Rustic Red Velvet Cupcakes
Description
Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make.
Ingredients
•
2 (8 ounce) packages cream cheese, softened
•
1/2 cup granulated sugar
•
2 large eggs
•
1 teaspoon pure vanilla
•
1 teaspoon lemon juice
•
1 package Duncan Hines® Red Velvet Cake Mix
•
1 1/4 cups water
•
1/3 cup vegetable oil
•
3 large eggs
•
powdered sugar
Directions
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.