Red Velvet Cupcakes With Cream Cheese Filling And Frosting Recipes

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RED VELVET CHEESECAKE 'BOX' CUPCAKES RECIPE BY TASTY



Red Velvet Cheesecake 'Box' Cupcakes Recipe by Tasty image

Here's what you need: red velvet cake mix, cream cheese, powdered sugar, vanilla extract, cream cheese frosting

Provided by Tasty

Categories     Desserts

Yield 12 cupcakes

Number Of Ingredients 5

1 box red velvet cake mix, prepared according to package instructions
15 oz cream cheese
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups cream cheese frosting

Steps:

  • Preheat oven to 375°F (190°C).
  • In a large bowl, prepare the red velvet cake batter.
  • In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
  • Divide the batter evenly among a lined muffin tin, filling halfway.
  • Spoon some of the cream cheese mixture onto the batter.
  • Top with remaining batter, filling about ¾ of the way up.
  • Bake for 20 minutes, then cool.
  • Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
  • Enjoy!

Nutrition Facts : Calories 457 calories, Carbohydrate 67 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, Sugar 50 grams

RED VELVET CUPCAKES



Red Velvet Cupcakes image

These cupcakes have a subtle chocolate flavor, deep mahogany color and lavish swirl of tangy cream cheese frosting on top.

Provided by Jennifer Segal, adapted from

Categories     Desserts

Time 50m

Yield 24 cupcakes

Number Of Ingredients 16

3 cups plus 2 tablespoons all purpose flour, spooned into measuring cup and leveled-off with a knife
¼ cup plus 2 tablespoons Dutch-processed cocoa powder (see note)
1 teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
2 sticks (½ lb.) unsalted butter, at room temperature, plus more for greasing the pans
1 (1-lb.) box light brown sugar (about 2¼ cups)
2 teaspoons Wilton Concentrated Red (No-taste) Gel Icing Color dissolved in 3 tablespoons of water, or 3 tablespoons normal liquid red food coloring (see note)
2½ teaspoons vanilla extract
3 large eggs, at room temperature
1¾ cups buttermilk (see note)
1 lb. cream cheese, at room temperature
2 sticks (½ lb.) unsalted butter, at room temperature
1¾ teaspoons vanilla extract
Pinch salt
6 cups confectioners' sugar

Steps:

  • Preheat the oven to 350°F. Line two cupcake pans with paper liners. Lightly grease the tops of the pans with butter or nonstick cooking spray (it's okay if the nonstick spray gets inside of the paper liners).
  • In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk until well combined and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), mix the butter, brown sugar, food coloring and vanilla on low speed until combined (take care to mix slowly -- you don't want the red food coloring to splatter all over your kitchen). Once blended, increase the speed to medium-high and beat until aerated and pale, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Reduce the speed to low and add one-third of the flour mixture, followed by half of the buttermilk. Add another third of the flour followed by the remaining buttermilk. Finish with the final third of the flour mixture and mix until just combined. Scrape down the sides of the bowl, then spoon the batter evenly into the prepared cupcake pans, filling almost to the top of the liners. Bake for 22-25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean. Let cool on a wire rack for about 15 minutes, then remove the cupcakes from the pans and set on a wire rack to cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add 2 cups of the confectioners' sugar; mix on low to combine. Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
  • When the cupcakes are cool, use a butter knife or small offset spatula to spread the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.
  • Note: Most large grocery stores carry Dutch processed cocoa powder. In baked goods, it has a richer, more "chocolate-y" flavor and darker color than natural unsweetened cocoa powder. It's worth getting for this recipe, but natural unsweetened cocoa powder may be substituted if necessary; just increase the cocoa powder to ½ cup and decrease the flour to 3 cups. Keep in mind that the chocolate taste won't be quite as pronounced and your cupcakes will be a brighter red.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Note: Red (no-taste) concentrated gel icing color is made by Wilton and sold at craft stores (such as Michael's or AC Moore) in the cake decorating section. It is superior to ordinary liquid red food coloring, which can taste bitter when used in large quantities.
  • Freezer-Friendly Instructions: The cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)

Nutrition Facts : ServingSize 1 cupcake, Calories 474, Fat 23g, Carbohydrate 65g, Protein 5g, SaturatedFat 14g, Sugar 51g, Fiber 1g, Sodium 227mg, Cholesterol 85mg

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING



Red Velvet Cupcakes with Chocolate Cream Cheese Frosting image

Provided by Kardea Brown

Categories     dessert

Time 1h25m

Yield 24 cupcakes

Number Of Ingredients 19

2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
  • Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
  • Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
  • For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
  • Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING



Red Velvet Cupcakes with Mascarpone Cream Cheese Icing image

Provided by Rebecca Rather

Categories     Cake     Mixer     Bake     Christmas     Marscarpone

Yield 12 Texas-sized cupcakes

Number Of Ingredients 22

1/4 cup (2 ounces) red food coloring
3 1/2 tablespoons high-quality unsweetened cocoa powder
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 tablespoon distilled white vinegar
Icing
1 cup (2 sticks) unsalted butter at room temperature
1 cup (8 ounces) cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
1 teaspoon vanilla or mint extract
Crushed peppermint candy for garnish (optional)

Steps:

  • Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.
  • In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
  • Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
  • To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla or mint extract.
  • Frost the top of each muffin with the icing. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.

VIXXXEN: RED HOT VELVET CUPCAKES WITH FIERY CINNAMON CREAM CHEESE FROSTING



Vixxxen: Red Hot Velvet Cupcakes with Fiery Cinnamon Cream Cheese Frosting image

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 20

2 cups sugar
1 1/4 cups all-purpose flour
1 cup plus 2 tablespoons cake flour
1/2 cup unsweetened cocoa
2 teaspoons cayenne powder
1 1/2 teaspoons fine salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups canola oil
2 eggs
1 ounce red liquid food coloring
2 teaspoons vanilla extract
1 cup buttermilk
2 sticks butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon fine salt
6 to 7 cups powdered sugar
1/2 to 1 shot cinnamon schnapps

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
  • In a medium bowl, combine the sugar, all-purpose flour, cake flour, cocoa, cayenne powder, salt, baking soda and cinnamon. Set the bowl aside.
  • In the bowl of an electric stand mixer fitted with a paddle attachment, beat the oil and eggs on low speed until combined. Add the red food coloring and vanilla extract. Continue beating until the mixture is well combined. Turn the mixer to the lowest speed and add the flour mixture and buttermilk, alternating between the two, beginning and ending with the flour mixture.
  • Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.
  • For the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl as needed. Add the cinnamon, vanilla extract and salt. With the mixer on low, begin adding the powdered sugar, alternating with the schnapps, until the desired consistency is reached and the mixture is smooth.
  • Frost each cupcake with the fiery cinnamon cream cheese frosting and serve.

RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING



Red Velvet Cupcakes with Cream Cheese Filling and Frosting image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ 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

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g

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