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Red Velvet Cupcakes with Cream Cheese Frosting

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 24
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A bottle of red food colour is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.
Created Feb 1, 2011
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  • 1 tsp (5 mL) water
  • 1 bottle (1 oz/28 g) red food colour
  • 1 box Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • 1 1/4 cups (300 mL) water
  • 1/2 cup (125 mL) oil
  • 3 eggs
  • 1 tub Betty Crocker* Whipped Cream Cheese Frosting


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.
  • 2
    In large bowl, beat cake mix, 1 1/4 cups water, the oil, eggs and remaining food color in bottle with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • 3
    Bake and cool completely as directed on box for cupcakes.
  • 4
    Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.

Expert Tips

  • Tip 1
    Did You Know?: Red velvet cake has been popular in the southern U.S. since the early 1900s.
  • Tip 2
    Serve With: If you're serving ice cream, try vanilla ice cream with red candy sprinkles or a drizzle of grenadine syrup.

Nutrition Information

No nutrition information available for this recipe
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