Red Velvet Cupcakes with Cream Cheese Frosting
These red velvet cupcakes with cream cheese frosting prove that a simple box cake mix can deliver bakery-style results. White chocolate pudding and sour cream work behind the scenes to create a rich, moist cupcake with a soft texture that tastes homemade.
If you’re looking for a shortcut that doesn’t sacrifice flavor, this recipe is a great place to start. With a few simple upgrades, an ordinary cake mix becomes a classic dessert that’s worthy of any celebration.
Why You’ll Love These Red Velvet Cupcakes
- Starts with a box cake mix. Skip the extra measuring and let a simple shortcut do most of the work.
- Soft and incredibly moist. White chocolate pudding and sour cream help create a tender cupcake with a texture that’s hard to beat.
- Traditional flavor, modern approach. Rich red velvet cake and tangy cream cheese frosting are a timeless combination, while a few smart shortcuts make this version easier to fit into a busy schedule.
- Perfect for sharing. This recipe makes 24 to 30 cupcakes, making it a great choice for birthdays, holidays, bake sales, and family gatherings.
- Easy to customize. Top them with white chocolate chips, crushed Red Velvet Oreos, festive sprinkles, or your favorite decorations.
Equipment Needed
- Standard muffin or cupcake pans – This recipe makes 24 to 30 cupcakes, so you’ll need two standard 12-cup pans or bake in batches.
- Cupcake liners – Help prevent sticking and make cleanup easier.
- Large mixing bowl – For combining the cake batter.
- Hand mixer or stand mixer – Gives the thick batter and cream cheese frosting a smooth, even texture.
- Rubber spatula – Perfect for scraping down the sides of the bowl so everything mixes evenly.
- Cooling rack – Allows the cupcakes to cool completely before frosting.
- Piping bag and decorating tip (optional) – For bakery-style swirls of cream cheese frosting.
Ingredients Overview
You’ll find the full ingredient amounts in the printable recipe card below, but here’s a quick look at what makes these red velvet cupcakes so special.
To Make the Cupcakes
- Red Velvet Cake Mix: The shortcut that gives this recipe its foundation while saving time in the kitchen.
- Instant White Chocolate Pudding Mix: The secret ingredient that helps create a softer, richer cupcake with extra moisture.
- Sour Cream: Adds richness and helps give the cupcakes a tender texture.
- Water: Brings the batter together without making it too heavy.
- Vegetable Oil: Keeps the cupcakes soft and moist for days.
- Large Eggs: Provide structure and help create a light, fluffy crumb.
For the Cream Cheese Frosting
- Unsalted Butter: Creates a smooth, creamy base for the frosting.
- Cream Cheese: Adds the classic tangy flavor that pairs perfectly with red velvet.
- Vanilla Extract: Enhances the sweetness and rounds out the flavor.
- Table Salt: A small amount helps balance the sweetness of the frosting.
- Powdered Sugar: Sweetens the frosting while creating a stable texture that’s easy to pipe.
Optional Toppings
- White Chocolate Chips: Add a little crunch and extra sweetness.
- Crumbled Red Velvet Oreo Cookies: A fun finishing touch that makes these cupcakes feel extra special.
How to Make Red Velvet Cupcakes with Cream Cheese Frosting
Make the Cupcakes
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F. Line two standard muffin pans with cupcake liners. This recipe makes 24 to 30 cupcakes, so you may need to bake in batches.
Step 2: Mix the Cupcake Batter
In a large mixing bowl, combine 1 (15.25 ounce) box red velvet cake mix, 1 (3.3 ounce) box instant white chocolate pudding mix, 1 cup sour cream, ½ cup water, ½ cup vegetable oil, and 4 large eggs. Using a hand mixer or stand mixer, blend on low speed for 1 minute.
Step 3: Finish Mixing
Stop and scrape down the sides of the bowl with a rubber spatula. Continue mixing on medium-low speed for 2 to 3 minutes, or until the batter is smooth and well combined. The batter will be thick.
Step 4: Fill the Cupcake Liners
Spoon or scoop the batter into the prepared cupcake liners, filling each about half full. Avoid overfilling, as the cupcakes will rise while baking.
Step 5: Bake
Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the Cream Cheese Frosting
Step 6: Beat the Butter and Cream Cheese
In a large mixing bowl, combine 1 cup (2 sticks) softened unsalted butter and 8 ounces softened cream cheese. Beat with an electric mixer until the mixture is smooth and creamy.
Step 7: Add the Flavorings
Mix in 1½ teaspoons vanilla extract and ¼ teaspoon table salt until fully incorporated.
Step 8: Add the Powdered Sugar
With the mixer on low speed, gradually add 8 cups powdered sugar, mixing until all of the sugar has been incorporated. Scrape down the sides and bottom of the bowl as needed. Continue mixing until the frosting is smooth, creamy, and holds its shape.
