Red Velvet Cheesecake Cupcakes

By Jomamma

These cupcakes feature a winning flavor combination of red velvet and cheesecake. You Valentine will love these!

Ingredients

• CUPCAKE:
• 1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
• 1 (6-ounce) container Chobani 0% Vanilla Greek Yogurt
• 1 egg
• 1 cup water
• CHEESECAKE:
• 1 (8-ounce) package reduced fat cream cheese
• 1/4 cup Chobani 0% Vanilla (2-ounces) Greek Yogurt
• 1/4 cup light sour cream
• 2 large egg whites
• 1/4 cup sugar
• 1 tablespoon flour
• 1 teaspoon vanilla

Details

Servings 24
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Pre-heat oven to 350°F.

Prepare muffin/cupcake tins with foil liners (24); set aside.

In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside.

In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined.

Add Red Velvet Cake Mix to the all the cupcake liners, approximately 1/2 full. Add an ice cream scoop size of the cheesecake mixture on top of the cake mix. Swirl with a fork to combine slightly and get a swirled design.

Bake for 25 minutes until the cheesecake is set.

Cook and cool until they come to room temperature and then refrigerate in a covered container for minimum of 1 hour before serving. Enjoy!