Red Velvet Cheesecake Swirl Cupcakes, once again

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Ingredients

  • 1 box Red Velvet Cake Mix (prepared according to package, I used Duncan Hines)
  • 1 8 oz package cream cheese (Softened)
  • 1 egg
  • 4 cup sugar
  • 1 tsp vanilla
  • Whipped Cream (optional) – I made cream cheese frosting instead

Instructions

  1. Preheat oven to 350 degrees F – I preheated to 335 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.
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  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.
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  6. Place in the oven and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
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  7. Cool and top with whipped cream if desired — I made cream cheese frosting instead (keep reading for recipe).
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  8. Store uneaten cupcakes in an airtight container in the fridge.

Notes

Makes 24 mini cupcakes plus 16 regular cupcakes. Simple to make – don’t stress about perfecting the swirls because they don’t come out the way you expect. There are a great treat to share, if you can manage to hold yourself from eating them all yourself…

Cream Cheese Frosting

Ingredients
  • 3 cups powdered sugar
  • 1 (8 ounce) package cream cheese, softened
  • 4 Tablespoons butter, softened
  • 1 teaspoon vanilla
Instructions
  1. In a large bowl, combine all ingredients and beat until smooth.
Notes
Soften cream cheese by leaving it at room temperature or soften in the microwave by heating on medium for 1 to 1½ minutes.
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