Assemble the Cupcakes
Step 9: Frost the Cupcakes
Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with your favorite decorating tip, or simply spread it on with an offset spatula or butter knife.
Step 10: Add the Finishing Touches
Decorate the cupcakes however you like. For extra flavor and texture, sprinkle the tops with white chocolate chips or crumbled Red Velvet Oreo cookies before serving.
Tips for Success | Recipe Notes
- Use Room Temperature Ingredients. For the smoothest batter and frosting, let the eggs, sour cream, butter, and cream cheese come to room temperature before mixing. This helps everything combine more evenly and creates a better texture.
- Don’t Skip the Pudding Mix. The instant white chocolate pudding mix is one of the key ingredients that helps make these cupcakes extra moist and tender. It also adds richness without making the cupcakes overly sweet.
- Expect a Thick Batter. Don’t be surprised if the batter seems thicker than a typical cake mix batter. The sour cream and pudding mix create a thicker consistency, which helps produce a soft, moist cupcake.
- Fill the Liners Only Halfway. Overfilling the cupcake liners can cause the batter to overflow during baking. Filling each liner about halfway full gives the cupcakes room to rise evenly.
- Cool Completely Before Frosting. Even slightly warm cupcakes can cause cream cheese frosting to melt and slide off. Allow the cupcakes to cool completely before decorating.
- Add Powdered Sugar Gradually. When making the frosting, add the powdered sugar a little at a time while mixing on low speed. This helps prevent a cloud of powdered sugar from ending up all over your kitchen.
- Soften the Butter and Cream Cheese. Cold cream cheese or butter can leave lumps in the frosting. Both ingredients should be softened before mixing for the smoothest results.
- Decorate Just Before Serving. If you’re adding toppings like white chocolate chips, crushed Red Velvet Oreos, or sprinkles, wait until shortly before serving for the freshest appearance and best texture.
Storage & Make Ahead Instructions
Storage
- Refrigerator: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Because the frosting contains cream cheese, refrigeration is recommended. For the best flavor and texture, allow the cupcakes to sit at room temperature for about 20 to 30 minutes before serving.
- Freezer: The unfrosted cupcakes can be frozen for up to 3 months. Once completely cooled, place them in a freezer-safe container or zip-top freezer bag. Thaw overnight in the refrigerator or at room temperature for a few hours before frosting and serving.
Make Ahead
- Overnight: Bake the cupcakes up to 1 day in advance and store them in an airtight container at room temperature or in the refrigerator. The cream cheese frosting can also be prepared a day ahead and stored separately in the refrigerator.
- Long-Term: For longer storage, freeze the unfrosted cupcakes for up to 3 months. When ready to serve, thaw completely and frost with freshly prepared or thawed cream cheese frosting.
What to Serve with Red Velvet Cupcakes
These red velvet cupcakes are delicious on their own, but they also fit perfectly into a holiday dessert spread, birthday celebration, or special occasion menu.
- Vanilla Ice Cream for a cool, creamy pairing that complements the tangy cream cheese frosting.
- Fresh Berries such as strawberries, raspberries, or blueberries for a bright contrast to the rich cupcakes.
- Coffee or Hot Chocolate for a cozy treat that’s perfect for holiday gatherings and afternoon celebrations.
- Chocolate-Covered Strawberries for an elegant dessert pairing that works especially well for Valentine’s Day and anniversaries.
- Additional Cupcake Flavors if you’re creating a dessert table for a birthday party, baby shower, or holiday gathering.
Variations & Add-Ins
One of the best things about this recipe is how easy it is to customize. Whether you’re baking for a holiday, birthday party, or special occasion, these simple variations can make the cupcakes your own.
- Add White Chocolate Chips: Fold ½ to 1 cup of white chocolate chips into the batter before baking for extra sweetness and texture.
- Add Chopped Pecans: Sprinkle finely chopped pecans over the cream cheese frosting for a classic Southern-inspired finishing touch.
- Top with Crushed Red Velvet Oreos: Sprinkle crushed Red Velvet Oreo cookies over the frosting for a decorative finish and a little crunch.
- Turn Them Into a Layer Cake: Prefer cake over cupcakes? Bake the batter in two round cake pans and frost as a traditional red velvet layer cake.
- Make Mini Cupcakes: Use a mini muffin pan to create bite-sized treats that are perfect for dessert trays and parties. Reduce the baking time and begin checking for doneness around 10 to 12 minutes.
- Add a Cream Cheese Filling: For an extra surprise, pipe a small amount of sweetened cream cheese filling into the center of each cooled cupcake before frosting.
