Wilton Red Velvet Cheesecake Cupcakes

Back to category
by Wilton Design Team

Wilton Red Velvet Cheesecake Cupcakes

A rich treat gets richer! The cream gets creamier! A sinful snack gets even more sinful! Cheesecake icing and red velvet cake -- whoa -- come together in one amazing cupcake that's perfect for both the everyday dessert and special occasions. (Did we mention this even has the graham cracker crust that usually comes with cheesecake -- double whoa!)

Bake your own cupcakes, snap a photo, and share using #ACMooreInspired.

Project Details

  • Level:beginner
  • Time:few hours

Project Instructions

  • 1
    Preparation & Crust: Preheat oven to 350°F. Line muffin pan with baking cups. Step B: Crush graham crackers until you have a cup of crumbs. In small bowl, stir together these crumbs, 3 tablespoons melted butter and 3/4 cup granulated sugar. Press 1/2 tablespoon of this mixture in each baking cup; press down with back of spoon.
  • 2
    Filling: In large bowl, beat 12 oz. softened cream cheese with electric mixer until smooth. Add 3/4 cup granulated sugar and 2 teaspoons clear vanilla extract; mix until thoroughly combined. Beat in 2 eggs, 1 tablespoon all-purpose flour and 1/4 cup sour cream; mix until smooth. Spoon about 2 tablespoons mixture over crust in baking cups. Bake 10-12 minutes or until cheesecake is just set. Remove from oven, place on cooling grid and cool 5 minutes.
  • 3
    Cupcakes: In large bowl, beat red velvet cupcake recipe with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes. Spoon batter over baked cheesecake mixture, filling baking cups 3/4 full. Bake 10-12 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely. Note: Project time does not include these baking and cooling times.
  • 4
    Icing: In large bowl, beat 12 oz. softened cream cheese and 2 sticks softened butter with electric mixer until light and fluffy. Add 2 teaspoons clear vanilla extract. Gradually add 4 cups sifted confectioners sugar and beat until smooth. Add icing to a decorating bag. Pipe a dallup of icing on each cupcake. Top with a pecan half.

    Makes about 24 cupcakes.

Project Details

  • Level:beginner
  • Time:few hours

Project Supplies

  • •Wilton Clear Vanilla Extract, Standard Size Muffin Pan, Your Favorite Baking Cups, Decorating Tip of Your Choice, Disposable Decorating Bags & 10" x 16 Cooling Grid
  • •Three Bowls, Measuring Cups and Measuring Spoons & Toothpick
  • •Your Favorite Red Velvet Cupcake Recipe, Graham Crackers, Butter, Granulated Sugar, Cream Cheese, All-Purpose Flour Sour Cream, Confectioners Sugar & Pecan Halves