ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
93% would make again

Red Velvet Cheesecake 'Box' Cupcakes

Ingredients

for 12 cupcakes

  • 1 box red velvet cake mix, prepared according to package instructions
  • 15 oz cream cheese (455 g)
  • 1 cup powdered sugar (120 g)
  • 2 teaspoons vanilla extract
  • 2 cups cream cheese frosting (230 g)

Nutrition Info

  • Calories 457
  • Fat 20g
  • Carbs 67g
  • Fiber 1g
  • Sugar 50g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, prepare the red velvet cake batter.
  3. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
  4. Divide the batter evenly among a lined muffin tin, filling halfway.
  5. Spoon some of the cream cheese mixture onto the batter.
  6. Top with remaining batter, filling about ¾ of the way up.
  7. Bake for 20 minutes, then cool.
  8. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
  9. Enjoy!

Ingredients

for 12 cupcakes

  • 1 box red velvet cake mix, prepared according to package instructions
  • 15 oz cream cheese (455 g)
  • 1 cup powdered sugar (120 g)
  • 2 teaspoons vanilla extract
  • 2 cups cream cheese frosting (230 g)

Nutrition Info

  • Calories 457
  • Fat 20g
  • Carbs 67g
  • Fiber 1g
  • Sugar 50g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, prepare the red velvet cake batter.
  3. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
  4. Divide the batter evenly among a lined muffin tin, filling halfway.
  5. Spoon some of the cream cheese mixture onto the batter.
  6. Top with remaining batter, filling about ¾ of the way up.
  7. Bake for 20 minutes, then cool.
  8. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
  9. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.