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Red Velvet Cupcakes with Cream Cheese Filling and Frosting

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Creamy cream cheese frosting doubles as a surprise filling in rich, red velvet cupcakes.
By Betty Crocker Kitchens
Updated Jul 21, 2023
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Ingredients

Cupcakes

Filling and Frosting

Steps

  • 1
    Heat oven to 375°F (350°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 with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    In large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth; beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy.
  • 4
    Fit a decorating bag with 1/2-inch round piping tip. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze about 1 tablespoon frosting into cupcake, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
  • 5
    Fit another decorating bag with a medium star tip. Spoon remaining frosting into bag; pipe decorative swirl on top of each cupcake. Sprinkle with colored sugar. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Betty Crocker™ Super Moist™ Devil's Food Cake Mix can also be used for these dark red velvet cupcakes, just omit the cocoa.
  • tip 2
    To quickly soften cream cheese, remove from wrappers and place on microwavable plate. Microwave uncovered on High about 20 seconds or just until softened.
  • tip 3
    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.
  • tip 4
    Use 2 tubs Betty Crocker™ Whipped Fluffy White Frosting or Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead of the scratch frosting.
  • tip 5
    For a different look, use the same decorating bag and round piping tip to pipe swirls of frosting on tops of cupcakes.
  • tip 6
    This festive holiday cupcake could be sprinkled with crushed peppermint candies instead of the colored sugars.

Nutrition

280 Calories, 14g Total Fat, 2g Protein, 35g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
280
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
220mg
9%
Potassium
35mg
1%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
27g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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