red velvet cupcakes with cream cheese frosting

(3 ratings)
Recipe by
Jessica Kolb
Fredonia, NY

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.

(3 ratings)
yield 24 serving(s)
prep time 20 Min
cook time 2 Hr

Ingredients For red velvet cupcakes with cream cheese frosting

  • 1 tsp
    water
  • 1 oz
    red food coloring
  • 1 1/4 c
    water
  • 1/2 c
    vegetable oil
  • 3
    eggs
  • 1 lb
    betty crocker® rich & creamy cream cheese frosting

How To Make red velvet cupcakes with cream cheese frosting

  • 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.
  • 2
    In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining food color in bottle with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 3
    Bake and cool completely as directed on box for cupcakes.
  • 4
    Bake and cool completely as directed on box for cupcakes.

Categories & Tags for Red Velvet Cupcakes with Cream Cheese Frosting:

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