Red Velvet Cream Cheese Cupcakes
Source of Recipe
They combine a wonderfully red and tender cake with a cream cheese center, so there's no need for frosting., but I like to frost them. They're not very sweet so I guess you could call these muffins but they're much more exciting.
List of Ingredients
8 oz. cream cheese, softened
4 T. granulated sugar
3 T. lightly beaten egg (break egg, mix with fork, measure)
½ t. vanilla
2 ¼ c. all purpose flour
4 t. unsweetened cocoa powder
1 t. baking soda
½ plus ¼ t. salt
1 c. vegetable oil
1-1/3 c. granulated sugar
2 t. vinegar
2 large eggs
2 T. red food coloring
1 ½ t. vanilla
¼ c. plus 2 T. sour cream
Preheat oven to 350°F. Line muffin cups with paper liners.
Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt. In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended.
Measure out approximately 1/2 cup red mixture and set aside. Divide remaining red mixture among the muffin cups – each cup should be a little over 1/3 of the way full. Measure out approximately 1/4 cup cream cheese mixture and set aside. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture. Then drop a small amount of the cream cheese mixture in the center of each. making a bulls-eye pattern.
Bake for 20-23 minutes. Let cool on a wire rack. Best served slightly chilled. If desired, frost with cream cheese frosting.