Red Velvet Cheesecake ‘Box’ Cupcakes



for 12 cupcakes

1 box red velvet cake mix, prepared according to package instructions

15 oz cream cheese(455 g)

1 cup powdered sugar(120 g)

2 teaspoons vanilla extract

2 cups cream cheese frosting(230 g)


Preheat oven to 375°F (190°C).

In a large bowl, prepare the red velvet cake batter.

In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.

Divide the batter evenly among a lined muffin tin, filling halfway.

Spoon some of the cream cheese mixture onto the batter.

Top with remaining batter, filling about ¾ of the way up.

Bake for 20 minutes, then cool.

Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.


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