birthday. They turned out to be AMAZING! Moist, perfect.

The only slight issue I had was that my frosting was a little bit runny. I think the cream cheese was a little too softened. Also, I substituted the icing sugar for Splenda, so I’m not sure if that was the cause for the frosting to be too thin? It tasted awesome though, just a problem in the consistency.

Thanks for the recipe, will definitely be making it again! Here’s a photo I took of one of the cupcakes:

NATALIA - April 25, 2011 - 11:09 am


I’m a first time visitor to your blog and i’m loving it! congratulations on your beautiful kids and on that GORGEOUS castle cake – PLEAASEEE share the instructions!! Im going to try out your red velvet cupcake recipe because I agree that the allrecipies recipie will turn out a bit to dry and one of my best girlfriends birthday is today ( just another excuse to bake), I would like to know though what type of coloring would you recommend for a strong red color: powder, gel or liquid? Thanks for sharing your wonderful stories, and yummy recipies – next I will try the lemon cupcakes.. I’m a baking freak so if you are ever looking for a good recipie (of whatever) just ask and maybe I`ll be able to help too!!

Love- Natalia

NATALIA - April 25, 2011 - 3:20 pm


I’m new to your blog and loving it! – First of all congratulations on your beautiful kids and GORGEOUS castle cake! – PLEASE share the instructions! Today’s one of my best girlfriends birthday so I’ll be trying the red velvet cupcakes (just another excuse to bake)- I agree that the allrecipes recipe will turn out dry; I want a really bright red color so was wondering what type of coloring would be best (liquid or gel) and also would like a firm icing so I can make swirls.. is the pound of sugar enough or should I add more? Hope this turns out great.. I’m a really baking lover so if you are ever looking for a good recipe just ask.. I might be help too!!



Corinne - April 27, 2011 - 7:17 pm

Love the cupcakes! I don’t normally go anywhere for recipes besides but I read your review there, on red velvet cupcakes, and thought I’d check out your recipe. I’m glad I did. They’re so good I’m making them again (three days later) to take with me to work when I begin my work week tomorrow night. I’m sure my coworkers will absolutely love them as much as I do.


Seward, Alaska

Barb - April 30, 2011 - 11:48 am

I followed your link from your review of the red velvet cupcake recipe on and will try your version today. Read your About Me and am thrilled to see you are resting in God’s grace. Blessings to you and your family. I’m about to subscribe to your RSS feed.

Shannon M - May 5, 2011 - 9:16 am

I found your site through your post and did these your way and they were absolutely perfect. I have NEVER made such perfect cupcakes in my life. I made them into a cupcake cake for my sisters birthday party and work and they were devoured! THANK YOU!

Yvette - May 5, 2011 - 1:34 pm

Hello my girlfriend and I made these and they were GREAT! I think next time I will add a little bit of extra sugar to the cake portion. Thanks for the great recipe. The cream cheese frosting will replace my recipe, it’s fabulous and requires no changes.

Lisa - May 6, 2011 - 7:10 pm

best red velvet recipe i’ve ever used! thanks

Andi - May 7, 2011 - 10:04 am

Holy macaroni. I bake cupcakes. A lot. Like every weekend. And this is by far the best red velvet recipe I’ve ever made. Light, moist, sweet but not too. Perfect balance of cocoa. Fantastic. I’ll be adding this recipe to my collection for sure!! Thanks for sharing.

Meggie - May 7, 2011 - 10:47 pm

LOVED the recipe. Not as red as some, but VERY tasty! Perfect for my UK friend that just got her Canadian citizenship. Red cake – white icing. Can’t get much more Canadian than that! First time I’ve made any kind of cupcake or cake that was completely from scratch. Light, fluffy, moist… you would have thought they were from a Duncan Hines box!

I wonder if a slight decrease in the cocoa would still give a good flavour and a better red colour….

Jourdan - May 7, 2011 - 11:00 pm

These are AMAZING!!! I made them for my mom (for Mother’s Day tomorrow) and I think they must be the best cupcakes I’ve ever had. Thanks!

Esther - May 10, 2011 - 3:12 am

What kind of flour do you use? cake flour or regular bleached flour?

Kati - May 11, 2011 - 6:34 pm

Amazing cupcakes, the icing had a little too much confectioners sugar for my taste, but other than that I LOVED them!
Thanks for the recipe!

Sally Armstrong - May 12, 2011 - 12:45 am

I made these for my daughters’ preschool class and they came out beautiful, tasty, and I was asked for the recipe and I turned the moms to your site. Thanks for this recipe, it was WAY easier than my old recipe. DELICIOUS!!

Megan - May 12, 2011 - 3:39 pm

Hi, I’m looking for a great red velvet recipe for my sister’s birthday. Do you use regular cocoa or dutch process? How long would it bake as a cake?


admin - May 14, 2011 - 6:51 am

Esther, I use regular all-purpose flour.

admin - May 14, 2011 - 6:52 am

Megan, I use regular cocoa. I have never made this as a cake but I have heard of others who have, and that it turns out great. I’m sorry, but I can’t help with the cooking time for a cake.

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shera - May 18, 2011 - 10:26 am

Hi. I never bake cupcakes before and i am really curious on baking one. I must try out your recipe as it has great reviews. I am so glad i stumbled into ur blog today. My lucky day :) Will definitely get all the ingredients and try out soon.

Nelena - May 21, 2011 - 3:13 am

I just made these cupcakes today, and they turned out amazing! Thanks for the great recipe.

erika - May 22, 2011 - 9:06 pm

Hi! I made these cupcakes today. I used vinegar to make my buttermilk and initially there was a sour taste. After about 4 hours, I tried it again and it tasted perfect! How do you make the icing fluffier? I tried to add as much powdered sugar as you mentioned but I didn’t want to add more as it was already sweet.

Also mine are a bit sticky. Did I over cook them? Any suggestions on how to make it less sticky?

Ignes Pribadi - May 23, 2011 - 9:11 am

Hi Kelly,
loveeeee your recipe. I’ve tried several recipe from the internet but yours is the best! Currently i live in Singapore and had been craving for sprinkles cupcakes and i’m glad that i found ur recipe :)

Btw, do u have any idea how to make vanilla cupcakes as tasy and as moist as this?? pls share if u hv another brilliant idea hahha


Alejandra - May 24, 2011 - 3:18 am

Just wanted to let you know that yet someone else has tried and enjoyed your amazing recipe! :) I am from Chile, so your reach is wide Carrot Top Mom!
I have no idea what buttermilk translates to in Spanish so I used the milk with lemon juice and it worked perfectly. I also halfed the recipe and accidentally used 3 eggs but it turned out great and was still sooo yummy! I dyed some of the frosting red and used it to decorate, they not only were delish but also so cute and pretty :) Everyone at home has enjoyed them.
Thank you!

melissa - May 24, 2011 - 2:15 pm

just wanted to thank you for this recipe. my mom wanted me to make her some cupcakes to take to her dentist as a gift. i found a recipe online for red velvet cupcakes for two. it made 4 cupcakes. when i made the recipe they were terrible! i had to throw them out. then i remember i found your recipe. so i cut it in 4ths and it ended up making 9 cupcakes. and they’re super moist and amazing. this is definitely my go-to recipe for red velvet cupcakes from now on. thank you so much!!

Urs - May 30, 2011 - 2:02 am

To say that this recipe is the copycat of the Sprinkles Red Velvet is very wrong! This recipe is S I N F U L L Y D E L I C I O U S! I want to thank you so much for sharing. This is the best cupcake I have ever tasted. Nothing compares to it. I have had Sprinkles cupcakes several times since I live here in LA and this cupcake is superb. I am always trying new recipes and I have made red velvets before but not like this. I tried Paula Deen’s recipe and that was so oily it seeped through the cupcake liners (bleh). I will definitely be using this recipe from now on. You are so crafty and talented! Thank you for sharing your wisdom :)

Clara - May 30, 2011 - 4:26 pm

For the flour, would it be all purpose flour or cake flour? Or does it matter?

Thanks! 😀

Kristi Bowman - May 30, 2011 - 11:44 pm

I loved these cupcakes!!! I followed our recipe to a “t” and it was wonderful. They looked too beautiful to eat, but we did anyway. I took a few to our neighbors and they loved them too!!

