Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes


  • 1 pkg Plentiful Pantry Red Velvet Pound Cake Mix
  • 1 cup water
  • ¾ cup butter, melted
  • 1 egg
  • ½ cup softened butter
  • 8 oz. cream cheese, softened
  • 3 ½ cups powdered sugar
  • 1 tsp. vanilla

Combine water, melted butter, egg and red velvet pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy. Line a cupcake pan with liners. Divide batter between papers, about 3/4 full (makes 12 large or 18 medium cupcakes).

Bake at 325° for 23-26 minutes.

Remove from oven and cool completely before frosting.

Cream Cheese Frosting:

In a large bowl, beat together softened butter and softened cream cheese with an electric mixer. With the mixer on low speed, add powdered sugar a cup at a time until smooth and creamy.

Beat in vanilla.

Spread or pipe onto completely cooled cupcakes.

Products Used In This Recipe

Red Velvet Pound Cake

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