Wilton suggests adding blue food coloring to the cream cheese frosting for a patriotic look to these cupcakes.  I think fresh blueberries would be far more festive! And if you are going to take cupcakes to a picnic or party, you want them to be festive, right?  If you don’t care for the blueberry idea, I’m sure the cupcakes alone will be a crowd pleaser.

Red Velvet Cheesecake Cupcakes

Make about 36 cupcakes

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 3 tablespoons granulated sugar

Filling

  • 2 1/2 packages (20 oz.) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons Clear Vanilla Extract
  • 2 eggs
  • 1 tablespoon all purpose flour
  • 1/4 cup sour cream

Cake

  • 1 box (18.25 oz.) Favorite red velvet cupcake recipe or mix
  • water, oil, eggs to prepare mix

Cream Cheese Icing

  • 1 1/2 pkg. (12 oz.) cream cheese, softened
  • 2 teaspoons Clear Vanilla Extract
  • 1 cup (2 sticks) butter, softened
  • 4 cups sifted confectioners’ sugar (about 1 lb.)
  • pecan halves (optional)

Directions: 

Crust

  1. Line muffin pan with baking cups.
  2. In small bowl, stir together graham cracker crumbs, butter and sugar. Press 1/2 tablespoon of mixture in each baking cup; press down with back of spoon.

Filling 

  1. Preheat oven to 350°F.
  2. In large bowl, beat cream cheese with electric mixer until smooth. Add sugar and vanilla; mix until thoroughly combined. Beat in eggs, flour and sour cream; mix until smooth. Spoon about 2 tablespoons mixture over crust in baking cups.
  3. Bake 10-12 minutes or until cheesecake is just set. Remove from oven, place on cooling grid and cool 5 minutes.

Cake

  1. In large bowl, beat cake mix, eggs, water and oil with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes. Spoon batter over baked cheesecake mixture, filling baking cups 3/4 full.
  2. Bake 10-12 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

Frosting 

  1. In large bowl, beat cream cheese and butter with electric mixer until light and fluffy. Add vanilla. Gradually add confectioners’ sugar and beat until smooth.

To Assemble: Ice cupcakes with Cream Cheese Icing. Top with pecans if desired.

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