How to Prepare Super Quick Homemade Wilton's Red velvet cheese cake cupcakes

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, wilton's red velvet cheese cake cupcakes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Wilton's Red velvet cheese cake cupcakes is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Wilton's Red velvet cheese cake cupcakes is something which I have loved my entire life.

To begin with this recipe, we must 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 can achieve that.

The ingredients needed to make Wilton's Red velvet cheese cake cupcakes:

1. Prepare granham cracker crust
2. Get 1 cup graham cracker crumbs
3. Make ready 3 tbsp butter, melted
4. Take 3 tbsp granulated sugar
5. Get filling
6. Make ready 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. Make ready 1 tbsp all-purpose flour
11. Get 1/4 cup sour cream
12. Take cake
13. Take 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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