Red Hot Cream Cheese Cupcakes
Valentine’s Day Recipe Idea
Cupcakes are always a big hit with the kids (and the parents…talk about easy cleanup after eating!) These Red Hot Cream Cheese Cupcakes will be just the kick needed on the table of goodies. We are headed to three different events this week where we were asked to bring treats to share. So, this is definitely going to be at one of the parties.
You can even grab a set of fun Valentine Cupcake liners to add a bit of festivity and Valentine’s Day cheer to the cupcakes. The Red Hot candies make a fun and decorative topping. I have seen these in my local grocery store, but if you are pinched on time, you grab them here and have it shipped right to your front door!
Overall, this is a simple & frugal treat to share with family, friends, classmates, and more! The kids can even help with the baking, frosting the cupcakes, and then add the candies on top. They’ll enjoy the personalization and time spent making a goodie for their friends!
We have also been busy with Valentine’s Day projects this month! From recipes in the kitchen, to Do It Yourself projects for around the home, and we want to share them all with you!
- Valentine’s Day Recipes
- Cheese from recipes ranging from breakfast to dinner. There’s sure to be something you’ll love!
- Homemade Valentine’s Day Craft Projects and DIY Valentine’s
- I am making the heart wreath this weekend!
- Non- Candy Alternatives for class parties and more!
- It’s too hard for me to choose a favorite Valentine on this one!!
Recipe credit Bake it in a Cake.
- There are so many darling cupcake recipe ideas in this book!
- Let the kids experiment all through the winter and right into spring with these easy to make and simple to follow instructions inside.
Red Hot Cream Cheese Cupcakes
For the cupcakes you’ll need:
- 1 1/2 sticks unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 1 1/2 c. granulated sugar
- 3 eggs
- 2 t. vanilla
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 1/3 c. whole milk
- 2 1/2 c. flour
- 1/2 c. red hot candies
For the buttercream you’ll need:
- 2 sticks unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 2 c. powdered sugar
- splash of whole milk
- red food color or gel (if desired)
For the Cupcakes
- Using the paddle attachment on a stand mixer, combine the butter and the cream cheese together on medium speed for about 30 seconds. Mix in the sugar until the mixture is fluffy (about 20-30 seconds). Add the eggs, one at a time, mixing until each egg is fully incorporated. Scrape down the sides of the bowl and mix on medium-high speed for another 20 seconds or so, until the batter is smooth. Add the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients, mixing on medium speed until just combined. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy. Fold in the red hots so they’re evenly distributed, taking care not to mix too much.
- Now, leaving the batter in the bowl, cover it with plastic wrap and put it in the fridge for an hour. What? YES. Put it in the fridge. If you don’t give the red hots a chance to soften and dissolve a little, they’ll just sink to the bottom of your cupcakes. Trust me.
- After an hour, pre-heat the oven to 350 degrees (F).
- Fill 24 paper-lined cupcake tins about 3/4 of the way full. Bake for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown. Allow them to cool in the cupcake tray for at least 15 minutes before moving to a wire rack.
- Once the cakes are cool, frost ‘em!
For the Buttercream:
- Use the whisk attachment to cream together the butter and cream cheese until they’re well incorporated. Then whip in the powdered sugar, a cup at a time, until the mixture is fluffy. If the frosting is too thick, add a splash of milk. If it’s too thin, add a little more sugar. To get a pretty marbled look, put half the buttercream in a smaller bowl and use a little red or pink food coloring or gel to dye it the desired color. Then gently fold it back in with the white buttercream and pipe onto the cupcake. Garnish with a few red hot candies or small red sprinkles. Hot!