Red Velvet Cream Filled Cupcakes

Who doesn’t like a cupcake? I know my sweet great niece and nephew did when they came to my house for what I will call, “Kim Camp”.  Since they live 10-11 hours away from me, our time together is rare and very special.  I had to make every minute count and make great memories with them!

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Last week when my sister came and brought the children to visit, we had such a good time.  We had Vacation Bible School going on at church each evening, plus lots of other activities with various family members.  My son Matthew and son-in-law Justin took the kids hiking at a nature park.  We went to Joanne’s fabrics and bought material for my younger daughter Anne Marie to help them make no-sew travel pillows.  Matthew also taught Sam how to make a bow and sword from PVC pip, (rather impressive).  They made s’mores in the fire pit and played in the spa.  Needless to say, a LOT of cooking (and eating) went on as well!

On the first evening they arrived, I wanted to make a dessert that looked impressive and fun to eat.  These Red Velvet Cream Filled Cupcakes filled the bill!  I adapted a recipe from Cheryl Day of “Back in the Day” Bakery.  I used her recipe for the cupcake and frosting, but added my own filling.

After the cupcakes are cool and it is frosting time, just put some frosting into a plastic baggie to create a decorating tool.  Once the frosting is in the bag, snip a small hole in one of the bottom corners and twist the bag like you would a piping tool.  I’m certainly not proficient with my decorating, but the bag works like a charm!

With the beautiful red color, I’m thinking these cupcakes would be perfect to serve for the Christmas holidays or Valentine’s Day parties.  Plus, they taste as good as they look!

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Ingredients for Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 tablespoons cocoa powder, sifted
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • One 1-ounce bottle red food coloring
  • 1 teaspoon cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

Filling:

  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 egg
  • Dash of salt

Frosting:

  • 8 tablespoons (1 stick) butter, at room temperature
  • Two 8-ounce packages cream cheese, at room temperature
  • 1 tablespoon pure vanilla extract
  • 5 to 6 cups confectioners’ sugar

 

Directions:

Preheat the oven to 350° F.

Line muffin tins with cupcake papers.

Sift together the flour, baking soda, and cocoa; set aside.

In the bowl of mixer,  cream the butter, oil, and sugar together on medium-low to medium speed for 5 to 7 minutes, until very pale and thick.

Add the eggs one at a time, beating well after each addition.

Add the food coloring, vinegar, and vanilla and mix for 1 to 2 minutes.

Add the sifted dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour, scraping down the sides of the bowl as necessary.

Mix for another 1 to 2 minutes.

Divide the batter evenly into cupcake papers, filling approximately 1/3 full.

In separate bowl, combine all ingredients for filling.

Drop approximately 1 tablespoon of filling in the center of each cupcake.

Add more batter into the cupcake on top of the filling until each one is about 2/3 full.

Bake at 350°F for 20-25 minutes or until a cake tester inserted in the center of a cake comes out clean.

Frost when cooled completely.

Approximately 30 cupcakes

 

Directions for Frosting:

In mixing bowl, beat the butter, cream cheese, and vanilla until smooth and creamy, 3 to 5 minutes.

Gradually add the confectioners’ sugar, beating until light and fluffy, 5 to 7 minutes.

 

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