If you aren't able to spend this Valentine's day with someone sweet, be sure to spend it with SOMETHING sweet. The base of this cupcake came straight from a box and I'm not ashamed to admit it. Sometimes you just don't need to fix what's not broken and in my opinion, Betty Crocker does it best when it comes to red velvet.
Makes about 24 cupcakes
1 box Duncan Hines Red Velvet cake mix
1 1/4 cup water
1/3 cup cooking oil
3 tablespoons butter, softened
1 (8 oz) box cream cheese, softened
1 teaspoon vanilla
5 cups powdered sugar
Heat oven to 350. Place paper liners in each of 24 regular-size muffin cupcakes. Mix cupcake ingredients in large bowl. Divide batter evenly among muffin cups, filling each about two-thirds full. Bake for 19-22 minutes. Let cool for about 30 minutes.
Whip together butter, cream cheese and vanilla. Add powdered sugar 1/2 cup at a time until you achieve your desired consistency. Mix in a handful of crushed fresh blackberries. Frost cupcakes.
I recommend serving these, as well as any cream cheese dessert, chilled.