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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, wilton's red velvet cheese cake cupcakes. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Wilton's Red velvet cheese cake cupcakes is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Wilton's Red velvet cheese cake cupcakes is something which I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Wilton's Red velvet cheese cake cupcakes:
  1. Prepare granham cracker crust
  2. Prepare 1 cup graham cracker crumbs
  3. Get 3 tbsp butter, melted
  4. Get 3 tbsp granulated sugar
  5. Prepare filling
  6. Make ready 2 1/2 packages cream cheese, soften
  7. Take 3/4 cup granulated sugar
  8. Get 2 1/2 tsp clear vanilla extract
  9. Get 2 eggs
  10. Make ready 1 tbsp all-purpose flour
  11. Take 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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