• 1 (15 ounce) box betty crocker gluten free yellow cake mix
  • 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)
  • 1/2 cup butter, softened (no substitues!)
  • 8 ounces sour cream
  • 3 eggs
  • 2/3 cup milk
  • 2 tablespoons red food coloring (McCormicks and Tones are GF)
  • 8 ounces cold cream cheese (Philadelphia is gluten-free)
  • 5 tablespoons softened butter
  • 2 teaspoons pure vanilla extract
  • 3 cups powdered sugar
  • 1 pinch salt
  • 1 Preheat oven to 350°F.
  • 2 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!).
  • 3 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.
  • 4 Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
  • 5 For the Frosting:.
  • 6 Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
  • 7 Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
  • 8 These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting!