Festive Deep Red Velvet Christmas Cupcakes

READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package yellow cake mix
  • 2
    tablespoons unsweetened baking cocoa
  • 5
    large eggs
  • 12
    cup vegetable oil
  • 1
    (3/4 ounce) bottle decorating paste red food coloring
  • 12
    cup butter
  • 1
    (8 ounce) package cream cheese
  • 2
    teaspoons vanilla
  • 3
  • 3
    cups confectioner's powdered sugar
  • 1
    teaspoon decorating paste green food coloring
  • 6
    tablespoons white sanding sugar
  • 6
    tablespoons red sanding sugar
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Line a 12 count muffin pan and a 6 count muffin pan with silver foil liners, for a total of 18 large cupcakes.
  • In a large mixing bowl, electrically beat cake mix, cocoa, eggs, oil, buttermilk and red decorating paste for about 4 minutes.
  • Pour batter evenly between the cupcakes until about two-thirds full.
  • Bake 19-24 minutes or until toothpick comes up clean from center.
  • Allow to cool for 15 minutes.
  • Transfer to wire rack and cool completely.
  • Microwave cream cheese and butter for around 15 seconds to bring to room temperature.
  • Beat cream cheese, butter, vanilla and the whipping cream for about 3 minutes until fluffy.
  • Add confectioner’s sugar and beat until desired consistency is reached.
  • Frost 9 of the 18 cupcakes with ½ of this white frosting.
  • Sprinkle white frosted cupcakes with red sanding sugar.
  • In the remaining ½ frosting, add green decorating paste and beat until blended.
  • Frost the remaining 9 cupcakes with this green frosting.
  • Sprinkle green frosted cupcakes with white sanding sugar.
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