Red Velvet Cupcakes
These red velvet cupcakes are made with a red velvet cake mix and pudding mix. They are topped with a creamy cream cheese frosting that perfectly complements the sweetness of the cupcake. Perfect for any occasion, these delightful treats are both beautiful and delicious.
Servings 24 servings
Calories 175kcal
Equipment
Ingredients
- 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)
Instructions
- 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.
Nutrition
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