Easy Red Velvet Cupcakes – Back in May, before the whirlwind of a new baby and a busy summer, I had the pleasure of baking a cake-and-cupcake set for a friend’s daughter’s wedding. It had been a while since I’d gotten a real reason to decorate a cake, and it was fun to step back into that world for a bit.
I used to bake cakes for many people and ran a small but steady business. There was one summer when I nearly had a wedding cake scheduled every weekend with smaller cakes lined up during the week — it was busy, hectic, and absolutely worth it. Compared to big bakeries it may not sound like much, but for a one-woman show it felt like glorious chaos covered in frosting. I loved it. (Yes, there was that time a cake collapsed in my car trunk — but that’s a story for another day.) Today I have a little confession.
My “Recipe” for Easy Red Velvet Cupcakes
People often told me my cakes tasted different from other bakeries and begged for my recipe. I used to laugh and tease that I wouldn’t share it. But I’m sharing now: the base of my red velvet cupcakes is a simple cake mix.
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That said, a reliable cake mix combined with the right frosting and a few thoughtful additions can transform into something that tastes as if it were made from scratch. I support baking from scratch when time allows, but when you’re tackling a five-tier wedding cake alone on a tight timeline, consistency and dependability matter. Cake mix gives me that assurance.
These red velvet cupcakes are among my favorites: moist, slightly dense, and dependable. With a cake mix base they come together quickly and reliably every time.
Interested in more cupcake ideas?
- Snowball Cupcakes
- Cupcakes for Grandma
- Mini Chocolate Box Cupcakes
📖 Recipe
Easy Red Velvet Cupcakes
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Ingredients
- 1 box white cake mix
- 1 box 3.4 oz instant vanilla pudding mix
- 4 large eggs
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 ounces red food coloring
Instructions
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Combine the cake mix, pudding mix, oil, eggs, cocoa, buttermilk, and food coloring. Beat on medium speed for 4 minutes, scraping the sides and bottom of the bowl a few times. Fill cupcake liners about ½–¾ full and bake at 350°F (175°C) for 15–20 minutes, or until the tops spring back when gently pressed. Allow to cool, then frost with your favorite cream cheese icing.
Nutrition Facts
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Calories: 134 kcal
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Carbohydrates: 14 g
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Protein: 2 g
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Fat: 8 g
Nutrition and Food Safety Disclosure
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