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Red Velvet Cupcakes with Cream Cheese Filling and Frosting

Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.

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 (58) 14 Reviews
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  • Prep Time 50 min
  • Total Time 1 hr 25 min
  • Servings 24

Cupcakes

1
box Betty Crocker™ SuperMoist™ German chocolate cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
2
tablespoons unsweetened baking cocoa
1
bottle (1 oz) red food color (about 2 tablespoons)

Filling and Frosting

12
oz cream cheese (from two 8-oz packages), softened
1/3
cup butter or margarine, softened
1
tablespoon vanilla
9
cups powdered sugar
1
to 3 tablespoons milk
Betty Crocker™ colored sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2 In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
  • 3 In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
  • 4 Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
  • 5 Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.

EXPERT TIPS

Expert Tips

SuperMoist® devil's food cake mix can also be used for dark red velvet cupcakes; omit cocoa.

Use 2 containers of Betty Crocker® Whipped fluffy white frosting instead of the scratch frosting.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
310
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
90mg
90%;
Total Carbohydrate
46g
46%
(Dietary Fiber
0g
0%
  Sugars
45g
45%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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