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Red Velvet Cupcakes with Swirled Frosting

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  • Prep 20 min
  • Total 50 min
  • Servings 12
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Add an artist's touch to your favourite Betty Crocker* Red Velvet Cupcakes!
Created Jan 20, 2014
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  • 1 box Betty Crocker* Red Velvet Cupcakes with Cream Cheese Frosting
  • Water, vegetable oil and eggs as called for on cupcake box
  • 1 tsp (5 mL) water
  • 3 to 4 drops red food colour


  • 1
    Heat oven to 350°F (180°C). Place 12 paper baking cups in regular-size muffin/cupcake pan.
  • 2
    Beat cupcake mix, water, oil and egg in medium bowl on low speed 30 seconds, then on medium speed 2 minutes (or beat with whisk until well blended), scraping bowl occasionally.
  • 3
    Divide batter evenly between the 12 cups, filling each about 1/2 full.
  • 4
    Bake for 15 to 17 minutes or until a toothpick inserted in the centre comes out clean. Cool 5 minutes; carefully remove from pan and allow to cool completely before frosting.
  • 5
    Frost by first kneading frosting packets about 10 seconds. Cut off one corner of each packet; squeeze equal amount of frosting on top of each cupcake.
  • 6
    To make red food colour paint, mix 1 tsp (5 mL) water and 3 to 4 drops of red food colour. Using a fine-tip brush, paint cupcakes with red food colour paint, swirling paint to create design.

Nutrition Information

No nutrition information available for this recipe
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