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!
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
Ingredients
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
Instructions
-
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…
those heart sprinkles are so cute!! yeah, i always lick the bowl after making something ;P
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!!!!
Yum!! I love cake batter and red velvet…so these look like they could be to die for!
How many cupcakes do I get with this recipe?
20-24 depending on the size!
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?
I like Pillsbury cake mixes, I just get the best texture from those mixes.
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 🙂
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!
Thank you 🙂
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?
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!
Thanks! I`’ll try again. I’m working on Valentine’s days. Thought I would bring in cupcakes for my gal pals, whom are working too
Try adding a Tbsp or so of meringue powder (dried egg whites).
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.
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!
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?
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!
old agoaddJ@ddeda-5
h
e
l
p
m
e
I
L
i
v
e
a
t
4
7
2
i
a
n
b
a
y
Could you please advise how many ounces or grams are in a Duncan Hines cake mix as I can’t get that brand a day all brands are different
How many grams or cups in the cake mix?
Can I use plain yogurt instead in replace of sour cream?
Came out great! Can this also be used for layer cake? If so, should anything be adjusted?
Can can I use oil instead of butter? What is the difference in taste?
Can I put a box of instant chocolate fudge pudding mix in? Would I need to add more ingredients?
Ooh i love how you teach us to make delightful treats. I have to try these. Feel the rhythm of the slope 3 with an electrifying soundtrack that gets your adrenaline pumping.