Red Velvet Cupcakes

When you want a show stopping dessert that doesn’t take all day look no further than Red Velvet.  See just how quickly you can offer up either a pound cake or cupcakes with this easy recipe. 


1 box Red Velvet Pound Cake Mix

¾ Cup Butter

1 Cup Water

1 Egg


For Frosting:

½ Cup Softened Butter

8 oz Cream Cheese, Softened

3 ½ Cups Powdered Sugar

1 teas. Vanilla


Combine water, melted butter, egg and pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy.

Line a cupcake pan with liners. Divide batter between papers, about 3/4 full (makes 12 large or 18 medium cupcakes).

Bake at 325° for 23-26 minutes.

Remove from oven and cool completely before frosting.


Cream Cheese Frosting:

In a large bowl, beat together softened butter and softened cream cheese with an electric mixer. With the mixer on low speed, add powdered sugar a cup at a time until smooth and creamy.

Beat in vanilla.

Spread or pipe onto completely cooled cupcakes.