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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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( 73 Ratings)

73 Ratings

5 Stars 34%

4 Stars 36%

3 Stars 18%

2 Stars 10%

1 Stars

Member Reviews ( 22 )

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Prep Time 20 min
Total Time 2 hr 0 min
Servings 24

Ingredients

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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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 130
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 60mg; 60%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 0g 0% Sugars 12g 12% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

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.

REVIEWS & COMMENTS

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1 - 3 of 22 Reviews View All

Posted 6/6/2012 4:35:21 PM REPORT ABUSE jayandbensmomma said:

Rating:

I don't have the cupcake liners, so with that being said do you have to have to have them or can you just spray the cupcake tin really good?

This reply was: Helpful Inspiring

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