Red Velvet Cream Filled Cupcakes Recipe

Name: Red Velvet Cream Filled Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter softened; 2 cups granulated sugar; 4 eggs; 1 cup sour cream; 1/2 cup milk; 1 ounce red food color McCormick(R); 2 teaspoons McCormick Pure Vanilla Extract; 8 ounces cream cheese softened; 1/4 cup butter softened; 2 tablespoons sour cream; 2 teaspoons McCormick Pure Vanilla Extract; 16 ounces confectioners sugar

Servings: persons

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 ounce red food color McCormick(R)
2 teaspoons McCormick Pure Vanilla Extract
8 ounces cream cheese softened
1/4 cup butter softened
2 tablespoons sour cream
2 teaspoons McCormick Pure Vanilla Extract
16 ounces confectioners sugar

1
Preheat oven to 350u00b0F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 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.
2
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.
3
For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
4
Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Colored Sugar.

2132

kcal

Calories

103

Fat

286

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 cups flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Red Velvet Cream Filled 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.

Red Velvet Cream Filled Cupcakes

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