Cupcakes are all-the-rage lately, with a new cupcake-themed store or television show popping up almost as fast as you can say “yes, please!” These little bites of sweetness have grown in popularity for good reason, though. They’re conveniently sized, can come in a variety of flavors and make great fundraising goodies . . . just ask a She’s the First representative!
She’s the First is a non-profit organization created in 2009 to help girls with their educations when they are the first from their family to graduate. CL is lucky enough to partner with them and enjoy cupcakes in the process during their National Tie-Dye Cupcake Bake-Off. During this particular bake-off, students from every state host bake sales from Nov. 12-18 with a goal of raising $50,000 to go towards girls’ education scholarships in 8 developing nations, according to CL’s media partnership sheet.
In honor of She’s the First’s cupcake bake-off, CL would like to share with you all a cupcake that is sweet, savory and not too tough on the waistline (Greek yogurt is a crucial ingredient): red velvet cheesecake cupcakes.
Whip these up and impress your family and friends with how tasty these are, even without icing. I tried them out on my family and they were gobbled up in no time.
For the cake…
- 1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix (or any other brand you can find!)
- 6 oz container of plain or vanilla Greek yogurt
- 1 egg
- 1 cup water
For the cheesecake…
- 1 block of 8 oz reduced fat cream cheese
- 1/4 cup of plain or 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
- Preheat the oven to 350 degrees
- Prepare your cupcake tins with 24 liners; set aside
- In a large mixing bowl: beat the cake ingredients until the ingredients are combined; set aside
- In a medium mixing bowl: beat the cheesecake ingredients until all the ingredients are combined
- Add the red velvet cupcake mixture to the cupcake liners until they’re approximately 1/2 full
- Add a scoop of the cheesecake mixture to each cupcake
- Swirl with a fork to combine slightly
- Bake for 25 minutes, or until the cheesecake is set
- Let them cool and refrigerate them for at least 1 hour