Cheesecake filled Red Velvet Cupcakes with Cream Cheese Frosting

I came across this in Michaels and being that I loved Ace of Cakes, I wanted to try Duff's boxed cake mix to see if its alot better than the others. It was, but still tasted like it came from a box. Still much better than Duncan Hines or Betty Crocker, and worth it if you are in a hurry. But I must try it from scratch next time!

Since its from a box, I jazzed it up and made cheesecake batter to fill them and my favorite cream cheese icing. This cream cheese frosting is awesome. It's so great when you add the heavy cream.

Cheesecake filled Red Velvet Cupcakes with Cream Cheese Frosting

Yield: 22 cupcakes

Cheesecake

16 ounces cream cheese, softened

2/3 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

Directions

Blend the cream cheese and sugar in an electric mixer until combined. Add eggs and extract. Blend until smooth, do not overmix. Refrigerate until ready to use.

Red Velvet Cake

Make your favorite recipe or use a box

Directions

Preheat oven to 350 degrees F. 

Fill cupcake liners with one tablespoon red velvet cake batter. Top with 2 tablespoons cheesecake batter. Finally, top with one tablespoon red velvet cake batter. Bake for 18-22 minutes or until a tooth pick inserted in the center of red velvet cake comes out clean. The cheesecake may still be gooey, which is fine.

Cream Cheese Frosting

Two 8 ounce packages of cream cheese, at room temperature

2/3 cup unsalted butter, at room temperature

4 cups powdered sugar

1 tsp clear vanilla extract

3 tbsp heavy or whipping cream

Directions

Beat the cream cheese and butter together in a medium sized bowl with the mixer on high speed.  Add the sugar and vanilla, beating until smooth.  With the mixer running, gradually add the cream and beat until the frosting looks whipped and creamy. Add a little more cream if necessary until it’s easy to spread.