Festive Red Velvet-Peppermint Cupcakes - Kraft Recipes Top
Comida Kraft
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Festive Red Velvet-Peppermint Cupcakes

Prep Time
Total Time

24 servings

You can tell how good these red velvet-peppermint cupcakes will be by a glance at the ingredients: chocolate pudding, cream cheese, powdered sugar…mmm!

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What You Need

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Make It

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  • Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix, chopped chocolate and peppermint extract into batter before spooning into prepared muffin cups, and sprinkling batter evenly with half the crushed candies before baking. Cool.
  • Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups cream cheese frosting into freezer-weight resealable plastic bag; seal bag. Cut 1 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.
  • Spread cupcakes with remaining frosting. Garnish with remaining crushed candies just before serving.

Special Equipment Needed

Size Wise

You'll know it's a special occasion when you get to enjoy a serving of this delicious cupcake.


Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Easily Fill Cupcakes with Frosting

Poke hole in top of each cupcake with handle of wooden spoon before filling with frosting.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 340
Total fat 15g
Saturated fat 7g
Cholesterol 45mg
Sodium 280mg
Carbohydrate 51g
Dietary fiber 1g
Sugars 38g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %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.

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