Red Velvet Puffcake

All Recipes, Desserts | December 2, 2021 | By

Our Plentiful Pantry Red Velvet Pound Cake Mix (#2469) is an old fashioned classic. It’s moist and decadent with a hint of chocolate. Just add butter, water, and an egg to bake this moist, decadent classic. It also makes great cupcakes! But, we wanted to take it up a notch for the holidays, so we stuffed these cupcakes with a belgian cream puff. These moist cupcakes are finished off with smooth cream cheese icing and red velvet crumbles. They’re incredibly easy to make, and would be a fun activity during Christmas break. But, they could also work year-round for Valentine’s Day, The Fourth of July, and even Halloween. Just change up the sprinkles on top!

If you’re looking for a Christmas recipe, try these:

  • Top with red, white and green sprinkles.
  • Make Santa hats by placing a strawberry, stem-cut side down, on top of the icing. Add an additional dot to the tip of the strawberry for the pom pom.
  • Sprinkle crushed peppermint on top.

Moist and decadent red velvet cupcakes stuffed with a Belgian cream puff and topped off with smooth cream cheese icing.

Red Velvet Puffcake



  1. First, whisk together the water, butter, egg and pound cake mix. Lumpy is okay.
  2. Then, line a Norpro Muffin Pan (#2827) with Standard Wax Baking Cups (#1646). Use a Crestware Scoop (#3838) to fill each well halfway, then add a cream puff. Add more batter until 3/4 full.
  3. Next, bake for 325F for 23-26 minutes, or until a toothpick comes out of the center clean. Be careful to not puncture the cream puff when checking.
  4. Allow to cool completely, then add cream cheese icing to a Bag and pipe onto the cupcakes. Enjoy!
  5. Optional: leave one well without a creampuff in the center, and use it to crumble on top of each cupcake after it is frosted.

Yields: 12 large or 18 medium cupcakes

Adapted from here and here

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