Red Velvet Cupcakes

Red Velvet Cupcakes

46

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

Ingredients

1 h 10 m {{adjustedServings}} servings 254 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
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Reviews

46
  1. 60 Ratings

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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 bett...

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 ...

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...