Wilton's Red velvet cheese cake cupcakes
Wilton's Red velvet cheese cake cupcakes

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, wilton's red velvet cheese cake cupcakes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Wilton's Red velvet cheese cake cupcakes is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Wilton's Red velvet cheese cake cupcakes is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have wilton's red velvet cheese cake cupcakes using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Wilton's Red velvet cheese cake cupcakes:
  1. Make ready granham cracker crust
  2. Take 1 cup graham cracker crumbs
  3. Make ready 3 tbsp butter, melted
  4. Make ready 3 tbsp granulated sugar
  5. Get filling
  6. Prepare 2 1/2 packages cream cheese, soften
  7. Get 3/4 cup granulated sugar
  8. Get 2 1/2 tsp clear vanilla extract
  9. Take 2 eggs
  10. Get 1 tbsp all-purpose flour
  11. Get 1/4 cup sour cream
  12. Prepare cake
  13. Get 1 box favorite red velvet mix or from scratch recipe
  14. Take 1 water, oil, eggs directed by pkg to prepare mix
Instructions to make Wilton's Red velvet cheese cake cupcakes:
  1. Line muffin pan with baking cups
  2. In small bowl, stir together graham crumbs, butter, and sugar. Press 1/2 tbs of mixture in each baking cup; press down with back of spoon.
  3. Filling: preheat oven to 350°F
  4. In large bowl, beat cream cheese with electric mixer until smooth. Add sugar and vanilla; mix until thoroughly combined. Beat in eggs flour and sour cream; mix until smooth. Spoon about 2 tbs mixture over crust in baking cups
  5. Bake 10-12 minutes until cheesecake is just set. Remove from oven. Place on cooling grid and cool 5 minutes
  6. Cake: prepare cake as directed and spoon over baked cheesecake mixture, filling baking cups 3/4 full
  7. Bake 10 to 12 minutes or until toothpick inserted is clean. Cool cupcakes in pan on cooling grid for 5 minutes. Remove from pan and cool completely.
  8. Ice with cream cheese icing or icing of your choice

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