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Scrumptious Red Velvet

Splendid Easy Cupcakes

First time bakers for red velvet…..this recipe will help you get started into baking a delicious, scrumptious moist cupcakes.  These cakes made from scratch is not easy to bake.  There are different varieties of red velvet cake….some have the right flavor & some don’t have enough….depends on your taste.

If you can not bake a cake from scratch, then this easy Red Velvet cupcake recipe will help you become a perfect baker.

Our Red Velvet cakes have a hint of chocolate in them & also are very moist.  If you watch Jenny’s video, you will notice she adds pudding mix, oil (must-have ingredient) and several eggs.  Also, watch the tops of your cupcakes because you can easily burn them.  We use the touch test….if they bounce when touched then they are done.

You don’t need a stand-up mixer to make these…..if you do a lot of baking, then the stand-up mixer becomes very useful & lasts a long time.


Recipe makes 24 cupcakes.

Watch Jenny Make These Scrumptious Cupcakes

Red Velvet (Lover) Cupcakes


  • 1 (18.25 oz) box Duncan Hines Red Velvet Cake Mix
  • 1 (3.4 oz) box Jell-O Instant Chocolate Pudding & Pie Filling, dry
  • 1 cup of water
  • 1/3 cup of oil
  • 4 large eggs


Preheat oven to 350 degrees F.  In a large bowl or stand up mixer, beat the cake mix, pudding mix, water, oil, & eggs on medium speed 2-3 minutes or until well mixed.  Scrape the sides of the bowl & mix again until ingredients are blended.

Line 2 cupcake pans with liners.  Use one scoop of batter per each cupcake (scoop makes perfect even cupcakes).

Bake 18 to 20 minutes or until toothpick is clean when inserted in center.  Remove from oven & place cupcake pan on a wire rack for cooling (approx. 15 minutes).

Remove cupcakes from pan & place on cooling wire rack.  Allow them to cool completely before frosting.

Note:  If you accidentally spill some of the batter on your kitchen counter, it will stain (because of the red dye)…….we usually spray with a drop of diluted clorox & let sit a minute then wipe.  (Test in an inconspicuous place if not sure you can use clorox on your counter or research to be on the safe side.)

Cream Cheese Frosting


  • 1 cup (2 sticks) of butter (room temperature)
  • 2 lbs. of confectioners’ powdered sugar
  • 2 (8 oz.) of cream cheese (room temperature)
  • 1 tsp. vanilla
  • Dash of milk
  • Food coloring (optional)
  • Large frosting bag (optional)

Note:  We always let the cream cheese & butter sit at room temperature for a creamy texture; otherwise, you will have lumps in your frosting.


Combine butter & cream cheese in bowl.  Mix on medium speed until smooth (approx. 2 minutes).

Add 1/2 confectioner’s sugar & continue mixing on low speed until creamy (approx. 2 minutes).  Scrape the sides of the bowl with a rubber spatula if needed.

Add remaining confectioner’s sugar, vanilla, & milk until frosting is creamy & fluffy (approx. 2 minutes or more).

If you want your frosting to be pink (use just a drop of red food coloring); otherwise, leave the food coloring off.  Beat on low speed until light & fluffy….don’t over beat.

Use a large disposable frosting bag to swirl on top with a Wilton tip (size 2D or 1M) or just frost the cupcakes how you usually frost your cakes.

If you have frosting leftover, place promptly into an airtight container for storage up to 10 days.

Special Thanks To Jenny Keller/JennyCookies For Recipe Posting & Video.  Image Screenshots From Video. 


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