Description
These Red Velvet Cheesecake Cupcakes combine the rich, moist texture of classic red velvet cake with a creamy cheesecake filling, topped with a smooth cream cheese frosting. Perfect for any celebration, these cupcakes deliver a delightful blend of flavors and textures in each bite.
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
Cream Cheese 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 Pan: 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 thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, mix the eggs, vegetable oil, buttermilk (or milk with vinegar), white vinegar, vanilla extract, and red food coloring until well blended.
- Make Cupcake Batter: Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and evenly combined, with no visible lumps.
- Prepare Cheesecake Filling: In another bowl, beat the cream cheese, sour cream, sugar, and vanilla extract together until the mixture is fluffy and smooth.
- Assemble Cupcakes: Scoop the cupcake batter into the liners filling them about one-third full. Add about 1 to 2 tablespoons of the cheesecake filling on top of the batter. Cover the cheesecake layer with more cupcake batter until the liners are about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake the cupcakes for 22 to 25 minutes. Check doneness by inserting a toothpick into the cake portion (avoid the cheesecake center). It should come out clean when done.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting: Beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, salt, and vanilla extract, beating until the frosting is smooth and spreadable.
- Frost and Chill: Pipe or spread the cream cheese frosting onto the cooled cupcakes. Chill the frosted cupcakes in the refrigerator to set the frosting before serving.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smoother frosting.
- Use good-quality red food coloring for vibrant color without affecting flavor.
- Do not overfill the cupcake liners to avoid batter overflow during baking.
- Chilling the cupcakes after frosting helps the frosting hold its shape and enhances flavor.
- You can store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for best taste.
