Red Velvet Cream Filled Cupcakes
I wanted to make a dessert that looked impressive and fun to eat. These Red Velvet Cream Filled Cupcakes filled the bill! This is an adaption of a recipe from Cheryl Day of Bakery. I used her recipe for the cupcake and frosting, but used a completely original filling. With the beautiful red color, these cupcakes would be perfect to serve for the Christmas holidays or Valentines Day parties. Plus, they taste as good as they look!
I wanted to make a dessert that looked impressive and fun to eat. These Red Velvet Cream Filled Cupcakes filled the bill! This is an adaption of a recipe from Cheryl Day of Bakery. I used her recipe for the cupcake and frosting, but used a completely original filling. With the beautiful red color, these cupcakes would be perfect to serve for the Christmas holidays or Valentines Day parties. Plus, they taste as good as they look!
- 1 teaspoon baking soda
- 1 egg
- 2 cups sugar
- dash of salt
- 1 teaspoon cider vinegar
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 cup vegetable oil
- 8 ounces cream cheese
- 1/3 cup sugar
- 1 tablespoon pure vanilla extract
- ==== cake ====
- 1 1/2 teaspoons cocoa powder sifted
- 8 tablespoons unsalted butter (1 stick) room temperature
- 4 large eggs room temperature
- 1 ounce red food coloring (small bottle)
- ==== filling ====
- ==== frosting:====
- 8 tablespoons butter (1 stick) room temperature
- 16 ounces cream cheese (2 8-oz pkgs) room temperature
- 5 to 6 cups confectioners sugar
- Carbohydrate 11.1729729317859 g
- Cholesterol 120.422080331904 mg
- Fat 27.1759043760589 g
- Fiber 0.354594006610803 g
- Protein 4.87312111113129 g
- Saturated Fat 13.0858405052548 g
- Serving Size 1 1 Serving (92g)
- Sodium 4675.08450089036 mg
- Sugar 10.8183789251751 g
- Trans Fat 2.32648925342273 g
- Calories 306 calories
Step-by-step
- Preheat the oven to 350F.
- Line muffin tins with paper cupcake cups .
- Sift together the flour, baking soda, and cocoa; set aside.
- In the bowl of mixer, cream the butter, oil, and sugar together on medium-low to medium speed for 5 to 7 minutes, until very pale and thick.
- Add the eggs one at a time, beating well after each addition.
- Add the food coloring, vinegar, and vanilla and mix for 1 to 2 minutes.
- Add the sifted dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the flour, scraping down the sides of the bowl as necessary.
- Mix for another 1 to 2 minutes.
- Divide the batter evenly into cupcake papers, filling approximately 1/3 full.
- In separate bowl, combine all ingredients for filling.
- Drop approximately 1 tablespoon of filling in the center of each cupcake.
- Add more batter into the cupcake on top of the filling until each one is about 2/3 full.
- Bake at 350F for 20-25 minutes or until a cake tester inserted in the center of a cake comes out clean.
- Frost when cooled completely.
- In mixing bowl, beat the butter, cream cheese, and vanilla until smooth and creamy, 3 to 5 minutes.
- Gradually add the confectioners’ sugar, beating until light and fluffy, 5 to 7 minutes.
Replacing buttermilk with regular milk thinned with lemon juice will alter the necessary acid balance required to react with the baking soda and cocoa. Real buttermilk provides both the acidity and the density that structure this cake. Creaming the butter, oil, and sugar together on medium-low speed for five to seven minutes is essential for incorporating microscopic air cells that expand under heat. Adding eggs one at a time prevents the emulsion from breaking, ensuring a uniform batter. Sifting the flour, baking soda, and cocoa together removes lumps and distributes the chemical leavening evenly throughout the dry components. Alternating the dry ingredients with buttermilk in thirds prevents gluten overdevelopment by keeping the batter hydrated without excessive mixing. Dropping a spoonful of filling directly into the center of the unbaked batter allows the cake structure to rise around the core during the twenty to twenty-five minute bake time at 350 degrees Fahrenheit. Cool the finished cakes completely before applying the cream cheese frosting to prevent the fats from melting. Unfrosted components store well in airtight containers for short periods or freeze successfully for future assembly.
