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Red Velvet Cream Filled Cupcakes
dessert

Red Velvet Cream Filled Cupcakes

(4.0 Average )
Gale Gand, a nationally acclaimed pastry chef, restaurateur, cookbook author and television personality, likes to fill and frost cupcakes so that you get delicious frosting with every bite.
  • 20m

    prep time

  • 20m

    Cook Time

  • 292

    Calories

  • 16

    Ingredients

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Ingredients

30

(1 cupcake)

Servings

Red Velvet Cream Filled Cupcakes

Vanilla Cream Cheese Frosting

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 box (16 ounces) confectioners' sugar

Instructions

  • Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

  • For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

  • Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Colored Sugar.

Nutrition information (per Serving)

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