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Ingredients

2 (8 ounce) packages cream cheese, softened ½ cup granulated sugar 2 large eggs 1 teaspoon pure vanilla 1 teaspoon lemon juice 1 package Duncan Hines® Red Velvet Cake Mix 1 ¼ cups water ⅓ cup vegetable oil 3 large eggs powdered sugar

Nutrition Info

216.3 calories carbohydrate: 22.9 g cholesterol: 59.3 mg fat: 12.6 g fiber: 0.5 g protein: 3.7 g saturatedFat: 5.6 g servingSize: - sodium: 200.5 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. Place on wire rack, cool completely.
Store covered in refrigerator.
Garnish with powdered sugar, if desired.

24 cupcakes

Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make.