Easy Red Velvet Cupcakes – Back in May, before the whirlwind of a new baby and summer, I had the pleasure of making a cake-and-cupcake display for a friend’s daughter’s wedding. It had been some time since I’d had a real reason to decorate cakes, so it was fun to jump back into that world for a bit.
I used to make a wide variety of cakes and even ran a small baking business. For a while I nearly had a wedding cake scheduled every weekend and smaller cakes during the week — it was hectic, but I loved it. There were highs and lows (yes, one cake did collapse in the trunk of my car), but overall the experience taught me a lot. I owe a confession, too.
My “Recipe” for Easy Red Velvet Cupcakes
People often told me my cakes tasted different from other bakeries and asked for my recipe. Honestly, they are really good, and I used to tease that I wasn’t going to share my secret. But I’m not holding out anymore.
The truth? I start with cake mix.
Follow my Pinterest!
With the right frosting and a few extra ingredients, a boxed cake mix becomes something exceptional. I’m all for scratch baking, but when you’re facing tight turnarounds — imagine a five-tier wedding cake made by one person in three days — reliability matters. Boxed mixes are consistent and forgiving, which is why I use them for some projects.
These red velvet cupcakes are a favorite because they’re moist, slightly dense, and straightforward to make. Using a cake mix as the base means they’re quick to prepare and reliably delicious every time.
Craving more cupcake inspiration? Try any of the following variations or recipes for different occasions:
- Snowball Cupcakes
- Cupcakes for Grandma
- Mini Chocolate Box Cupcakes
📖 Recipe
Easy Red Velvet Cupcakes
Print
Pin
Rate
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, instant pudding mix, vegetable oil, eggs, cocoa powder, buttermilk, and red food coloring. Beat on medium speed for 4 minutes, scraping the sides and bottom of the bowl occasionally. Transfer the batter to lined muffin tins, filling each liner about ½ to ¾ full. Bake at 350°F (175°C) for 15–20 minutes, or until a cupcake springs back when lightly pressed. Allow cupcakes to cool completely, then frost with cream cheese icing.
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!