Description
Indulge in the delightful combination of red velvet cake and creamy cheesecake with these Cheesecake Red Velvet Cupcakes. Perfect for any occasion, these cupcakes are a sweet treat that will have everyone coming back for more.
Ingredients
Scale
For the cupcakes:
- 1 box red velvet cake mix (plus ingredients listed on box – usually eggs, oil, and water)
- cupcake liners
- nonstick spray if needed
For the cheesecake filling:
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin pan with cupcake liners.
- Prepare the cake batter: Prepare the red velvet cake batter according to the package instructions.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Fill the cupcake liners: Fill each liner halfway with red velvet batter. Add a tablespoon of the cream cheese mixture to the center of each cupcake. Optionally, sprinkle mini chocolate chips over the filling.
- Bake: Bake for 18–22 minutes until a toothpick inserted near the edge comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Chill for at least 30 minutes before serving.
Notes
- You can use homemade red velvet cake batter if preferred.
- Store cupcakes in the refrigerator for up to 4 days. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
