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.
These look great!
WOW these sure look great! I could go for a cupcake RIGHT NOW!
Those cupcakes look delicious! And your photos are gorgeous!
Thank you so much for the encouraging words and thanks for stopping by!
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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.
I am so happy you liked them Suzie! I was thinking I might make some more for Valentine’s day too! Thanks for checking out the blog. I hope you have a wonderful day!
YUMCIOUS! I’m definitly stealing!! haha
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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 🙂
I just drop the cream cheese onto the top. A lot of times the cream cheese mixture won’t sink all the way to the bottom so the top looks pretty too!
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Wht type of sugar do you use ?
Hey Becci. I prefer to use C&H sugar, BUT I also like the powdered sugar from Aldi. Thanks for taking a look at the blog!
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How well do these freeze?
I assume they would freeze just fine. I normally do pop my cupcakes into the freezer for a couple reasons, but I have not done that to these.
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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
I’m so glad you liked them Michelle! I can’t stay out of them when they are in the house!
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.
Most of the time my cheesecake doesn’t sink either! It stays at the top like the Surprise Cupcake Recipe. Thanks for trying out the recipe!
Your pictures look great might make these for my daughter’s birthday. Can’t wait to see how it taste!
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?
Two and the half Sofia. Thanks for checking out the blog!
hello! loved the cupcakes 🙂 just one question… the red sprinkles at the top: bought or made?
It is actually just crumbled red velvet cake! I normally make an extra cupcake with no filling and use it for topping.
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
sorry for the typo’s…..
I’m so glad Melissa! Thanks for all of the tips!
Waaaa I need to bake these to start out the weekend with optimism!!!
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