Velvety Cream Cheese Stuffed Red Velvet Cupcakes
Indulge in the ultimate decadence with these heavenly Cream Cheese Stuffed Red Velvet Cupcakes! A rich and moist red velvet cake filled with a creamy cream cheese center, topped with silky frosting – a dream come true for any dessert lover.
Ingredients:
- 1 box red velvet cake mix
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 egg
Instructions:
- 1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
- 2. Prepare red velvet cake mix according to package instructions and fill each liner halfway.
- 3. In a separate bowl, beat cream cheese, sugar, vanilla extract, and egg until smooth.
- 4. Spoon a dollop of cream cheese mixture onto each cupcake batter, then top with remaining batter to cover.
- 5. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- 6. Frost with your favorite cream cheese frosting and enjoy!
Popular Questions:
- Q: Can I use homemade red velvet cake mix instead of a box mix?
- Q: Can I substitute the cream cheese with a different type of frosting?
- Q: Can I make these cupcakes in advance?
A: Yes, you can use a homemade red velvet cake mix instead. Just make sure the consistency is similar to a box mix.
A: While cream cheese frosting complements the flavors of the cupcakes, you can use a different frosting if desired.
A: Yes, you can make the cupcakes in advance and store them in an airtight container in the refrigerator.
Helpful Tips:
- 1. Use gel food coloring for a deeper red hue in the cupcakes.
- 2. Add chopped nuts or chocolate chips to the cream cheese filling for added texture.
- 3. Pipe the cream cheese filling into the cupcakes for a neat presentation.
Expert Secrets:
- 1. Allow the cream cheese to come to room temperature for a smoother filling.
- 2. Beat the cream cheese filling until no lumps remain for a velvety texture.
- 3. Don’t overmix the red velvet cake batter to maintain a moist crumb.
