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Red Velvet Elf Cupcakes

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  • Prep 40 min
  • Total 2 hr 12 min
  • Servings 24
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Get help making festive, holiday "elf" cupcakes by using foolproof Betty Crocker* cake and frosting.
Created Jan 7, 2011
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  • 1 pkg Betty Crocker* SuperMoist* Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 bottle (1 oz) red food colour
  • 1 tub Betty Crocker* Whipped Cream Cheese Frosting
  • 24 small red gum drops, cut in half
  • Semisweet chocolate chips
  • 6 rolls Betty Crocker* Fruit Roll-ups Fruit Flavoured Snacks (any flavour)
  • 6 dried apricots halves
  • 1 tube red gel or red icing


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
  • 3
    Bake 18 to 23 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • 4
    Frost cupcakes with cream cheese frosting; reserve 1 tablespoon frosting. Cut each apricot into 4 pieces; place 2 pieces on each side of cupcakes for ears. Cut each fruit snack into 4 triangles. Place one triangle on top of each cupcake, folding pointed end over to form hat. Attach one gumdrop to pointed end of hat using reserved frosting. Use remaining gumdrops for nose and chocolate chips for eyes. Pipe mouth with red decorator frosting.

Expert Tips

  • Tip 1
    How-To : If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

Nutrition Information

No nutrition information available for this recipe
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