Happy Valentine's Day! These red velvet cupcakes are perfect for Valentine's Day or any day for that matter. Who doesn't love red velvet right? When I was making my red velvet oreo truffles, I decided I would make cupcakes too. I'm a huge fan of from scratch baking but I'm also a huge fan of getting it done fast and will use cake mixes and extend them. These were way easy to make.
And then I decided to put a truffle on top! Get it? Like put an egg on it, put a truffle on it.
I bought these little party/nut cups a few weeks ago and this is my first time baking with them. I'm in love. They are lined so they are greaseproof. And you don't need a cupcake pan for them. I bought a bunch more when I went to Old Time Pottery the other day. I use both my small and medium cookie scoops to measure enough batter for these nut cups.
These cupcakes are super moist and I know there are some out there who will cry bloody murder because I used a cake mix. Feel free to use your favorite homemade red velvet cupcake recipe like this one. I have made it before and I love it. But you must make this cream cheese frosting, it's the best one I have ever had.
Recipe
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Red Velvet Cupcakes with Cream Cheese Frosting Recipe
Ingredients
Red Velvet Cupcakes
- 1/2 package of 19.25 red velvet cake mix
- 3.4 oz package of vanilla or chocolate instant pudding
- 2 eggs beaten
- 1/4 cup oil
- 1/2 cup sour cream
- 1/2 Tablespoon of espresso powder dissolved in 1/4 cup warm water
Cream Cheese Frosting
- 3 cups 1 1/2 pounds cream cheese, softened
- 1 cup plus 1/2 Tbsp 8.25 oz unsalted butter, at room temperature
- 1 1/2 cups 8.25 oz sifted powdered sugar
Instructions
Red Velvet Cupcakes
- Turn oven on and set to 350 degrees F. Drop cake mix into medium-sized mixing bowl. Add package of instant pudding and the wet ingredients. Mix with rubber spatula until all ingredients are incorporated. Don't overmix.
- If you're using regular cupcake liners, line your cupcake tin with the liners. If you're using the nut cups, cover a cookie sheet in foil and line up the nut cups. For regular cupcakes, use a large cookie scoop (3 Tablespoons) to scoop batter into the cupcake liners. If using nut cups, I used both my small and medium scoops (1 1/2 Tablespoons & 2 teaspoons).
- Bake for 15 to 18 minutes, time may vary depending on your oven and size baking cups you use. Remove from oven and allow to cool in cupcake tins (if using) for a couple of minutes. Remove and allow to cool on a cooling rack for 10 to 15 minutes.
Cream Cheese Frosting
- In your stand mixer bowl, add butter and sugar. Attach the paddle attachment and cream together until smooth and shiny.
- Add the cream cheese and mix thoroughly until completely smooth, about 2-3 minutes. If not using immediately, refrigerate until needed. Using an offset spatula, thoroughly mix the frosting after removing the refrigerator before frosting cupcakes. Cupcakes frosted with this icing should be refrigerated if not being served immediately. Makes 3 cups of frosting.
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Laurie says
This recipe looked so good, but I was a little wary because of the measurements… the box of cake mix I bought was 16.5oz and the pudding mix was 5.9oz… but I have a digital food scale and measured them out by using your numbers. I ended up with using 9.6oz of cake mix and 3.4oz of pudding mix. The batter was super thick, but they turned out amazing!!! So moist!! I just wanted to put this out there for anyone else who is concerned about the measurements – these were the best Red Velvet cupcakes I have ever had!!! The cream cheese frosting is the bomb too… totally makes them over the top! Thank you for sharing!!!
Julie Deily says
Hi Laurie,
So glad to hear that!! Glad you loved them. I only post recipes that I LOVE so it’s great to hear that you had a good experience too! Have a nice day!
Cupcake Daily Blog says
Absolutely lovely! 😀
Lori @ RecipeGirl says
You had me at Red Velvet, then you added a chocolate truffle! I am in love!
Nicole says
Consider yourself pinned! Can’t wait to make these.