Red Velvet Cupcakes with Cream Cheese Filling
A decadent, delicious dessert that will impress your family and friends.
Print Recipe
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
Make Ahead Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days.
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.
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.
Servings: 18 cupcakes