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Red Velvet Cupcakes with Cream Cheese Frosting

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Red Velvet Cupcakes with Cream Cheese Frosting

A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.

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(71 Ratings)

71 Ratings

5 spoons 35%

4 spoons 37%

3 spoons 17%

2 spoons 10%

1 spoons

Member Reviews (21)

ea101586-af97-4a8c-a712-393887cb7e3f

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PREP TIME
20 Min
TOTAL TIME
2 Hr
SERVINGS
24

1: teaspoon water

1: bottle (1 oz) red food color

1: box Betty Crocker® SuperMoist® German chocolate cake mix

1: cup water

1/2: cup vegetable oil

3: eggs

2: tablespoons unsweetened baking cocoa

1: container Betty Crocker® Rich & Creamy cream cheese frosting

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1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.
2 In large bowl, beat cake mix, 1 cup water, the oil, eggs, cocoa and remaining food color from bottle with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3 Bake and cool completely as directed on box for cupcakes.
4 Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.

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Expert Tips

Red velvet cake has been popular in the southern U.S. since the early 1900s.

If you're serving ice cream, try vanilla ice cream with red candy sprinkles or a drizzle of grenadine syrup.

SuperMoist® devil's food cake mix can also be used for dark red velvet cupcakes; omit cocoa.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cupcake)

Calories 130

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 1 1/2g,
Trans Fat 1g),

Cholesterol 25mg;
Sodium 60mg;
Total Carbohydrate 13g

(Dietary Fiber 0g,
Sugars 12g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 21 Reviews View All

Posted 8/23/2011 10:48:49 AM REPORT ABUSE PeggyRoche said:

Rating:

I made these for a Christmas Eve gathering for family and close friends. A number of teens would be there so I fixed fudge and these cupcakes with them in mind. Within about 15 minutes after they arrived, there was not a cupcake or piece of fudge left. I do agree with others that the cupcakes are great but the icing tastes store bought. I, too, will make my own frosting.

This reply was: Helpful Inspiring

Posted 2/14/2011 1:59:23 PM REPORT ABUSE Firewife16 said:

Rating:

Extremely easy way to make Red Velvet and the texture and flavor of the cupcake is delicious...however the frosting still tastes store bought so next time I'll just make my own frosting. For something quick and easy for a gathering or for the kids to take to school they are perfect.

This reply was: Helpful Inspiring

Posted 12/17/2010 7:42:45 PM REPORT ABUSE

Rating:

These cupcakes were very moist. I used a french vanilla cake mix instead, and they tasted great. Very easy & quick to make. They were a great party-pleaser. I also used the Marshmallow Buttercream Frosting on these - it tasted excellent. I am definitely going to make these again!

This reply was: Helpful Inspiring