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Red Velvet Cupcakes Using Box Cake Mix

Red Velvet Cupcakes Using Box Cake Mix Hack

The ultimate red velvet cupcakes made with a clever box cake mix hack, including a doctored cream cheese frosting from the packet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 110 kcal

Equipment

  • 1 Handheld or stand mixer
  • 1 Mixing bowl
  • 1 Spatula
  • 1 Cupcake pan
  • 12 Cupcake liners
  • 1 Ice cream scoop (optional)
  • 1 Piping bag You can also use a Ziplock bag
  • 1 Piping tip (optional)

Ingredients
  

For the Cupcakes

  • box Red Velvet Box Cake Mix (465g) I used this Betty Crocker one
  • 2 pcs Eggs, room temperature Basically add one more than what the box says
  • 1 cup Whole milk, room temperature
  • 1/2 cup Oil I used canola oil

For the Frosting

  • 250 g Unsalted butter, room temperature
  • 2 packets Cream cheese frosting from the box cake mix

Instructions
 

Make the Cupcakes

  • Preheat your oven to 350°F or 175°C.
  • Place all the cupcake ingredients into the mixing bowl.(See Note 1)
  • Mix only until everything is combined. Be careful not to overmix because it will make your cupcake dry.
  • Scoop the batter into your cupcake liners. Fill them up only until 3/4 full.
  • Bake for 15-19 minutes. At 15-minute mark, do the toothpick test to check the doneness. A few crumbs on the toothpick is fine, as long as isn't wet.
  • Let the cupcakes cool completely before frosting. (See Note 2)

Make the Frosting

  • Using the paddle attachment of your mixer, mix the butter for 10 minutes. This will make the color lighter, and the consistency a bit airy.
  • Add the 2 packets of cream cheese frosting. (See Note 3)
  • Mix for another 5 minutes.

Assembly

  • Cut the end of the piping bag and insert the piping tip. (See Note 4)
  • Place your frosting into the piping bag.
  • Frost your cooled cupcakes. (See Note 5)

Notes

  1. This cupcake mix results in a reddish brown cake. So if you want to make it more red, drop some coloring with the rest of the ingredients before mixing.
  2. While the cupcakes are still warm, I cover the the cupcake pan with cling wrap to seal the moisture. This will help keep your cupcakes nice and moist as they cool down.
  3. If you want a more colorful frosting, add the food coloring when you add the cream cheese frosting packets.
  4. If you don't have a piping tip, just cut the piping bag's tip or one bottom corner of your Ziplock. Do this though AFTER you fill the bag with frosting.
  5. You are likely to have extra frosting. You can keep it in a sealed container in the fridge for up to 2 weeks. 
Keyword cupcake, red velvet