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Red Velvet Cheesecake Cupcakes Recipe


Here we have America’s two favorite desserts combined into one cupcake! Creamy cheesecake and red velvet cake are the perfect combinations of sweetness. Color your cream cheese filling with blue icing color for your next patriotic Memorial Day, July 4th or Labor Day party!
Makes: 36
Skill Level: None

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Step 1

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 3 tablespoons grandulated sugar

Cheesecake Filling

  • 2-1/1 packages (20 oz.) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2-1/2 teaspoons Clear Imitation Vanilla Extract
  • 2eggs
  • 1 tablespoon all-purpose flour
  • 1/4 cup sour cream

Red Velvet Cake

  • 1 box (18.25 oz.) red velvet cake mix
  • Eggs, water and vegetable oil to prepare mix

Cream Cheese Icing

  • 1-1/2 packages (12 oz.) cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 4 cups sifted confectioners’ sugar (about 1 lb.)
  • 2 teaspoons Clear Imitation Vanilla Extract
  • Pecan halves (optional)
Step 2

Crust: Line muffin pan with baking cups.

In small bowl, stir together graham cracker crumbs, butter and sugar. Press 1/2 tablespoon of mixture in baking cups; press down with back of spoon.

Step 3

Filling Preheat oven to 350ºF.

In large bowl, beat cream cheese until smooth. Add sugar and vanilla; mix until thoroughly combined. Beat in eggs, flour and sour cream; mix until smooth. Spoon about 2 tablespoons mixture over crust in baking cups.

Bake 10-12 minutes or until cheesecake is just set. Remove from oven, place on cooking grid and cool 5 minutes.

Step 4

Cake In large bowl, beat cake mix, eggs, water and vegetable oil with electric mixer following package instructions. Spoon batter over baked cheesecake mixture, filling baking cups 3/4 full.

Bake 15-17 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

Step 5

Icing In large bowl, beat cream cheese and butter with electric mixer until light and fluffy. Add vanilla. Gradually add confectioners’ sugar and beat until smooth.

Step 6

To Assemble: Ice cupcakes with Cream Cheese Icing. Top with pecans.

Makes about 36 cupcakes.

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Ingredients

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graham cracker crumbs

1 cup graham cracker crumbs

butter, melted

3 tablespoons butter, melted

granulated sugar

3/4 cup & 3 tablespoons, divided, granulated sugar

cream cheese, softened

2-1/2 pkg. (20 oz.) cream cheese, softened

eggs

2 eggs

all purpose flour

1 tablespoon all purpose flour

sour cream

1/4 cup sour cream

Favorite red velvet cupcake recipe or mix

1 box (18.25 oz.) Favorite red velvet cupcake recipe or mix

water, oil, eggs

water, oil, eggs (to prepare mix)

butter, softened

1 cup (2 sticks) butter, softened

sifted confectioners' sugar

4 cups (about 1 lb.) sifted confectioners' sugar

pecan halves

pecan halves (optional)

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Expected ship date: 07/30/16

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small bowl

large bowl

large bowl

Toothpick

Toothpick

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