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READY IN ABOUT 1¼ hrs

Red Velvet Cupcakes

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Read Reviews (45)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 24 cupcakes Change Servings

1 package (2-layer size) red velvet cake mix
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1/2 cup butter or margarine, softened

1 (16 ounce) package powdered sugar
1 cup thawed COOL WHIP Whipped Topping
1 (1 ounce) square BAKER'S White Chocolate, shaved into curls

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Directions

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.
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.
Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

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PREP 15 mins
READY IN 1 hr 10 mins

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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 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.

—Teresa

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Most Helpful Critical Review

Jan 20, 2011

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.

—alexbolt

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56 Ratings

Aug 24, 2010

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.

—iGreenSodaPop

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May 13, 2010

I think these may have been some of the best cupcakes i've ever eaten! Thank you for the recipe.

—chrolivi

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Mar 28, 2011

Couldn't be happier with this recipe. The best red velvet cupcakes i've ever had... plus so easy to make. My frosting was not runny like other reviews mentioned. Just make sure the cream cheese and butter are not too soft before you make the frosting. Also, thaw the cool whip in the fridge and not in room temp. I also reduced the amount of sugar because we do not like very sweet frosting. If you like smaller cupcakes, this recipe can be made into 30 cupcakes instead of 24. Just reduce the baking time.

—Happybaker

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Nov 17, 2010

I was going to post my own version of red velvet cupcakes, but these are way better than mine! They were delicious! And I am a Red velvet cupcake freak, these were some of the best i've tried.

—PrincessCookie

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Aug 22, 2010

three words: I LOVE THIS!!!! the frosting was awesome, although i didn't put in a whole box of powdered sugar. i just kept pouring in a little and mixing it until i thought it was sweet enough also, the frosting freezes well, i had a lot left over because i didn't pipe some in the middle, so i just put it in a plastic container and left it in the freezer for three months, and when i remembered it, i took it out and it still tasted great!

—sweet_treats

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May 24, 2010

I didn't fill the center with the frosting and it was still good.

—JLIN5

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Nutrition

Calories
254 kcal
13%

Carbohydrates
41.8 g
13%

Cholesterol
21 mg
7%

Fat
9.4 g
14%

Fiber
0.7 g
3%

Protein
1.7 g
3%

Sodium
265 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Velvet Cupcakes

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 254
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 5.4g 27 %
Cholesterol 21mg 7 %
Sodium 265mg 11 %
** Potassium 2mg < 1 %
Total Carbohydrates 41.8g 13 %
Dietary Fiber 0.7g 3 %
Protein 1.7g 3 %
** Sugars 22.3g
** Vitamin A 2 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.