Red Velvet Cupcakes

Red Velvet Cupcakes

46 Reviews 18 Pics
  • Prep

    15 m
  • Ready In

    1 h 10 m
Recipe by  JELL-O

“These moist, chocolatey red velvet cupcakes are frosted with a rich, creamy frosting and topped with white chocolate curls.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 24 cupcakes



  1. Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
  2. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
  3. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Share It

Reviews (46)

Rate This Recipe


Made this for a birthday celebration. I did a trial run first and learned a little--I put the filling in a decorator bag and used a large tip to pipe the filling inside the cupcakes--worked better than trying to shove a plastic bag into the center of the cupcake. I found the filling a little runny to frost the cakes, so the second time I made it, I used my leftover filling for the center and made more to frost the cupcakes, but omitted the cool whip in the frosting.



The cupcakes came out great (I used Duncan Hines red velvet cake mix). The frosting on the otherhand we didn't care for. The Cool Whip over powered the cream cheese and made it taste like Cool Whip . I scrapped the Cool Whip and made the recipe with double the cream cheese and butter, and added powdered sugar to taste. Then it was fantastic. Don't use the Cool Whip unless you like Cool Whip flavored frosting.



I chose this cupcake because it got such good ratings but I was very disappointed to say the least. The cupcake itself was just cake mix and pudding. Ok cool. So the rest of the ingredients were for this supposedly amazing frosting. Once I fed all my roommates, we all were sick! There is a ton of raw butter and (literally) a pound of sugar. Also, it was runny so hard to even put on the cupcakes. Definitely not worth the calories nor effort.

More Reviews

Similar Recipes

Lemon-Cream Cheese Cupcakes

Lemon-Cream Cheese Cupcakes

Tie-Dye Fruity Cupcakes

Tie-Dye Fruity Cupcakes

Flower Power Cupcakes

Flower Power Cupcakes

Angel Lush Cupcakes

Angel Lush Cupcakes

Luscious Lemon Poke Cake

Luscious Lemon Poke Cake

PB and J Cupcakes

PB and J Cupcakes


Amount Per Serving (24 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 41.8 g
  • 13%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 265 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Lemon-Cream Cheese Cupcakes


next recipe:

Tie-Dye Fruity Cupcakes