Description
These Red Velvet Cheesecake Cupcakes combine the rich, moist texture of classic red velvet cupcakes with a luscious cheesecake filling and a smooth cream cheese frosting. Perfect for parties, holidays, or any special occasion, they offer a delightful blend of flavors and a stunning presentation that’s hard to resist.
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 Pans: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, salt, and baking soda until well combined.
- Combine Wet Ingredients: In a separate large measuring cup or bowl, whisk together the eggs, oil, buttermilk (or milk with vinegar), white vinegar, and vanilla extract until fully blended.
- Make the Batter: Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer until smooth and uniform. Add the red food coloring gradually and mix slowly until the batter is evenly colored red.
- Fill Cupcake Liners: Spoon about 2-3 tablespoons of the red velvet batter into the bottom of each cupcake liner, filling it approximately halfway.
- Prepare Cheesecake Filling: In a separate bowl, use a hand mixer to blend the cream cheese, sugar, vanilla extract, and sour cream until the mixture is smooth and creamy.
- Add Cheesecake Layer: Drop about 1 to 1 1/2 tablespoons of the cheesecake filling on top of the cupcake batter in each liner. Using the back of a spoon, gently spread the cheesecake layer evenly while keeping it away from the edges to maintain cupcake shape.
- Bake the Cupcakes: Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the cake portion comes out clean. The cheesecake filling might still jiggle slightly, which is normal.
- Cool and Chill: Allow the cupcakes to cool to room temperature on a wire rack. Then refrigerate them for at least 2 hours to set before frosting. You can also freeze the cupcakes once cooled and frosted for later use.
- Prepare Frosting: Using a hand or stand mixer, cream together the softened cream cheese and butter until light and fluffy. Gradually add powdered sugar, salt, and vanilla extract, mixing until the frosting is smooth.
- Frost the Cupcakes: Frost each chilled cupcake with the cream cheese frosting. For a decorative effect, use a piping bag fitted with a 1M tip. Store the frosted cupcakes in the refrigerator for up to 3 days.
Notes
- These Red Velvet Cheesecake Cupcakes are ideal for celebrations, holidays, or party treats.
- Maintaining the cheesecake filling slightly away from the edges prevents the cupcakes from cracking or overflowing during baking.
- You can freeze cooled cupcakes after frosting for convenient make-ahead dessert options.
- Using a piping tip like 1M creates beautiful, professional-looking frosting swirls.
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
