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