Red Velvet Cupcakes from Cake Mix
These moist Red Velvet Cupcakes from cake mix are so moist and flavorful! Just as with our scratch Red Velvet Cake, buttermilk and sour cream add richness and make them moist and soft.
Servings: 28 cupcakes
Ingredients
- 1 box white cake mix, sifted (15.25 oz) (We used Duncan Hines White Cake Mix- Perfectly Moist)
- 1 cup all purpose flour (125g)
- 1 cup granulated sugar (200g)
- ½ teaspoon baking soda (2g)
- 5½ tablespoons unsweetened cocoa powder (25g)
- ½ teaspoon salt
- 1 cup sour cream (242g) (We used "full fat")
- 1 stick unsalted butter, melted (113g) (This is ½ cup butter)
- 1⅓ cup buttermilk (302g) (we use 2 percent or whole milk)
- 3 whole large eggs
- 2½-3 tablespoons Liquid Red Coloring (you could also use coloring gel until you reach desired shade.)
- 2 teaspoons vanilla extract (8g)
Cream Cheese Frosting
- 2 sticks unsalted butter, softened
- 16 oz cream cheese, softened 452g (We used two 8 oz packages of full fat cream cheese.)
- 1 teaspoon vanilla extract (4g)
- 6 to 6 ½ cups powdered sugar (747g)
- pinch salt
Instructions
- Preheat the oven to 350 degrees F and line cupcake pan with paper liners.
- Ignore the directions on the back of your box of cake mix.
- Add all of the cake ingredients to a mixing bowl.
- Mix the ingredients on low speed with an electric mixer for about 15 seconds to incorporate, then mix on medium speed for two minutes. Scrape down the bottom and sides of the bowl with a rubber spatula as needed.
- Scoop the cupcake batter into the cupcake liners in the cupcake pan. Use about ¼ cup per pan (filling it about ⅔ full).
- Bake at 350 for 14-15 minutes or until an inserted toothpick comes out clean or with just a few crumbs attached.
Cream Cheese Frosting
- Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is smooth. Cut the softened cream cheese into pieces and add to the butter, along with the salt, mixing at low to medium speed until incorporated.
- Add the vanilla extract. Gradually add the powdered sugar mixing on low speed until blended.
- Increase mixing speed to medium, mixing just until well combined and fluffier. Don't over mix or it may become too soft.
Frosting and Decorating
- Decorate however you like! We kept things very simple, creating swirls with a round tip 12. (You can also just snip the tip off of a disposable piping bag or ziplock bag). We topped ours with blueberries for a patriotic theme.
Refrigeration
- Because of the cream cheese frosting, this cake should be refrigerated (in an airtight container, in a bakery box, or under a cake dome). However, for the very best flavor and texture, you should remove from the refrigerator a couple of hours before serving, to allow time for the cake to warm and soften.
Notes
Freezing: These cupcakes can be made ahead and frozen. When freezing, you can line them up in rows on a sheet cake board or tray. Lay sheets of plastic wrap over the unfrosted cupcakes, followed by a sheet or two of foil. Tighten around the edges of the sheet cake board. Freeze for up to three months.
To thaw, place on the kitchen counter, still wrapped for 10-15 minutes. Then, unwrap and continue thawing to desired amount before decorating.
Frosting: This frosting will pipe best if used while still a bit chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.