Thanks you for posting such a yummy recipe!!

Jess - June 2, 2011 - 7:13 pm

Does it matter if the butter is salted or not?

Lissette Cruz - June 6, 2011 - 3:55 am

I am a terrible baker, I’ve burnt brownies many times. However, I’ll try this recipe this time, because I love cupcakes and red velvet is my favorite. So wish me luck…

Sarah - June 13, 2011 - 10:24 pm

Hi, its hard to find sourcream in my place. should i add more buttermilk?

Gail - June 13, 2011 - 11:13 pm

These are fabulous! I tried other recipes for red velvet and was not pleased at all with the results. These are delicious!!! The only issue I had was that they raise very high, and I found myself trimming around the edges. Not a bad problem to have. :-) Lots of tasting! Thanks for a great recipe!

Jacline - June 15, 2011 - 8:05 pm

these look absolutely amazing! I would love to make these! I was wondering if I can bake these in a toaster oven? also, Can you mix the batter with a whisk instead of an electric mixer? thank you! (;

Family Dinner | Passion for Life - June 16, 2011 - 3:46 pm

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Samantha A. - June 16, 2011 - 10:01 pm

I love this recipe! Thank you so much for it. This is the 4th time I am making them, they are for my boss’ birthday. Hope she loves them as much as my family and I do.

Rhenie - June 18, 2011 - 10:22 pm

These don’t taste like chocolate cake do they?

Lisa E. - June 22, 2011 - 6:32 pm

These were EXCELLENT!!! I will be adding the recipe to my very selective cookbook and making them again soon! Thank you so much for sharing!

Sarah N - June 23, 2011 - 9:33 am

Hey, thanx for the amazing recipe! I tried these out last night n they came out great! <3

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Megan - June 26, 2011 - 9:16 pm

Followed the recipe exactly, and these are DELICIOUS! The cake is very moist and flavorful, and the frosting is perfect. Thank you for the awesome recipe!

Lisa - June 27, 2011 - 8:59 pm

Your recipe is amazing! My friends love it when I bake these for them. I hope to bake a cake with the same results; do you mind mentioning how long it should bake and at what temperature?

Patricia - June 28, 2011 - 12:12 pm

These cupcakes were FABULOUS!! I scoured website after website searching for the best red velvet cupcake, and I am so glad I chose this one! I made them for a vampire themed party (I used red gel food coloring to make little bite marks on them after applying the frosting) and everyone adored them! (Some new friends even asked me if I was a professional baker!) The cupcakes have the most perfect flavor- sweet but with a tang, and so moist! 21 minutes in the was the perfect time for my oven, and they had a wonderful texture. The frosting is delicious too; who doesn’t love cream cheese? Definitely will be making these again, as this is an exceptional recipe. The result couldn’t be more perfect! Thank you so much for the recipe and I can’t wait to try some of your others!

Stella - June 28, 2011 - 5:53 pm

Thanks for sharing the recipe. They taste exactly like Sprinkles. My hubby and I made cupcakes for our son’s 8th birthday on Sunday. They were delish!! Everyone loved it! We were having problems with the cream cheese frosting though. We kept adding powdered sugar, but wouldn’t reach the desired thickness. The consistency was like a slightly thick pancake batter. Any suggestions?

Annabel - June 29, 2011 - 12:51 pm

Made these last night and they were very very good! The cupcakes were delicious but I had some trouble with the icing. The icing was perfect consistency for piping after I added 1 cup sugar, but I lost alot of the cream cheese taste…. Any ideas how I could make a more cream-cheesy frosting and keep the consistency needed for piping? Please share!
(P.S. Sprinkles Red Velvet Cupcakes are my favorite too! But the store is 3 hours away and I do not get to go often. These are definitely as close as you can get! Yum!)

Annabel - June 29, 2011 - 12:53 pm

I made some whoopie pies from the leftover batterand they came out wonderfully also!

Yvette - June 30, 2011 - 1:13 am

This is the perfect Red Velvet cuppie recipe. My hubby loved it and I’m sure the guests at the party we’re attending tomorrow will too!!

Red Velvety Goodness « 13 Hours Later - July 1, 2011 - 10:38 pm

[…] Oh! Before I sign off, here’s the link if you’d like to make your own red velvets: […]

[…] back later to re-print it I noticed the person who had put it up had removed it and put a link to their blog with the recipe. Thanks to Carrot Top Mom for these fabulous cupcakes, I make them all the […]

Heidi - July 3, 2011 - 10:23 pm

I made these cupcakes today, and they were amazing. It is a keeper, thanks so much for tweaking the recipe from!!! Now I’m going to have to try some of your others!!!

Jamie - July 4, 2011 - 1:17 pm

These red velvet cupcakes were fabulous, so moist! I made them yesterday for a 4th of
July BBQ. I put red sprinkles on top, they were the hit of the party! Look forward to trying more of your recipes :)

Chris - July 5, 2011 - 8:25 am

Oh my! That’s all I can this is the best recipe for red velvet I have every had or made. The 4th of July party I went to consumed them all and agreed! Thanks for sharing.

Renita K. - July 6, 2011 - 11:33 am

We made these cupcakes for my step-son’s 12th birthday party because he requested a red velvet cake. I found your recipe online, but I bought a “box” as a back up just in case these did not turn out the way I hoped. I’m not much of a baker so I was skeptical. I followed your recipe exactly. Not only were the cupcakes very moist but tasted amazing. They were a big hit with the kids and adults. The best part of all was enjoying the time I spent with my step-son and 4 year old daughter. They loved helping me make them and it made the day even more special! Thanks for sharing your recipe!

Emily - July 8, 2011 - 10:34 am

Hi there :)
I’m going to bake these for a friend’s b-day,and am looking for a natural subsititute for the food coloring. Do you have any recommenations? I was thinking about beet juice.

Lynette - July 10, 2011 - 4:05 pm

Thank you for the most amazing recipe! I have made 2 batches in 2 days because they are a hit at home.

Monica - July 11, 2011 - 1:14 am

The cupcakes came out great, nice and moist. This is the moistest recipe I have found for cupcakes without using oil. Amount of batter defiantly makes more than 24 filling them 2/3 full, about 30.. Thanks for sharing.

Amber - July 17, 2011 - 6:16 pm

Your recipe was delicious! I had problems with the cupcake pulling away from the liner. I wonder if my pan was too small. I ended up with nearly 40 cupcakes that shrank!

Melissa - July 29, 2011 - 1:18 pm

I made these a couple of weeks ago. Just wanted to tell you there amazing. It is the first time I have made a cake from scratch and had it taste this great. Even people who said they don’t like Red Velvet loved these! Thank you for the recipe.

Jen - August 7, 2011 - 1:06 am

This recipe is amazing and very easy! Everytime I have made these I have received tons of compliments on them. My step-son even said they are his favorite dessert (and that boy is HONEST). Thanks for posting! My SO wants me to make your Lemon ones next!

[…] The Carrottop Mom posted this Sprinkles cupcakes recipe – all credit to her!  […]

Megan - August 9, 2011 - 12:56 pm

I found your recipe on about five months ago…. i’ve probably made them eight times since then!! I love them, and i don’t even like cupcakes! I’ve receive so many compliments every time i make them! I’m hosting a baby shower tonight, so of course i’ve got to make these cupcakes!! Thanks so much for the recipe!!

Michelle - August 10, 2011 - 6:12 pm

Kelly, this recipe is absolutely delicious! I was going to order these cupcake from Sprinkles for my daughter’s first birthday, but for $39 per dozen, I’m better off trying out a copycat (I would have had to pay nearly $100 just for cupcakes for a small family party!). I test drove your recipe for my husband’s work yesterday (they love being my guinea pigs), and everyone fell IN LOVE with the cupcakes. Even after one day, the cupcakes were so moist. I am definitely making them again this weekend for Ellie’s First Birthday Party. Maybe in the future, I might feel a little dangerous add some chocolate chips to the cupcake. =0) Thanks a million! This recipe (and your name) is definitely going in Ellie’s Baby Scrapbook!

