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Finished Bakery-style red velvet cupcakes with cream cheese frosting in tulip liners.
Bakebit

Bakery-Style Red Velvet Cupcakes (From a Box Mix)

Bakery-Style Red Velvet Cupcakes (From a Box Mix) that's soft, moist, rich, and has that bakery-style crumb I’ve always loved.
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Prep Time 45 minutes
Cook Time 25 minutes
Servings: 16
Course: Dessert
Ingredients Method

Ingredients
  

RED VELVET CUPCAKES
  • Dry Ingredients
  • 1 box red velvet cake mix
  • 1 tablespoon unsweetened cocoa powder
  • Wet Ingredients
  • 3 large eggs
  • 1 cup buttermilk
  • ½ cup melted butter 1 stick of butter (113 grams) salted or unsalted
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
 LARGE-BATCH CREAM CHEESE FROSTING
  • 12 oz cream cheese softened
  • 12 tbsp unsalted butter 1½ sticks, softened
  • 2 cups powdered sugar
  • 1 to 1½ tsp vanilla extract

Method
 

  1. Preheat
  2. 325°F
  3. (Line your pans with 16–24 liners.)
  4. Mix Wet Ingredients
  5. Whisk together: eggs, buttermilk, melted butter, vanilla, sour cream
    Red velvet mix of eggs, butter, buttermilk, and all the other items needed to make cupcake in a glass bowl.
  6. Whisk until smooth.
  7. Add Dry Ingredients
  8. Add: cake mix, cocoa powder
  9. Mix on LOW only until combined (30–40 seconds).
  10. Let batter rest 5 minutes.
  11. Fill Liners
  12. For large cupcakes, fill each ¾ full.
  13. This will give you 16–18 depending on how tall you fill.
  14. Bake
  15. Bake at 325°F for:
  16. 18–25 minutes for large cupcakes
  17. Check starting at minute 18.
  18. They’re done when: tops spring back. Toothpick has moist crumbs, not batter. Cool completely.
Make Creem Cheese Frosting
  1. Beat cream cheese and butter 2–3 minutes.
  2. Add powdered sugar gradually.
  3. Beat until fluffy.
  4. Chill 10 minutes before piping for firm swirls.
    Bakery-style red velvet cupcakes with cream cheese frosting in tulip liners