These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. I topped these cupcakes with a simple cream cheese frosting.
BAKING TIPS FOR RED VELVET CUPCAKES
When measuring your cake flour, avoid scooping it from the container with your measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it.
Once you’ve whisked together the dry ingredients, sift them. This will ensure that there are no lumps of cocoa powder in your cupcakes.
Only fill your cupcake liners about halfway full.
You should be able to get about 14-15 cupcakes with this recipe. You can crumble up the extra ones for decoration.
Recipe
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