Bekah Martin - August 13, 2011 - 7:05 pm

Thanks for the recipe, I am eager to try these tomorrow for my boyfriend’s birthday! Pictures look amazing and your kids are adorable :)

Nina - August 13, 2011 - 7:17 pm

I decided 2 half the long do u think I should put them in the oven for??

Ray - August 14, 2011 - 6:31 am

can I use yogurt instead of sour cream?

Vanessa - August 19, 2011 - 10:37 am

These cupcakes are amazing. I always refer to this recipe when in need of a great red velvet batter. The cream cheese frosting is also to die for. I have had nothing but compliments AND requests to make these again and again…I just noticed the carrot cupcakes and can’t wait to try those out as well!

admin - August 19, 2011 - 10:43 am

Yes Ray, you can use yogurt. It doesn’t stay as moist as long, but it still pretty tasty. : )

admin - August 19, 2011 - 10:44 am

Nina, since these are cupcakes instead of a cake, the size will stay the same (it just won’t make as many). The cooking time will remain the same. : )

admin - August 19, 2011 - 10:44 am

Thanks so much for your kind words. I hope you loved the cupcakes!

Becky - August 19, 2011 - 11:53 pm

THESE CUPCAKES ARE DELICIOUS!!!!!!! You should go ahead and make the 24 large cakes because if you make 30 small you’ll have to go back for seconds and thirds!!!!! I live by a Sprinkles and I think these are even BETTER!!!!!!! Great recipe!!!!!!!

marie - August 20, 2011 - 5:34 pm

I have made this recipe twice in the past week with my little brother! They are absolutely delicious! Thank you for sharing this recipe, these cupcakes dont last long in my house at all! Everyone loves them!

Melody - August 22, 2011 - 5:08 am

I visited Sprinkles this summer while I was in Palo Alto. I love the velvet cupcakes! I googled to try and find a recipe and came across your site. I tried your copycat recipe today and it was really good! Do you happen to have a copycat recipe for Sprinkles vegan velvet cupcake as well? My youngest son is allergic to milk and egg whites. Thank you so much for sharing this wonderful recipe. I look forward to trying some of your other recipes in the future - August 24, 2011 - 5:44 pm

I got your link from AR and made these for my son’s 3rd birthday party. Needless to say, these turned out AWWHHHSSSOME! The cupcakes for dense and moist – so good. I seriously ate 4 in one sitting. I have issues, but you don’t need to know that. :)

Thank you for sharing your recipe…and I will be returning to enjoy your blog.

[…] I adapted the recipe from Carrot Top Mom. […]

Kelly - August 28, 2011 - 6:20 pm

This recipe is amazing! My husband and I had Sprinkles Cupcakes as our wedding cake and red velvet is our favorite. I have tried to find a recipe that we can make at home and this is the closest we have found so far! The cake part came out perfect. They are moist and delicious! I am having a hard time with the frosting. I followed your advice and used cold cream cheese and butter. I added a little extra confectioner sugar – but it still comes out “sticky” and runny. Do you have any suggestions how to make the frosting fluffy so they look like the one in the photo?

Thanks so much!

Dilara - August 31, 2011 - 10:54 pm

i baked these for my friend’s birthday and she absolutely loved them, especially since she is a sucker for cream cheese frosting. my frosting was not the consistency of the one in the picture because i was tentative about adding too much sugar. how much sugar do you put to get it to that consistency? thank you for a great recipe!!

Crystalena - September 11, 2011 - 8:39 pm

Hi There,

I tried out this recipe, and the cupcake portion was amazing!!! So moist and delicious. However, I didn’t have any luck with the frosting. I kept adding confectioner’s sugar to try to think it up but it was really runny. I even did the cold butter and cold cream cheese. Oh well, they were still finger licking good. I will be making these again. Thanks for the recipe.

Mylene - September 25, 2011 - 7:22 pm

Hi!:) I’ve made your red velvet cupcakes countless times- and they always turn out perfect!:) Only thing is, everytime I make the frosting, they always turn out runny and I can only manage to dollop a little in the center of the cupcake, or they’ll drip down the sides. I read through the comments and some of the readers have the same problem, but you’ve never replied them:( I hope you’ll reply me, because I REALLY REALLY want to make a frosting that can stand as high as yours! Thanks!:)

Jennifer Stephenson - September 30, 2011 - 12:48 pm

Just made this as a cake and it is so delicious! Thanks!

Jennifer - October 1, 2011 - 2:47 pm

A perfect red velvet recipe! I have not tried your other recipes yet but if they are even close to this one the are winners.

Thank you!

BizzyBea - October 1, 2011 - 3:26 pm

Just made these last night…..i was a bit dissapointed with the end result. Dont get me wrong they are good but they do not taste like red velvet. It was like a devils food cake way more choclately than a red velvet. I will try this again with some modifications, one being the reduction of coca powder from 1/2 cup to maybe a few tablespoons. I was excited to try it because so many people raved about it ….. Not sure that they know how a true red velvet tastes.

Melzilla - October 5, 2011 - 2:46 pm

I’m so excited to try this recipe! I owe one of my friends a red velvet cake for missing her birthday party… months ago.. so hopefully this cake is good enough to make things alright! =D =D

Abha - October 15, 2011 - 9:52 am

Hi! I want to try this recipe next week, but I want to make red velvet cake instead. What should the cooking time be if I separate the cake mix into two 9″ round baking pans? Thank you!

Ellen - October 17, 2011 - 7:33 pm

Made these yesterday for my roommates birthday. It made a 9 inch two layer cake and 11 cupcakes! They were absolutely delicious. Thank you for the recipe!

[…] Sprinkles Red Velvet Cupcake My friend Shilpa read my first post on red velvet and gave me this recipe to try out.. what a true friend indeed! To have some fun with this experiment, I decided to leave out the red food coloring just to see if there would be a significant effect on the red velvet tasting experience. And I emphasize on the experience because we all know the red food color does not have an effect on the taste. I also figured this would be the perfect opportunity to truly focus on the flavor of the cake and not on its appearance. Believe it or not, when I took a bite of the cake, I wasn’t sure if what I was eating was a “velvet” cake but I slathered on some cream cheese frosting on it, closed my eyes and there it was. The red velvet cake flavor I know and love, partying in my mouth. […]

Ashleigh - October 28, 2011 - 11:30 pm

These, were ABSOLUTELY DELICIOUS! Your cream cheese frosting, props! And the cake was super moist and perfect! Love the recipe!

[…] turned out really good, minus a few learning curves that had to happen.  You can find the recipe here.  I wouldn’t make any modifications to the recipe but I would make sure to not over fill the […]

Michelle - November 2, 2011 - 1:29 pm

I was talking to my husband yesterday and he has not only never had red velvet cake but he hasn’t even heard of it!! I found your website on and thought I would try your changes! My husband is going to think he died and went to heaven once he tries these I am not a cake person my self but these are just so yummy! I made a small heart shaped cake and will give it to him on his birthday tomorrow! I also made cupcakes for the rest of our staff- who probably have never heard of rec velvet either since we are in England!! Thank you so much for this recipe it is the best ever :-)

Aunt Phyllis Dean - November 6, 2011 - 12:04 pm

Just made these cupcakes yesterday. They are to die for. Very moist, even the next day. This yielded me 30 cupcakes as well. Has anyone tried using brown sugar vs. regular sugar? Brown sugar has higher moisture so I think it would make them even more moist than using regular sugar, but not sure how that would alter the taste/color/texture.
This time around I followed along exactly and was pleasantly surprised. Like other people, I did use the whole bottle of food coloring cause I wanted the real red cupcakes like at the store. What’s $1 among friends??
Thank you so much!!

Erin - November 6, 2011 - 2:19 pm

FINALLY, a red velvet recipe that is neither oily nor crumbly! I am a long-time lover of red velvet, being in Texas, and it is so difficult to find a good recipe. I know that Sprinkles is famous for theirs, but I can’t stand their cupcakes- especially their red velvet! It is SO oily, and if you leave it sitting out, you will discover a pool of oil on the plate. Gross! Thank you so much for this great recipe!

greazle - November 10, 2011 - 2:37 pm

Hi Kelly! I tried your red velvet cupcakes and they are so good, I made them into mini cupcakes and everyone loves them because they are so yummy and cute. : )
I wonder what can I add or change to make the bread more denser as they are a bit spongy for me?

