Today’s recipe for red velvet cupcakes is one that I saw 10 years ago on Love My Philly. When I saw it, I knew I had to make it for my mom for her birthday which would also allow me to share the recipe with you just in time for Valentine’s Day. However, I did make a slight adaptation to the original recipe. I must say I love a recipe that begins with a cake mix. It makes life easy and it’s so convenient.
Now, I do know it is hard to locate a red velvet cake mix here in Utah, but I have always been able to locate one at Walmart. If you can’t find the red velvet mix, you can substitute a Betty Crocker German chocolate cake and add 1 oz bottle of red food coloring and 1 Tbsp cocoa powder to the mix.
The cupcakes themselves turned out delicious.
To begin, you help doctor them up by adding a dry box of pudding mix, which I love. I love it when you can add another ingredient or two to make the cake mix even better. They turn out moist and tasty. Yum!
Now on to the frosting. I think it just may be my new “go to” cream cheese frosting. What makes this frosting extra special is the addition of a little cool whip. LOVE IT! As a result, you still get that yummy delicious cream cheese flavor, but the cool whip adds a nice lightness to the frosting. You get a winning combination when you put the cake and the frosting together. I make these often.y are one of my favorite cucpakes ever!
I used my “Best Ever Cupcake Icing Kit” that I purchased from Bake It Pretty. Their jumbo tips are WAY bigger than the usual cake decorating tips. Their kit make decorating these cupcakes easy and beautiful. I used the close star tip. The kit is well worth the investment if you love to make cupcakes like I do. Your cupcakes will look professional.
So celebrate Valentines by giving your loved ones a little sweet treat and if red velvet cupcakes aren’t your thing here are a few more sweet treat ideas that would also work great for Valentine’s Day.
- Brownie Bites – who wouldn’t love brownies topped with ganache in a bite sized form.
- Perfect Lemon Cupcakes with Lemon Buttercream – a great combination of sweet with a little sour.
- Perfect Cake Mix Cupcakes topped with Strawberry Jam Butter Cream– I made these oneyear for Valentine’s Day. They bring together the great tastes of chocolate and strawberry. You could even finish them of with a chocolate dipped strawberry on top. These screams Valentine’s Day.
- Basic White Cupcakes with Coconut Buttercream – if you are feeling kind of nutty they co with this combination. Clasic white cupcakes finished off with coconut flavored butter cream and toasted coconut.
- Moist Chocolate Cupcakes with Chocolate Buttercream – a classic of chocolate and chocolate.
- Molten Lava Cakes – who doesn’t love a molten lava cake. I served this to my Hubby for Valentine’s years ago. I love mine served with vanilla ice cream.
- Eclairs – my own version using instant pudding mix to help make the filling.
- Eclair Torte – an even easy version of an eclair.
- Chocolate Mousse Filled Cream Puffs – these cream puffs are filled with a delicious no cook mousse that is a cinch to make.
- Cookie Sundae – this easy dessert starts with a cookie mix. It’s simple to make but looks impressive.
- 1 (2-layer size) pkg. red velvet cake mix
- 1 (3.9 oz.) pkg. JELL-O Chocolate Instant Pudding
- 1 (8 oz.) pkg. PHILADELPHIA Cream Cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 (16 oz.) pkg. powdered sugar (about 4 cups)
- 1 cup thawed COOL WHIP Whipped Topping
- 1 square BAKER’S White Chocolate, shaved into curls (or whatever you want to go on top such as a chocolate heart or Valentine’s sprinkles)
- Prepare cake batter and blend dry pudding mix into batter before spooning into prepared muffin cups. Bake as directed on package for 24 cupcakes. Cool.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon frosting into small freezer-weight resealable plastic bag; seal bag (or use a cake decorating bag with tip). Cut small corner off bottom of bag and insert tip.
- Frost cupcakes with frosting. Top with chocolate curls.(I tried to do chocolate curls. I used a potato peeler on the square of Baker’s chocolate. I ended up the more like shaved chocolate, not curls here. You probably have to do curls the old fashioned way it you want nice curls) Keep refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Cake
- Cuisine: American
These are the original photos from this post when it was first published in February 2010.