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Red Velvet Cheesecake-Filled Cupcakes

Red Velvet Cheesecake-Filled Cupcakes
 
Yield:
24 servings, 1 cupcake each

Ingredients

Ingredients Weights Measures
prepared red velvet cake mix batter 2 lb. 1 qt.
PHILADELPHIA Cheesecake Batter 1 lb. + 2 oz. 2-1/4 cups
PHILADELPHIA Original Cream Cheese, softened 12 oz. 1-1/2 cups
powdered sugar 3 oz. 3/4 cup

Directions

USE #24 scoop to portion cake batter into 24 paper-lined muffin cups (or into 12 paper-lined muffin cups for trial recipe). Then, use #40 scoop to top cake batter in each muffin cup with scoop of cheesecake batter.

BAKE in 350ºF standard oven 30 to 32 min. or just until centers are set. Cool completely.

BEAT cream cheese and powdered sugar with mixer until well blended; spoon into pastry tube fitted with large star tip. Use to pipe 1 Tbsp. frosting onto each cupcake. Refrigerate until ready to serve.

Kraft Kitchens Tips

Make Ahead
Cupcakes can be stored in refrigerator up to 2 days before serving.
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