Dessert

Red Velvet Cheesecake Cupcakes is for Dessert.

Red Velvet Cheesecake Cupcakes takes 100 minutes to prepare.

Red Velvet Cheesecake Cupcakes takes 25 minutes to cook.

Red Velvet Cheesecake Cupcakes makes 24 servings.

The ingredients for Red Velvet Cheesecake Cupcakes are:

Cake:

1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 cup fat free Greek yogurt
2 egg whites
1 cup water
1 tsp pure vanilla extract

Cheesecake:

4 oz reduced fat cream cheese
4 oz fat free cream cheese
1/2 cup fat free greek yogurt
2 egg whites
2 Tbsp splenda
2 Tbsp sugar
1 Tbsp flour
1 tsp pure vanilla extract

Here is how you make Red Velvet Cheesecake Cupcakes:

1. Prheat oven to 350 degrees. Line 2 - 12 cup muffin tins with paper liners and set aside.2. In the bowl of a stand mixer, combine the cake mix, greek yogurt, egg whites, water and vanilla extract on medium speed until well mixed; set aside.3. In a separate bowl using the same stand mixer, combine the cheeses, yogurt, egg whites, Splenda, sugar, flour and vanilla and beat on medium speed until well mixed. 5. Using an ice cream scoop, add one scoop of the red cake mixture to each of the prepared paper liners, filling about 1/2 full. Add a scoop of cheesecake mixture on top of the cake mixture to each of the liners and swirl using a knife.6. Bake 25 minutes or until cheesecake is set in the center.7. Remove from the oven and cool to room temperature. Refrigerate in an airtight container for minimum of 1 hour prior to serving.Serving Size:?Makes 24 cupcakes

The nutritional information for Red Velvet Cheesecake Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 121.3

• Total Fat: 3.0 g
• Cholesterol: 3.5 mg
• Sodium: 177.0 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 0.5 g
• Protein: 3.7 g

The dietary needs meet for Red Velvet Cheesecake Cupcakes is Low Fat