I bet you would never believe that one of my favorite frosting uses COOL WHIP Whipped Topping. This simple cream cheese and COOL WHIP frosting is actually the first homemade (well much more semi-homemade) frosting that I learned to make from one of my good friends. I love this frosting so much on red velvet and carrot cakes, but also on white vanilla cakes.
I tried to make these little red velvet cupcakes as cute as I could. I used a pastry bag with a #2D flower tip to cover my little cupcakes in white flowers. It’s a really easy way to frost cupcakes. These would be perfect for a little girl’s tea party, or even a flower-themed birthday party.
Red Velvet Cupcakes with Cream Cheese COOL WHIP Frosting
1 package vanilla cake mix, plus ingredients listed on package (replace water with milk and add an extra egg)
1 (4.6oz) package cook and serve chocolate pudding mix
red food coloring
(you can also just use red velvet cake mix instead of the above 3 ingredients)
1 (8oz) package cream cheese (at room temperature)
1 (16oz) container COOL WHIP whipped topping
1/2 cup powdered sugar
1/2 teaspoon vanilla
Prepare cupcakes according to package directions. To doctor up your cake mix replace the water with milk, add an extra egg and a box of cook and serve chocolate pudding. Add red food coloring to batter until desired color is achieved. Bake according to package directions for cupcakes and let cool completely.
Combine softened cream cheese, COOL WHIP whipped topping, powdered sugar and vanilla in a large bowl. Whisk until combined and light and fluffy.
To frost as shown in the above picture, spoon frosting into a pastry bag or gallon storage bag with a #2D tip. Frost cupcakes. Serve immediately or refrigerate until ready to serve.
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