Red Velvet Cupcakes with Cream Cheese Filling and Frosting


1box Betty Crocker® SuperMoist® German chocolate cake mix
1cup water
½cup vegetable oil
2tablespoons unsweetened baking cocoa
1bottle (1 oz) red food color (about 2 tablespoons)
12oz cream cheese (from two 8-oz packages), softened
cup butter or margarine, softened
1tablespoon vanilla
9cups powdered sugar
1 to 3tablespoons milk
Betty Crocker® colored sugar, if desired


Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes. 3 In large bowl, beat cream cheese, butter and 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. Top with colored sugar. Store loosely covered in refrigerator.