Blue Velvet Cupcakes - Kraft Recipes Top
Comida Kraft
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Blue Velvet Cupcakes

Prep Time
Total Time

24 servings

Celebrate with Blue Velvet Cupcakes! Topped with strawberry popping candy, whipped topping and blueberries, Blue Velvet Cupcakes are certainly patriotic.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package. Add dry pudding mix, cocoa powder and food colors; mix well. Spoon into 24 paper-lined muffin cups.
  • Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Pipe or spread onto cupcakes. Garnish 12 cupcakes with blueberries and remaining cupcakes with candy pieces.

Special Equipment Needed


Prepare using JELL-O Vanilla Flavor Instant Pudding.

How to Pipe the COOL WHIP Mixture

Fit pastry bag with desired decorating tip. Spoon enough COOL WHIP mixture into prepared bag to fill about halfway. Use to pipe COOL WHIP mixture onto cupcakes, refilling bag with remaining COOL WHIP mixture if necessary. Or if you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon COOL WHIP mixture into bag, then cut piece off one bottom corner of bag before using to frost cupcakes.

How to Store

Keep frosted cupcakes refrigerated.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 8g
Saturated fat 2g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 26g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Very tasty . Very tasty . However, I don’t know if I did something wrong but the batter was very thick and I only used 1oz of pudding, not the 3oz that the recipe calls for. Maybe because I mixed the cake mix then added the pudding? The thickness made it quite hard to put the cake mix in the cupcake pan and then they deflated as they cooled. The topping covered that up though. all in all, I would make it again.
Date published: 2013-07-03
Rated 5 out of 5 by from Made this 2 times already and it turned out great! Made this 2 times already and it turned out great! The flavor of the cupcake is delicious!! I did the blue the first time then a lavender the second time, lots of compliments on the cupcake! Will make again for sure!
Date published: 2013-06-29
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