Red Velvet Cupcakes

Red Velvet is often thought of as a Valentine’s Day dessert, but it’s festive red color is great for many occasions.  Over the weekend I made these red velvet cupcakes in honor of our first Crimson Tide football game of the season.  Woohoo!

The cupcakes turned out super delicious!  But I do have one beef with the frosting. It didn’t thicken up! I’m not sure why….in fact, I didn’t even add all of the whipping cream that it said to, and it was still too thin. And I kept adding more powdered sugar but that didn’t seem to do anything.  So next time I’ll leave the whipping cream out entirely.
In fact, as I was making the frosting, I loved the taste and consistency before I added the whipping cream, and my instinct was, “maybe I shouldn’t add it.”  But I followed the instructions anyway. Live and learn, I guess!

Recipe for Red Velvet Cupcakes:

Cupcake Ingredients:
1 Red Velvet Cake Mix
1 package instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil

Directions: Place cake mix, pudding mix, eggs, sour cream, water, and oil in large mixing bowl. Beat on low for one minute. Stop and scrape down the sides of bowl.  Then beat on medium speed for 2-3 minutes.  Place inside muffin tin with cupcake liners.  Fill each cup 2/3 of the way full. Makes 24 cupcakes.  Bake at 350 for about 25 minutes.

Cream Cheese Frosting
16 oz (2 blocks) cream cheese, room temperature
1 teaspoon vanilla extract
1 cup confectioners’ sugar, sifted
1 1/3 cup cold heavy whipping cream

Directions: In a bowl beat the cream cheese until smooth.  Add the vanilla and confectioner’s sugar and beat until smooth.  Gradually add in heavy cream and whip until the frosting is a good consistency. Add more sugar or cream as needed.

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I’m linking up at Tidy Mom and these parties.


  1. How long did you beat your frosting? You would need to beat it for at least five minutes for the cream to whip up

  2. I whipped it for several minutes. And after frosting the cupcakes, I had so much stuff left over that I continued to work with it, beating it for an additional 5 minutes, but no luck.

  3. Hi, I can never get my cream cheese icing to 'set' on my carrot cakes but I have much more luck with a cheesecake recipe with cream cheese, icing sugar and double cream that I leave to set in the fridge overnight then use to decorate cupcakes. I might post this on my blog over the next week now! Thanks!

  4. Julie @ The Family CEO says

    Love it! I've printed this off and plan to also make them for tailgating. Thanks for sharing!

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  6. HoosierHomemade says

    Those look super moist! Yum!
    Thanks so much for sharing them on Cupcake Tuesday!

  7. Hi Jerri,
    Your Red Velvet Cupcakes look so delicious, sure wish I had one right now to go with my coffee. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  8. Hi Jerri! Your cupcakes look so red and delicious! I've never made red velvet cupcakes before, but now I want to give it a try.

  9. Kassi @ Truly Lovely says

    I tend to like the thinner frosting really. I'm not as into the thick super sweet frostings! Thanks for linking to Fancy This Fridays Jerri!

  10. Yummy! So glad you shared your recipe!

  11. Erin O'Riordan says

    Your cupcakes look delicious. The expression "beef with the frosting" does look a little funny, though. It made me imagine beef frosting.

  12. Love & Tangles says

    These look and sound so delicious! I can't wait to make these and I'll be sure to let you know! Thanks for sharing. I'm a new follower.

  13. Mmmm…red velvet. Yummo.

  14. I have issues with my cream cheese frosting as well. Love this recipe, i needed a good red velvet recipe.

    Stopping by from FTLOB 🙂

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