Red Velvet Cupcakes with Cream Cheese Frosting
These Red Velvet Cupcakes with Cream Cheese Frosting start with a simple cake mix and a few easy upgrades. White chocolate pudding and sour cream create a rich, moist cupcake that's topped with a classic homemade 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.
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