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Red Velvet Cheesecake Cupcakes

Soft red velvet cupcakes with a creamy cheesecake centre, topped with swirls of cream cheese frosting and red velvet crumbs. A shortcut cake mix makes them easy.
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Course: Dessert
Keyword: cake mix cupcakes, red velvet cheesecake cupcakes, red velvet cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 491kcal

Equipment

  • 12-cup muffin tin
  • Cupcake liners
  • 2 large bowls
  • Piping bag

Ingredients

Cupcakes

  • 1 box red velvet cake mix plus the ingredients listed on the box, prepared as directed

Cheesecake filling

  • 15 oz cream cheese 455 g, softened
  • 1 cup powdered sugar 120 g
  • 2 teaspoons vanilla extract

Topping

  • 2 cups cream cheese frosting 230 g
  • red velvet cake crumbs for sprinkling

Instructions

  • Heat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
  • Make the red velvet cake batter in a large bowl following the package directions.
  • In another bowl, stir the cream cheese, powdered sugar and vanilla together until completely smooth and lump-free.
  • Fill each liner halfway with cake batter. Add a spoonful of the cream cheese mixture to each, then top with the remaining batter until the liners are about three-quarters full.
  • Bake for 20 minutes, then let the cupcakes cool completely.
  • Pipe cream cheese frosting onto each cupcake and sprinkle with red velvet crumbs.

Notes

  1. Box mix: Prepare the cake mix with the eggs, oil and water listed on your box. Box sizes and add-ins vary by brand.
  2. Nutrition: Estimated per cupcake from the ingredients, assuming a standard 15.25-oz box prepared with 3 eggs and 1/2 cup oil, and store-bought cream cheese frosting.

Nutrition

Serving: 143g | Calories: 491kcal | Carbohydrates: 54.8g | Protein: 5.3g | Fat: 28.3g | Saturated Fat: 10.5g | Cholesterol: 86mg | Sodium: 398mg | Potassium: 108mg | Fiber: 0.4g | Sugar: 40.3g
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