Standard 12-cup muffin tins require 15 ounces of softened cream cheese to fill these red velvet cupcakes with a rich cheesecake center. Preparing the cake batter from a standard store box saves active prep time while maintaining a moist structure.
A thick cream cheese layer stays hidden inside the cake while it bakes in a hot 375°F oven. Cooling the baked bases completely prevents your frosting from melting when you pipe it on top.
Step-by-Step Instructions
1. Preheat and Prep
Heat your oven to 375°F (190°C) and place paper liners into a standard 12-cup muffin pan.
2. Mix Cake Batter
Prepare the red velvet cake mix in a large bowl according to the directions printed on the box.
3. Make Cheesecake Filling
Combine the softened cream cheese, powdered sugar, and vanilla extract in a separate bowl. Stir vigorously until the mixture is completely smooth and free of lumps.
4. Layer the Base
Spoon red velvet batter into each lined muffin cup until the cavity is filled halfway.
5. Add Cheesecake Center
Dollop a generous spoon of the cream cheese mixture directly onto the center of the batter in each cup.
6. Cover and Bake
Top each cup with the remaining red velvet batter until three-quarters full. Bake at 375°F for 20 minutes.
7. Check Doneness
Touch the top of a cupcake gently with your finger. The cake should spring back immediately and a toothpick inserted near the edge should come out clean.
8. Cool and Frost
Let the cupcakes cool completely on a wire rack. Pipe two cups of cream cheese frosting over the tops and finish with fine red velvet cake crumbs.
How to Store Red Velvet Cheesecake 'Box' Cupcakes
Refrigerator
Store cooked cupcakes in a single layer inside an airtight container in the fridge for up to 4 days.
Freezer
Freeze unfrosted baked cupcakes in a single layer for up to 2 months. Thaw in the fridge overnight before frosting.
Reheating
Serve chilled straight from the refrigerator or let sit on the counter for 15 minutes to take off the chill.
Tips & Tricks
- Bring your cream cheese to room temperature two hours before baking to prevent white lumps in the filling.
- Reserve a small piece of one baked cupcake to crumble over the piped frosting for a bakery finish.
Variations
Mini Cupcakes
Use a mini 24-cup muffin pan and decrease the baking time at 375°F to 12 minutes.
Frequently Asked Questions
Q: Why did my cheesecake filling sink to the bottom?
If the bottom layer of cake batter is too thin, the heavy filling will slide down. Make sure the muffin liner is filled halfway with batter before adding the cheese mixture.
Q: Can I make these cupcakes a day in advance?
Yes. Bake and frost the cupcakes, then keep them chilled in an airtight container overnight.
Red Velvet Cheesecake Box Cupcakes – 50-Minute Bake
Bake moist red velvet cheesecake box cupcakes layered with rich cream cheese filling and sweet frosting. Simple instructions for a 35-minute dessert treat.
Ingredients
Instructions
- 1Preheat and Prep — Heat your oven to 375°F (190°C) and place paper liners into a standard 12-cup muffin pan.
- 2Mix Cake Batter — Prepare the red velvet cake mix in a large bowl according to the directions printed on the box.
- 3Make Cheesecake Filling — Combine the softened cream cheese, powdered sugar, and vanilla extract in a separate bowl. Stir vigorously until the mixture is completely smooth and free of lumps.
- 4Layer the Base — Spoon red velvet batter into each lined muffin cup until the cavity is filled halfway.
- 5Add Cheesecake Center — Dollop a generous spoon of the cream cheese mixture directly onto the center of the batter in each cup.
- 6Cover and Bake — Top each cup with the remaining red velvet batter until three-quarters full. Bake at 375°F for 20 minutes.
- 7Check Doneness — Touch the top of a cupcake gently with your finger. The cake should spring back immediately and a toothpick inserted near the edge should come out clean.
- 8Cool and Frost — Let the cupcakes cool completely on a wire rack. Pipe two cups of cream cheese frosting over the tops and finish with fine red velvet cake crumbs.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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