Red Velvet Mini Cupcakes Recipe

Name: Red Velvet Mini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15.25- to 16.5-ounce) package German chocolate cake mix; 1/2 cup Land O Lakes Butter, melted; 3 Land O Lakes Eggs; 1 (1-ounce) bottle red food color; Water, as directed on package; 2/3 cup Land O Lakes Butter, softened; 6 cups powdered sugar; 1 teaspoon vanilla; 1/8 teaspoon salt; 4 to 6 tablespoons Land O Lakes Half & Half; Decorator sprinkles

Servings: persons

1 (15.25- to 16.5-ounce) package German chocolate cake mix
1/2 cup Land O Lakes Butter, melted
3 Land O Lakes Eggs
1 (1-ounce) bottle red food color
Water, as directed on package
2/3 cup Land O Lakes Butter, softened
6 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
4 to 6 tablespoons Land O Lakes Half & Half
Decorator sprinkles

1
Heat oven to 350F.
2
Place paper or foil baking cups into 48 mini or 24 regular muffin cups; set aside.
3
Combine cake mix, melted butter, eggs, red food color and water in bowl.
4
Beat at low speed 30 seconds.
5
Beat at medium speed, scraping bowl often, until well mixed.
6
Fill prepared cups 2/3 full.
7
Bake 12-16 minutes or until toothpick inserted in center comes out clean.
8
Cool 10 minutes; remove to cooling rack.
9
Cool completely.
10
Place 2/3 cup butter into bowl; beat at medium speed until creamy.
11
Continue beating, gradually adding powdered sugar, vanilla, salt and enough half & half for desired spreading consistency.
12
Pipe or frost onto cooled cupcakes.
13
Sprinkle with decorator sprinkles.
14
Variation:
15
Red Velvet Layer Cake: Substitute 2 greased and floured 9-inch cake pans for muffin pan cups.
16
Bake 25-30 minutes or until toothpick inserted in center comes out clean.

1419

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15.25- to 16.5-ounce) package German chocolate cake mix, 1/2 cup Land O Lakes Butter, melted, 3 Land O Lakes Eggs, 1 (1-ounce) bottle red food color, and more.

Yes, Red Velvet Mini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red Velvet Mini Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions