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Rustic Red Velvet Cupcakes

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Duncan Hines(R) Canada

"Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make."
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1 h 5 m servings 216 cals
Original recipe yields 24 servings (24 cupcakes)

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  1. Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
  2. 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.
  3. 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.
  4. 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.
  5. Store covered in refrigerator.
  6. Garnish with powdered sugar, if desired.

Nutrition Facts

Per Serving: 216 calories; 12.6 g fat; 22.9 g carbohydrates; 3.7 g protein; 59 mg cholesterol; 200 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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