INGREDIENTS

Cupcake Batter:

• 1 package (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
• 1 cup lowfat buttermilk
• 3 eggs
• 1/3 cup vegetable oil

Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 2 packages (8 oz each) cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1-1/2 cups confectioners' sugar
• white sprinkles
• 1/2 cup pomegranate seeds (arils)

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DIRECTIONS

• Prep - Preheat oven to 350°F. Place liners in 24 muffin cups. Beat red velvet cake mix, buttermilk, eggs and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Divide batter into pans.

 

• Combine - Bake 16 to 18 minutes, until toothpick inserted in center comes out clean. Remove cupcakes from pans and cool completely. Beat cream cheese, butter and vanilla in a large bowl with an electric mixer at medium speed until creamy, 2 to 3 minutes. Slowly add confectioners’ sugar and mix until light and fluffy, 3 to 5 minutes.

 

• Create - Frost red velvet cupcakes evenly with cream cheese frosting. Decorate with sprinkles and pomegranate seeds just before serving.