Red Velvet Cookie Dough Cupcakes with Cream Cheese Frosting

red velvet cake

I was surprised how wonderful these tasted! It is like having a HUGE slice of red velvet cake stuffed into the middle of a wee cupcake. AWESOME! They have actually become one of my top three requested cupcakes over the last three months. Ok, here goes…

1 box white or yellow cake mix (which ever you prefer, I have used both and do not notice a change in taste)

One tube Pillsbury red velvet cookie dough – Frozen

Two sticks butter – softened

Two 8oz. packages cream cheese-softened

3 cups powdered sugar or until desired sweetness

1 tsp. vanilla extract

milk to thin if necessary

Prepare cake batter as suggested on box.  Fill muffin tins 2/3 full.  Slice  frozen dough about 1/2 inch thick and divide dough disks into fourths.  Place each fourth in the center of the cupcake. 

Bake cupcakes according to package.

Cool cupcakes completely. Makes between 18 and 24 cupcakes


Beat butter and cream cheese, add sugar and vanilla.  Beat until smooth.  Thin with milk if necessary.

Frost cupcakes after they have cooled completely.

NOTE:  It is also unbelievably wonderful to frost with Cocoa butter cream frosting:

Two sticks of butter-softened

Four cups powdered sugar

one tsp. vanilla extract

one tsp. chocolate flavoring

One and one half cup sifted pure cocoa

Milk to thin

Beat butter and sugar.  Sift in cocoa and beat.  Add vanilla and chocolate flavoring and mix until soft.  Add milk to thin if necessary.

Frost cupcakes.


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