Description
These Red Velvet Cheesecake Cupcakes combine the rich, moist texture of classic red velvet cake with a creamy cheesecake center, topped with a smooth cream cheese frosting. Perfect for celebrations or a delightful treat, these cupcakes offer a stunning presentation and irresistible flavor in every 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
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) and line a 12-cup muffin tin with cupcake liners to prevent sticking and make removal easier.
- Mix Dry Ingredients for Cupcakes: In a large bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking soda until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring together until fully blended.
- Make Cupcake Batter: Gradually add the wet ingredients into the dry ingredients and mix until the batter is smooth and well incorporated.
- Prepare Cheesecake Filling: In another bowl, beat together the room temperature cream cheese, sour cream, sugar, and vanilla extract until the mixture becomes fluffy and creamy.
- Fill Muffin Cups: Spoon about one-third of the cupcake batter into each liner, filling approximately one-third full. Then, add 1 to 2 tablespoons of the cheesecake filling on top of the cupcake batter in each liner. Cover the cheesecake layer with the remaining cupcake batter, filling the liners about three-quarters full.
- Bake Cupcakes: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the cake (not the cheesecake) comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 10 minutes before removing them to a wire rack to cool completely.
- Prepare Frosting: Beat together the softened cream cheese and butter until creamy. Gradually add powdered sugar, salt, and vanilla extract, mixing until smooth and fluffy.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting evenly on top. Chill the frosted cupcakes for the frosting to set before serving.
Notes
- Ensure the cream cheese is at room temperature for the cheesecake filling and softened for the frosting to achieve a smooth texture.
- If buttermilk is unavailable, substitute by adding 1 tsp vinegar to milk to make 1 cup.
- Do not overfill the cupcake liners to prevent batter overflow during baking.
- Chilling the frosted cupcakes helps the frosting set and enhances presentation.
- Use gel food coloring for a more vibrant red color without altering the batter consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
