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Cupcakes

Rustic Red Velvet Cupcakes

Duncan Hines Recipe shared by:
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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 a tooth pick to poke in the middle of the cake if nothin sticksto it's done

Use a tooth pick to poke in the middle of the cake if nothin sticksto it's done

Use a big squert with the cake


Sugared Paper

Sugared Paper

When i make cakes and i want to cool them off i normally take up a clean space and i line the space with white paper or waxed paper, and instead of using flour to make it not stick i use Sugar, i use either or, Granulated Or Powdered. My fave is Granulated. i never cared much for that powdery blan flour taste at the bottom of the cake so i "Sweetened the Deal"





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