Red Velvet Cupcakes

What a crazy, whirlwind weekend we've just had.  Good thing I had some cupcakes to make it a little easier!  We had a celebration for my nephew, who is leaving on a mission for our church for 2 years.  So I wanted to make some cupcakes that would reflect him and be his favorite colors.  Red Velvet.  

This time though, instead of using sour cream in my mix, I decided to try vanilla Greek yogurt, just to mix things up and keep it a little healthier.  (Isn't that an oxymoron?  Cupcakes and healthy?)  The Greek yogurt made the red velvet that much richer.  Top it off with my Cream Cheese Frosting, and it was just divine.  Rich, but not heavy.  And definitely a treat.

Red Velvet Cupcakes


1 box red velvet cake mix
1 small package instant chocolate pudding
1 (8 oz.) container vanilla Greek yogurt
1/2 cup water
1 cup canola oil
4 eggs


1. Preheat oven to 350 degrees.  Line muffin pan with cupcake liners.

2. In a stand mixer or large bowl, add all ingredients.  Combine ingredients on low speed until moistened.  Then mix on medium speed for 2 minutes.

3. Using an ice cream scoop or spoon, fill liners 2/3 full.  Bake for 18-22 minutes or until tops bounce back when lightly tapped.  

4. Remove from oven an allow to cool in pan for 10 minutes.  Then remove cupcakes to cooling rack to cool completely.  Frost with cream cheese frosting when cooled.  Keep refrigerated.

Makes 24 cupcakes