Easy Red Velvet Cupcakes – In May, before the whirlwind of a new baby and summer, I had the chance to make a cake-and-cupcake set for a friend’s daughter’s wedding. It had been a while since I’d decorated a large cake, so it was fun to dive back into that world for a bit.
For several years I made cakes for all kinds of occasions and ran a small one-woman cake business. Some summers I was almost booked for wedding cakes every weekend, with smaller orders during the week — it was hectic but exciting. Compared to big-name bakeries it might not sound like much, but for me it was chaos covered in frosting, and I loved it. There was even one time a cake collapsed in my car trunk, but that’s a story for another day. Today I’m sharing a little secret.
My “Recipe” for Easy Red Velvet Cupcakes
People often asked for my recipe and would tell me my cakes tasted different from other bakeries and were “soooo good.” I used to laugh when they begged for the recipe because, truth be told, the base of many of my cakes was a box mix. I’m not trying to hide that — I just wanted to keep a little mystique. Now I’m not a meanie anymore.
The base is a cake mix — but the trick is how you boost it. With the right additions and a proper cream cheese frosting, a boxed mix transforms into something that tastes homemade. I’m all for scratch baking, but when you’re facing long, tight turnarounds and making a large wedding cake by yourself, reliability matters. Cake mixes deliver consistent results and, with a few tweaks, yield cupcakes that are moist, dense, and delicious every time.
These red velvet cupcakes are one of my favorites because they’re easy to make and reliably tasty. They hold up well, frost beautifully, and pair perfectly with cream cheese icing.
Follow my Pinterest!
If you enjoy cupcakes, you might also like Snowball Cupcakes, Cupcakes for Grandma, or Mini Chocolate Box Cupcakes.
📖 Recipe
Easy Red Velvet Cupcakes
Heather Cheney
Print
Pin
Rate
10 minutes
20 minutes
30 minutes
24 cupcakes
Ingredients
- 1 box white cake mix
- 1 box 3.4 oz instant vanilla pudding mix
- 4 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 ounces red food coloring
Instructions
-
Combine the cake mix, vanilla pudding mix, vegetable oil, eggs, unsweetened cocoa, buttermilk, and red food coloring. Beat on medium speed for 4 minutes, scraping the sides and bottom of the bowl a few times to ensure everything is well incorporated. Divide the batter among cupcake liners, filling each about ½ to ¾ full. Bake at 350°F (175°C) for 15–20 minutes, or until the cupcakes spring back when gently pressed. Allow to cool completely, then frost with your favorite cream cheese frosting.
Nutrition Facts
|
Calories: 134 kcal
|
Carbohydrates: 14 g
|
Protein: 2 g
|
Fat: 8 g
Nutrition and Food Safety Disclosure
ARE WE FRIENDS ON INSTAGRAM?
Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you’re making and enjoying!