I also tried the chicken divine last night and hubby enjoyed it.

Thanks for sharing your great recipes Kelly! Some people doesn’t share their recipes because they want to be the only one who can make it. Glad you are not that kind. : D

AmyKB - November 10, 2011 - 9:35 pm

I had the same problem as many others – the frosting was too thin. I pulled the cream cheese and butter straight from the fridge before use, so they were pretty darn cold. It actually looked fine after half of the confectioner’s sugar was in, but by the time all of it was in, it was too thin, which was strange. I beat it longer than 5 minutes at the end, too, hoping that would help. I ended up putting it in the fridge for 20 minutes or so, which helped a little. Then I added another 6 oz of powdered sugar, since that’s all I had in the house. After searching a bit online, I decided to add another 2 oz of cream cheese, which didn’t make much of a difference in thickness, but it helped with the flavor (it was getting too sweet). Back in the fridge it went. An hour later, it was thick enough for a little filling and piping, but I couldn’t do anything fancy with it – it wouldn’t hold a peak. good overall, tho!

Kelsey - November 14, 2011 - 10:14 pm

I just got done eating the first cupcake from this batch and all I have to say is WOW! 19 minutes in the oven and a thick layer of cream cheese frosting and these are absolutely incredible. Thank you for sharing this recipe, this one goes in the recipe book!

Jessica - November 15, 2011 - 11:48 pm

I found this recipe actually by looking at a comment you made on another red velvet cupcake recipe and decided to try yours as a baking date night with my boy friend. We both very much enjoyed the result and he, not knowing much about baking or cooking except how to make toast, now thinks I am a goddess among women because for making him delicious foods. I thank you for a delicious recipe to complete a great time :)

Sheyam - November 27, 2011 - 6:28 pm

This is the best red velvet cup cake recipe I’ve tried. My daughter just baked these for her 13ty bday and they turned out amazing! Good, rich chocolate flavor, deep reddish brown color, moist insides that bounces when touched. The sour cream makes the batter so rich and its what retains the moisture in the cup cake. I’ve tried many recipes: epicurious, allrecipes, Williams Sonoma. This is the winner! And a definite keeper. Thank you very much for posting! I’m bookmarking your blog for more recipes :)

Maddy - December 1, 2011 - 10:35 pm

Just made these! It was my luck I had the actual ingredients (I normally have to substitute). I cut the recipe in half and did the full frosting with some left over. They are SO good! I was cautious to make red velvet because I’d heard varying reviews. The cupcake itself didn’t seem to have a strong flavor, but the texture with the amazing frosting worked well. Took me 1 hr 40 minutes to do the dishes and frost about 18 cupcakes.

Valerie - December 5, 2011 - 5:17 pm

Hi Kelly,

I wanted to write to you to let you know that I made this recipe yesterday morning.

I stumbled across this by accident by way of a comment you posted for a recipe on

A little backstory for my motivation for making these…

My 4 year old niece Riley is a Make-A-Wish kid. Make-A-Wish (MAW) is currently in the midst of their “Season of Wishes” campaign. MAW teamed up with Sprinkles Cupcakes to raise money for MAW. Riley is a MAW ambassador so she’s the face of the current campaign. Riley has been on a few different news stations promoting the campaign. One part of the campaign was that Sprinkles Cupcakes had their Sprinkles-Mobile at a local mall on Black Friday. One dollar from every cupcake sold benefitted MAW. I went with my sis, Riley and Riley’s big brother Reef to help “sell” cupcakes. The two women with Sprinkles Cupcakes let Riley & Reef help them sell cupcakes. The kids had an absolute blast selling cupcakes.

You should know that Riley is not a fan of sweets, chocolate or even ice cream for that matter. Knowing her like we do we were surprised by how fond she is of Sprinkles’ Red Velvet cupcakes. She’s goes absolutely bananas over them. I knew right away when I found your recipe I just had to make them because of Riley’s love for Sprinkles Red Velvet cupcakes.

Riley was my baking apprentice yesterday. She put the cupcake cups in the pan for me. She helped pour powdered sugar in the mixer for the frosting. She was absolutely salivating after the frosting was done. I used a Kitchen Aid stand-up mixer to make the batter and the frosting. Riley asked if she could taste the frosting because she couldn’t wait until the cupcakes were done to try it. I said “of course honey you may try it.” She was sitting on a barstool. She leaned forward put her hands on the counter to push herself up and leaned in towards the paddle of the mixer with her tongue stuck out so she could lick the mixing paddle. I watched her trying to do this. Thankfully I stopped her before her tongue reached the mixing paddle. I laughed so hard. I thought it was so cute that she did that.

A few hours later we were at the ice-skating rink for her to practice. She’s taking part in an ice-skating competition for MAW. She’s doing FANTASTIC for only skating for a little over a week. Riley is paired up with one of the reporters from one of the local news station. I brought cupcakes to share with the ice-rink’s employees. Riley was going on and on and on about how awesome these cupcakes are and saying they’re even better than Sprinkles.

My sister has had Sprinkles Red Velvet cupcakes and she said that this recipe is VERY close to the taste and texture. I also brought some of these into work. Everyone I gave a cupcake to was telling me how delicious they think these are. Several of my co-workers have requested that I make these again.

I’m thinking when I make them again I’m going to add green food coloring to the frosting so they’ll be Christmas colors.

I just wanted to share my story with you and tell you how excited I am that I found this recipe. I’m sure I’ll be making these all the time now. Thank you for sharing this on the internet.

Elyse - December 8, 2011 - 10:10 am

I am a big fan of sprinkles! I love this recipe!! Delicious :)

I wanted to share that recently I ran across a Sprinkles recipe for Gluten-free Red Velvet. I wonder how close this is to their original Red Velvet recipe?

Elyse - December 8, 2011 - 12:54 pm

This recipe is just fantastic!!! Even the batter tasted very much like Sprinkles!

Rai - December 11, 2011 - 12:31 pm

Yay for an absolute hit cupcakes!
These were the first red velvets i made that were actually eaten instead of being
thrown out!
Thanks for sharing your delicious recipe!

Kelsey Knehans - December 12, 2011 - 11:51 am

Very yummy! Made these for Thanksgiving and everyone loved them! I will say the frosting did turn out a little more runny than I hoped, but still delicious! Will be making these for Christmas!

Andrea - December 12, 2011 - 11:14 pm

These were delicious – moist, awesomely flavored cupcake. However, I am sad to report that although I followed the recipe to a T, the icing was thin and runny – not thick or able to be “piled up high.” Like I said, I seriously followed every detail… Do you think I just needed to continue adding powdered sugar? Typically powdered sugar wouldn’t make it thicker/fluffier though, to the consistency of being able to “pile” the frosting like I had wanted to… That being said, the flavor of the icing was still delicious. I want to make these again, but looking to be able to have a more “frosting” texture as opposed to “icing.” Thanks for sharing, I do love them!! :)

Sara - December 13, 2011 - 1:54 pm

These cupcakes are FANTASTIC!

I am a high school senior and made about 80 of these cupcakes for a Secret Santa Cupcake sale at my school and they were a big hit!

Thank you for this amazing recipe! :)

Tabitha - December 13, 2011 - 9:48 pm

Love, love, love these! My husband has begged me for more and I’m making them to give out as Christmas presents. Thanks so much for sharing! I blogged about them here:

misslucky - December 22, 2011 - 10:06 am

thank you for sharing this fabulous recipe!!! tried it and loved it! i just had problems with the cream cheese frosting, they were too sweet. What will happen if i dont use that much sugar next time? Thanks again !

Beatrice - December 25, 2011 - 4:02 pm

I’d been looking for a good red velvet recipe for ages when I accidentally stumbled upon this one. When you noted that these were super moist I knew this would be perfect. I tried them out and this recipe has never failed me–it’s a hit with everyone in my family! We used to order Sprinkles cupcakes for all our special occasions but they actually prefer this now. Thank you so much!

