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Red Velvet Mini Cupcakes

Red Velvet Mini Cupcakes

Red Velvet Cake is back! Try this easy version starting with a cake mix.

Read the Story Behind the Recipe


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30 min
Prep Time
1 hr 15 min
Total Time
48 mini
cupcakes

Ingredients

Cupcakes

1 (15.25- to 16.5-ounce) package German chocolate cake mix

1/2 cup Land O Lakes® Butter, melted

3 large Land O Lakes® Eggs

1 (1-ounce) bottle red food color

Water, as directed on package

Frosting

2/3 cup Land O Lakes® Butter, softened

6 cups powdered sugar

1 teaspoon vanilla

1/8 teaspoon salt

4 to 6 tablespoons Land O Lakes® Half & Half

Decorations

Decorator sprinkles

How to make

  1. STEP 1

    Combine cake mix, melted butter, eggs, red food color and water in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until well mixed.

  2. STEP 2

    Heat oven to 350°F. Place paper or foil baking cups into 48 mini or 24 regular muffin cups; set aside.

  3. STEP 3

    Fill prepared cups 2/3 full. Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove to cooling rack. Cool completely.

  4. STEP 4

    Place 2/3 cup butter into bowl; beat at medium speed until creamy. Continue beating, gradually adding powdered sugar, vanilla, salt and enough half & half for desired spreading consistency. Pipe or frost onto cooled cupcakes. Sprinkle with decorator sprinkles.

Read the Story Behind the Recipe

Tip #1

Variation: Red Velvet Layer Cake: Substitute 2 greased and floured 9-inch cake pans for muffin pan cups. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Nutrition (1 mini cupcake)

140 Calories
6 Fat (g)
25 Cholesterol (mg)
120 Sodium (mg)
22 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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