Very Merry Cupcakes 

Adding buttermilk to store-bought cake mix is the easy secret that guarantees our red velvet treats bake up tender.

Ingredients

• 1 (15.25 oz.) pkg. red velvet cake mix
• 1 cup buttermilk
• 3 eggs
• ⅓ cup oil
• 2 cups butter, at room temp.
• 6 cups confectioners’ sugar
• ½ cup sour cream
• 2 tsp. vanilla extract
• Fondant holly leaves
• Red candies, such as Skittles or Sixlets

Instructions

1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, buttermilk, eggs and oil 30 sec. On medium, beat 2 min. Divide among liners. Bake until pick inserted in centers comes out clean, 18–20 min. Let cool 10 min. Transfer from pans to rack and let cool completely.
2. On medium speed, beat butter until light and fluffy, about 2 min. On low, gradually beat in confectioners’ sugar, sour cream and vanilla. On medium-high, beat until fluffy, 2–3 min. Transfer frosting to pastry bag fitted with medium star tip. Pipe over cupcakes. Insert fondant leaves and press on candies.