Red Velvet Cupcakes w/ Cream Cheese filling and Cream Cheese Frosting

I tried these red velvet cupcakes with cream cheese filling and cream cheese frosting – YEP that’s a whole lot! So, I’m not a huge red velvet fan….the only reason why I made these was because I was curious, the picture looked delicious on Pinterest, and I knew my hubby would like. There are 3 separate items to prepare for this recipe: the cream cheese filling, red velvet cake mix, and cream cheese frosting. The cupcakes were ok to me. Alvin liked them. I guess I’m really not a red velvet fan! The cream cheese frosting was TO DIE FOR! I can definitely see making it in the future to use on another recipe. I will likely not make the cupcakes again, but I’ll definitely make the cream cheese frosting.

Oh and I didn’t have a piping bag to properly frost the cupcakes – so excuse the picture!! They aren’t frosted perfectly, but they did taste good.

INGREDIENTS

Filling

• 1 8oz package cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 8-10 ounces of white chocolate chips

Red Velvet Cake

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1 Tablespoon cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 1/2 cups oil
• 1 cup buttermilk
• 1 Tablespoon vinegar
• 1 teaspoon vanilla
• 1 oz. red food coloring

Cream Cheese Frosting

• 2 8 oz packages cream cheese, softened
• 1/2 cup butter, softened
• 2 pounds confectioners sugar
• 2 teaspoons vanilla

INSTRUCTIONS

Filling

1. In a small bowl, blend cream cheese, egg and sugar. Beat until smooth. Add white chocolate chips.

 Red Velvet Cake

1. Preheat oven to 350 degrees. Line 24 standard muffin cups with cupcake liners.
2. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. 
3. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
4. Fill prepared pans 2/3 full and top with heaping teaspoon of filling. Bake at 350 for 20 -25 minutes.
5. If you choose to frost these cupcakes, cool completely before frosting.

Cream Cheese Frosting

1. Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners’ sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.