Red Velvet Cream Cheese Cupcakes


Sometimes frosting isn’t enough. We need filling too. Am I right? Betty thinks so. And I trust Betty (Crocker). She has never let me down. These cupcakes are not only gorgeous but they have a rich cream cheese filling/frosting that makes them taste gorgeous as well. I’m in love . . . .



1 box devil’s food cake mix

water, vegetable oil, and eggs called for on cake mix package

1 1-oz. bottle red food coloring



12 oz. cream cheese, softened

¾ cup butter, softened

dash salt

1-2 T evaporated milk

2 t vanilla

7 c powdered sugar


Make cake batter according to package directions. Stir in food coloring, mixing well. Fill 24-30 cupcake pans/liners 2/3 full with cake batter. Bake at 350°F for 13-15 minutes*. Cool for 5 minutes and then remove to wire rack. Cool completely.


Meanwhile, make filling/frosting by beating cream cheese, butter, salt, 1 tablespoon milk and vanilla until smooth. Gradually beat in powdered sugar until filling/frosting is creamy and smooth. Add another tablespoon milk if needed.


Spoon 1¼ cups filling into decorator bag. Using round decorator tip with a ¼-inch opening, pipe 1 T filling into center of each cupcake. Spread remaining frosting on tops of cupcakes**. Store in refrigerator.


*I have found that cupcakes are more moist if bake time is decreased. Cupcakes still cook through but don’t overcook this way.


**To make a rose on top of each cupcake, use a 2D decorator tip and pipe frosting using circular motion from center of cupcake to outer edges.

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2 Responses to Red Velvet Cream Cheese Cupcakes

  1. Jan Jardine says:

    Wow! Gorgeous, as usual! I love the lacy cupcake holders you have them in too.

    • Carol says:

      Thanks, Jan. :) The cupcake holders reminded me of tiaras . . . but for cupcakes. Red velvet is considered royalty in my book! Nice hearing from you!!

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