Red Velvet Cupcakes

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country.




1 package (2-layer size) red velvet cake mix
3 910 oz package chocolate instant pudding mix
8 oz package cream cheese, softened
12 cup butter or margarine, softened
16 oz package powdered sugar
1 cup frozen whipped topping, thawed
1 oz square white chocolate candy, shaved into curls


  1. 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.
  2. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut 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.
  3. Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

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