Treat your family and friends to a batch of delicious cream cheese filled red velvet cupcakes. These cupcakes are rich, moist and full of flavor. The cream cheese filling adds a unique twist to the classic red velvet cupcake. With their attractive red hue and creamy filling, these cupcakes are sure to be the star of your next gathering.
Ingredients
To make these cupcakes, you will need:
- 1 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 tablespoons unsweetened cocoa powder
- ½ cup vegetable oil
- 2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- For the filling: 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- For the frosting: 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
To make the cupcakes: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, food coloring, cocoa powder, vegetable oil, vinegar, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not over mix. Divide the batter evenly among the 12 cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before adding the filling.
To make the filling: In a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and vanilla extract and beat until fully combined. Spoon the filling into a piping bag and pipe into the cooled cupcakes.
To make the frosting: Beat the butter until light and fluffy. Add the powdered sugar and beat until combined. Add the heavy cream and vanilla extract and beat until fully combined. Pipe the frosting onto the cooled cupcakes.
Tips
- The cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- The cupcakes can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
- The cream cheese filling can be made ahead of time and stored in the refrigerator for up to 2 days.
Frequently Asked Questions
How long do these cupcakes last?
The cupcakes can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Can I make the cream cheese filling ahead of time?
Yes, the cream cheese filling can be made ahead of time and stored in the refrigerator for up to 2 days.
Can I use a different type of frosting?
Yes, you can use any type of frosting that you prefer.
Do I need to refrigerate the cupcakes?
No, the cupcakes do not need to be refrigerated. They can be stored in an airtight container at room temperature for up to 3 days.
What is the best way to store the cupcakes?
For best results, store the cupcakes in an airtight container at room temperature for up to 3 days.
