RED VELVET CUPCAKES

Red Velvet Cupcakes image

Bring these moist Red Velvet Cupcakes to your next get-together. With cream cheese frosting, these Red Velvet Cupcakes make an experience truly special.

Provided by My Food and Family

Time 1h20m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter or margarine, softened
1 lb. powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 oz. BAKER'S White Chocolate, shaved into curls

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 32 g, Protein 2 g

*** Explore more Red Velvet Cupcakes Recipes »

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