Red Velvet Cupcakes

By barbsjustagirl

Ingredients

• 1 box Betty Crocker® SuperMoist® devil's food cake mix
• Water, vegetable oil and eggs called for on cake mix package
• 1 bottle (1 oz) red food color (about 2 tablespoons)
• Filling and Frosting
• 12 oz cream cheese (from two 8-oz packages), softened
• 1/3 cup butter or margarine, softened
• 3 teaspoons vanilla
• 9 cups powdered sugar
• 1 to 3 1 to 3 tablespoons milk

Details

Servings 24
Preparation time 50mins
Cooking time 51mins

Preparation

Step 1

1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2. Mix cake batter as directed on box, using water, oil, eggs and food color. Fill muffin cups 2/3 full. Bake cupcakes as directed on box. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
3. In large bowl, beat cream cheese, 1/3 cup butter and 3 teaspoons vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
4. Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
5. Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Store in refrigerator.