Just when you think Red Velvet Cupcakes couldn’t get any better, then they get stuffed with a cream cheese surprise! I think you will be swooning over these for a long time!
The other day I was helping my 10 year old with his homework but I really needed to make a dessert. You know, dessert is a necessity. Truly it is! The kids need a treat in their lunchbox every day. And that’s the only reason dessert is a necessity! Ha!
Okay, maybe I needed a little dessert too! I’d been dreaming of making red velvet cupcakes for a few days. The other day I opened my fridge and noticed that sometime during the holidays I must have gotten a little carried away with my cream cheese buying. You see I live and hour from the grocery store and a girl can’t be caught without cream cheese.
I knew it would be delicious to add a cream cheese surprise to my red velvet cupcakes. But…I had no idea how incredible they would be. There is something magical about taking a bite of your cupcake and finding a surprise inside. Especially a cream cheese and chocolate chip surprise!
My cupcakes began with a cake mix. Remember, I was helping do homework while I was making my cupcakes. There’s no way I could divide fractions and Red Velvet Cupcakes from scratch at the same time. Besides, I use substitute milk for the water in the cake mix and it makes all the difference. Why can’t the whole world substitute milk for water? That would help dairy farmers you know!
I frosted a few of my cupcakes and they were good. It makes the cream cheese filling a secret too. Honestly though, I think it was a little too much. I like them even better without frosting on top. Which makes me happy, because who has time to spend icing cupcakes anyway?
These cupcakes are going to become one of our new Valentine’s Day traditions! What are you making for dessert to celebrate Valentines Day?
- 1 box red velvet cake mix (prepared as package directs, except substitute milk for water)
- 1 8 oz. pkg cream cheese (room temperature
- ⅓ c. sugar
- 1 egg
- 1 dash salt
- 1 c. mini chocolate chips
- Cream cheese frosting (optional)
- Preheat oven to 350 degrees.
- Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
- Prepare cake mix as directed on package except substitute milk for water.
- Line cupcake pan with liners. This recipe makes about 30 cupcakes.
- Fill cupcake liners ½-2/3 full with red velvet cake mix.
- Add 1 T. cream cheese filling on top of cake mix.
- Bake as package directs for cupcakes. I baked mine 22 minutes.
- Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
- If desired, frost with cream cheese frosting.
- Store leftovers in refrigerator.
Elaine Duckett says
February 11, 2015 at 2:25 pmLook yummy. Bet they would be good with chocolate frosting as well.
Amy Engberson says
February 13, 2015 at 5:55 pmCome to think of it I can’t think of a thing that wouldn’t be delicious with chocolate frosting!
Sweeney60 says
September 10, 2015 at 4:58 pmI heard of these being done with white chocolate chips. What are your thoughts on that. I made this same recipe once before and used pumpkin cake as a base instead of red velvet and used chocolate frosting. It was quite tasty, but I want to try the red velvet for Halloween this year.
Amy Engberson says
September 11, 2015 at 8:12 pmI love that you are already thinking about Halloween! It’s such a fun holiday! Different flavors of chocolate chips won’t affect the overall outcome of this recipe at all. In fact, I think it’s fun to experiment with lots of different kinds! Good luck!
Naomi says
August 16, 2015 at 6:15 pmHey!! I am in the process of making these right now 🙂 my husband and brother love love love red velvet and just like you, I love cream cheese!! But, I have a quick question..I am in the process of doing the first step now, my cream cheese looks kind of chunky (like cottage cheese) is that normal? I accidently did the cream cheese right out of the fridge, so should I let it be till it melts a bit or what?
Amy Engberson says
September 11, 2015 at 8:44 pmNaomi, sorry I am so late getting back to you. If cream cheese isn’t room temperature it will get be lumpy when you mix it up. If you forget to take it out of the fridge in advance you can always cut it in smaller cubes (it will get to room temperature faster), or microwave it at half power for a few seconds at a time. I would have let it sit on the counter top until it softened up. Sounds like your family will love them anyway!
Linda says
September 2, 2015 at 1:22 pmI made this for a cookout and they were a big hit. I have been asked to make them for a wedding. The bride fell in love with them.
Amy Engberson says
September 11, 2015 at 8:19 pmYou are brave! Making cakes for a wedding would scare to death! Thank goodness these cupcakes are super simple to make! Best wishes!
Nadine stevens says
October 2, 2015 at 8:57 pmGreat recipe! Just made them and they turned out great. I made half with icing and half without. Either at they’re delicious
Amy Engberson says
November 12, 2015 at 12:10 pmI agree! They are a hit either way! Oh, and they are so easy! Isn’t that one of the best parts?
samantha says
February 10, 2016 at 10:12 amI was looking into making these cupcakes, do you think if I added a mini oreo on the inside with the cream cheese instead of chocolate chips it will still work out good???
Amy Engberson says
March 10, 2016 at 9:00 amGreat idea! Oreo’s never hurt anything! It’s worth trying. Let me know how it goes!
Peggy Moore says
January 12, 2017 at 9:47 amLove your page. I want to make your red velvet cream cheese surprise cupcakes for a huge valentine party with about 80 guests. Can these be frozen in advance? O course without frosting.
Amy Engberson says
January 20, 2017 at 6:07 pmI’ve never frozen them before but I don’t see why you couldn’t do that. Let me know if you try it!
Carolyn says
August 12, 2018 at 5:53 pmThey freeze well if not frosted. We make something very similar in mini size and always make a huge batch. We freeze them and get
Them out to thaw about an hour before serving. So good!
Amy Engberson says
August 13, 2018 at 2:37 pmThat’s a great idea! Being able to make food in advance makes life so much easier! Thanks for sharing!
Kate says
March 4, 2018 at 7:47 amThese are amazing. Easy and baking time was perfect! I am making these for my granddaughter’s high school graduation open house.
Amy Engberson says
March 5, 2018 at 10:45 pmCongrats on your daughter’s graduation! These cupcakes will be a perfect way to celebrate!
Rod says
August 15, 2018 at 9:05 amSounds like a Great Family you have, always wish I could’ve grown up on a farm, with others doing all the work required to keep the farm going of course.
Thanks for sharing, I will make as soon as I return home, hopefully this weekend.
Have a great day guys!
Amy Engberson says
August 20, 2018 at 4:14 pmHi Rod! Yes to enjoying farm life without all the extra work! That would be a dream come true! At the end of the day I think it’s the endless responsabilities that never go away that shape farm kids into what they are. It’s the late nights, early mornings, and nonstop work that helps them learn how to stick with a task, solve problems, and never give up. If we could get rid of all of the work they probably wouldn’t learn those important lessons. However, I do wish all of that responsability could go away at least once a week! Thanks for stopping by! Enjoy!
Farah says
October 1, 2018 at 10:17 pmHi. Is it possible to have cream cheese surprise in cake instead of cupcakes
Amy Engberson says
October 5, 2018 at 8:17 amI haven’t ever tried making this recipe into a cake instead of cupcakes. I’m guessing it would work just fine though. I think I’d spread the cake batter in the pan, then drop all the cream cheese on top.
JK Shoemaker says
October 23, 2018 at 1:37 pmHow far ahead can you make these? I am making for a wedding on Sunday and want to make ahead of time. Can I freeze them without frosting ?
Amy Engberson says
October 26, 2018 at 6:46 pmI’ve never tried freezing these before. I think it would work just fine, although I’d wait to frost them just like you mentioned. I think you could probably freeze them up to a week before serving them. Good luck with the wedding.