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Red Velvet Cupcakes

Red Velvet Cupcakes recipe
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Prep Time:
15 min
Total Time:
1 hr 10 min
Makes:
24 servings
1
  
1
 
kraft

What You Need

1 pkg. (2-layer size) red velvet cake mix
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup  butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup  thawed COOL WHIP Whipped Topping
1 oz. BAKER'S White Chocolate, shaved into curls

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.

BEAT cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Kraft Kitchens Tips

Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
How to Easily Fill Cupcakes with Frosting
Poke hole in top of each cupcake with handle of wooden spoon before filling with frosting.

nutritional information

K:1063v12E:130373

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