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.