Red Velvet Cheesecake Swirl Cupcakes

Red Velvet Cupcakes
  • 1 box Red Velvet Cake Mix (Prepared according to package)
  • 1-8 oz Package Cream Cheese (Softened)
  • 1 Egg
  • 1/4 cup Sugar
  • 1 tsp Vanilla
  • Whipped Cream (optional)
  1. Preheat oven to 350 degrees F. (my oven tends to heat things up very quickly, so I lowered to 325 degrees F)
  2. Prepare red velvet cake batter according to package. Spoon batter into a cupcake pan filled with paper liners. Fill each cup ½ full.
  3. In a separate bowl, whip together the cream cheese, egg, sugar and vanilla until well incorporated.
  4. Spoon 1½ to 2 Tbsp of the cream cheese mixture on top of each of the cake batter filled cups.
  5. Use a butter knife to swirl the cheesecake by moving it up and down. Then left to right through the batter.
  6. Place in the oven and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and top with whipped cream, if desired.
  8. Store uneaten cupcakes in an airtight container in the fridge.


First off, these cupcakes did NOT turn out the way I would have liked. Made only 20 cupcakes from this recipe. 1) They did not inflate much – most likely because I took the cupcakes out from the oven while they were already beginning to form (more on this in a moment). 2) The cream cheese mix was NOT easy to swirl around in the cupcakes – too thick.

The amount of cream cheese mix from the recipe barely makes enough for one batch of cupcakes (12), so I had to make another batch. However, I did not decide to make another batch until AFTER I had already put the cupcakes into the oven for about 5 minutes, possibly a bit longer. All I know is that when I took the cupcakes out of the oven, they were already starting to solidify. Initially, I had decided to leave some cupcakes as regular red velvet cupcakes, with no cream cheese mix in them. However, in the end, I decided to make another batch of cream cheese mix. If I ever decide to try this again, I will definitely avoid taking the cupcakes out too early and letting them sit in room temperature. This would probably solve the deflating issue, but the cream cheese mix is still too thick/dense to swirl in the cupcakes. Instead, the cupcakes had spots of visible cream cheese mix on the top – most of it sinks into the cupcakes. Interestingly, I unintentionally made one with a smiley face! 

The verdict? At least this tasted better than it looked!


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