MrsAB - December 27, 2011 - 11:44 am

Carrot Top Mom,

I made these cupcakes Saturday night and they were simply delicious! I did not try your cream cheese icing recipe as I had one I used. But I will try when I make them next time as there is sure to be a next time! I have officially pegged this recipe as my new go to Red Velvet recipe. Have you used this recipe to make a regular cake as well?

Lina Aniah - December 29, 2011 - 11:57 am

Hi..i’m lina from malaysia..and i just tried out your’s brilliant!really..never tasted red velvet cupcakes this good!thank you so much for sharing the recipe..sadly,i also had problems with the cream cheese frosting..could be the hot weather here that’s causing it to melt..but..if you don’t mind me asking,is there any way to lessen the fluidity of the frosting?especially if i would have to bring it to travel in the car?

Monica Blair - January 2, 2012 - 2:23 am

Omg! We have a Sprinkles in Scottsdale ,Az and I made your recipe into cake form. 28 minutes in the oven at 350° for a 9by 13 pan. And, it was spot on with regards to the sprinkles red velvet recipe!

[…] Velvet Cupcakes, recipe taken from here. However, H and I tweaked the recipe a fair bit and it turned our brilliantly, if I do say so […]

karen mckeogh - January 4, 2012 - 9:32 pm

Well I tried these twice and I am not feelin’ the love. I used tip top quality ingredients and the cupcake portion had very little taste. They were a huge disappointment in my book and totally not worth the time, effort and money for ingredients.

Wanda Reuben - January 5, 2012 - 10:18 am

I love what you’ve done with the photo’s on tile, and the special verses and quotes. It was so full of life. Thee was so much fruit from that you could feed an army.

I loved the picture of your sisters precious pup. We have two grand dogs, both are poms.

I would like to have the information on the web site if you don’t mind sharing that you ordered the canvas picture from. Thank you for sharing and giving us a little part of your life.

Wanda Reuben

Kelly R - January 6, 2012 - 9:32 pm

I just had to post a comment on this recipe. These cupcakes are delicious! For as long as I can remember my mom and grandmother have just made cake from boxed mixes, so that’s what I usually do. For my boyfriend’s birthday I wanted to make something from scratch. I was looking up recipes for red velvet cupcakes and stumbled on your blog from a post you made on another. I have to say, I was incredibly overwhelmed with the cake mix. With only an old hand mixer, I had to upsize my bowl halfway through and got red mix all over myself and the kitchen, but it was totally worth it! They were a hit. And the icing was better than any of the cream cheese frosting that I’ve tried at cupcake stores. I’m saving this recipe and will definitely be using it again – just starting with my largest mixing bowl from the beginning :)

Christie Soderwall - January 11, 2012 - 10:48 pm

Gonna make the red velvet cupcakes tomorrow…can hardly wait! I’d make them tonight, but I don’t have two of the ingredients!
I love the pictures of your family and appreciate your website so much!
I am a grandma of five, ranging in age from 5 to 19. They all love to come to Grandma’s house for dinner and desserts are an all time favorite thing! They have all cooked and baked with me and I think those times together are the best of all!
Thanks for all your wonderful recipes and I will post more later!
Grandma Christie

MJ - January 14, 2012 - 6:51 pm

OMG, these were SO good! I tried the one at first and people thought those were good. However, these are super duper moist! Adding the lemon juice to the milk and decreasing the flour made a huge difference. I decreased the sugar by 1/4 cup. PERFECTION!!! Thank you ever so much!

Deirdre - January 15, 2012 - 1:54 am

Maybe I did too much substituting (plain greek yogurt for sour cream; milk and lime juice for buttermilk), but my cupcakes had this weird, slightly sharp/bitter aftertaste (I know it was definitely in the frosting, but the combination of cupcake and frosting had a stronger bitter taste, so it was probably in the cake too). It’s just too bad because the cupcake itself has a really nice, perfectly moist texture and the frosting consistency was spot on.

Savannah - January 17, 2012 - 7:00 pm

I googled “How to make sprinkles red velvet cupcakes” and this site popped up. Oh my goodness!! I live in LA and absolutely love Sprinkles Red Velvets. However, I’m in law school, so I never have time to make it into Sprinkles. I made these cupcakes for a party I hosted and the cupcakes are absolutely phenomenal- they taste exactly like Sprinkles! Thanks so much for the recipe!

Amy - January 18, 2012 - 6:30 pm

Wonderful!! I actually participate in a weekly themed baking contest at school and I decided to make these cupcakes this week. The theme for the week was cupcakes with a topping other than just frosting/icing. So I added mini chocolate chips to the top. They looked gorgeous, tasted great and won the friendly competition!!

Toni - January 24, 2012 - 9:57 pm

This was my first time making red velvet cupcakes and although I ran into a bit of a snag when I ran out of vanilla, my bestie came to the rescue with some. They turned out great! I made them for a friends birthday, hopefully they get good reviews tomorrow but I think they turned out wonderful. I think the buttermilk works a lot better in cakes from scratch than regular milk. I cooked mine for about 16-17 minutes depending on how full the cups were. The first batch I made I cooked for 18 minute and I found if I waited until the toothpick was completely clean before I took them out, they were a tiny bit dry. All n all, great recipe!

Faith - January 26, 2012 - 10:57 pm

What an amazing cupcake! My first attempt at red velvet cupcakes last yr., was just that, an attempt… I found your cite and followed your recipe and made a perfect batch of cupcakes last week. Today, I made double the batter and managed to get 24 cupcakes, a 10inch cake and an 8 inch cake. I baked the cakes at 340 and they’re so beautiful, I’m blown away. I’m taking a cake decorating class and I made the cakes for my class. I can’t wait to frost them (I’m using them to make a two tier/layer cake. I’ll check back and let you know how that turns out. Thanks so much for this. My little ones love the batter! My husband just walked in to ask for another cupcake–wife blushes with pride.

SweetMichele - January 27, 2012 - 9:51 pm

Ran across this via a comment left at Allrecipes & boy, am I glad I did!!!Wow, these were amazing. Brought them into work for a birthday today & the birthday boy seemed very happy. Now off to scout your site for more amazing recipes.

Chin - January 30, 2012 - 8:01 am

Hi i made this recipe and the cupcakes are very delicious! i wonder if this recipe is also good for a birthday cake.. like a one big cake. or the recipe should be changed?

Pauline - February 4, 2012 - 10:30 pm

I was not sure what I was getting myself into when I decided to make Red Velvet cupcakes. So I looked into a few recipes and found yours, it looked simple enough and was similar to other recipes. So I gave it a go, and I would just like to say these cupcakes were OUTSTANDING! Five stars! Very impressed. Thanks for the great recipe!

Diane - February 6, 2012 - 6:30 am

I made this and it was perfect. Everyone liked it. Thank you miss carrottopmom <3 Heres a pic

Diane - February 6, 2012 - 6:30 am
Amber Murray - February 7, 2012 - 11:29 am

I am going to try this recipe and am very excited because I first found your comment on and it seemed that we are like minded — a mouth full of sweet teeth and frustration with baked goods that just don’t taste! :-)

Debbie - February 7, 2012 - 11:07 pm

Hi, I had to leave a comment about these cupcakes. They are absolutely amazing!! This was my first time trying Red Velvet from scratch. I read through countless recipes and settled on yours and I’m SO glad I did! I posted them on my blog with a link back to you, but I also want to thank you for sharing this recipe!!

Amber Murray - February 7, 2012 - 11:47 pm

Ahhh! Sweet perfection! My test kitchen and I (that would be my 3 and 5 year old girls and my husband) all agreed that this cupcake was awesome! And it was so nice to bake something that I didn’t feel inclined to alter. Thank you thank you thank you!

Amber Murray - February 8, 2012 - 12:01 am

One more thing . . . I was looking at some of you other posts about the frosting. I accidentally left the butter out, but went with it anyway and it turned out perfect. I did have to beat it a little longer in my mixer to get it smooth. I really didn’t need to chill it, but did anyway because I made it when the cupcakes were still warm. Anyhow, it was the perfect consistency, so I don’t know, maybe softening the butter may help others?

