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Home » Recipes » Dessert » Cupcakes » 5-Ingredient Red Velvet Cupcakes

5-Ingredient Red Velvet Cupcakes

By: Rebecca  |  Published: February 5, 2015  |  Updated: July 10, 2020  |   View Our Affiliate Disclosure Policy

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These 5-Ingredient Red Velvet Cupcakes are so easy to make, with a 2-ingredient red velvet base and a 3-ingredient cheesecake frosting, what’s not to love! Whip them up for your Valentine in no time!

These 5-Ingredient Red Velvet Cupcakes are so easy to make, with a 2-ingredient red velvet base and a 3-ingredient cheesecake frosting, what's not to love! Whip them up for your Valentine in no time!

5-Ingredient Red Velvet Cupcakes

These Red Velvet Cupcakes are made with just five ingredients! FIVE! Can you believe it? They’re the perfect dessert for Valentine’s Day or any other celebration!

Red Velvet has never been my favorite, but every now and then, I can’t resist that red fluffy cake topped with cream cheese frosting! Or in this case, whipped cheesecake frosting… YUM!

These 5-Ingredient Red Velvet Cupcakes are so easy to make, with a 2-ingredient red velvet base and a 3-ingredient cheesecake frosting, what's not to love! Whip them up for your Valentine in no time!

I know I shared some cupcakes on Sunday, but since I didn’t post a single cupcake recipe in January, it’s perfectly okay that I’ve posted two right back to back, right?

Did I mention that these are probably the EASIEST cupcakes you’ll EVER make? Yup, just 5 ingredients, and sprinkles for some red velvet heaven!

Ingredients To Make Red Velvet Cupcakes:

  • Red Velvet Cake Mix
  • Lemon-Lime Soda
  • Heavy Cream
  • Powdered Sugar
  • Cheesecake Pudding Mix

Tools To Make Red Velvet Cupcakes:

  • Cute Cupcake Liners
  • Cupcake Pan
  • Frosting Bag
  • Piping Tip <<< This one if my all-time favorite!
These 5-Ingredient Red Velvet Cupcakes are so easy to make, with a 2-ingredient red velvet base and a 3-ingredient cheesecake frosting, what's not to love! Whip them up for your Valentine in no time!

How To Make Red Velvet Cupcakes:

  1. Preheat oven to 350 degrees F and line cupcake pan with cupcake liners, set aside.
  2. Whisk together cake mix and room temp 7-Up in a large bowl until fully combined and smooth.
  3. Fill cupcake liners about 3/4 full of cupcake batter.
  4. Bake for 15-18 minutes until toothpick comes clean and cupcake tops spring back when touched. Remove from pan and allow to cool completely on a cooling rack.
  5. Combine heavy cream, powdered sugar, and cheesecake pudding mix in a stand mixer and beat in medium-high speed with a whisk attachment until light and fluffy, about 2-3 minutes. You may need to scrape down the sides halfway through.
  6. Pipe frosting onto cooled cupcakes and finish off with sprinkles.
 
These 5-Ingredient Red Velvet Cupcakes are so easy to make, with a 2-ingredient red velvet base and a 3-ingredient cheesecake frosting, what's not to love! Whip them up for your Valentine in no time!

Minimal ingredients + minimal effort = Lots of YUM!

P.S. It’s totally okay to pretend like you spent hours in the kitchen making them when you give them to your Valentine!

So, have you got any big plans for Valentine’s Day? It’s kinda nice that it falls on the weekend this year. We’re going to keep it low key with a day at home together. I do have some fun planned for you next week – Date Night Week.

We’re talking food, fashion, hair, makeup, and playlists – pretty much everything you need for the ultimate date night! And don’t forget to pick a romantic comedy to curl up on the couch with if you decide to stay in!

How To Pack Cupcakes!

If you need to take these cupcakes on the go for a party, I wanted to share one of my favorite tips with you when it comes to cupcakes. I’m almost positive that I’ve tried every cupcake carrier under the sun and you know what works the best in my opinion? A 9 x 9 disposable cake pan with a dome lid.

You can fit 9 cupcakes perfectly in these things and the edges come up high enough to keep them stable and the covers leave plenty of room for that beautifully piped frosting and sprinkles.

