Red Velvet Cheesecake Cupcakes



1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
6 oz container of Chobani 0% Vanilla Greek Yogurt
1 egg
1 cup water
1 block of 8 oz Reduced Fat Cream Cheese (Philly)
1/4 cup Chobani 0% Vanilla (2 oz) Greek Yogurt
1/4 cup Light Sour Cream
2 Large Egg Whites
1/4 cup Sugar
1 Tbsp Flour
1 tsp Vanilla


Pre-Heat oven to 350 degrees
Prepare muffin/cupcake tins with foil liners (24); set aside
In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
Swirl with a fork to combine slightly and get a swirled design (look at picture below)
Bake for 25 minutes until the cheesecake is set.
Cook and cool until they come to room temp
then refrigerate in a covered container for minimum of 1 hour.

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