Description
Delicious and moist red velvet cupcakes with a creamy cheesecake filling, perfect for any celebration or sweet treat craving.
Ingredients
Scale
Cupcake 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: Preheat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with cupcake liners to ensure easy removal after baking.
- Prepare Batter: In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Stir thoroughly until the mixture is smooth and uniform without lumps.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until the mixture is creamy and smooth, free of lumps.
- Assemble Cupcakes: Spoon the red velvet batter into each cupcake liner filling about one-third full. Then, add a spoonful of the cream cheese mixture on top of the batter to create a cheesecake center.
- Bake: Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the cupcake comes out clean, indicating they are fully baked.
- Cool and Serve: Remove the cupcakes from the oven and allow them to cool completely before serving to enhance their texture and flavor.
Notes
- You can substitute vegetable oil with canola or melted butter for a richer flavor.
- Ensure cream cheese is softened to room temperature for easier mixing and smoother texture.
- Do not overfill cupcake liners to prevent overflowing during baking.
- After baking, cooling completely is essential to allow the cheesecake filling to set properly.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
