Red Velvet Cupcakes with Cream
Cheese Filling and Frosting

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

Prep: 50 min | Yield: 24

Ingredients

Cupcakes

• 1 box Betty Crocker® SuperMoist® devil's food cake mix
• Water, vegetable oil and eggs called for on cake mix package
• 1 (1 ounce) bottle red food color (about 2 tablespoons)

Filling and Frosting

• 12 ounces cream cheese (from two 8 ounce packages), softened
• 1/3 cup butter or margarine, softened
• 3 teaspoons vanilla extract
• 9 cups powdered sugar
• 1 to 3 tablespoons milk

Instructions

1. Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular size muffin cups.
2. Mix cake batter as directed on box, using water, oil, eggs and food color. Fill muffin cups 2/3 full.
3. Bake cupcakes as directed on box.
4. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
5. In large bowl, beat cream cheese, 1/3 cup butter and 3 teaspoons vanilla extract with electric mixer on high speed until fluffy.
6. Gradually add powdered sugar, beating until smooth.
7. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
8. 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.
9. Fit round tip (opening about 1/2 inch in diameter) into decorating bag.
10. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge.
11. Store in refrigerator.

Notes

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

Nutrition

Per serving (1 Serving) Calories 390 (Calories from Fat 120), Total Fat 14g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 50mg; Sodium 260mg; Total Carbohydrate 63g (Dietary Fiber 0g, Sugars 53g), Protein 2g

Exchanges: 1 1/2 Starch; 2 1/2 Other Carbohydrate; 2 1/2 Fat

Carbohydrate Choices: 4

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker