Description
Red Velvet Cheesecake Cupcakes combine the rich flavors of red velvet cake with a creamy cheesecake center, all topped with luscious cream cheese frosting. They’re perfect for special occasions or whenever you’re craving a decadent treat. Here’s how to make them:
Ingredients
Units
Scale
For the Red Velvet Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cupcake Batter:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate large bowl, whisk together the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Prepare the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the sugar, egg, and vanilla extract, and continue to beat until the mixture is creamy and well combined.
- Assemble the Cupcakes:
- Spoon about 2 tablespoons of red velvet batter into each cupcake liner, filling them about one-third full.
- Add a heaping tablespoon of the cheesecake filling on top of the red velvet batter in each liner.
- Top with another tablespoon of red velvet batter, covering the cheesecake filling. Each liner should be about two-thirds full.
- Bake:
- Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the red velvet portion comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract and a pinch of salt, and continue to beat until the frosting is smooth and creamy.
- Frost the Cupcakes:
- Once the cupcakes are completely cooled, frost them with the cream cheese frosting using a piping bag or a spatula.
- For a decorative touch, you can use a piping tip to create swirls and add sprinkles or red velvet crumbs on top.
Notes
- Ensure all refrigerated ingredients are at room temperature before starting to achieve a smoother batter and frosting.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture.