Red Velvet Cheesecake Cupcakes

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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


Graham Cracker Crust

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


  • 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


  • 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)



  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.


  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.


  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.


  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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