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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

baking instructions

baking instructions

I bake chewy fudge brownies 3 times a month. I noticed changed instructions on the box I prepared today. Please note that my oven works perfectly. Changing the baking time as instructed left me with uncooked product. I added an additional 5 minutes, same as old instructions and got a satisfactory result. Pan size 13 x 9, foil lined glass. Same as I have always used. May need to inform your test kitchen. Thank you


Leftover Pecans

Leftover Pecans

To keep leftover pecans fresh, store them in the freezer in an airtight container.





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