The simplest red velvet cupcakes of all time that are absolutely perfect for the summer holidays. The base is a doctored red velvet cake mix and the frosting has a little trick that I learned from a magazine about 20 years ago! Add some patriotic sprinkles, and these are sure to be a hit.

Patriotic Red Velvet Cupcakes

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 box of red velvet cake mix- I used Duncan Hines
• 1 box of vanilla pudding mix (not made, just the mix itself)
• 1 1/4 cups water
• 1/2 cup + 1 tablespoon vegetable oil
• 4 eggs
• 1 container of Oreo creme frosting (or vanilla if you can’t find it)
• 1/3 cup powdered sugar
• 1 tsp clear vanilla extract
• Patriotic sprinkles- I used these

Instructions

1. Preheat the oven to 350 degrees and line cupcake pans with patriotic cupcake liners.
2. In a medium bowl, combine the cake mix, pudding mix, water, oil, and eggs.
3. Divide the batter among the liners, filling about 2/3 of the way.
4. Bake according to the package and let them cool completely.
5. Transfer the frosting into a bowl and add the powdered sugar and vanilla. Mix until you don’t see anymore powdered sugar.
6. Frost each cupcake with a knife and top with patriotic sprinkles.