With Valentine's Day right around the corner, I just thought that I would gift you guys with one of my favorite cupcake recipes! Amazing red velvet cream filled cupcakes are to die for! Literally!
A moist and fluffy red velvet cupcake filled with a creamy chocolate filling and frosted with a sweet cream cheese frosting. Your sweetheart will sure love you after this treat!
I really can't say enough good things about these red velvet cream filled cupcakes. As aforementioned in a post awhile ago, my hubby does not possess a sweet tooth at all. However, he has requested for me to make him these cupcakes. He will only eat Red velvet desserts or anything with key lime in it.
With that being said, please try my mini red velvet cakes, coconut key lime pie, and key lime tart.
These red velvet cupcakes are a traditional recipe and are super moist. In the center is a homemade fluffy chocolate buttercream and then frosted with my cream cheese frosting. Make these for Valentine's Day or just because. Either way no one will be disappointed!
Ingredients and substitutions
You will need a few ingredients for this recipe, but most can be found in your fridge or pantry.
- Cake flour: I have found that this flour does work the best for these cupcakes, but in a pinch you can use all-purpose flour.
- Unsweetened cocoa powder: Dutch processed cocoa powder can be substituted.
- Unsalted butter and vegetable oil: the combination together gives these cupcakes their moist texture and buttery flavor. Canola oil or Sunflower oil can be substituted.
- Food coloring: I use either Wilton Red or Americolor red gel food coloring. With both of these types of food coloring, you don't need much to get that rich red color in Red velvet cupcakes.
- Cream cheese: the blocks of cream cheese are what is best for the frosting.
- Confectioner's sugar: Be sure to sift for both of the chocolate cream filling and the cream cheese frosting. The consistency will be much fluffier!
- Buttermilk: I never buy buttermilk in the store anymore and just make my own at home. Take a look at how to do so, right here!
Varieties of cream filling to use
There are several fillings that can be added to these red velvet cupcakes. I chose a chocolate buttercream filling, but these other fillings would taste just as great!
- Cream cheese filling
- Hot fudge filling
- Raspberry jam filling
- Whipped cream
- Vanilla buttercream frosting
What is the best way to fill a cupcake?
There are a couple of ways you can fill a cupcake. I chose to use a paring knife to cut out the centers of each of my cupcakes before filling. See video below on how to use a knife.
How to make amazing red velvet cream filled cupcakes
These cupcakes can be made relatively quickly and if you have any little bakers in the house like I do, by all means let them help you!
- Whisk the dry ingredients together: Sift and whisk dry ingredients together until combined.
- Cream butter and sugar together: In a large mixing bowl, cream together butter and sugar together until super light and fluffy. The longer you cream, the more fluffy the mixture, creating a fluffier cupcake!
- Add remaining wet ingredients: Add in the egg and mix until combined. Mix in the oil, vanilla, and red food coloring until incorporated.
- Alternate dry ingredients and buttermilk: Alternating the dry ingredients and buttermilk should be done in three stages. Starting and ending with the dry ingredients. Mix each time until just combined. Don't over mix.
- Fill cupcake liners: Transfer batter evenly among cupcake liners. Only fill about half way full as they will rise enough in the oven.
- Bake cupcakes: Bake for 16-18 minutes or until toothpick inserted in the center comes out clean. Cool completely.
- Fill cupcakes: Using a paring knife, cut small holes out of the center of each cupcake (saving small cake that is cut out). Using piping bag fitted with large round tip, fill each cupcake. Place small amount of cake back on top of filling.
- Frost cupcakes: Frost the top of each cupcake and serve!
Expert tips and tricks!
- Red gel food coloring does work the best, but if using Mccormick liquid red food coloring, be sure to use about 1 oz.
- Be sure to measure and level the flour! If not done correctly, you may be adding too much flour and throwing your recipe off!
- Freeze the cupcakes, filling and frosting in separate airtight containers. All should last 3 months or so.
- Anything with cream cheese should always be refrigerated!
FAQ's
Yes, you can. First, add the batter to cupcake liner, place jam, chocolate chips, or other fillings on top of batter and then add more batter to cover filling. Bake as directed!
Red velvet cream filled cupcakes
Equipment
- 1 Electric mixer
- 1 Stand mixer fitted with paddle attachment
- Mixing bowls
- Measuring cups and spoons
- spatula
- piping bag Desired piping tip
- Cupcake pans
Ingredients
Red Velvet cupcakes
- 1⅓ cups cake flour
- 1 cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter room temperature
- 3 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup vegetable oil
- ⅖ cup buttermilk
- red food coloring gel
Chocolate cream filling
- 3 cups confectioner's sugar
- ½ cup unsweetened cocoa powder
- ¾ cup unsalted butter room temperature
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Cream cheese frosting
- 8 oz cream cheese softened
- 6 tablespoon unsalted butter room temperature
- 3 cups confectioner's sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
For the red velvet cupcakes
- Preheat oven to 350°. Line two standard cupcake tins with liners. Set aside.
- In a large mixing bowl, whisk together the cake flour, cocoa powder, salt, and baking powder. Set aside.
- In another large mixing bowl, using electric hand mixer, cream together the unsalted butter and sugar on medium until light and fluffy.
- Add in the egg and mix until well combined. Next, mix in the oil, vanilla extract, and food coloring until incorporated. Scrape sides of the bowl as necessary.
- Mix in dry ingredients in three parts, alternating with the buttermilk. Alternate so you start and end with the dry ingredients. Only mix until combined after each addition. Don't over mix batter.
- Transfer batter evenly to each cupcake cavity and only fill ½ full. Bake for 16-18 minutes or until toothpick inserted into the center comes out clean.
- Transfer cupcakes to a wire rack to complete cooling.
Chocolate cream filling
- In a bowl of a stand mixer fitted with a paddle attachment, mix butter on medium until light and fluffy. Add in the confectioner's sugar and cocoa powder until combined.
- Add in heavy cream, vanilla extract, and pinch of salt. Mix until cream is a light and fluffy consistency. Put frosting in a piping bag fitted with desired tip until ready for use.
Cream cheese frosting
- In a bowl of a stand mixer fitted with a paddle attachment, mix butter and cream cheese until smooth. Add in confectioner's sugar, vanilla, and salt until desired consistency.
Assembly of the cupcakes
- Take a cooled cupcake and with a paring knife, cut out a small circle in the center. Save the cake piece that was cut out and set aside. Pipe a small amount of chocolate cream in the center. Place piece of cupcake on top of cream. Repeat with each cupcake.
- In another piping bag fitted with desired tip, pipe frosting on top of each cupcake. Serve and enjoy!
Notes
- Place in an airtight container and keep in fridge for up to 4 days.
- Cupcakes will freeze for up to 3 months. Thaw overnight in the fridge.
Nutrition
Valentine's Day recipes to enjoy!
Fun fact of the day!
Red velvet cake was not originally made with food coloring!
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