Description
Delight in these irresistible Cheesecake Red Velvet Cupcakes, combining the rich, classic flavors of red velvet cake with a creamy cheesecake swirl. Perfectly moist cupcakes with a luscious cream cheese topping make for an elegant dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Cake Batter
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
Cheesecake Topping
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for baking.
- Prepare Cake Batter: In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Mix them thoroughly until the batter is smooth and evenly blended.
- Make Cheesecake Mixture: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until the mixture is creamy and smooth with no lumps.
- Layer Cupcakes: Spoon the red velvet batter into each cupcake liner, filling them about one-third full. Then, add a spoonful of the cream cheese mixture on top of the batter in each cup.
- Bake: Place the cupcake pan in the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the cupcake; it should come out clean when fully baked.
- Cool and Serve: Allow the cupcakes to cool completely in the pan before serving to enjoy the best texture and flavor.
Notes
- Make sure the cream cheese is softened to avoid lumps in the cheesecake mixture.
- Do not overfill cupcake liners to prevent batter overflow during baking.
- Feel free to add a sprinkle of red velvet crumbs on top after baking for extra decoration.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
