A delicious and easy recipe for red velvet cakes from a cake mix! No vinegar, buttermilk or crazy ingredients needed. This recipe is an easy version of a classic red velvet cupcake with cream cheese frosting.
Preheat oven to 350 degrees. Line a standard cupcake pan with cupcake liners. Set aside.
In a large mixing bowl combine cake mix and pudding mix together. Give the dry ingredients a quick whisk. Add in the eggs, sour cream, oil, milk and vanilla extract. Using a large spoon or a handheld mixer on medium speed, mix the ingredients together until the cake batter forms and is thick and smooth. Scrap down the sides of the bowl to make sure all the ingredients are well incorporated. Use a cookie dough scoop or small spoon to evenly fill the cupcake liners with cake batter. Fill the liners about ⅔ of the way full. Bake in the oven for 15 to 18 minutes or until toothpick inserted in the center of the cupcakes comes out clean. Allow the cupcakes to cool completely before frosting.While the cupcakes are cooling take the butter and cream cheese out of the refrigerator and let them sit out on the counter to soften to room temperature.
Make the Frosting: In a large mixing bowl combine the butter and cream cheese. Using a stand mixer with a paddle attachment or a handheld elecrtic mixer, cream the butter and cream cheese together on medium speed for 2 to 3 minutes. Scrape down the sides of the bowl. Add in 2 cups of powdered sugar. Beat on low speed so the sugar doesn't fly everywhere and then beat on medium speed once the frosting starts to form. Slowly add in the milk and clear vanilla extract and mix to combine. Stop mixing and taste test the frosting. If you would like it a little sweeter, add the remaining cup of sugar, if you like how it tastes, add the ½ teaspoon of salt and continue mixing the frosting on medium speed for another 2 to 3 minutes to make the frosting thick and fluffy. Frost and decorate the cupcakes as desired. Serve immediately or store leftover in an airtight container for up to 3 days.