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Red Velvet Cupcakes with the Fluffiest Frosting!

The Best Cupcake Recipe

Servings 32

Ingredients
  

For the Cupcakes

  • 1 Box Red Velvet Cake Mix
  • 1 3.9 oz Instant Chocolate Pudding
  • 1 cup Sour Cream
  • 1/2 cup Milk
  • 1/2 cup Canola Oil
  • 4 Eggs
  • 1 tsp Vanilla
  • 1 cup Mini Chocolate Chips

For the Frosting

  • 1 8 ozĀ  Cream Cheese
  • 1/2 cup Unsalted Butter
  • 1 tsp Vanilla
  • 5 cups Powdered Sugar
  • 2 tbsp Milk

Instructions
 

Cupcake Instructions

  • Beat your eggs in a separate bowl
  • Add all ingredients into a mixing bowl
  • Mix ingredients for about 30 seconds
  • Scoop 2 tablespoons of batter into individual lined cupcake pan
  • Bake at 350 for 16-18 minutes 

Cupcake Frosting

  • Cream the cream cheese and butter for about 1 minute, until blended together. (Both should be room temperature)
  • Add the vanilla, milk and 1 cup of the powdered sugar. Slowly mix in the rest of the powdered sugar and beat for like 5 minutes until it is looking more white than yellow .You might need a little more powdered sugar, to get desired consistency. (We like the frosting on the thicker side)

Notes

*You can use vegetable oil instead of the canola oil (my sister prefers the canola oil, she says it is less greasy)
*You do not make the boxed cake mix- just add in the dry package
*You can switch out the red velvet cake mix for devils food cake
*Make sure to refrigerate anything you frost with this frosting