Red Velvet Cupcakes with Cream Cheese Frosting

Name: Red Velvet Cupcakes with Cream Cheese Frosting
Prep time: 20 min
Total time: 2 h
Yield: 24
Ingredients: 1 teaspoon water; 1 bottle (1 oz) red food color; 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix; 1 cup water; 1/2 cup vegetable oil; 3 eggs; 2 tablespoons unsweetened baking cocoa; 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Ingredients:8
Servings:24

By Betty Crocker Kitchens(Opens in a new tab)Updated 08/12/2011

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:8
Servings:24

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

Red Velvet Cupcakes with Cream Cheese Frosting

Prep time:20 min
Total time:2 hr 0 min
Ingredients:8
Servings:24

Ingredient

1 teaspoon water
1 bottle (1 oz) red food color
1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons unsweetened baking cocoa
1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Instructions

Step 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.

Step 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.

Step 3
Bake and cool completely as directed on box for cupcakes.

Step 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.

Recipe 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.
Super Moist™ 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 Facts

Nutrition facts are not available for this recipe

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Recipe 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.

Super Moist™ 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.

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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredient

Instructions

Recipe Tips

Nutrition Facts

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Related Products

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Related Recipes

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Bake Up Something Special

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Related Products

Related Recipes

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