Red Velvet Cake Batter Cupcakes

Red Velvet Cake Batter Cupcakes

Red Velvet cupcakes topped with Cream Cheese Cake Batter frosting.  And decorated with these adorable heart sprinkles and maraschino cherries, what could be better?

Get ready for a ton of Red Velvet recipes coming your way like the Red Velvet Oreo Cupcakes, my Red Velvet Rice Crispy Treats and the Double Red Velvet Cupcakes posted last week.  Also, enter my giveway before it’s too late!

Red Velvet Cake Batter Cupcake

The Story:

Doing the dishes is sometimes the right thing to do.  But other times, the right thing is to take the bowl and spatula still covered with cake batter up to your roommate and hand it to her.  She was 21 but looked like a 5-year-old kid on Christmas when she realized what I gave her.

No matter how old we get, we still love to lick the spatula.

Red Velvet Cake Batter Cupcakes

Red Velvet Cake Batter Cupcakes


Red Velvet Cupcakes:
1 Box Red Velvet Cake Mix
3 eggs
1/2 C. melted butter, slightly cooled
1/2 C. sour cream
3/4 C. buttermilk or milk
2 tsp. vanilla extract
Cake Batter Cream Cheese Frosting:
1/2 C. butter, softened
8 oz. cream cheese (or an extra 1/2 butter if you don't like cream cheese)
1/2 C. dry yellow cake mix, sifted to remove lumps
2 tsp. vanilla extract
1 Tbsp. milk
2-3 C. powdered sugar
Maraschino Cherries and Sprinkles for decoration


1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl and set aside.
3. In a large bowl, combine eggs, butter, sour cream, milk and vanilla extract until smooth.
4. Stir in cake mix.
5. Fill cupcake liners 3/4 full and bake for 16-20 minute or until an inserted knife comes out clean.
6. Let cool.
7. Cake Batter Cream Cheese Frosting: Beat butter and cream cheese until smooth. Add cake mix and beat for 1 minute. Add vanilla extract and milk and slowly add in powdered sugar until you reach your desired consistency.
8. Pipe onto cooled cupcakes and top with cherries and sprinkles!

My little photo setup by the window…

Cupcake Photography

20 thoughts on “Red Velvet Cake Batter Cupcakes

  1. 1
    Bailey says:

    those heart sprinkles are so cute!! yeah, i always lick the bowl after making something ;P

  2. 2
    Eva White says:

    Lizzy!! These are adorable, both of my children (22 & 20 yrs) LOVE red velvet cake, have been looking at cheesecake recipes, because that is usually my FAV thing to bake up — but these are on my list to try and shared to my FB page!! Keep up the EXCELLENT work ~ so fun to be inspired by your ideas & creativity!!!!

  3. 3
    Aimee says:

    Yum!! I love cake batter and red velvet…so these look like they could be to die for!

  4. 4
    Socorro Barnett says:

    How many cupcakes do I get with this recipe?

  5. 5
    Donna says:

    I love all of your Cupcake Recipes and given the chance I plan to use many of them. I am wondering, do you have a favorite cake mix brand & if so what is it and why?

  6. 6
    Magy says:

    Hi Lizzy, what the differenxe between this receipe and the double red velvet cupcake?
    The texture is the same or not? I just look and the ingredients and notice some difference.
    Thank you
    Im doing this cupcakes tomorrow and needed some advice 🙂

    • 6.1

      The biggest difference will be the oil vs butter, the butter gives a little more of a rich taste. But both recipes are great, so depending on what it easiest for you, just do that!

  7. 7
    Magy says:

    Thank you 🙂

  8. 8
    Susan Nerem says:

    Hey Lizzy,
    I have always loved using your recipes. And I’ve written you a few times about how much my husband (and shipmates) love it when I send in treats. But i have been having a problem with getting the frosting to stiffen. I tried adding more powdered sugar, even adding a little more butter or cream cheese, depending on the recipe. But it hasn’t really helped. Any advice?

    • 8.1

      Butter and cream cheese make the frosting soft, so don’t add more of that. Make sure you are using REAL butter though (not margarine) and need melt it! Butter frostings are more stiff than ones with cream cheese. Then just keeping adding powdered sugar until stiff!

  9. 9
    Cari says:

    I made these last Thursday night, to take in to work for a co-workers birthday and a Valentine’s Day treat. I made them as mini-cupcakes, I find that size much more manageable to eat 🙂 They were amazingly delicious! The whole office loved them! Thanks for the recipe. I’ve followed your blog for a while, but this was the first recipe I’d actually tried.

  10. 10
    Annie says:

    Your cupcakes are beautiful and creative but can I ask why you use boxed cake mix instead of a homemade recipe? I’m trying to stay away from processed ingredients in my baking. Thanks!

  11. 11
    Adriana Miranda says:

    Hello I am Brazilian and I have a question about coverage.
    You made with cake mix and did not have to take cover to fire after putting the cake mix?

  12. 12
    Heather Call says:

    These cupcakes are adorable! What cupcake pan do you use for these (the size)? They look like they are striaght edged, but I can’t seem to find that kind of cupcake pan. Love your books! Keep the fun recipes coming!

  13. 13
    nina adwage says:

    old agoaddJ@ddeda-5

  14. 14
    nina adwage says:









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