Molly - February 9, 2012 - 11:35 am

Glory Hallelujah! I cleared my history and lost all traces of your website. This recipe has earned me a reputation and my guests are clamoring for more Red Velvet Cupcakes when they join us for dinner tomorrow night. I thought I was sunk but I persevered and thank heavens above, there it was. I will make sure I don’t lose the link again – there’s nothing like these cupcakes!

PSW - February 13, 2012 - 10:52 am

I just wanted to tell you that I made these cupcakes over the weekend for a party and they were a HIT!! This recipe is so great, I’ve gotten requests to make more. Thank you so much for sharing this great recipe!

Jyume - February 13, 2012 - 6:00 pm

Made these for a Valentine’s Day Potluck and give it one thumbs up. I’m a hardcore red velvet fanatic and this was worth the try. I followed your recipe thoroughly, loved the flavor immensely but it came out on the dry side. Next time I’ll up the buttermilk to a full cup and add the traditional distilled vinegar to the mix, to see if that makes a difference or not in the moisture. And maybe a bit more coloring for a more vivid red. Otherwise, thank you so much for the great recipe. Definitely a keeper.

[…] credit Kat Martin Red Velvet Cupcake Recipe Adapted from here. 1 cup + 1 tbsp flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt […]

[…] ingredients – a box red velvet cake mix (or, you can use the from-scratch recipe below from Carrot Top Mom), powdered sugar, and a heart-shaped cookie […]

Angel - February 15, 2012 - 9:44 pm

This was my first time making red velvet cupcakes and these couldn’t have come out more perfect. Not too sweet cake and just enough sweetness in the icing. Made them in heart-shaped molds and they came out so pretty. Thank you so much for the recipe. The whole family enjoyed them yesterday.

Angela - February 16, 2012 - 7:23 am

I have been looking for a red velvet cupcake recipe for months to make for Valentine’s Day! I went on but their recipes did not sound too appealing. I saw the review you had written under one of the recipes and decided to take a look. OMG. Red velvet is known to be pretty dry, NOT THIS RECIPE! amazing job. My friends and coworkers raved about it and they are already asking when am I going to make them again. Thank-you so much for sharing. Today is the 3rd day I am eating them for breakfast and unfortunately the last since I only set aside 3 for myself but I will definitely be making it again!

admin - February 16, 2012 - 9:43 am

YES! The sour cream is very important. They would be very dry without it. Please follow the recipe exactly, and I think you will be very happy with it.

Kristin - February 24, 2012 - 10:09 am

Thank you so much for this recipe! Love Red Velvet cake and LOVE this recipe! Perfect for my sweet tooth!

LXLB - February 29, 2012 - 1:22 am

Hi Carrot Top Mom, love your blog, a lot.

This recipe is the best red velvet cupcake i’ve made and i’ve tried a number out there. Only change i made was to reduce the sugar for both cupcake and frosting because we don’t like it quite sweet over here.

But thanks. I’m motivated to try your other recipes now.

andria reber - March 4, 2012 - 7:45 pm

omgosh i am insanily in love with red velvet cupcakes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! i even might get red hair when i grow up!!!!!!!!!!!

Céline - March 6, 2012 - 3:43 pm

I made these cupcakes on Sunday and they were a huge success. Thank you so much for the recipe! Just wanted to let you know that your cupcakes made it to Switzerland :)

Mylunchanddinner - March 15, 2012 - 10:11 am

Hi! I made your delicious red velvet cupcakes about a month ago, and today I wrote about them on my blog. Hope you can check it out!

Penni - March 18, 2012 - 8:42 pm

I tried these today, and wow! I love red velvet, and this was the very first time I have ever made them from scratch. VERY simple recipe, and VERY good! Thanks so much!

Stlrsgirl - March 22, 2012 - 8:40 pm

I can honestly say this is the best cupcake I have ever tasted. I followed your recipie to a ‘t’ and they are wonderful.

I can’t wait to try more of your creations!

Merusha - March 25, 2012 - 3:30 am

Hi there :) many people have already said; I followed your link through from….I made these cupcakes yesterday and the response from my family was “these are to die for!”, “heavenly!” And some responses were silent but vocal enough from the look of utter rapture and joy on their face ^_^ Your red velvet cupcake recipe is THE ULTIMATE cupcake- it has everything a cupcake is suppose to have- its decadently moist and the frosting is delicious! Although- I did flop the frosting the first time round…it tasted so gross and off-so I took a closer look at my ingredients and realized that I’d bought cream cheese -and in tiny letters underneath- with extract of blue cheese :/ but second time round worked like a charm :) thank you so much for sharing such an amazing recipe-it was the first time I tried making red velvet cupcakes- but it most certainly won’t be the last :)

JC - March 27, 2012 - 5:10 pm

Hi! I came across your red velvet cupcake recipe and made some last weekend. They were so tasty, moist and close to Sprinkles! We’re having a movie + dessert party this Saturday and I think I’ll make them again! :)

Elle - April 5, 2012 - 7:33 pm

This was my first attempt at Red Velvet…ever. It’s highly likely that I will NEVER stray from this recipe :) Super amazing!

N22 - April 23, 2012 - 6:07 pm

I tried these cupcakes today and they are absolutely FABULOUS! moist, just the right amount of sweetness with a hint of chocolate! The family said these were the best cupcakes they had every tried. So easy and I would definitely recommend them. Only criticism is the icing, I found it a bit too sweet, and I would halve the recipe if spreading it on with a knife. Thanks so much for the recipe! :)

Angela - April 26, 2012 - 7:48 pm

This is just a difference in taste, but I found two and one-half cups of sugar in the cupcake paired with the frosting overwhelmingly sweet. Other than that, I enjoyed the recipe quite a lot.

Lindsay - April 29, 2012 - 5:46 pm

I just finished making these beauties, so amazing! The only problem I had was the tops of the cupcakes are a little harder than the rest of it, but overall it is still pretty moist. I will definitely be making these again!

bakeries Knoxville TN - April 30, 2012 - 6:14 am

Red velvet cupcakes are one of the many delightful variations of this sweet delight. This recipe that you have shared is very easy to do and surely a lot of baking enthusiasts will be thrilled to try it out.Thanks for sharing.

Jasmine - May 3, 2012 - 2:39 am

Hi dear! I stumbled upon your recipe and it is heaven! Here in Singapore it’s very hard to find good Red Velvets. Thank you so much for posting this. Appreciate it!

Britt - May 3, 2012 - 8:09 am

I’m from Australia and I came across Sprinkles in Santa Monica and fell in love so when I saw this copycat recipe I was thrilled. I made them last night for a friends birthday and took 24 to uni and have none left!! I was proposed to by one lucky recipient of a cupcake and the birthday girl ate 5!!! The only problem I had was the icing it was not fluffy and hard it was runny and wet… but the flavour was still beautiful and I think I won over several hearts!! Just wondering if you had any more flavours that would be just as moist and light and fluffy? Thanks again

Ann - May 8, 2012 - 12:33 pm

I have searched for the perfect red velvet cupcake and hope I have found it!! The batter taste delicious and they arent even baked yet. My daughters friend who plays for the Washington redskins requested red velvet cake for his birthday since we live in Nebraskaand I need to ship them I have decided to put the frosting inside the cupcake. This way they will still look pretty when he gets them and will have a little surprise in each cupcake. They taste delicious thanks for the tweak to the original cupcake. I’m sure he will love them.

Sara - May 9, 2012 - 11:45 pm

I made these last weekend, and they were great! Kids could not stop eating them! I have decided to make them for the mother daughter banquet at my church this weekend!

Anon - May 18, 2012 - 10:34 am

I own a baking business, but I am always looking for a new Red Velvet recipe. THESE ARE AMAZING! I confess I didn’t try the icing because I have our normal cream cheese icing, but I loved the cupcakes. Thanks!

Jessica - May 25, 2012 - 6:22 pm

These were PERFECT!! I have searched for SO long for a red velvet cupcake recipe that had the exact texture I am looking for. These are the ones. They are INCREDIBLY moist! So much so that I can almost see teeth marks when I bite into them, yet they are light and fluffy and SO very flavorful!! Absolutely the best red velvet cupcakes out there! So glad I stumbled across this recipe and thank you so much for sharing it!!!

