Red Velvet Cheesecake Cupcakes

Sweet, sour, tangy and delicious, all in one dessert! That’s what you’ll get when baking up a batch of these decadent and rich red velvet cheesecake cupcakes. Mixing cream cheese, sour cream and a rich batter together will create a version of red velvet cupcakes that family and friends will absolutely rave about! Be sure to take our advice and top these treats with some cream cheese frosting for the ultimate experience!

Prep40 min
Total Time3 hr
Skill LevelBeginner

Amount36 cupcakes

Ingredients & Tools
Instructions

Ingredients

Graham Cracker Crust
1 cup graham cracker crumbs
3 tablespoons butter, melted
3 tablespoons granulated sugar

Cheesecake Filling
2½ packages (20 oz.) cream cheese, softened
3/4 cup granulated sugar
2½ teaspoons vanilla extract
2 eggs
1 tablespoon all-purpose flour
1/4 cup sour cream

Red Velvet Cake
1 box (18.25 oz.) red velvet cake mix
Eggs, water and vegetable oil to prepare mix

Cream Cheese Frosting
1½ packages (12 oz.) cream cheese, softened
1 cup (2 sticks) butter, softened
4 cups of sifted confectioners’ sugar (about 1 lb.)
2 teaspoons vanilla extract
Pecan halves (optional)

Tools
Cupcake Pan
Cupcake Liners
Small Bowl
Electric Mixer
Large Bowl
Cooling Rack
Toothpick
1 M Piping Tip

Instructions

Click to mark complete

Make Crust. Line muffin pan with baking cups.
In a small bowl, stir together the graham cracker crumbs, butter and sugar. Press 1/2 tablespoon of mixture in the baking cups; press down with the back of a spoon.
Create Filling. Preheat the oven to 350ºF.
In a large bowl, use an electric mixer to beat the cream cheese until it’s smooth. Add sugar and vanilla; mixing it until it’s thoroughly combined. Beat in the eggs, flour and sour cream; until smooth. When complete, spoon about 2 tablespoons of the mixture over the crust in baking cups.
Bake for 10-to-12 minutes or until the cheesecake filling is just set. Remove from the oven, place on a cooling grid and let cool for 5 minutes.
Mix Cake Batter. In a large bowl, beat the cake mix, eggs, water and vegetable oil with an electric stand mixer following the package instructions. Spoon the batter over the baked cheesecake mixture, filling the baking cups until they're about 3/4 full.
Bake for about 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan on a cooling grid for 5 minutes. Then, remove from the pan; allowing them to cool completely to room temperature.
Make Frosting. In a large bowl, beat the cream cheese mixture and butter with an electric stand mixer on medium speed until the mixture is light and fluffy. Add vanilla extract.
Gradually add confectioners’ sugar and beat thoroughly until smooth, use high speed setting for velvety smooth frosting.
Assemble Cupcakes. Frost cupcakes with cream cheese frosting. Use a piping bag with a 1M piping tip affixed. Top with pecans if desired.