ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Velvet Cupcakes

Prep time 15 mins
Yield Makes 24 servings

Ingredients

  • 1 pkg. (2-layer size) red velvet cake mix
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 pkg. (16 oz.) powdered sugar (about 4 cups)
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1 square BAKER'S White Chocolate, shaved into curls

How to Make It

  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.

    MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1 1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut 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.

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

    Nutritional Information
    Calories: 300
    Total fat: 14 g
    Saturated fat: 7 g
    Cholesterol: 50 mg
    Sodium: 270 mg
    Carbohydrate: 42 g
    Dietary Fiber: 1 g
    Sugars: 32 g
    Protein: 3 g
    Vitamin A: 8% DV
    Vitamin C: 0% DV
    Calcium: 0% DV
    Iron: 6% DV