Red Velvet Cupcakes with Cream
Cheese Filling and Frosting

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

Red Velvet Cupcakes

TIME-SAVER: Use 2 containers of Betty Crocker® Whipped fluffy white frosting instead of the scratch frosting.



  • 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


  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.

Prep: 50 min | Yield: 24

Nutrition Information: 1 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.

Recipe and photo used with permission from: Betty Crocker