Red Velvet Cheesecake Cupcakes

I woman I used to work with made Red Velvet Cheesecake brownies but I remembered I had a recipe for cupcakes. So, today after I went into work for a meeting I decided when I went home I would do some baking. Sorry for those who have been patiently waiting. Don't worry, you won't be disappointed today! I made a few modifications since I am all about "easy" or "easier."

The original recipe looks like this:

Red Velvet Cream Cheese Cupcakes from Cookie Madness via My Baking Adventures
Filling:

• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
• 1/4 teaspoon vanilla

Batter:

• 1 cup plus 2 tablespoons all purpose flour
• 2 teaspoons unsweetened natural cocoa powder
• 1/2 teaspoon baking soda
• 1/4 plus 1/8 teaspoon salt
• 1/2 cup vegetable oil
• 2/3 cup granulated sugar
• 1 teaspoon vinegar
• 1 large egg
• 1 tablespoon red food coloring
• 3/4 teaspoons vanilla
• 3 tablespoons sour cream

Preheat oven to 350 degrees F. Line 8 (I needed 9) muffin cups with paper liners.

Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.

In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.

In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended.

Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.

Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.

**I however, did my recipe like this...

  

FILLING:

 

• 8 ounces cream cheese, softened
• 4 tablespoons granulated sugar
• 1large Egg
• 1 teaspoon vanilla

BATTER:

• 1 box of Red Velvet Cake Mix; Mixed with directions on the back.

 INSTRUCTIONS:

1)  Preheat oven to 350 degrees F. 

2) Line muffin tins with muffin liners (I got 24 cupcakes out of this recipe)

3) Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside. (I used a mixer)

4) In a mixing bowl, prepare batter with directions on the box.

5) Measure out approximately 1 cup red mixture and set aside. 

6) Divide remaining red mixture among the 24 muffin cups – each cup should be a little over 1/3 of the way full. 

7) Spoon cream cheese mixture over red mixture, dividing evenly between all cups. 

8) Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.

9) Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.