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Red Velvet Cupcakes

 Red Velvet Cupcakes
Recipe provided by Philadelphia® Cream Cheese
24 Servings1 hr 10 min


  • 1 package red velvet cake mix (regular size)
  • 1 package (3.9 ounces) JELL-O® Chocolate Flavor Instant Pudding
  • 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 package (16 ounces) powdered sugar (about 4 cups)
  • 1 cup COOL WHIP® Whipped Topping, thawed
  • 1 ounce BAKER'S® White Chocolate, shaved into curls


  • 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. Yield: 24 servings.
HOW TO EASILY FILL CUPCAKES WITH FROSTING: Poke hole in top of each cupcake with handle of wooden spoon before filling with frosting.

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Red Velvet Cupcakes (continued)

Nutritional Facts: 1 serving equals 300 calories, 14 g fat (6 g saturated fat), 45 mg cholesterol, 280 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein.