Red Velvet Cupcakes with Cream Cheese Filling
Some things you never forget. Like the first time I had red velvet cupcakes. Actually, it was cake, but same difference really.
It was my friend’s half birthday. And we were in Pennsylvania visiting her grandma for a week. I can’t think of that trip without laughing hysterically. It was only about two hours from home, so I have no idea why we went for entire week, but it was my first time being away from my parents for that long. I felt so grown up. And so bored.
The trip was a bust, because my friend didn’t want to be there at all and rejected every fun suggestion her grandmother and aunt made. Anyway . . . we did celebrate her half birthday on the trip with the most decadent red velvet cake ever! Or at least in my ten year old imagination.
My mom baked a lot, but red velvet cake was never on our dessert menu. The bright red crumbs, the tangy cream cheese frosting, the perfectly executed gold curlicues on top of the cake. That cake was legend.
Since then I have had my share of good and bad red velvet cakes, but I’ve found the best ones (and the safe ones), like most things, usually come from my kitchen. So without ado (we need to save the time for the recipe because this is a long one friends), I bring you red velvet cupcakes with cream cheese filling.
Why You’ll Love Them:
To state the obvious, red velvet cupcakes are cupcakes. And cupcakes are the perfect dessert. There’s built in portion control (or you can just have two or three–this is a judgment free zone, especially when it comes to cake.) But you don’t have to mess with a knife and plate and crumbs all over. Yes, I can be quite lazy. Cupcakes are just so darn easy to eat.
These red velvet cupcakes are rich and moist and delicious. The cream cheese filling is reminiscent of cheese cake. So just imagine your two favorite desserts together–cake and cheesecake! Mmmm. But because this cheesecake bakes inside a cupcake, yep inside, you don’t have to mess with any messy filling after the fact. (Although that’s really not that hard and in my chocolate pumpkin cupcakes recipe, I show you how.) The delicious filling is just baked right inside the cupcake.
And we can’t forget the frosting. I love cream cheese frosting. It is my hands down favorite. I’d put in on everything if appropriate. I like the zing the cream cheese provides. And it’s not as sweet as traditional buttercream. And it’s cold.
In fact, that’s another great thing about these cupcakes. Because of the filling and the frosting you need to store them in the fridge. Which means this is a cold dessert. And I don’t know if it’s just me, but there’s just something about a cold cupcake that is wonderful.
How to Make Red Velvet Cupcakes with Cream Cheese Filling:
Okay, if you’re reading this on your phone standing at the counter, you might want to pull up a chair. She’s a long one today. But the payoff is so worth it. You will love these red velvet cupcakes. See above.
Filling:
The first step is to make your filling. We are going to add this to the unbaked batter, so I like to make it first and set aside.
Plus, there are only 5 simple ingredients for this part of the recipe. So you can whip it quickly, check one category off your recipe list and go into the rest of the recipe brimming with confidence.
To make the filling simply combine 8 ounces of cream cheese, an egg yolk, 1/3 cup sugar, 1/2 teaspoon vanilla, and 1/8 salt in a small mixing bowl. Beat until well combined.
That’s it. That was easy, right? The only thing you need to do to get this part right is make sure the cream cheese is softened. In total, you are going to need three blocks of cream cheese for this recipe. I like to take them all out about 2 hours before I start baking. It just helps them to cream up nice and smooth.
Set the filling aside while you make the red velvet cupcake batter.
Red Velvet Cupcake batter
Okay folks, here’s where things get complication. Wait, did I say complicated. I didn’t mean that. None of this is hard. There’s just a lot of steps to make red velvet cupcakes.
Let’s start with an easy one. Preheat your oven to 350°F. Line a 12-count muffin pan with cupcake liners. This recipe makes 16-18 cupcakes, so you will have a few cupcakes to bake in a second pan or with a second batch. (I have two pans and do both at once)
Using a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites (save the yolks-you will need them later) in a medium bowl on high speed until soft peaks form. This should take about 2-3 minutes. Set aside the egg whites.
Then, in a medium bowl, sift together 1 1/3 cups flour and 1/4 cup cornstarch. Sifting it together makes sure it is evenly combined. Whisk this mixture, along with 1/2 teaspoon baking soda, 4 teaspoons cocoa powder, and 1/4 teaspoon salt. Set aside.
Are you with me so far?
Next, using sing a handheld or stand mixer fitted with a paddle attachment, in a large bowl, beat 1/4 cup butter on high speed until smooth and creamy, about 1 minute. Add 1 cup sugar and continue beating on high for 2 minutes until creamy. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed. Don’t forget to scrape the bottom. Butter likes to hide down there.
The add 1/2 cup oil to the bowl and beat on high for another 2 minutes. The butter may look “piece-y” and not completely combine with the oil, this is okay.
Add 2 egg yolks and 1 tablespoon vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Beat in 1/2 teaspoon vinegar and the red food coloring– until you reach your desired color. I use about a tablespoon of gel food coloring.
Turn the mixer to low and add the dry ingredients in three additions alternating with the 1/2 cup buttermilk (add 1/4 cup buttermilk each time). If you don’t have buttermilk, see the notes. You can make a homemade version with milk and lemon juice or vinegar. Be sure to begin and end with the dry ingredients. Mix just until each addition is incorporated. Do not overmix.
Finally, gently fold the whipped egg whites into the red velvet batter with a rubber spatula. The batter will be silky and slightly thick.
Spoon a scant 2 tablespoons of batter into the cupcake liners. Add a heaping tablespoon of cream cheese filling. Top with 2 more tablespoons of cupcake batter.
Bake the red velvet cupcakes for 20-25 minutes or until the tops of the cupcakes spring back when gently touched. You can’t do the toothpick test because you have a creamy filling. Trust you instincts and Don’t overbake or your cupcakes will dry out.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Top with cream cheese frosting when completely cool. I use a piping bag and a large tip to make an easy, pretty swirl. It’s much neater and faster than trying to use a knife. (I usually use Wilton 1A.)
See, that wasn’t so bad?
Frosting
Okay, on to the best part-the frosting!
This part is easy too.
In a large bowl, using a handheld or stand mixer fitted with the whisk attachment, beat 16 ounces softened cream cheese and 1/2 cup softened butter together on high speed until smooth and creamy.
Then add 3 cups confectioners’ sugar, 1 teaspoon vanilla, and 1/8 teaspoons salt. Turn the mixer down to low and beat for 30 seconds to incorporate the confectioners’ sugar. Once it’s fully incorporated, add 2 additional cups of confectioners’ sugar and continuing beat on low until mixed in.
Then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1 cup of confectioners sugar (I always add it).
Use immediately or cover and store the frosting in the refrigerator.
Enjoy!
After all that hard work it’s time to enjoy these red velvet cupcakes.
These are delicious with a cup of coffee or a glass of milk. They make the perfect end to a dinner party and look gorgeous on a cake plate.
I think these red velvet cupcakes with cream cheese filling would be perfect for Christmas or Valentine’s Day! Did you see the chocolate cherry cobbler? That would be perfect for Valentine’s Day too!
Happy Eating!
Red Velvet Cupcakes with Cream Cheese Filling
Equipment
- small bowl (2)
- handheld or electric mix
- Medium bowl
- Large bowl
- measuring cup
- rubber scraper
- Muffin Tin
- cupcake liners
- oven
Ingredients
Filling
- 8 ounces cream cheese at room temperature
- 1 egg yolk
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Cupcakes
- 2 large eggs, room temperature and separated
- 1 and 1/3 cups all purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 4 teaspoons natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup canola or vegetable oil
- 1 tablespoon teaspoons pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- liquid or gel red food coloring (gel is recommended)
- 1/2 cup buttermilk, room temperature
Cream Cheese Frosting
- 16 ounces 2 blocks full-fat block cream cheese softened to room temperature
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 4-6 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
Filling
- Combine the 8 ounces cream cheese, egg yolk, 1/3 cup sugar, 1/2 teaspoon vanilla, and 1/8 teaspoon salt in a small mixing bowl. Beat until well combined.
- Set aside while you make the cupcake batter.
Cupcakes
- Preheat oven to 350°F. Line a 12-count muffin pan with cupcake liners. This recipe makes 16-18 cupcakes, so you will have a few cupcakes to bake in a second pan or with a second batch.
- With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites (be sure to save the yolks for later) on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
- Sift 1 1/3 cups flour and 1/4 cup cornstarch together to make sure it is evenly combined. Whisk this, along with 1/2 teaspoon baking soda, 4 teaspoons cocoa powder, and 1/4 teaspoon salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat 1/4 cup butter on high speed until smooth and creamy, about 1 minute.
- Add 1 cup sugar and continue beating on high for 2 minutes until creamy. Scrape down the sides and the bottom of the bowl with a rubber spatula.
- Add 1/2 cup oil and beat on high for 2 minutes. The butter may look “piece-y” and not completely combine with the oil, this is okay.
- Add 2 egg yolks and 1 tablespoon vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Beat in 1/2 teaspoon vinegar and the red food coloring– until you reach your desired color. I use about a tablespoon of gel food coloring.
- Turn the mixer to low and add the dry ingredients in three additions alternating with the 1/2 cup buttermilk (add 1/4 cup buttermilk each time), beginning and ending with the dry ingredients. Mix just until each addition is incorporated. Do not overmix.
- Fold the whipped egg whites into the red velvet batter with a rubber spatula. The batter will be silky and slightly thick.
- Spoon a scant 2 tablespoons of batter into cupcake liners. Add a heaping tablespoon of cream cheese filing. Top with 2 more tablespoons of cupcake batter.
- Bake for 20-25 minutes or until the tops of the cupcakes spring back when gently touched. Don’t overbake or your cupcakes will dry out.
- Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Top with cream cheese frosting.
- I fill a piping bag with frosting and use my Wilton 1A tip for make frosting easy. Store in the fridge until ready to eat.
Cream Cheese Frosting
- In a large bowl using a handheld or stand mixer fitted with the whisk attachment, beat 16 ounces softened cream cheese and 1/2 cup softened butter together on high speed until smooth and creamy.
- Add 3 cups confectioners’ sugar, 1 teaspoon vanilla, and 1/8 teaspoons salt. Beat on low speed for 30 seconds to incorporate the confectioners' sugar. Add 2 additional cups of confectioners' sugar and beat on low until incorporated. Then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1 cup of confectioners' sugar (I always add it).
- Use immediately or cover and store the frosting in the refrigerator.
Notes
Freezing Instruction: Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
Flour: I use a combination of sifted flour + cornstarch to produce cake flour. You can be ready-made cake flour. If you cake flour, you will need about 1 2/3 cups of cake flour INSTEAD of the all purpose flour and corn starch. However, I no longer buy cake flour because it is so easy to make.
Food Coloring: The amount of food coloring you use is up to you. To get the dark red color you see here, I recommend gel food coloring. It’s more concentrated so you need less. I used 1 tablespoon. If you use liquid food coloring you will need more. Dye the batter until you are pleased with the color. You can omit the red food coloring altogether and have chocolate velvet cupcakes. All the food coloring does is make them red. It’s pretty, but not necessary. I haven’t tried natural food coloring options.
Buttermilk: If you don’t have buttermilk you can make your own DIY version. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Batter: If there are still pieces of butter in the cupcake butter after mixing in all the ingredients that’s okay. They will melt inside as the cupcakes bake. Making them even more buttery.
Frosting: This frosting recipe is enough to frost 12-18 cupcakes or one 9×13 quarter sheet cake. 1.5x the recipe for a double layer cake or add extra cream cheese, confectioners’ sugar, and a splash of milk or cream. Store leftover frosting in the refrigerator for up to 5 days or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
