Description
Delight in these Red Velvet Cheesecake Cupcakes, featuring moist red velvet cake filled with a creamy cheesecake center and topped with a luscious cream cheese frosting. Perfectly balanced with a hint of cocoa and vibrant red coloring, these cupcakes are a crowd-pleasing treat ideal for any celebration or special occasion.
Ingredients
Scale
Cupcake Batter
- 2 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk (or 1 teaspoon vinegar with enough milk to make 1 cup)
- 1 teaspoon white vinegar
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
Cheesecake Filling
- 1 8-ounce package cream cheese, room temperature
- 1/3 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line cupcake pans with cupcake liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, salt, and baking soda until evenly combined.
- Combine Wet Ingredients: In a separate large measuring cup or bowl, whisk together the eggs, oil, buttermilk, white vinegar, and vanilla extract until smooth.
- Make the Batter: Gradually pour the wet ingredients into the dry ingredients and mix with a hand mixer until the batter is smooth and uniform. Slowly add the red food coloring and mix gently until fully incorporated, achieving that classic red velvet color.
- Fill Cupcake Liners (Base Layer): Place about 2 to 3 tablespoons of batter into the bottom of each cupcake liner, filling approximately half full to allow room for the cheesecake filling.
- Prepare Cheesecake Filling: In a bowl, using a hand mixer, beat together cream cheese, sugar, vanilla extract, and sour cream until smooth and creamy.
- Add Cheesecake Layer: Spoon about 1 to 1 1/2 tablespoons of the cheesecake filling onto the batter in each cupcake liner. Using the back of a spoon, gently smooth the mixture and keep it away from the edges to maintain the cupcake’s shape and appearance.
- Bake: Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. The cheesecake center should still be slightly jiggly.
- Cool and Chill: Allow the cupcakes to cool to room temperature, then refrigerate for at least 2 hours to set the cheesecake filling completely. Cupcakes can be frozen after cooling and frosted later if desired.
- Make the Frosting: With a hand or stand mixer, cream together the softened butter and cream cheese until the mixture is fluffy. Gradually add powdered sugar, salt, and vanilla extract, mixing until smooth and spreadable.
- Frost the Cupcakes: Using a knife or a pastry bag fitted with a 1M tip, pipe or spread the frosting over the cooled cupcakes. Refrigerate cupcakes after frosting and keep chilled until serving.
Notes
- These Red Velvet Cheesecake Cupcakes are perfect for celebrations, holidays, and parties.
- Keeping the cheesecake filling away from the edges during assembly ensures a neat cupcake appearance.
- You can freeze cupcakes once cooled and frost them later without compromising texture or flavor.
- Use a 1M pastry tip for a professional decorative frosting look.
- Store frosted cupcakes in the refrigerator for up to 3 days for optimal freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 352 kcal
- Sugar: 35 g
- Sodium: 239 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 46 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 36 mg
