Red Velvet Cupcakes (Cream Filled)
Moist and creamy red velvet cupcakes made with from scratch cream cheese frosting and filled with sweet marshmallow cream.
Servings: 24 cupcakes
Calories: 185kcal
Equipment
Ingredients
Red Velvet Cupcakes
- 1 ½ cups granulated sugar
- 1 ½ sticks butter unsalted
- 3 eggs
- 1 tablespoon white vinegar
- 2 tablespoons unsweetened cocoa powder
- 1 oz red food coloring
- 2 ¼ cups all purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 1 ½ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 stick unsalted butter softened
- 4½ cups confectioner's sugar
- 1 teaspoon vanilla extract
Cream Filling
- 4 tablespoons unsalted butter softened
- 1 ¼ cups confectioner's sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 1 cup marshmallow fluff
Instructions
Cupcakes
- Preheat oven to 350°F and line 2 muffin tins with 24 liners.
- Cream together the sugar, butter and eggs and in a large bowl.
- Add food coloring, white vinegar, and cocoa powder to the mix and blend well.
- In a separate bowl, mix together the flour, cornstarch, salt, baking soda, and baking powder well.
- Add the buttermilk and vanilla to the wet ingredients.
- Slow beat in the flour mixture and mix well.
- Fill the liners ¾ of the way full and bake in the preheated oven for about 16 minutes. Use a toothpick to check if they are baked.
- Allow cupcakes to cool completely before filling with cream or frosting.
Cream Filling
- In a small bowl, beat together the softened butter, vanilla, heavy cream, powdered sugar, and marshmallow fluff.
- Use a round piping tip to remove the centers of the cupcakes. Save the cake that is removed to garnish the frosting.
- Place in a piping bag with a round decorating piping tip.
- Squeeze enough filling into the center of the cupcakes, just until it is filled to the top.
Cream Cheese Frosting
- Beat the cream cheese until it is smooth and broken down.
- Add in the softened butter and beat until it is blended well.
- Add in the vanilla and confectioner's sugar.
- Decorate.
Notes
To get the tall frosting as pictured, double the recipe for the cream cheese frosting.
Nutrition
Serving: 1cupcake | Calories: 185kcal | Carbohydrates: 58g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 189mg | Potassium: 56mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg
