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Red Velvet Cheesecake Cupcakes


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

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Rate this recipe 4.4/5 (36 Votes)


  • 1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
  • 1 (6-ounce) container Chobani 0% Vanilla Greek Yogurt
  • 1 egg
  • 1 cup water
  • 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


Servings 24
Preparation time 10mins
Cooking time 35mins


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!

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