Red Velvet Mini Cupcakes
48 mini
30 min
1 hr 15 min



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


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


Decorator sprinkles

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  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.

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.


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


Explore reviews from
our online community

  February 07, 2013

The only thing I didn't like is the frosting it should have been made with cream cheese frosting otherwise it was good

— says Bobbie
  March 02, 2009

I made regular sized cupcakes with this recipe. The taste was wonderful and everyone who had one raved about them. My only problem was the appearance. The cupcakes fell after baking. I didn't pipe the frosting, just spread it on. It picked up crumbs from the top of the cake and looked a bit funny, but no one seemed to mind.

— says Jill
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