Red Velvet Stuffed Cheesecake Cupcakes

For red velvet cupcakes:

• 1 10.5 oz box of Moist Deluxe Duncan Hines Red Velvet mix
• 1 1/4 cup buttermilk
• 1/4 cup of vegetable oil
• 3 eggs
• 1/4 cup of sugar

For cheesecake:

• 2 8-ounce boxes Philadelphia Cream Cheese, at room temperature
• 1-1/2 cups sugar
• 1/2 teaspoon salt
• 1/4 cup flour
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1- cups sour cream

For the cream cheese frosting:

• 1 (8-ounce) package cream cheese
• 3 cups of confectioners' sugar
• 1/2 teaspoon vanilla
• 1/4 cup heavy cream

Nut Topping Optional:

• 1/2 cup Crusted Pecans
• 1/4 cup sugar
• 1 tablespoon Butter

1. Preheat oven to 350 degrees F. Grease a 12 tin Cupcake Genius.
2. In a large bowl add Red Velvet cake mix and sugar an mi togehter with a fork. Add oil, buttermilk, and eggs, mix with electric mixer until all lumps are removed.
3. Pour batter into Cupcake Genius (which allows the space for the filling). Bake for 15 minutes.

4. Cheesecake:

1. Beat the cream cheese on medium speed with a hand mixer until smooth. Add sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in eggs one at a time, then add flour and blend. Add sour cream, and vanilla. Remove Genuis from cupcake tin an pour cheesecake batter in the center of the half done red velvet cake mix. Bake for another 15 minutes.
2. Remove from heat and allow to cool completely.

3. Frosting:

1. In a meduim size bowl beat cream cheese until smooth and then add half the confectioners sugar. Add vanilla and heavy cream and blend. Finally add the remain confectioner sugar and mix until smooth, thick and creamy.
2. Top/Design cupcakes as desired.

3. Nut Topping Optional:

1. In a microwavable safe bowl add pecans, sugar, butter and heat for 30-45 seconds. Mix pecan topping together to get a sweet toasted pecan topping for coupcakes.