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Red Velvet Cupcakes with Cream Cheese Frosting

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 24
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A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.
By Betty Crocker Kitchens
Updated Aug 12, 2011
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Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Red velvet cake has been popular in the southern U.S. since the early 1900s.
  • tip 2
    If you're serving ice cream, try vanilla ice cream with red candy sprinkles or a drizzle of grenadine syrup.
  • tip 3
    Super Moist™ devil's food cake mix can also be used for dark red velvet cupcakes; omit cocoa.
  • tip 4
    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

Nutrition Facts are not available for this recipe
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