Ruby Slipper Cupcakes

Ruby slipper cupcakes are just like the classic ruby slipper bundt cake made with a moist yellow cake that has layers of cherry or raspberry Jell-O flavoring in the middle and topped with whipped cream.

Do you remember the vintage ruby slipper bundt cake that Jell-O released the recipe for in 1978? I actually was not around yet, but nevertheless, I grew up enjoying this bundt cake with powdered sugar on top.

Ours was always filled with cherry Jell-O in place of the raspberry, but any flavor of Jell-O gelatin powder can be used.

This cupcake recipe does not have powdered sugar on top, although it is a nice topping if you enjoy it. For this particular recipe, we’re adding whipped cream frosting on top to keep it a light and fluffy cupcake that’s perfect for summer.

This recipe is also similar to my raspberry cupcake recipe that uses raspberry Jell-O gelatin swirled into the batter and it also gets added to the frosting for a delicious flavor!

Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!

Ingredients for Ruby Slipper Cupcakes

• Yellow Box Cake Mix
• Sour Cream
• Water
• Large Eggs
• Canola or Vegetable Oil
• Cherry or Raspberry Jell-O Gelatin Powder
• Dream Whip Powder Mix

How to Make Ruby Slipper Cupcakes

• Preheat the oven to 350 degrees Fahrenheit. Line cupcake pans with 24 cupcake liners.
• In a large mixing bowl or an electric mixer, beat together eggs, water, sour cream, and cake mix with a hand mixer for 2 minutes until smooth.

• Add 1 tablespoon of batter to each cupcake liner. Spread the batter with the back of a spoon so that it’s covering the entire bottom of the liner.
• Carefully sprinkle ⅛th of a teaspoon Jell-O gelatin powder into the center of batter in each liner. Add ½ tablespoon batter on top of the Jell-O gelatin powder so that it’s completely covered. Repeat x1 the layering of ⅛th teaspoon of Jell-O powder in the center followed by another ½ tablespoon of batter and ensure each cupcake does not have powder showing.

• Place in the oven and bake for 12-15 minutes until they are lightly golden and the tops spring back when lightly touched.

Whipped Cream Frosting

• Make the whipped cream frosting according to the Dream Whip package directions. Both envelopes in the package will need to be used to make enough frosting.

Tips for Making Ruby Slipper Cupcakes

Layers It’s very important to layer the Jell-O powder instead of adding one big clump of powder in the center. Believe me, I’ve tried! Not only does it not have the true ruby slipper effect, but it also creates a hard clump as it bakes. It also becomes heavy and sinks to the bottom of the cupcake so it’s no longer seen throughout the cupcake as you take bites.

Whipped Cream Frosting Another key to making these cupcakes successfully is using a stabilized whipped cream. Frozen or chilled whipped cream (like whipped cream in a can) is typically not stabilized. Meaning, that they lose their shape within a matter of 10 minutes and melt down into a puddle of liquid. Dream Whip powder creates a stabilized frosting and holds its shape at room temperature.

Refrigerate These cupcakes do need to be refrigerated if they have whipped cream topping on them, even if it’s homemade stabilized frosting. The majority of them are created with milk (like the Dream Whip used for this recipe) and they can quickly go moldy when left at room temperature. They need to be refrigerated within

Substitutes Any Jell-O flavoring can work in this recipe! Just be sure to layer it as mentioned above. Homemade yellow cake can also be used in place of the box mix, and homemade whipped cream can also be used (make sure it’s stabilized).

Recommended Recipes

• Berry Wine Cupcakes
• Cherry Chip Cupcakes
• Dole Whip Cupcakes with Pineapple Filling
• Raspberry Cupcakes
• Starbucks Strawberries and Cream Frappuccino Cupcakes