Make this classic cake from scratch! Although the exact origins of red velvet cake remain a mystery, one thing is certain: its’ smooth texture and buttery-rich frosting make it an all-time favorite for any time of year.
SAVE ON THIS RECIPE!
Place a paper baking cup in each of 24 regular-size muffin cups. Heat oven and make cake batter as directed in recipe. Spoon batter evenly into muffin cups, filling each about 2/3 full. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes. Frost with red velvet cake frosting (above) or Fluffy White Frosting, page 154.
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