Red Velvet Cupcakes

Ingredients

Cupcakes:
• 1 pkg Plentiful Pantry Red Velvet Pound Cake Mix
• 1 cup water
• ¾ cup butter, melted
• 1 egg

Frosting:
• ½ cup softened butter
• 8 oz. cream cheese, softened
• 3 ½ cups powdered sugar
• 1 tsp. vanilla

Instructions

1. Combine water, melted butter, egg and pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy.
2. Line a cupcake pan with liners. Divide batter between papers, about 3/4 full (makes 12 large or 18 medium cupcakes).
3. Bake at 325° for 23-26 minutes.
4. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:
1. In a large bowl, beat together softened butter and softened cream cheese with an electric mixer. With the mixer on low speed, add powdered sugar a cup at a time until smooth and creamy.
2. Beat in vanilla.
3. Spread or pipe onto completely cooled cupcakes.

https://www.intermountainfood.com/red-velvet-cupcakes/