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Cupcakes

Rustic Red Velvet Cupcakes

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Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 10 Minutes
  • Servings: 24 cupcakes
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 2 packages (8 oz. each) cream cheese, softened
  • ½ cup sugar
  • 5 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1 package Duncan Hines® Signature Red Velvet Cake Mix
  • 1¼ cups water
  • ⅓ cup vegetable oil
  • confectioner’s sugar

Baking Instructions

  1. Preheat oven to 350°F. Place 24 paper liners in muffin pan(s).
  2. Combine cake mix, water, oil and eggs called for on cake mix package in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared pan(s).
  4. Combine cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with an electric mixer at medium speed 2 minutes or until creamy.
  5. Drop a heaping tablespoon of cream cheese mixture into center of each cupcake.
  6. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean of crumbs.
  7. Cool on wire rack 15 minutes. Remove cupcakes from pan and cool completely. Dust with Confectioner’s sugar.

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Tips

Use Wax Paper to Seal Cake

Use Wax Paper to Seal Cake

If you rub a bit of vegetable oil in your cake pans, put a circle of wax paper in the bottom of pan, cut long strips of wax paper and stick to the inside all around the pan (it can be higher than the pan), you can trim the cake if needed after it comes out of the oven, then place a piece of wax paper on the top of the cake and flip over. It comes right out of the pan and is sealed until you're ready to frost it! A lot less crumbs, too!


no stick

no stick

spray butter cooking spray then sprinkle sugar lightly no flour





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