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Red Velvet Cupcakes and other sweet treats for Valentine’s Day

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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. I love the subtle chocolate flavor of a red velvet cake recipe.

Red Velvet Cucpakes with cream fluffy frosting

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 liquid food coloring and 1 Tbsp natural cocoa powder to the mix.

Red Velvet Cucpakes
The red velvet cupcake recipe turned out delicious by themselves.

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. They are one of my favorite cake recipes 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 made decorating these cupcakes easy and beautiful. 

I used the close star piping tip.  The kit is well worth the investment if you love to make cupcakes like I do. Your cupcakes will look professional.

Reed Velvet Cupcakes in a muffin pan

Frequently Asked Questions

Can I use any brand of red velvet cake mix?
Yes, you can use your preferred brand of red velvet cake mix to make the cupcakes.

What additional ingredients do I need besides the cake mix?
The cake mix typically requires eggs, oil or butter, and water. Check the specific cake mix box for the exact measurements.

Can I substitute vegetable oil with another type of oil or butter?
Yes, you can use melted butter or a different vegetable oil of your choice, like canola oil or coconut oil, as a substitute for vegetable oil.

Can I make the cupcakes ahead of time and frost them later?
Yes, you can bake the cupcakes in advance and store the unfrosted cupcakes in an airtight container. Frost them just before serving to maintain freshness.

What if I can’t find a red velvet cake mix?
Substitute a German chocolate cake mix. Also add in a 1 oz bottle of red food coloring and 1 Tbsp natural cocoa powder to the mix.

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.
Red Velvet Cucpakes with cream fluffy frosting

Here’s what you need to make these
Red Velvet Cupcakes

Red Velvet Cucpakes with cream fluffy frosting

Red Velvet Cupcakes

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Cake
Cuisine American
Servings 24 servings
Calories 175 kcal


  • 1 (2-layer size) pkg red velvet cake mix plus ingredient to make cake according to pkg instructions
  • 1 (3.9 oz) pkg JELL-O Chocolate Instant Pudding
  • 1 (8 oz) pkg. PHILADELPHIA Cream Cheese, softened
  • ½ cup 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 according to pkg directions and blend dry pudding mix into batter with an electric mixer before spooning into cupcake pans lined with paper liners. Bake in the oven as directed on package for 24 cupcakes. Cool on a wire rack.
  • 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 if you want nice curls) Store in the fridge.


Serving: 1 serving | Calories: 175kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 278mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 248IU | Vitamin C: 0.01mg | Calcium: 42mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Red Velvet Cucpakes | realmomkitchen.com
I found some cute cupcake boxes in December at Michael’s Craft.
Red Velvet Cucpakes | realmomkitchen.com
The box is a Mary Engelbreit design. Love Mary Engelbreit. Look how the box says Queen of the Kitchen.
Then it had a cute little queen character on top.

These are the original photos from this post when it was first published in February 2010.

5 from 1 vote (1 rating without comment)

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  1. This frosting was perfect! My daugher’s 10th birthday cake was simply outstanding. Sprinkles in the white cake, this wonderful whipped cream cheese frosting and finished with colored nonpareils. Pretty to look at and pretty delicious!

  2. Pingback: Valentine’s Fab Five | Real Mom Kitchen