Description
Delight in these luscious Red Velvet Cheesecake Cupcakes, combining the rich, velvety texture of classic red velvet cake with a creamy cheesecake center. Topped with a smooth cream cheese frosting, these cupcakes are perfect for celebrations or any time you crave a decadent treat.
Ingredients
Scale
Cupcake Batter
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1 cup vegetable oil
- 1 cup buttermilk (or 1 tsp vinegar + milk to make 1 cup)
- 1 tsp white vinegar
- 1 Tbsp vanilla extract
- 1 Tbsp red food coloring
Cheesecake Filling
- 8 oz cream cheese, room temperature
- â…“ cup sour cream
- ¼ cup sugar
- 1 tsp vanilla extract
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ tsp salt (or to taste)
- 1 Tbsp vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking soda until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring until smooth and fully incorporated.
- Make Cupcake Batter: Gradually mix the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and evenly combined without overmixing.
- Prepare Cheesecake Filling: In another bowl, beat the room temperature cream cheese, sour cream, sugar, and vanilla extract together until the mixture is fluffy and smooth.
- Fill Muffin Cups: Spoon the cupcake batter into each liner, filling about one-third full. Add approximately 1–2 tablespoons of the cheesecake filling on top of the batter. Then cover the cheesecake layer with more cupcake batter until each liner is about three-quarters full.
- Bake Cupcakes: Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the cake portion (avoiding the cheesecake center) comes out clean. Remove from oven and let cupcakes cool in the tin for 10 minutes.
- Cool Completely: Transfer the cupcakes to a wire rack and let them cool completely before frosting.
- Make Frosting: Using a mixer, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar, salt, and vanilla extract, continuing to beat until the frosting is smooth and fluffy.
- Frost Cupcakes: Pipe or spread the cream cheese frosting onto each cooled cupcake. Chill the frosted cupcakes in the refrigerator briefly to set the frosting before serving.
Notes
- Room temperature ingredients, especially cream cheese and eggs, help achieve a smooth batter and frosting.
- If you don’t have buttermilk, stir 1 teaspoon vinegar into milk and let sit for 5 minutes to substitute.
- Be careful not to overfill the cupcake liners to prevent overflow during baking.
- Ensure the cream cheese filling is well mixed to prevent lumps in the cheesecake layer.
- For a festive presentation, sprinkle a little red velvet cake crumbs or decorative sprinkles on top of the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
