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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Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Filling
Batter
Optional Garnish

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.

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  • 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

216 calories; protein 3.7g; carbohydrates 22.9g; fat 12.6g; cholesterol 59.3mg; sodium 200.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/20/2019
These were so beautiful and super easy. I added a few dark chocolate chips to each cup before baking. The only issue is that the flavor was bland. Read More
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