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Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting

Watch Video
degree-icon Easy
time-icon 5 Minutes
time-icon 25 Minutes
time-icon N/A
time-icon 25 Cupcakes
time-icon 1 Cupcake
diet-icon N/A
degree-icon Easy
time-icon 5 Minutes
oven-icon 25 Minutes
snow-icon N/A
plate-icon 25 Cupcakes
dish-icon 1 Cupcake
diet-icon N/A

Recipe Box

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  • ⅓ cup Magical Coconut Oil
  • 1 package (18¼ ounces) white cake mix
  • 1 package (3½ ounces) chocolate pudding mix, non-instant
  • 1¼ cups buttermilk or whole milk
  • 2 tablespoons pomegranate juice
  • 3 large eggs
  • 1 cup (2 sticks) unsalted MagicalButter, room temperature
  • 4 cups powdered sugar
  • 1 pound cream cheese, room temperature
  • 1 tablespoon pure vanilla extract

How To

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  • Preheat your oven to 325°F.
  • Place all the ingredients into a bowl, and mix thoroughly.
  • Pour the mix into your buttered cupcake pan, filling the cups ¾ full, and place into your preheated oven.
  • Bake for 20-25 minutes, or until you can insert a toothpick into the center and it comes out clean.
  • In a large bowl, beat the cream cheese and butter until the mixture is smooth.
  • Add the vanilla and powdered sugar, and beat until the mixture is again smooth.
  • Put the frosting into a piping bag, and top the cooled cupcakes.
  • Arrange raspberries and blueberries atop the frosting, pressing lightly to adhere them.
  • For an extra creamy delight: Insert the tip of your piping bag into the center of your Red Velvet Cupcakes from the top, fill them with Cream Cheese Frosting before topping, and enjoy!