Jefferson County Recipe of the Day: Red Velvet Cupcakes

Creamy & Delicious!

Red Velvet Cupcakes


1 regular size package red velvet cake mix
1 regular size package chocolate flavor instant pudding
1 – 8 oz. package cream cheese, softened
1/2 cup butter, softened
1 – 16 oz. package powdered sugar
1 cup whipped topping, thawed


~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.

~Poke hole in the top of each cupcake with handle of wooden spoon.

~Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in whipped topping.

~Spoon 1-1/2 cups of mixture into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of the bag. Insert tip of bag into top of each cupcake to pipe about 1 tablespoon of frosting into center of the cupcake.

~Frost cupcakes with remaining frosting. Keep refrigerated.

~Makes 24 servings.

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