Mandy - May 30, 2012 - 12:07 am

Found this recipe off your comment from all recipes….this was my first time baking red velvet cupcakes from scratch and they were AWESOME. I have never been a fan of red velvet, but out of all the cupcakes I’ve made, these are my favorite! Thanks:)

Deb - June 10, 2012 - 9:40 pm

WOW! I’m sure you’re up to your eyeballs in accolades by now, but I had to let you know how grateful I am that you developed this recipe and shared it with us. I had my first Sprinkles red-velvet cupcake a few months ago when I was visiting California, and I have not been able to stop thinking about it. Like, seriously obsessing over how delicious it was. We don’t have Sprinkles where I live, so I thought I would be sacrificing by making a facsimile cupcake. Well, NO! This recipe is seriously as good as the original. I am infinitely impressed by this amazingly delicious recipe. I am so happy! Thank you thank you thank you!!!!

pohaikealoha - June 19, 2012 - 12:41 am

I’ve been looking a long time for a red-velvet cake recipe. Found a wonderful chocolate cake a long time ago during my search. Today my search is over….this is T H E recipe! Moist, rich, buttery flavor that bakes well. I kinda knew that this one was special when I first noticed the thick velvet rich batter. BTW found your blog through your comment of

Now to try your lemon and coconut cup cakes…again thanks and Aloha from Hawaii

Diane - June 20, 2012 - 11:33 pm

Ok this recipe was so far the best!! My 12 year old daughter LOVES to make cup cakes, so one day my husband came home and told me that if she was willing
to make some for him to take to work. She was ecstatic to make them, the only issue was the cakes all she needed was a basic red velvet do she checked she saw decent cakes then she came across your comment and decided to visit your site. A few days later my husband came home and said that out of the 5 flavors (chocolate,yellow,mocha,red velvet, and pink lemonade) red velvet was the most popular. Thanks for the awesome recipe, my daughter liked it do much she said that she had to make it for her grandparents, aunts&uncles, cousins, librarians, and for my husbands coworkers. We will definitely use this recipe again!!! Thank you!!!

Erin - June 22, 2012 - 4:01 pm

Just made these and they are pretty amazing. Very moist and very tasty!! Thanks for sharing!

Audrey - June 23, 2012 - 1:24 am

WOW!!! Baker beware! This recipe yeilded almost 4doz cupcakes! I may have to make a double batch of frosting tomorrow 😉 so far, so delicious! Light, fluffy and soooooo rich mmmm

Allie - June 27, 2012 - 7:22 pm

I’m 13 and have had a pretty boring summer, so I decided to start baking some goodies for the family. I really love Red Velvet and found your link on They are AMAZING! The color, texture and taste were all just right! This is definitely a recipe I will re-make by the end of summer!

[…] This delicious and super moist recipe can be found here. […]

Herminia - July 9, 2012 - 9:34 pm

I first found this recipe on All Recipes and I absolutely love it! This was my very first cupcake recipe, and I made it about 4 times before I was brave enough to venture on to other complicated recipes. So thanks so much for sharing. I’m making this for a friend on Saturday and was thinking about adding a filling—maybe chocolate ganache… Any thoughts to a good, complementary filling to these? Thanks again!

Melissa - July 12, 2012 - 11:12 am

Thank you for this wonderfully delicious red velvet recipe!!! I’m so glad I found your review on Allrecipes and made YOUR version instead! I made these for a dear friend who is fighting pancreatic cancer. They brought a smile to his face. Thank you thank you!!!!

Lanie - July 12, 2012 - 2:37 pm

These cupcakes are the perfect texture, flavor, and color. I made these for a wedding, and I doubt anyone will be disappointed! My new favorite recipe!

Jasmine - July 17, 2012 - 7:37 pm

I made these cupcakes today. Overall, they were delicious. However, the tops of the cupcakes were too sweet. The inside seemed to be fine, but the crusts on the tops were overly sweet. Did I do something wrong, or should I just decrease the amount of sugar for my taste?

Vanessa - July 19, 2012 - 9:46 pm

I stumbled upon this recipe about 6 weeks ago and have already made these twice! The first batch of cupcakes I took to work and my co-workers are STILL raving about them! So much so that one of my co-workers asked me to make her a cake version for her mother’s birthday today. The recipe transferred fairly simply to a 2-layer 8in. square cake with plenty of icing to spare! All I had to do was check on the cakes every 5 minutes or so for doneness as I wasn’t quite sure how the cook time would transfer to a cake, but it was really no problem and the cake turned out beautifully.I’m planning on turning right around and making a batch of cupcakes again on Sunday for a friend’s birthday… she requested my now already famous Red Velvet Cupcakes! Thanks a million!

Judith - July 21, 2012 - 11:51 am

I’ve tried making moist red velvet cupcakes for 2 months now, about 20 recipes and I must say these are the BEST of the BEST. Moist and perfect balance of cocoa and vanilla. I tasted them 18 hours after baking, they were still moist. Thank you so much for sharing the recipe!!
I’ve tried to use the same portion of egg/butter/flour/liquid to make vanilla cupcakes, they were moist as well, I’ve yet to try them 12 hours later. One thing I noticed was the vanilla flavor isn’t strong and was overtaken by eggs. I will reduce the amount of eggs next time but it’d be great if you could share your thoughts on that =) Thanks again.

Kristina - August 2, 2012 - 2:39 pm

Like many others, I was led to your recipe from your comment on All Recipes. This was my first time baking red velvet cupcakes. The cake came out very moist, but not oily. I followed your directions and recommendations to do 1.5 x the icing recipe. Using cold cream cheese and butter, I had no problems with runny icing. Mine came out very fluffy. The frosting had a very strong cream cheese flavor. I’m not a big fan of cream cheese frosting, so I topped a few with white frosting as well. These cupcakes are a surprise for my aunt. I know she’ll love the cupcakes, and I hope she enjoys the frosting. I look forward to exploring more of your recipes. Thanks!

Megan Sofka - August 5, 2012 - 11:52 pm

I just made these yesterday. I followed your recipe word for word and they turned out amazing!! I am not much of a cook or baker, but I am learning and making these really gave me a boost in confidence since they came out so good. My boyfriend even thought they were amazing and he is so picky! The icing was a little runny when I first finished, but I think it had to do with me living in Houston, Tx and my kitchen felt like it was as hot inside as it was out. I just put the icing in the zip-lock bag and stuck it in the fridge for a little like you said. Thank you so much for the recipe!!

Alyssa - August 10, 2012 - 8:19 am

I absolutely loved your version of this recipe. The cupcakes tasted fantastic – thank you!

Paulina Ogibowski - August 20, 2012 - 10:48 pm

Hi, I just wanted to say that I have been dying to make your cupcakes and finally have tonight. They came out delicious and everyone raved about them. Once I tried them myself, I literally thought I was experiencing heaven in my mouth. Best home made cupcakes out there! THANK you.

Red Velvet Cupcakes | ourbakingjourney - September 3, 2012 - 4:38 am

[…] Adapted from Cotton Top Mom […]

Selene - October 1, 2012 - 4:53 pm

Hi Kelly,

I just wanted to let you know that I’ve made your red velvet cupcake recipe several times over the last year! It’s been very popular with my friends. I did make one modification – to the frosting, I cut the sugar and increased the cream cheese, less sweet and more creamy! :) Thanks again for the great recipe, the moist cake is amazing!

gerrie - October 9, 2012 - 11:10 am

thanks so much for the recipe. it’s really moist and tastes very good :-)

Jacquelyn - October 9, 2012 - 11:20 am

I was looking for a red velvet cake recipe and found this one completely by accident. I must admit that I was a little cryptic about using sour cream in a cake because I have never done it before but it was a risk well worth taking. I absolutely love this recipe and I look forward to trying Lemon Cream and Carrot Cake with Maple Cream Cheese Frosting in the future! If I had to rate this, you would be getting five stars from me and my entire family.

