Red Velvet Cupcakes with Cream Cheese Filling and Frosting

 

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)

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

• 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.