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Eggland’s Best Red Velvet Cupcakes with Cream Cheese Frosting

Courtesy of Eggland's Best

Yield: 24 cupcakes

These moist cupcakes have a rich cocoa flavor and are the perfect end to any meal!


For the cupcakes

  • 2 Eggland’s Best Eggs, warmed to room temperature
  • 1-1/2 cups buttermilk, warmed to room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup canola oil
  • 1 oz. bottle red food coloring
  • 2-1/2 cups flour
  • 1-1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 3 oz. package instant vanilla pudding mix
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp white distilled vinegar

For the frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 oz. package reduced-fat cream cheese, softened
  • 1 tsp. vanilla extract
  • 3-1/2 cups confectioner’s sugar, sifted

Nutritional Information

  • Nutritional Sample Size per frosted cupcake
  • Calories (kcal) : 239
  • Fat (g): 9
  • Cholesterol (mg): 30
  • Sodium (mg): 200
  • Carbohydrates (g): 36
  • Fiber (g): 1
  • Protein (g): 4


For the cupcakes

  • Heat oven to 350 degrees; line 2 12-cup cupcake tins with cupcake papers.
  • In a large bowl, sift together flour, sugar, cocoa powder, instant vanilla pudding mix, salt, baking soda; set aside.
  • With an electric mixer on medium (or in a stand mixer fitted with paddle attachment), in large bowl, beat eggs, buttermilk, vanilla extract, vinegar, food coloring and oil until well blended.
  • Slowly add dry ingredients to egg mixture and mix until well combined and smooth (approximately 2 minutes).
  • Fill cupcake tins 1/2 full with batter. Bake for 18-20 minutes, or until a toothpick inserted into cake comes out clean. For best results, rotate pans halfway through baking time. Cool completely before frosting.

For the frosting

  • Sift confectioner’s sugar in a bowl and set aside.
  • With an electric mixer on medium (or in a stand mixer fitted with paddle attachment) cream together butter, cream cheese and vanilla until blended.
  • Slowly add sifted confectioner’s sugar to butter mixture. Beat until thoroughly blended, approximately 3-4 minutes. Frost the cupcakes when completely cool.


You may have left over frosting from this recipe. It can be saved in the refrigerator in an airtight container for up to 5 days.


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