- Switch Up the Frosting: While cream cheese frosting is the traditional choice for red velvet cupcakes, you can also use vanilla buttercream, white chocolate frosting, or chocolate buttercream.
- Decorate for Any Occasion: Top the cupcakes with festive sprinkles, chocolate curls, mini chocolate chips, or a drizzle of melted white chocolate to match any holiday, birthday, or celebration.
FAQ’s | Frequently Asked Questions
Yes. Any 15.25-ounce box of red velvet cake mix should work well in this recipe. Different brands may have slight flavor or color variations, but the pudding mix and sour cream help create a rich, moist cupcake regardless of the brand you choose.
The batter is supposed to be thick. The combination of sour cream and instant white chocolate pudding mix creates a thicker consistency than a traditional cake mix recipe. This helps produce cupcakes with a soft, tender texture and plenty of moisture.
The pudding mix helps create a richer flavor, softer crumb, and extra moisture. It’s one of the key ingredients that transforms a simple box cake mix into a bakery-style cupcake.
The cupcakes are done when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Most batches will bake in 18 to 22 minutes, but baking times can vary slightly by oven.
Cupcakes can sink if they’re underbaked, if the oven door is opened too early during baking, or if the liners are overfilled. For the best results, fill each liner about halfway full and wait until the cupcakes are nearly finished baking before checking for doneness.
Yes. The cupcakes can be baked up to 1 day in advance and stored in an airtight container until you’re ready to frost them. The cream cheese frosting can also be prepared ahead of time and stored separately in the refrigerator.
Frosted red velvet cupcakes should be stored in the refrigerator because the frosting contains cream cheese. For serving, they can safely sit out at room temperature for about 2 hours, making them perfect for parties, holidays, and special events. Once the celebration is over, store any leftovers in an airtight container in the refrigerator for up to 3 days.
Yes. The unfrosted cupcakes freeze well for up to 3 months. Once completely cooled, place them in a freezer-safe container or zip-top freezer bag. Thaw before frosting and serving.
Depending on how full you fill the liners, this recipe makes approximately 24 to 30 cupcakes.
Related Recipes
If you enjoyed these red velvet cupcakes, here are a few more sweet treats that are perfect for holidays, birthdays, bake sales, and special occasions.
Final Thoughts | On a personal note…
Red velvet has always held a special place in our home. When my husband and I first started dating, it was his favorite dessert, and while his tastes have expanded over the years, it still ranks among his top three. In fact, when we got married, red velvet was one of the three flavors featured in our wedding cake.
That’s probably one reason I love finding simple ways to bring this classic Southern dessert to the table. Recipes like this are proof that you don’t have to make everything from scratch to create something delicious. Sometimes a few thoughtful shortcuts are all it takes to turn a simple cake mix into something special.
Red Velvet Cupcakes with Cream Cheese Frosting
Equipment
- Muffin or cupcake pans
- Cupcake liners
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber Spatula
- Cooling rack
- Piping bag and decorating tip (optional)
Ingredients
Red Velvet Cupcakes Ingredients
- (1) 15.25 ounce Box Red Velvet cake mix
- (1) 3.3 ounce Box Instant white chocolate pudding mix
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 large eggs
Cream Cheese Frosting Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 8 cups (1000 g) powdered sugar
Instructions
Make the Cupcakes
- Preheat the oven to 350°F. Line standard muffin pans with cupcake liners. This recipe makes 24 to 30 cupcakes.
- In a large mixing bowl, combine the cake mix, pudding mix, sour cream, water, vegetable oil, and eggs. Mix on low speed for 1 minute.
- Scrape down the sides of the bowl and continue mixing on medium-low speed for 2 to 3 minutes, or until the batter is smooth and well combined. The batter will be thick.
- Divide the batter among the prepared cupcake liners, filling each about halfway full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the Cream Cheese Frosting
- In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
- Mix in the vanilla extract and salt until fully incorporated.
- With the mixer on low speed, gradually add the powdered sugar until fully incorporated. Scrape down the sides of the bowl as needed and continue mixing until the frosting is smooth and creamy.
Assembly & Decorate the Cupcakes
- Transfer the frosting to a piping bag fitted with your favorite decorating tip, or spread it onto the cooled cupcakes with an offset spatula or butter knife.
- Decorate with white chocolate chips, crushed Red Velvet Oreo cookies, finely chopped pecans, or your favorite toppings before serving.
Notes
- This recipe was tested using a 15.25-ounce box of red velvet cake mix.
- The batter will be thick. This is normal and helps create a soft, moist cupcake.
- Fill cupcake liners only halfway full to prevent overflow during baking.
- Allow the cupcakes to cool completely before frosting.
- For the smoothest frosting, use softened butter and cream cheese.
- Garnish with white chocolate chips, crushed Red Velvet Oreos, or finely chopped pecans if desired.
