Sunday, June 13, 2010

Red Velvet Cheesecake Cupcakes

These are an EASY and Delicious Dessert!

Red Velvet Cheesecake Cupcakes



  • 2 packages (8 oz. each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla
  • 1 teaspoon lemon juice


  • 1 box Duncan Hines Red Velvet Cake Mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs

Baking Instructions

  1. Preheat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
  2. Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
  3. Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
  4. Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  5. Store covered in refrigerator.
  6. Garnish with powdered sugar, if desired.

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