Description
Deliciously moist and vibrant red velvet cupcakes with a creamy cheesecake swirl, perfect for parties and special occasions. These cupcakes combine the classic flavors of red velvet cake with a smooth, sweetened cream cheese filling, baked to perfection in individual portions.
Ingredients
Scale
Cake Batter
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and make removal easy after baking.
- Make Cake Batter: In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Mix thoroughly until the batter is smooth and all ingredients are well incorporated.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy, free of lumps.
- Layer Batter and Filling: Fill each cupcake liner about one-third full with the red velvet batter. Then, add a spoonful of the cream cheese mixture on top to create a layered effect.
- Bake Cupcakes: Place the cupcake pan in the preheated oven and bake for 18-20 minutes. To check doneness, insert a toothpick into the cupcake; it should come out clean if they’re fully baked.
- Cool and Serve: Remove the cupcakes from the oven and allow them to cool completely in the pan before removing or serving. This helps the cheesecake layer set nicely.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
- You can decorate the cooled cupcakes with cream cheese frosting or a dusting of powdered sugar for an extra touch.
- Store cupcakes in an airtight container in the refrigerator to keep the cream cheese filling fresh.
- Use quality red velvet cake mix for the best flavor and texture.
