Description
These Red Velvet Cheesecake Cupcakes combine the rich, moist texture of classic red velvet cake with a luscious, creamy cheesecake center and a smooth cream cheese frosting. Perfectly portioned in handy cupcake form, they are ideal for parties, special occasions, or an indulgent everyday 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
- ⅓ 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 ensure easy cleanup.
- Mix Dry Cupcake Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda until well combined. This ensures even distribution of leavening and flavor.
- Combine Wet Ingredients: In a separate bowl, beat together the eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring until smooth and uniform, giving the batter its characteristic vibrant color.
- Make Cupcake Batter: Gradually add the wet mixture into the dry ingredients and mix until the batter is smooth with no streaks of flour remaining, taking care not to overmix to keep cupcakes tender.
- Prepare Cheesecake Filling: In another bowl, beat together the room temperature cream cheese, sour cream, sugar, and vanilla extract until fluffy and creamy. This will create a tangy and smooth cheesecake center.
- Assemble Cupcakes: Scoop the cupcake batter into the liners filling each about one-third full. Then, add approximately 1 to 2 tablespoons of the cheesecake filling on top of the cupcake batter in each liner. Finally, cover the cheesecake layer with more cupcake batter until each liner is 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 portion (avoiding the cheesecake center) comes out clean. This indicates the cupcakes are fully cooked.
- Cool: Allow the cupcakes to cool for 10 minutes in the tin before transferring them onto a wire rack to cool completely. This prevents the frosting from melting upon application.
- Prepare Frosting: Using a mixer, beat softened cream cheese and unsalted butter together until creamy and light. Gradually add powdered sugar, salt, and vanilla extract, then beat until the frosting is smooth and spreadable.
- Frost Cupcakes: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake evenly. Chill the cupcakes to set the frosting before serving for the best texture and taste.
Notes
- Use room temperature cream cheese and butter for smooth frosting and cheesecake filling without lumps.
- If you prefer, substitute buttermilk by adding 1 tsp vinegar to just under 1 cup of milk and letting it sit for 5 minutes before using.
- To make red velvet with more vibrant color, use gel food coloring instead of liquid.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent frosting spoilage.
- Allow cupcakes to come to room temperature before serving for the best flavor and texture.
- Do not overfill cupcake liners to avoid spillage during baking.
