Red Velvet Cupcakes Wcream Cheese Center Recipes

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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)!

MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING



Mini Red Velvet Cupcakes with Cream Cheese Icing image

This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it.

Provided by Trex

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h

Yield 30

Number Of Ingredients 15

2 ½ cups sifted all-purpose flour
1 ½ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
3 (6 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
  • Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
  • Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
  • Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 31.4 g, Cholesterol 47.7 mg, Fat 23.5 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 9.5 g, Sodium 184.3 mg, Sugar 22.8 g

RED VELVET CUPCAKES



Red Velvet Cupcakes image

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 40m

Yield 30

Number Of Ingredients 16

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  • Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g

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 WITH CREAM CHEESE FROSTING



Red Velvet Cupcakes with Cream Cheese Frosting image

A bottle of red food color is the secret to classic red velvet cake. Cake mix makes this version foolproof, moist and delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 8

1 teaspoon water
1 bottle (1 oz) red food color
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 container Betty Crocker™ Rich & Creamy cream cheese frosting

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. To make red food color paint, in small bowl, mix 1 teaspoon water and 3 to 4 drops of the food color; set aside.
  • In large bowl, beat cake mix, 1 cup water, the oil, eggs, cocoa and remaining food color from bottle with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  • Bake and cool completely as directed on box for cupcakes.
  • Frost tops of cupcakes with frosting. Using a fine-tip brush, paint cupcakes with red food color paint, swirling paint to create design. Store loosely covered at room temperature.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake, Sodium 60 mg, Sugar 12 g, TransFat 1 g

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

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



Red Velvet Cupcakes With Cream Cheese Frosting image

Make and share this Red Velvet Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by IAcupcake

Categories     Dessert

Time 50m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temp
2 eggs, room temp
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla
16 ounces cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla
4 cups powdered sugar, sifted

Steps:

  • Preheat oven to 350 degrees.
  • Sift the first five ingredients together. In another bowl, slowly mix together the rest of the ingredients for the cupcakes. Add the dry ingredients to the wet and mix until well combined.
  • Fill paper lined muffin tins about 2/3 full. Bake for 20-22 minutes, turning the pans once at the halfway mark. Stick a toothpick in the middle of one to see if it comes out clean for doneness. Cool before frosting.
  • For the frosting,.
  • Mix cream cheese, butter, and vanilla until smooth. Add the sugar slowly. Mix on high until it's fluffy.

Nutrition Facts : Calories 437.8, Fat 28.4, SaturatedFat 10.5, Cholesterol 57.1, Sodium 295.1, Carbohydrate 43.8, Fiber 0.4, Sugar 33.2, Protein 3.4

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING



Red Velvet Cupcakes With Cream Cheese Frosting image

This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6.

Provided by HawaiiChef79

Categories     Dessert

Time P1DT20m

Yield 48 cupcakes, 48 serving(s)

Number Of Ingredients 15

4 cups unsalted butter
2 tablespoons real vanilla extract
5 lbs cream cheese (I recommend Philadelphia brand)
4 lbs powdered sugar, sifted
4 cups unsalted butter
6 cups sugar
8 large eggs
1/2 cup oil
10 cups cake flour
10 tablespoons cocoa powder
4 teaspoons baking soda
1 teaspoon salt
4 cups buttermilk
1/2 cup red food coloring
4 tablespoons white vinegar or 4 tablespoons apple cider vinegar

Steps:

  • NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
  • Cream cheese frosting:
  • In a large mixing bowl, mix together butter, cream cheese and vanilla.
  • Slowly add powdered sugar. Mix until smooth.
  • Refrigerate until it will hold its shape.
  • Red Velvet Cupcakes:.
  • Preheat oven to 350 degrees.
  • Line cupcake pan(s) with liners.
  • In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
  • Add eggs, one at a time, until well incorporated. Add oil.
  • Sift together flour, cocoa powder, baking soda and salt.
  • Mix together vinegar and red food coloring.
  • Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
  • Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
  • Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
  • As soon as cupcakes come out of the oven, put one cupcake in the freezer.
  • Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
  • Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
  • ***NOTE: If you can wait, these taste even better after being refrigerated overnight!

Nutrition Facts : Calories 828.1, Fat 50.9, SaturatedFat 30.6, Cholesterol 169.4, Sodium 331.8, Carbohydrate 87.9, Fiber 0.9, Sugar 63.3, Protein 8.2

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From bestcupcakesrecipes.com


RED VELVET CUPCAKES W/ CREAM CHEESE - AMERICAN RECIPES
The recipe Red Velvet Cupcakes W/ Cream Cheese could satisfy your American craving in approximately 45 minutes. This recipe serves 4. One portion of this dish contains about 16g of protein, 15g of fat, and a total of 798 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for valentin day. Head to ...
From fooddiez.com


RED VELVET CUPCAKES WITH FOOD COLOUR, CREAM CHEESE ICING ...
Heat oven to 375°F (176°C) and line a 12-cup muffin tin with cupcake liners. Beat together oil, egg and sugar in a large bowl until well combined. Scrape down the sides of the bowl and beat in yogurt, food colouring, vinegar and vanilla. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
From more.ctv.ca


RED VELVET CREAM CHEESE CUPCAKES - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Red Velvet Cream Cheese Cupcakes are provided here for you to discover and enjoy ... Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby. Potato Cheese Soup/rachel Cooks With Love. Rice Noodle Bowl Soup Recipes Oyster Artichoke Soup Recipe Galatoire's Best Soup Recipes Famous Chefs Good Vegetarian Soup …
From recipeshappy.com


RED VELVET CUPCAKES (+ CREAM CHEESE FROSTING!) - AVERIE COOKS
2019-12-31 How to Make Red Velvet Cupcakes. Simply whisk together the wet ingredients, then stir in the dry ingredients. Add in just enough food coloring to turn the batter red. Fill your muffin cups 3/4 full, then bake the red velvet cupcakes until risen and a toothpick inserted in the center comes out clean.
From averiecooks.com


RED VELVET CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ...
Preheat oven to 350 degrees. Line a regular muffin tin with cupcake liners. In a medium bowl, sift flour and salt together, set aside. In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the egg and mix well.
From aclassictwist.com


RED VELVET CUPCAKES WITH CREAM CHEESE BUTTERCREAM
2011-08-08 Instructions. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the …
From carnaldish.com


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