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Red Velvet Holiday Elf Cupcakes

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  • Prep 40 min
  • Total 2 hr 20 min
  • Servings 24
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Get help making festive, holiday "elf" cupcakes by using foolproof Betty Crocker® cake and frosting.
Updated May 24, 2022
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Frosting and Decorations


  • 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.
  • 2
    In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • 3
    Bake and cool completely as directed on box for cupcakes.
  • 4
    Frost cupcakes with frosting, reserving 1 tablespoon frosting. Place one apricot half on each side of cupcakes for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on top of each cupcake, folding pointed end over to form hat. Attach 1 gumdrop half to pointed end of each hat using reserved frosting. Use remaining gumdrop halves for nose, and chocolate chips for eyes. Pipe mouth with red decorator frosting. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Super Moist™ devil's food cake mix can also be used for dark red velvet cupcakes; omit cocoa.


Nutrition Facts are not available for this recipe
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