Decadent Red Velvet Cupcake Mix

Decadent Red Velvet Cupcake Mix

The best cupcakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cupcake every time. This delicious red velvet cupcake mix includes cream cheese frosting and a pastry bag.

Prep & Nutritional Information

Directions Nutrition Facts Ingredients

Cupcake Instructions

Prep: Preheat oven to 350°F. Line muffin pan with baking cups.

Mix: Empty contents of large pouch into a large bowl. Stir eggs, water and oil into cake mix until moistened (about 50 strokes). Spoon batter evenly into the 12 baking cups (about ½ full).

Bake in center of oven at 350°F for 20–25 minutes. Cupcakes are done when toothpick inserted in center comes out free of crumbs. Cool cupcakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting.

Frosting Instructions

Mix softened butter with electric mixer on high for 1 minute until light and fluffy. Scrape. Slowly add frosting mix to butter while mixing on low speed for an additional 1 minute. Scrape. Add water. Start mixing on low. As frosting starts to come together, gradually increase speed to high. This step may take up to 3 minutes. Mix on high for an additional 3 minutes.

Decorate: Fill provided pastry bag with frosting (place bag in tall glass to make filling with frosting easier). Cut about ½-inch from tip of pastry bag. Insert cut pastry bag into top of cupcake and squeeze gently to fill cupcake with about 1 Tablespoon of frosting. Slowly remove pastry bag and swirl about 1 Tablespoon of frosting on top.

*For an even richer cream cheese flavor replace 8 Tablespoons of butter with 2 ounces of brick cream cheese and 4 Tablespoons of butter. Mix as directed above.

Single 9-inch round cake: Preheat oven to 350°F. Grease sides and bottom of pan with shortening or oil. Spray. Flour lightly. Mix as directed above. Bake at 350°F for 32–37 minutes.

High Altitude (over 3,500 FT): Cupcakes: Preheat oven to 350°F. Stir 1 tablespoon flour into mix. Mix as directed above. Bake at 350°F for 18-23 minutes.

Single 9-inch Round Cake: Preheat oven to 350°F. Grease sides and bottom of pan with shortening or oil spray. Flour lightly. Stir 1 tablespoon flour into mix. Mix as directed above. Mix as directed above. Bake at 350°F for 28–33 minutes.

Serving Size: 28 g / 18 g / 0.08 Portion

Servings per container: 12

Variation 1/12 Mix (28g) and 1/12 Frosting Mix (18g) Mix* % DV 1/12 Mix (28g) and 1/12 Frosting Mix (18g) Baked** % DV 1/12 Mix (28g) and 1/12 Frosting Mix (18g) Frosting† % DV
Calories 180 160 140
Calories from fat 25 60 70
Total Fat 2.5g 4 7g 11 8g 12
Saturated Fat 1g 5 2g 10 4g 20
Trans Fat 0g 0g 0g
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol 0mg 0 35mg 12 20mg 7
Sodium 200mg 8 200g 8 60mg 3
Total Carbohydrate 39g 13 21g 7 18g 6
Dietary Fiber 1g 0 1g 0 0g 0
Sugars 30g 12g 18g
Protein 2g 3g 0g
Vitamin A 0 0 4
Vitamin C 0 0 0
Calcium 0 0 0
Iron 8 8 0
Folic Acid

Cake Mix: (Bleached Wheat Flour [Wheat Flour [Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour], Sugar, Vegetable Oil Shortening [Palm Oil], Dextrose, Cocoa Powder Processed with Alkali, Contains 2% or Less of: Leavening [Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate], Food Starch-Modified, Salt, Emulsifier [Propylene Esters, Mono and Diglycerides, Sodium Stearoyl Lactylate], Colored with Red 40 Artificial Flavor). Frosting Mix: (Powdered Sugar, Contains 2% or Less of: Cream Cheese Powder [Cream Cheese [Cream, Milk, Skim Milk, Whey, Natural Flavors, Tocopherols and Ascorbyl Palmitate (To Protect Flavor)], Natural and Artificial Flavor]).

Please see product label for most accurate allergen information.

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