Red Velvet Cheesecake Cupcakes

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

Over the top red velvet and cheesecake cupcakes
Photo by Jo A.
Over the top red velvet and cheesecake cupcakes
Over the top red velvet and cheesecake cupcakes

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

24

cupcakes

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

24

servings

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

Directions

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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