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Nutrition Facts
Serving Size 59 g
(Approx. 24 Servings)
Amount Per Serving
Calories 200 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 190 mg 8%
Total Carbohydrate 27 g 9%
Dietary Fiber 0 g 0%
Sugars 19 g
Protein 2 g
Vitamin A 4% Iron 4%
Vitamin C 0% Calcium 6%
*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 Wedding Cupcakes
Prep Time
5 minutes
Cook Time
16 minutes
Total Time
21 minutes
24  People


Recipe makes 24 Servings

1 red velvet cake mix
1 cup(s) whole milk
1/3 cup(s) vegetable oil
3 large eggs
1/2 cup(s) unsalted butter
1/2 cup(s) cream cheese, softened
1 1/2 Tsp vanilla extract
2 cup(s) powdered sugar
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Preheat oven to 350°F.
In the bowl of a stand mixer, combine cake mix, whole milk, oil and eggs. Mix until incorporated and batter starts to get a bit fluffy.
Using a standard 12 muffin tin, fill lined muffin tins about 3/4 full using a 1/4 measuring cup.
Bake cupcakes about 16 minutes or until firm to the touch; repeat with remaining batter.
While cupcakes bake, in a large bowl combine butter, cream cheese, vanilla and about a half cup of powdered sugar.
Using the low setting on the mixer, beat until the powdered sugar is incorporated then continue gradually adding more powdered sugar until it has all been used.
Allow cupcakes to cool before icing with cream cheese icing and decorate with a sword or strawberry drizzle, if desired.


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