Plus, since they’re disposable, they’re great for dropping off with the kids at school or parties because you don’t have to worry about getting the containers back!

These 5-Ingredient Red Velvet Cupcakes are so easy to make, with a 2-ingredient red velvet base and a 3-ingredient cheesecake frosting, what's not to love! Whip them up for your Valentine in no time!

More Great Valentine’s Day Recipes:

  • Rose Berry Sangria
  • Chocolate Mousse Cups
  • Strawberry Mousse Cups
  • Blackberry Panna Cotta

Watch How To Make Red Velvet Cupcakes in the Video Below!

{5-Ingredient} Red Velvet Cupcakes

Rebecca Hubbell
These 5-Ingredient Red Velvet Cupcakes are so easy to make, with a 2-ingredient red velvet base and a 3-ingredient cheesecake frosting, what’s not to love! Whip them up for your Valentine in no time!
5 from 2 votes
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Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Dessert
Cuisine American
Servings 18 Cupcakes
Calories 221

Ingredients
  

Cupcakes:

  • 1 box Red Velvet Cake Mix
  • 12 oz. 7-Up room temp

Frosting:

  • 2 cups Heavy Cream
  • 1/2 cup Confectioners’ Sugar
  • 1/3 cup Jell-O Instant Cheesecake Pudding Mix dry
  • Sprinkles optional

Instructions
 

Cupcakes:

  • Preheat oven to 350 F.
  • Line cupcake pan with cupcake liners.
  • Whisk together cake mix and room temp 7-Up in a large bowl until fully combined and smooth.
  • Fill cupcake liners about 3/4 full of cupcake batter.
  • Bake for 15-18 minutes until toothpick comes clean and cupcake tops spring back when touched.
  • Remove from pan and allow to cool completely on a cooling rack.

Frosting:

  • Combine heavy cream, confectioners’ sugar, and dry cheesecake pudding mix in a stand mixer and beat in medium-high speed with a whisk attachment until light and fluffy, about 2-3 minutes. You may need to scrape down the sides halfway through.
  • Pipe frosting onto cooled cupcakes and finish off with sprinkles.

Video

Notes

Inspired by Yummy Healthy Easy

Nutrition

Calories: 221kcalCarbohydrates: 25gProtein: 1gFat: 13gSaturated Fat: 6gCholesterol: 36mgSodium: 234mgPotassium: 99mgSugar: 15gVitamin A: 390IUVitamin C: 0.2mgCalcium: 53mgIron: 1.1mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!

Pin this Red Velvet Cupcakes Recipe for Later!

These 5-Ingredient Red Velvet Cupcakes are so easy to make, with a 2-ingredient red velvet base and a 3-ingredient cheesecake frosting, what's not to love! Whip them up for your Valentine in no time!
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Cupcakes Dessert Recipes Valentine's Day

About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Candy says

    February 13, 2019 at 8:56 pm

    Does this icing need to be kept refrigerated

    Reply
    • Rebecca Hubbell says

      February 14, 2019 at 3:21 pm

      If not consuming within a few hours, the frosting should be refrigerated, but is best fresh!

      Reply
  2. Elizabeth says

    February 10, 2019 at 7:18 pm

    Does this frosting make enough for a two later cake?

    Reply
    • Rebecca Hubbell says

      February 10, 2019 at 9:57 pm

      Hi Elizabeth, You will likely need to double the recipe for a two layer cake, but it really depends on the size of your layers.

      Reply
      • Elizabeth says

        February 11, 2019 at 1:31 pm

        Thank you so much, that is what I was thinking. Perfect for granddaughters birthday cake request, I’m going to use vanilla pudding because of her flavor request.

      • Elizabeth says

        February 16, 2019 at 1:34 pm

        Doubled fosting, used vanilla pudding more than enough for two layers, would probably do 4. It’s delicious, thank you.

      • Rebecca Hubbell says

        February 17, 2019 at 11:23 am

        Glad you enjoyed it!

  3. tonya says

    November 21, 2015 at 9:32 pm

    im a little confused, or maybe I’m just miss reading your instructions. Am I making the cake according to the box directions and adding the 7-up or am i just using cake mix and 7-up as the batter?

    Thank you…

    Reply
    • Rebecca says

      November 23, 2015 at 11:14 am

      Just the cake mix and the 7-Up for the batter!

      Reply
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