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Red Velvet Cucpakes |

Red Velvet Cupcakes

  • Author: Laura
  • Total Time: 40 minutes plus cooling time
  • Yield: 2 dozen 1x


  • 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)


  1. 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.
  2. 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.
  3. 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
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