Red Velvet Cupcakes w/Cream Cheese Center

By Rose Mary Mogan
@cookinginillinois

I made these easy cupcakes with ingredients I had on hand. I used coffee creamer as part of the liquid to create moisture in the cupcakes and to keep it from spoiling, I also added coffee flavoring to enhance the chocolate flavor, and since I wanted cream cheese, I used it as a filling instead of a frosting.

The results was a moist and tasty cream filled cupcake, much larger than your standard muffin pan, but so tasty and delicious. I even used a canned frosting. I usually make my own but tend to keep canned & boxed varieties on hand for convenience sake. Easy Simple & delicious.

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

Makes 24 standard size or 8 Extra Large Cup cakes

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 box: red velvet cake mix
3 large: eggs, room temperature
2/3 c: liquid flavored coffee creamer, or heavy whipping cream
1/2 c: water plus 2 tablespoons
1 Tbsp: coffee flavoring or extract or liqueur
1/3 c: vegetable or canola oil
1 pkg: cream cheese, softened (8 ounces)
1/4 c: sugar
1 large: egg, room temperature
2 tsp: vanilla bean paste or extract

How to Make Red Velvet Cupcakes w/Cream Cheese Center

Step-by-Step

1This is the up side of the muffing pan I used to make the cupcakes. Preheat oven to 350 degrees F.
2This is the down side of the muffin pan, it is made by WILTON & called DIMENSIONS CELEBRATION BAKEWARE. Each compartment holds 1 1/2 cups of cake batter. But you can also use regular cup cake pans with liners if desired.
3In a large bowl add the cake mix, eggs, oil, coffee creamer, coffee flavoring, and water, then beat with mixer till completely blended.
4Prep the cup cake pan with nonstick cooking spray or use paper liners.
5These are the ingredients to make the cream cheese centers.
6Add the cream cheese egg, sugar and vanilla bean paste or extract to a medium size bowl, & beat till blended together and creamy. If you look closely you can see the specks from the Vanilla Beans in the cream cheese mixture.
7Pour about half of a muffin cup with batter, then spoon In a tablespoon or so of the cream cheese mixture as close to the center of the cupcake as possible. Then add more muffing batter. After filling all of the cupcakes , I had a bit left over and added it to the tops of each muffin.
8Place in preheated 350 degree F. oven and bake according to directions on box. My cupcake were larger than most muffin tins and took 30 minutes before they were completely cooked. Remove from oven when cooled, and place on a cooling rack, Serve plain or frost with your favorite frosting.
9Can you tell how moist these cupcakes were. My husband preferred them plain and without frosting, but I preferred them with the frosting, so do what ever pleases your family the most.