Red Velvet Cheesecake Swirl Cupcakes, once again



  • 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


  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.
  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 — I made cream cheese frosting instead (keep reading for recipe).
  8. Store uneaten cupcakes in an airtight container in the fridge.


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

  • 3 cups powdered sugar
  • 1 (8 ounce) package cream cheese, softened
  • 4 Tablespoons butter, softened
  • 1 teaspoon vanilla
  1. In a large bowl, combine all ingredients and beat until smooth.
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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