It’s The Most Wonderful Time of the Year…and Surprise Red Velvet Cupcakes

It is here! The most wonderful time of the year! I believe this statement with my entire being. I love Christmas. Matt and I love it so much we got married around Christmas (seemed like a good idea at the time). I love the decorations, shopping for gifts, Christmas baking, spending time with family and celebrating the wonder of Jesus coming to earth as a little baby. It is all so exciting! Now…on to the cupcakes.

These cupcakes developed from a conversation with my mom a couple of months ago. I have been waiting and waiting to make them. Now that Thanksgiving has come and gone…I thought they would be the first thing on my list. A while back, I posted about one of my favorite cupcakes growing up, Surprise Cupcakes. Well after swapping some ideas with my mom, we came up with Surprise Red Velvet Cupcakes. Red velvet cake, filled with a cheesecake filling, with white chocolate chips. You can frost them with cream cheese frosting or eat them as is…Matt seems to think they are wonderful without the frosting!

Surprise Red Velvet Cupcakes makes 2 dozen cupcakes

You can use a boxed Red Velvet Cake mix if you would like…just prepare as normal.

Filling

I like to use more than just a heaping teaspoon of filling…so I normally will double this recipe. 

1 8oz package cream cheese, softened

1 egg

1/3 cup sugar

8-10 ounces of white chocolate chips

In a small bowl, blend cream cheese, egg and sugar. Beat until smooth. Add white

chocolate chips.

Red Velvet Cake

The cake recipe is from Bakerella

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1 oz. red food coloring

Preheat oven to 350 degrees. Line 24 standard muffin cups with cupcake liners.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Fill prepared pans 2/3 full and top with heaping teaspoon of filling. Bake at 350 for 20 -25 minutes.

If you choose to frost these cupcakes, cool completely before frosting.

Cream Cheese Frosting

2 8 oz packages cream cheese, softened

1/2 cup butter, softened

2 pounds confectioners sugar

2 teaspoons vanilla

Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.

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33 thoughts on “It’s The Most Wonderful Time of the Year…and Surprise Red Velvet Cupcakes

  1. Pingback: Sweet Little Details: Surprise Red Velvet Cupcakes « events by SOCIAL GRACES

  2. I made these cupcakes for my roommate’s birthday – let me just say they are literally the best red velvet cupcakes I have EVER had (and that is saying something because red velvet is my favorite!)! thanks so much for sharing your recipe! I can honestly say I will never use another recipe again. this is definitely the one.

  3. Pingback: Red Velvet Cupcakes with Cheesecake Filling « baby hapa cakes

  4. When you pour the batter into the paper cups, do you just drop a spoonful of the cheesecake mixture right on top? Or do you pour a little batter, then drop a spoonful of the cheesecake mix and then top it with some more batter? Sorry if this sounds confusing 🙂

  5. Pingback: what to bake? RSPCA cupcake day | adventures of the ordinary

  6. Pingback: Red Velvet Cookies « Sweet Little Details

  7. Pingback: Surprise Red Velvet Cupcakes

  8. Pingback: Red Velvet Cupcakes with a Surprise | thedabblingbaker

  9. These were amazing!!! I did not have buttermilk so I made some (milk & vinegar). Everyone had more than one and requested that I make them again

  10. My cheesecake did not sink, but my husband loves the cheesecake I make that has a small part sour cream so I made the cheesecake filling with sour cream instead of the chocolate chips, that may be why. Still really tasty thanks for the recipe, just not quite as pretty as I would of liked.

  11. Thank you for the amazing recipe! I am going to make it for my sweet 17 doorgift. I have a question, 2 1/2 cups mean two and the half or two half cups?

  12. I have to tell you that I have made these a dozen times and every time, I get reactions that are priceless. Thank you for the inspiration. My little tid bit ….. I add a little more cream cheese to this than what is called for and ive always used the white chocolate morsels. I put a little batter in, then the filling, then more batter to keep it in the center. Sometimes I find that the filling “melts” into the batter (with the exception of the morsels) and sometimes it doesn’t but I make it the same each time. What I’m going to do next time is actually melt the chocolate in the cheesecake to see if that helps keep it glued together or not. Not that this receipe needs anything changed but just curious. I also drizzle melted white chocolateinto the ream cheese to push it over thank you for suharingtop!!! Than ko

  13. Pingback: Red Velvet Cupcakes – Satin & Sonder

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