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Red Velvet Cupcakes with Cream Cheese Filling and Frosting

60 Ratings

16 Comments

Prep 50 min
Total 1 hr 25 min
Servings 24

Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes. MORE + LESS -

Ingredients

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

Steps

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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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 310
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 5g 27% Trans Fat 0g
Cholesterol: 50mg; 16%
Sodium: 90mg; 4%
Potassium: 40mg; 1%
Total Carbohydrate: 46g; 15%
Dietary Fiber 0g 0% Sugars 45g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 0%; 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;