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Red velvet cupcakes from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips by Ina Garten

  • buttermilk
  • cocoa powder
  • confectioner's sugar
  • cream cheese
  • all-purpose flour
  • butter
  • food colorings

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Notes about this recipe

  • anya_sf on November 05, 2017

    The cupcakes rose quite a bit. Check them early, as mine were done in 23 minutes, and actually ended up dry, so they may have been overbaked. The flavor was good though, with a mild chocolate flavor (more than some red velvet recipes). They have a nice color even without the red food coloring. There was enough frosting for a few extra cupcakes, so you can either be very generous with the frosting, or reduce the quantity a bit, or just have some left over. If reducing the quantity, I recommend eliminating a few tablespoons of butter and using the full amount of cream cheese. I didn't think all the powdered sugar was needed; 3 cups was enough, or you could even use a bit less if you don't like your frosting to be so sweet.

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