Red Velvet Cupcakes

These are so good!!!

The Cake

• 1 box red velvet cake mix
• 1 small box of chocolate instant pudding
• 1 1/4 cups of water
• 3 large eggs
• 1/3 cup vegetable oil
• 1 tsp. of  pure vanilla extract

The Icing

• 1 package of cream cheese
• 1/2 stick of butter
• 1 tbs. pure vanilla extract
• 4 to 5 cups powdered sugar

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into dry cake mix.

BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar.  Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.

FROST cupcakes with remaining frosting. Keep refrigerated.