Ingredients
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1 (15 ounce) box betty crocker gluten free yellow cake mix
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1 (3 1/2 ounce) package chocolate-flavored instant pudding mix (Jello brand is gluten free) or 1 (3 1/2 ounce) package pie filling (Jello brand is gluten free)
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1/2 cup butter, softened (no substitues!)
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8 ounces sour cream
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3 eggs
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2/3 cup milk
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2 tablespoons red food coloring (McCormicks and Tones are GF)
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8 ounces cold cream cheese (Philadelphia is gluten-free)
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5 tablespoons softened butter
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3 cups powdered sugar
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1 pinch salt
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2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F.
- Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
- Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
- Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
- For the Frosting:
- Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
- Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
- These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting!