Best Rustic Red Velvet Cupcakes Recipes

RUSTIC RED VELVET CUPCAKES

Rustic Red Velvet Cupcakes image

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

Provided by Duncan Hines(R) Canada

Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada

Time 1h5m

Yield 24

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla
1 teaspoon lemon juice
1 package Duncan Hines® Red Velvet Cake Mix
1 ¼ cups water
⅓ cup vegetable oil
3 large eggs
powdered sugar

Steps:

Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
Store covered in refrigerator.
Garnish with powdered sugar, if desired.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 22.9 g, Cholesterol 59.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 200.5 mg, Sugar 4.9 g

RUSTIC RED VELVET CUPCAKES

Rustic Red Velvet Cupcakes image

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

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

Filling:
2 packages (8 oz. each) cream cheese, softened
Â½ cup granulated sugar
2 large eggs
1 tsp. pure vanilla
1 tsp. lemon juice
Batter:
1 box Signature Red Velvet Cake Mix
1Â¼ cups water
â cup vegetable oil
3 large eggs
Optional Garnish:
Powdered sugar

Steps:

Preheat oven to 350Â°F. Place paper baking cups in each of 24 regular-size muffin cups.
Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about â full with batter. Drop about 2 tbsp. of filling in center of batter.
Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
Store covered in refrigerator.
Garnish with powdered sugar, if desired.
Tips:
Try using a scoop to portion batter and filling more easily.