Very Merry Cupcakes
Adding buttermilk to store-bought cake mix is the easy secret that guarantees our red velvet treats bake up tender.
Serving Size:
24
Active Time:
30 min.
Total Time:
2 hrs.
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
- 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.
- 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.
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