Description
Indulge in the perfect marriage of red velvet cake and creamy cheesecake with these decadent Red Velvet Cheesecake Cupcakes. A delightful treat for any occasion!
Ingredients
Scale
For Red Velvet Cupcakes:
- 1 box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 cup water
For Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Red Velvet Batter: In a large bowl, combine red velvet cake mix, 2 eggs, vegetable oil, and water. Mix until smooth.
- Prepare Cheesecake Mixture: In a separate bowl, beat cream cheese until creamy. Add sugar, vanilla extract, 1 egg, and flour, and mix until smooth.
- Layer and Bake: Fill each cupcake liner halfway with red velvet batter, spoon cheesecake mixture on top, cover with more red velvet batter. Bake for 22-25 minutes.
- Cool and Chill: Cool cupcakes completely before refrigerating for at least 2 hours.
Notes
- Use room temperature cream cheese for a smooth cheesecake layer.
- Top with cream cheese frosting or whipped cream for extra decoration.
- Avoid overmixing to maintain a creamy cheesecake texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25 grams
- Sodium: 250 mg
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 75 mg
