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Red Velvet Cupcakes

  • 24servings
  • 70minutes
  • 300calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) red velvet cake mix

  2. 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

  3. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  4. 1/2 cup butter or margarine , softened

  5. 1 pkg. (16 oz.) powdered sugar (about 4 cups)

  6. 1 cup thawed COOL WHIP Whipped Topping

  7. 1 oz. BAKER'S White Chocolate , shaved into curls

Instructions Jump to Ingredients ↑

  1. step 1 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.

  2. step 2 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.

  3. step 3 FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

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