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!
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!
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
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 egg
- Dash of salt
- 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
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.