Red Velvet Cupcakes with Cream Cheese Frosting

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.

Prep Time

20

Minutes

Total Time

2:00

Hrs:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

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*:
    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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.