Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make.
Filling:
- 2 packages (8 oz. each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla
- 1 teaspoon lemon juice
Batter:
- 1 box Duncan Hines® Red Velvet Cake Mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
Optional Garnish:
- Powdered sugar
- Preheat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
- Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
- Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
- Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
- Store covered in refrigerator.
- Garnish with powdered sugar, if desired.
Tips:
- Try using a scoop to portion batter and filling more easily.
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No Rating
AsiaWynn (1 discussion) on Feb 27, 2013 at 09:22 PM
Was the filling moist/wet? if i bite in the center would the cream cheese filling ooze out or did it cook in with the batter?
Rating:
Saabz (1 discussion) on Feb 21, 2013 at 01:53 PM
These cupcakes were amazing!!!!!!!!! My family really enjoyed them, and yes I agree that the filling sank a little, but it did not matter.. I will surely be making these soon again! It's not too sweet either which makes it even better for my family. Truly delicious!
Comment by: AsiaWynn (1 discussion) on Feb 27, 2013 at 09:23 PM
Was the filling moist/wet? if i bite in the center would the cream cheese filling ooze out or did it cook in with the batter?
No Rating
mallory.ferguson.9 (1 discussion) on Apr 27, 2012 at 11:07 AM
would this recipe work using the pre-made Duncan Hines creamy home-style cream cheese frosting instead of the homemade filling?
No Rating
txheatherh (1 discussion) on Jan 23, 2012 at 12:52 AM
I have been doing these with chocolate cake for years. We drop a few choc chips in the filled uffin liners before adding the cheesecake but i use 10x not granulated sugar.
No Rating
honeywhiskey (1 discussion) on Nov 20, 2011 at 08:40 PM
i used egg whites only and they turned out delicious
Rating:
nrminter (1 discussion) on Oct 12, 2011 at 06:50 PM
I used Strawberry Supreme instead of Red Velvet and it was absolutely mouthwatering!! I did however have a problem with the filling sinking, but it made it more like a filled cupcake. Everyone commented and several wanted the recipe.
Comment by: Arlenern143 (no discussions) on Dec 6, 2011 at 08:23 PM
did you add the powdered sugar after they had been in the refrigerator or before?
No Rating
Khbrand2 (1 discussion) on Sep 1, 2011 at 11:53 AM
Oh my, I just made these. Amazing!! I used buttermilk instead of watering the mix. I ALWAYS do that which gives cake a better texture and the filling does not sink!!! I also only used 1T filling, so it's kind of just on top but soooo pretty.
Comment by: MissFish (no discussions) on Mar 7, 2012 at 11:15 AM
Buttermilk! Sounds yummy! I wonder if regular whole milk would also improve the cupcake ?
I made these pre-party to see if hubby would like them - he did - he also said he liked them better cold, from the fridge. All other tasters were men (I work with all men) everyone liked them.
The first batch I used the suggested amounts of batter & filling - they baked over the top of the liner. I agree less filling and even less batter is the way to go.
I made these pre-party to see if hubby would like them - he did - he also said he liked them better cold, from the fridge. All other tasters were men (I work with all men) everyone liked them.
The first batch I used the suggested amounts of batter & filling - they baked over the top of the liner. I agree less filling and even less batter is the way to go.
Rating:
olive1821 (1 discussion) on Jun 10, 2010 at 01:22 AM
They were great, but as for the filling I would have to agree it does sink. The second time I made these I used a lot more filling and didn't use as much batter you normally up in for cup cakes, fill 1/2 full not 2/3rds. But they are still GREAT!
Comment by: MsJane (no discussions) on Jun 23, 2010 at 01:31 AM
Was your cheesecake center "gooey" too? I want mine to be more firm like real cheesecake....
Comment by: MissFish (no discussions) on Mar 7, 2012 at 11:17 AM
@MsJane - mine were like cheesecake - not gooey at all. TOTALLY agree with olive - less batter is the way to go!
Rating:
niseelynn (1 discussion) on May 9, 2010 at 08:48 AM
I made these last night for a Mother's Day treat. They are delicious. The filling did sink down into the cupcake but it was like a cream filled cupcake and so good and moist. The amount of filling showing at the top varied, but to me didn't matter. They were/are awesome. They look like a more grown up cupcake! Thank you for this recipe.
Comment by: MissFish (no discussions) on Mar 7, 2012 at 11:18 AM
When my husband asked where is the frosting ? I told him they were "grown-up" cupcakes :) They are awesome!
Rating:
libbysamara (1 discussion) on Apr 19, 2010 at 05:16 AM
I used the lowfat formula for the red velvet mix (1/3 c. applesauce instead of oil)...so maybe that was the problem...but I don't think so, since the cake part turned out the same as the normal recipe usually does. The white filling just sank to the bottom of the cupcake & was a bit of a goey mess & was not visible on the top of the cupcake.