Aubrey - October 17, 2012 - 7:05 pm

I just made these cupcakes for my brothers birthday and they are delish!!! thanks for posting

Elizabeth - November 19, 2012 - 5:43 pm

Made these cupcakes and they were a hit!!! Good job on the recipe

G - November 23, 2012 - 3:51 pm


Thank you for the recipe!! I had to go to two Thanksgiving dinners last night (one meant for about 60 people, and one for about 80 people) and I decided to turn the cupcake recipe into 2 cakes!

They were absolutely delicious and the cakes were wiped out at both dinners.

The adjustment I made for the cakes was that I baked them at 325, and it took about an 40-60 mins, I kept checking every 5 mins after the 40 min mark. I baked the cakes in an 8×3 and 10×3 springform pans and they were the perfect size with the recipe above.

Additionally, I quadrupled the frosting recipe for 2 cakes…yes that was a lot, maybe 2.5 amounts of the frosting recipe would have done but I just wanted to make sure we had enough.

Hope this helps other people for baking this into a cake!

Thank youuu!!

Kristin - December 9, 2012 - 12:08 pm

Hi! I just wanted to thank you for posting this recipe!! I’ve never made red velvet ANYTHING before, but after using this recipe, I’m convinced this is the BEST out there! The texture was incredible, super moist and fluffy, and the taste was amazing. I had a little trouble with the frosting (couldn’t pipe it into piles), but I’m sure it was something I did; it was delicious anyway!! Definitely adding this to my recipe box! :)

Dana - December 11, 2012 - 6:44 am

Greetings from New Zealand!

I tried this recipe today. I thought the cake itself was excellent. It is moist, fluffy, not too rich and not too sweet. However, I thought the cream cheese frosting was overpowering. I had to neutralise the taste with almost 2 cups of whipped cream! If I were to make it again, I would halve the quantity of cream cheese, and add just enough confectioners’ sugar to taste (also about half the quantity stated above). It would also be nice with about 2 tablespoons of lemon juice.

Mike - December 17, 2012 - 11:31 pm

Thank you for this wonderful recipe. I found it through your review on

I am a 26 year old who has very little affinity for cooking or baking, try as I might. But I am a stickler when it comes to red velvet recipes, and I have been hunting for the best recipe for as long as I can remember.

I’ve found good ones, but all were either too sweet, too dry, or just lacking that “special something”.

Yours has that “special something” I was looking for. I followed your recipe down to the detail, and despite the muffins coming out a bit overfilled (I filled the medium cupcakes like you would a large!), and my friends laughing at me, that all changed the second they took a bite.

The cupcake practically melts in your mouth and has just the perfect balance of flavors without being too sweet. The cream cheese frosting recipe is also the perfect amount of sweet and cream, and the flavor works harmoniously with the cupcake. I had no issues some other reviewers had with the consistency.

Too often a cupcake itself is too sweet, and the frosting’s inherent sweetness is overkill. That is not the case with this recipe: I do business with people who make cupcakes for a living, and even they were wow’ed by this recipe.

Thank you so much for sharing this with us. This is definitely going in my recipe box!

Tammy Clegg - December 31, 2012 - 10:48 am

I was looking for a red velvet recipe for a cake idea I had. I’ve tried other recipes before and have had some so so results. So I was very excited to see this kitchen tested and perfected recipe! I tried it as a cake and it was AWESOME. So I used it in my cake idea, which was to make a red velvet and white checkerboard cake. It worked PERFECTLY. I used this batter and icing recipe and a white cake recipe. I used the checkerboard pan set (usually made with white and chocolate cake), and when we cut it, it was a red and white checkerboard! My family LOVED it! Thanks for all of your efforts in perfecting this very rich recipe!

Arianne Co - January 14, 2013 - 1:22 am

I tried this recipe. IT WAS A HIT WITH EVERYONE :) I’ve made it twice already and the recipe is consistently good 😀 I adjusted the cream cheese frosting though because it was too sweet for my parents :) but this is the best recipe yet! 😀 Very moist! Even after I placed the cupcakes in the fridge for a day :)

Jaimie - January 20, 2013 - 1:39 am

I just made these for a baby shower tomorrow and they turned out great! I don’t have a stand mixer or even egg beaters so I did it the old fashioned way with a fork. Gave myself one heck of a blister creaming the butter and sugar together! But they still came out even and moist and just a little polka dotted with tiny clumps of cocoa powder (I probably should have bought new stuff instead of using the hardened stuff in my cupboard). :)

My only teeny, weeny, little critique would be the amount of vanilla extract in the frosting. I think the one I used is not very high quality so maybe that’s the problem but it is a little overpowering for me.

Anyway, I searched for the perfect red velvet recipe for a while before settling on yours and I’m so glad I did because I’m sure my cupcakes will be the hit of the shower tomorrow, so thank you!

Kristen - January 20, 2013 - 10:58 pm

Lets just start off with I LOVE red velvet cupcakes, but they never turn out the way I want them too. Every other cake I make is delightful. This recipe is awesome! DELIGHTFUL is the only way to describe this. Thank you for sharing!,

Esha - February 15, 2013 - 2:36 pm

These cupcakes are to die for! In order for the icing to be piled high the cream cheese MUST be COLD.

Jody - February 20, 2013 - 12:41 pm

I wanted a Vegan recipe for Red Velvet Cupcakes….as I was searching I found your recipe! I substituted vegan ingredients and they came out phenomenal!!
I do agree the icing was awesome!!….but too runny for my cupcakes. I will be saving it for the top of cinnamon rolls this week! ;))))
Thank you so much!!

Victoria - February 20, 2013 - 9:25 pm

I made these for valentine’s day and they were delicious! It was the first time I baked cupcakes from scratch, and I’m so happy with how they turned out. Thanks so much :)

Nora - March 17, 2013 - 8:02 pm

I use this red velvet cupcake all the time, it’s awesome… But I use the frosting recipe for EVERYTHING I could possibly need it for! Love them both and recommend everyone to this recipe!

kylee - March 19, 2013 - 9:37 pm

i have been trying to find a red velvet cupcake recipe because i am baking the cupcakes for my neighbor’s birthday party. i was very excited to try these so i was kind of disappointed with the results. the frosting was delicious but i found that the cupcakes didn’t have much flavor. they were also a little dry which didn’t make sense to me because they were said to be a very moist cupcake. i followed the directions exactly so i don’t know what could have gone wrong. help please!?!

Laura Perry - March 25, 2013 - 7:53 pm

This is my new go-to recipe for Red Velvet. They’re excellent!! And that frosting is amazing too. I never used a recipe with sour cream in it, but I really felt it made a difference. Thanks so much for sharing. :)

Amber - April 8, 2013 - 2:48 pm

I too found your recipe on Cupcakes came out amazing. I read the reviews on the frosting being more like icing and did your tip on taking it straight out of the fridge. My butter was really hard too. I have a kitchen aid stand mixer and I whipped it for 5min on high but it was still really runny. I added 1/4cup more butter, and 4oz more of cream cheese. I didn’t want to add more sugar because it was already REALLY sweet. Instead, I took a tip from how I’ve thickened my buttercream frosting before and added cornstarch until the consistency was where I could pipe it (adding a tbsp at a time) . I think it came almost to 1/2 cup cornstarch. It was really creamy, and whipped and piped really nicely holding its form all day. I will definitely be adding this to my recipe collection for baked goods. Thanks for sharing :)

låne penge - April 11, 2013 - 5:39 pm

Very good info. Lucky me I discovered your website by accident (stumbleupon).
I’ve saved it for later!

delainie - April 12, 2013 - 3:35 pm

I am going to give this recipe a shot for my nieces 5th birthday. I For the frosting I’d like to die it with some red and some black. How would you suggest I do so? Thanks

Monica - April 25, 2013 - 7:59 pm

I just made these cupcakes, and they came out perfectly! Super moist, fluffy, and rich in flavor. Topped off with pleasantly sweet cream cheese frosting. So easy to make, and they taste just like store-bought cupcakes! This is definitely my new favorite cupcake recipe. Please feel free to check out the post on Pass the Cocoa. Thank you so much for the recipe!

Kendra - July 10, 2013 - 6:22 pm

I read your post on Allrecipes, and decided to checkout the changes you made. I am super glad that I did!!! These cupcakes were awesome!!!! Super moist and very tasty!!! Thanks for the recipe….

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