Red Velvet Cupcakes

Start with a boxed cake mix to easily make these popular cupcakes
Red Velvet Cupcakes

Country Crock

Red Velvet Cupcakes


  • box (16.5 ounces) yellow cake mix
  • Water as specified on cake mix box
  • 1/2  Cup  unsweetened cocoa powder
  • large eggs
  • 1  Cup  Country Crock Spread, divided
  • 1  Tablespoon  red food coloring
  • package (8 ounces) cream cheese, softened
  • 1  Teaspoon  vanilla extract
  • box (16 ounces) confectioners sugar (about 3-1/2 cups)


Preheat oven to 350°. Line 24 muffin cups with paper cupcake liners; set aside.

Beat cake mix, water, cocoa powder, eggs, 1/2 cup Country Crock® Spread and food coloring in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Evenly spoon batter into prepared pans.

Bake 18 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Remove cupcakes from pans and cool completely.

Beat cream cheese, remaining 1/2 cup Spread and vanilla in large bowl with electric mixer until smooth. Beat in confectioners sugar on low speed until blended. Beat on high speed until light and fluffy, about 1 minute. Spread on cooled cupcakes.

Red Velvet Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Red Velvet Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.