Red Velvet Cupcake Pops Recipe

Cupcake Cake Pops

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Following is a fun Dessert Recipe and guest
post by Lilli at Crafty Cupcake Girl ~ enjoy!

These were SO fun to make, very tedious and time consuming, yet still fun!  I got the idea from and I also followed this awesome video I found from Steamy Kitchen.  She cooks just about EVERYTHING… she’s amazing!


  • One 13×9 Baked Red Velvet Cake
  • 1 Container of Cream Cheese Frosting
  • 1 Flower Shaped Cookie Cutter {1.25″ wide by .75″ tall}
  • 1 Package of Chocolate Bark
  • 1 Package of Pink Candy Melts
  • Bowls for Dipping
  • Wax Paper
  • Aluminum Foil
  • Lollipop Sticks
  • Sprinkles and M&M’s
  • 2 Styrofoam Circle Blocks


Bake the red velvet cake {per instructions on the box}, then allow to cool completely.

Transfer the baked cake to a bowl and place spoonfuls in the food processor.

Mix the cream cheese frosting into the cake mix.

If it looks like this then you’re doin’ good… and get ready to wash your hands frequently during this next step, just to get excess cake mix off your palms!

Line your cookie sheet with wax paper.  Then place a tablespoon of the dough in the palm of your hand and roll into small little balls.  Place in the freezer for 15 minutes.

Meanwhile, punch small holes in the styrofoam circle block with the lollipop sticks.  Be sure to space them out properly so that they can dry better.  Take them out of the freezer and begin to mold.

WARNING: this process takes forever!  {at least it did for me}  Wash your hands frequently!

I used the tulip cookie cutter for a mold, and it didn’t make a perfect circle but I made it work.

You’ll want to form a mushroom top for the cupcake, they look so cute!  lol


Turn it over to mold the bottom of the cupcake!

Melt the chocolate bark in the microwave at 30 second intervals, then… dip and swirl!

You’re going to want to make sure that the excess chocolate is off the sides.  Make sure it doesn’t leak down, or else it will ruin your cupcake top.

You can even make massive amounts like I did!

Return to the freezer for another 10 minutes.

Set up your line up… M&M’s, melted pink candy melts, styrofoam block with lollipop sticks and your sprinkles!

Now here’s the fun part!

I loved finally getting to this part… dipping and decorating, and then EATING!!

Dip the Lollipop sticks with the top of the cupcakes into the pink candy melts and swirl like crazy.  Do not let the pink chocolate melt down the sides, and make sure to have fun, too!

Immediately place a red M&M in the center and shake the sprinkles on top so they can dry into the warm pink candy melts!

Being the perfectionist I am, I just ate the ones that looked ugly.  I wasn’t about to serve those! 😉

Yummy and red velvety inside!

Give them to the best critics in town ~ your children!  Ethan totally devoured these… and yes, he had way too many!


For more fun recipes and crafts, you can find Lilli blogging at Crafty Cupcake Girl!  You can also join her on Facebook and Pinterest!


Here are more Cake Pop Recipes you’ll love!

Sweet and Salty Cake Pops!

Sweet and Salty Cake Pops

Bald Eagle Cake Pops!

Bald Eagle Cake Pops Tutorial


  1. Patsy says

    These are so cute!I make cake pops often. What I do is put the whole cake into my kitchenaid with the paddle(the cake must be totally cooled) then turn on and crumble the cake. Then add the frosting into the bowl and mix until incorporated to desired consistency(I do not use even close to an entire container of frosting). Then I scoop right out of the bowl onto silpat liners.
    One bowl, no messy hands or spoons, and a time saver.

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