Bleeding Cupcakes – a delicious recipe with egg, cream cheese, sugar, red food coloring, chocolate, cake mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to the specified temperature in your cupcake recipe.
2
Line muffin tins with foil or paper liners.
3
Mix together the filling before mixing together the batter.
4
Beat the egg in a medium bowl.
5
Beat in the softened cream cheese and mix until smooth.
6
Add the sugar and mix until smooth.
7
Add the coloring until the desired color is reached.
8
Make the color several shades darker than the desired end result as the color will lighten as it bakes.
9
Fold in the white chocolate chunks.
10
Prepare the cupcake batter.
11
Fill the cups 2/3 full with the cake batter.
12
Place about 1 1/2 teaspoonsful of the filling in the center of each cupcake.
13
Bake, cool, and frost as directed in the cupcake recipe.
856
kcal
Calories
43
g
Fat
110
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 egg, 8 ounces cream cheese, softened, 1 1/3 cups sugar, red food coloring, and more.
Yes, Bleeding Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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