Sarah’s EZ Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet cupcakes always a hit without hitting you too hard in the pocketbook. I start with Duncan Hines red velvet cake mix (I just want to save my red food color for icings) which is super red through and through. I use this recipe mostly for red velvet cupcakes, works everytime….and no sweat, mix few ingredients and you got a red thick batter in a flash.
1 box Duncan Hines red velvet cake mix
3 large eggs
1 stick (1/2 cup) butter, melted (use only butter, no substitute)
2 tablespoons dried buttermilk powder (optional)
1 cup water
Preheat oven to 350 F. Mix all ingredients in a large mixing bowl until well-combined. Scoop or ladle in paperlined muffin tins (about 2/3 full). Bake in preheated oven for 20 minutes or until done. Let cool completely. Frost with store-bought cream cheese icing (not same as you prepared frosting from scratch — but good enough).