| Prep Time: | Cook Time: | Serves: |
| 30 minutes | 20 minutes | 24 |
A modern take on a retro classic, these moist chocolaty-rich red velvet cupcakes topped with indulgent cream cheese frosting travel great and make serving carefree and easy for parties and family get-togethers.
Why try? Cupcakes add a festive note to any occasion and this recipe keeps the prep to a minimum using a box mix, but frosted with a rich, creamy homemade buttercream frosting.
Foodie Byte: For impressive bakery quality cupcakes, without purchasing professional pastry bags and tips, simply spoon frosting into a zip-lock plastic bag, seal, and cut the tip off of one corner of filled bag with a scissors. Working in a circular motion, pipe the frosting in the center of each cupcake.
For a patriotic summer-themed party, top cupcakes with mini flags, red raspberries and blueberries or red, white & blue sprinkles.
For easy transport on warm summer days, refrigerate cupcakes prior to packing.
Ingredients
- 1 box red velvet cake mix
- 8 ounces cream cheese, room temperature
- 1/4 pound (1 stick) butter, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups confectioner’s powdered sugar, sifted
- Sprinkles (optional)
Preparation
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Prepare cake mix according to package directions; spoon batter, 2/3 full, into 24 greased cupcake tins lined with paper. Bake according to package directions; cool.
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Combine softened cream cheese, butter and vanilla extract together in mixer and beat until creamy. Slowly add powdered sugar and beat on medium speed, scraping down sides of bowl, until smooth and fluffy.
- Spread or pipe frosting evenly over cupcakes.
- Top with sprinkles, if desired.
