Red Velvet Cheesecake Cupcakes

     This Christmas, my family all got together and did sort of a potluck meal.  Everyone brought something to the table!  For my offering, I made Red Velvet Cheesecake Cupcakes.  So decadent, right?!?  Actually...these are made with Greek yogurt and only about 140 calories per cupcake!!!  CRAZY!!!  The original recipe is from culinarytuesdays.com.  Enjoy!

Red Velvet Cheesecake Cupcakes
Ingredients:
****Cake****
1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
6 oz container of Chobani 0% Vanilla Greek Yogurt

Two bowls with the two batters...

1 egg
1 cup water
****Cheesecake****
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

Gently swirl the two together.  So pretty!

Directions:

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