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This red velvet cupcakes recipe takes a boxed cake mix and levels it all the way up. Adding sour cream and melted butter makes these cupcakes ridiculously moist, while a splash of vanilla gives them that bakery-style depth of flavor. Then, we’re topping them off with a thick, silky cream cheese frosting that’s just the right balance of sweet and tangy.
These are perfect for birthdays, holidays, or those random days when you just need a cupcake.
They’re easy to whip up, look gorgeous, and will have everyone thinking you spent hours baking from scratch. But between us? That boxed mix just got a major glow up.
What flavor are red velvet cupcakes?
Red velvet cupcakes are vanilla with a hint of chocolate from cocoa powder. It’s a very subtle chocolate flavor in red velvet cupcakes.
Red velvet is traditionally topped with cream cheese frosting. I grew up eating it this way and it’s really a non-negotiable haha.
Ingredients for red velvet cupcakes
Cupcakes:
- Red Velvet Cake Mix: The base of the cupcakes, with a deep cocoa flavor.
- Eggs: Helps bind the batter and keeps the cupcakes light and fluffy.
- Butter: Adds richness and depth instead of using oil.
- Sour Cream: Keeps the cupcakes moist.
- Vanilla Extract: Enhances the red velvet flavor.
- Milk: Helps create a soft, tender crumb.
Cream Cheese Frosting:
- Cream Cheese: The star of the frosting, adding that signature tangy flavor.
- Butter: Blends with the cream cheese for a rich, smooth texture.
- Powdered Sugar: Sweetens and thickens the frosting.
- Milk: Just a touch to make the frosting creamy and easy to spread.
- Vanilla Extract: Rounds out the flavor with a hint of sweetness.
How to make red velvet cupcakes
Preheat the oven to 350°F and line your muffin tins. Mix the cake batter ingredients until just combined, don’t over mix!
Fill the cupcake liners halfway and bake for 18-22 minutes. Let them cool completely.
Meanwhile, whip up the cream cheese frosting by beating together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth.
Once the cupcakes are cool, frost them using a piping bag or an icing spatula.
Commonly Asked Questions
Yes! Bake them a day in advance and store them unfrosted in an airtight container. Frost them before serving for the freshest taste.
Keep them in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving.
Make sure your butter and cream cheese are fully softened before mixing. Beat until smooth and creamy—no lumps allowed!
Red Velvet Cupcakes (Doctored Cake Mix)
Ingredients
Cupcakes:
- 1 box red velvet cake mix
- 3 eggs, large
- ½ c butter , melted
- ½ c sour cream
- 1 tsp vanilla extract
- ¾ c milk
Cream cheese frosting:
- 8 oz cream cheese, softened
- ¼ c unsalted butter , softened
- 3 cups powdered sugar
- 1 tsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350° F. and line two muffin pans with cupcake liners.
- In a large bowl or stand mixer, combine the cake mix, eggs, butter, sour cream, vanilla extract and milk. Don’t overmix.
- Fill the cupcake liners about halfway through with the cupcake batter.
- Bake the cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool completely on a baking rack before frosting.
- While waiting for the cupcakes to cool, let’s make our cream cheese frosting! In a large mixing bowl combine the cream cheese, butter, powdered sugar, milk and vanilla. Mix with a hand or stand mixer until smooth.
- Now frost the cupcakes using a piping bag or an icing spatula.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this for Valentine’s Day with the kids and they loved them! So easy and tastes homemade.
I’m so glad the kids loved them!
Made these with bae for V Day. Using your recipe going fwd!!!
Thank you Crys!