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Super Moist Red Velvet Cupcakes

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Start with a boxed cake mix to easily make these popular cupcakes.
  • 1 box (16.5 oz.) yellow cake mix
  • Water as specified on cake mix box
  • 1/2 cup unsweetened cocoa powder
  • 3 large eggs
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1 Tbsp. red food coloring
  • 8 ounces cream cheese, softened
  • 1/2 cup I Can't Believe It's Not Butter!® Spread
  • 1 tsp. vanilla extract
  • 4 cups confectioners sugar

Nutritional information

 

Amount per serving

Calories280
Calories from Fat110
Total Fat13g
Saturated Fat3.5g
Trans Fat0g
Cholesterol35mg
Sodium240mg
Total Carbs39g
Dietary Fiber1g
Sugars30g
Protein3g
Calcium4%
Iron4%
Vitamin C0%
Vitamin A6%
  • 1 Preheat oven to 350°. Line 24-cup muffin pan with paper cupcake liners; set aside.
  • 2 Beat cake mix, water, cocoa powder, eggs, Hellmann's® or Best Foods® Real Mayonnaise and food coloring in large bowl with electric mixer on low speed, 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spoon batter into prepared pans.
  • 3 Bake 18 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Remove cupcakes from pan and cool completely before frosting.
  • 4 Beat cream cheese, Spread and vanilla in large bowl with electric mixer until smooth for frosting. Beat in confectioners sugar on low speed until blended. Beat on high speed until light and fluffy, about 1 minute. Frost cupcakes.