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Nutrition Facts
Serving Size 88 g
(Approx. 12 Servings)
Amount Per Serving
Calories 320 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 360 mg 15%
Total Carbohydrate 60 g 20%
Dietary Fiber 1 g 4%
Sugars 50 g
Protein 3 g
Vitamin A 2% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Red Velvet Cupcakes

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
12  People


Recipe makes 12 Servings

1 red velvet cake mix
1/2 cup(s) Reduced Fat Cream Cheese
1/4 cup(s) butter, softened
2 cup(s) powdered sugar
1/3 cup(s) H-E-B Select Ingredients 2% Milk
1/4 Tsp peppermint oil
2 Tbsp Atkinson's Mint Twists Crushed Peppermint Candy
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Prepare and bake red velvet cupcakes according to package directions.
Beat cream cheese and butter with a hand mixer at medium speed until smooth and creamy.
Lower speed, and gradually add powdered sugar alternately with milk; add peppermint oil.
Place icing in a zip-top bag, and cut corner; pipe icing onto cupcakes, then top each with crushed candy canes.



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