Comida Kraft
Recipe Box

Red Velvet Cupcakes

Red Velvet Cupcakes is rated 4.78740157480315 out of 5 by 127.
Prep Time
15
min.
Total Time
1
hr.
20
min.
Servings

24 servings

Bring these moist Red Velvet Cupcakes to your next get-together. With cream cheese frosting, these red velvet cupcakes make an experience truly special.

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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 into batter before spooning into prepared muffin cups. 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 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.
  • Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

How to Make Chocolate Curls

Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.

Variation

Prepare using 1 pkg. (1.4 oz.) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding, 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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 290
Total fat 14g
Saturated fat 6g
Cholesterol 45mg
Sodium 300mg
Carbohydrate 40g
Dietary fiber 0g
Sugars 30g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %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 3 out of 5 by from These are barely worth the effort. These are barely worth the effort. The pudding mix made the batter super thick so it took a long time to pour into the muffin cups. There is enough batter for more than 24 cupcakes and also too much frosting (I'm using the leftovers as a fruit dip). The frosting is way too sweet. Also, the cupcakes just taste like plain, old chocolate cupcakes-not red velvet at all. They're acceptable, but one is enough because of the sweetness. They do look nice though-even without the chocolate curls on top (which are definitely not necessary as far as taste). Tip: check the cupcakes before the minimum baking time on the box. Mine were done four mins early.
Date published: 2010-02-15
Rated 5 out of 5 by from I made this recipe for Valentine's Day dessert for my husband and myself. I made this recipe for Valentine's Day dessert for my husband and myself. I didn't have time to pour out the batter in the cupcake pans, so I poured the batter into 3 loaf pans. Once baked and cooled, I used a biscuit cutter to cut out little "mini cakes." I cut those in half and frosted in between the two layers (to mimic a cake).I put a dollop of frosting on top and viola! It looked like a professional restaurant dessert. My husband who doesn't even really like cake said it's the best cake he's ever had.
Date published: 2011-02-15
Rated 4 out of 5 by from I chose to make this recipe specifically for the icing. I chose to make this recipe specifically for the icing. My hubs is a sucker for cream cheese and has never had red velvet cake. I made a 2 layer cake instead of the cupcakes since it was for his bday. The icing is delish, though! I don't like it too sweet so I decided to use only 3c of sugar and that may have been a mistake. The icing is terribly thin and I have had a hard time getting it to stay on the sides of the cake! Much better suited for cupcake use. Very very good flavor though!
Date published: 2010-12-12
Rated 4 out of 5 by from These were very good. These were very good. I used sugar free chocolate pudding mix and didn't notice any odd flavor. The cupcake was very moist. Unlike the other viewer, I didn't notice the pudding making the cupcakes taste different or have a different color. The icing was yummy, too (I also added some vanilla). However, they were pretty runny with the addition of cool whip so it might have been better to ice the cupcakes once they cooled. My icing ran down the sides a bit. Overall a yummy cupcake.
Date published: 2010-02-15
Rated 5 out of 5 by from Loved this recipe and so did my friends & family! Loved this recipe and so did my friends & family! The frosting tasted so yummy. I think I used a little more than 4 cups of powdered sugar and it started to get too thick. I added a little milk and it came out nice, the cool whip just made it a little lighter which made it easier when piping the frosting. The frosting wasn't too sweet which was nice. The addition of pudding really kept the cakes moist!
Date published: 2010-02-16
Rated 5 out of 5 by from First made on 2/14/10. First made on 2/14/10. This recipe was Great! I added some vanilla, used 1 and 1/4 cups of sugar and substituted cool whip lite in the frosting. Having made cream cheese frosting previously, I know it does not require 4 cups of sugar. I also used it with french vanilla and homemade red velvet cupcakes...YUMMY!!!! These are better than store bought filled cupcakes. The whole family loved them!!
Date published: 2010-03-07
Rated 5 out of 5 by from I made these for my dad's post Christmas party and they were a huge hit! I made these for my dad's post Christmas party and they were a huge hit! Everyone thought they were professionally made. Since I am not a skilled baker, I put a quart sized ziplock bag inside a large cup and poured the batter in & then cut the corner off & squeezed the batter into the cupcake liners - it cut down significantly on the mess. I'm making these again for a party in a few weeks.
Date published: 2011-02-06
Rated 5 out of 5 by from These taste FANTASTIC! These taste FANTASTIC!!! Follow the directions and they are flawless. Instead of the white chocolate curls I decided to melt some semi sweet bakers squares in a ziploc. Snip off the end and made a chocolate drizzle over the tops. I also made some chocolate heart accents by lining a small cookie sheet with wax paper & drawing hearts with the melted chocolate in ziploc bag. Pop the sheet in the fridge for about 10-15 min., peel them off the wax paper and topped each cupcake with heart accents. You have to work fast b/c they do melt quickly at room temp. and body temp. (I used a rubber glove to handle the choc. accents). Pop the cupcakes back in the fridge & keep them stored in the fridge. My husband downed 4 of these in one sitting they are *THAT* good. :o) Here's a picture of what mine looked like afterward, these are sooo yummy! http://i8.photobucket.com/albums/a9/ButterflyIsis/Other/2010-02-14195244.jpg
Date published: 2010-02-15
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