Red Velvet Cupcake Recipe
Servings: 22 Servings
Ingredients
Red Velvet Cupcakes
- 15 ¼ ounces red velvet cake mix with pudding in the mix; 1 box
- 3 large eggs
- ¾ cup sour cream
- ¾ cup vegetable oil
- ¼ cup water
- 1 tablespoon pure vanilla extract
Cream Cheese Frosting
- 8 ounces block-style cream cheese softened
- ¼ cup unsalted butter softened
- 4 cups powdered sugar
- 1 ½ tablespoons milk adjust to desired thickness
- 1 teaspoon pure vanilla extract
Instructions
Red Velvet Cupcakes
- Preheat the oven to 350° F. and line two muffin pans with cupcake liners.
- In a large bowl or stand mixer, combine the cake mix, eggs, sour cream, vegetable oil, water, and vanilla until combined. Do not over mix!15 ¼ ounces red velvet cake mix, 3 large eggs, ¾ cup sour cream, ¾ cup vegetable oil, ¼ cup water, 1 tablespoon pure vanilla extract
- Use a ¼ cup measuring cup to fill the cupcake liners. Each liner should be about half full.
- Bake the cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool completely on a baking rack before frosting. About thirty (30) minutes.
Cream Cheese Frosting
- In a large bowl, combine the cream cheese, butter, powdered sugar, milk, and vanilla. Mix with a hand or stand mixer until smooth. Add additional milk by the teaspoon if needed to reach the desired texture and thickness.8 ounces block-style cream cheese, ¼ cup unsalted butter, 4 cups powdered sugar, 1 ½ tablespoons milk, 1 teaspoon pure vanilla extract
- Use a piping bag or decorating tool to apply the frosting to the cupcakes.
- Serve and store any leftovers in a sealed container in the refrigerator for up to three (3) days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of one (1) red velvet cupcake. Actual calories will vary based on the size of the cupcakes. The servings listed as twenty-two (22) are also based on the amount of batter used in each cupcake (which also affect the size of each cupcake). The dessert can be stored in your fridge, in a sealed container, for up to three (3) days.
Nutrition Facts
Red Velvet Cupcake Recipe
Serving Size
1 cupcake
Amount per Serving
Calories
316
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6
g
30
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
5
g
Cholesterol
43
mg
14
%
Sodium
223
mg
9
%
Potassium
100
mg
3
%
Carbohydrates
37
g
12
%
Fiber
0.5
g
2
%
Sugar
30
g
33
%
Protein
3
g
6
%
Vitamin A
286
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
