Minutes Prep time: 45
Minutes Total time: 75
Servings: 24
Difficulty: Intermediate
1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
1 cup lowfat buttermilk
3 eggs
1/2 cup vegetable oil
CREAM CHEESE FROSTING:
1 cup unsalted butter, softened
2 pkgs (8 oz each) cream cheese, softened
1/2 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
white sprinkles
1/2 cup pomegranate seeds (arils)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 64 mg | 6% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 63 mg | 21% |
| Total Fat | 22 g | 34% |
| Iron | 1 mg | 5% |
| Calories | 297 kcal | 15% |
| Sodium | 190 mg | 8% |
| Protein | 3 g | 6% |
| Saturated Fat | 10 g | 52% |
| Sugars | 17 g | 2% |
| Vitamin C | 1% |
Preheat oven to 350°F. Place liners in 24 muffin cups.
Beat red velvet cake mix, buttermilk, eggs and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Divide batter into pans.
Bake 16 to 18 minutes, until toothpick inserted in center comes out clean. Remove cupcakes from pans and cool completely.
CREAM CHEESE FROSTING:
Beat cream cheese, butter and vanilla in a large bowl with an electric mixer at medium speed until creamy, 2 to 3 minutes. Slowly add confectioners’ sugar and mix until light and fluffy, 3 to 5 minutes.
Frost red velvet cupcakes evenly with cream cheese frosting. Decorate with sprinkles and pomegranate seeds just before serving.
Red Velvet Cupcakes with Cream Cheese Frosting
