Description
These Red Velvet Cheesecake Cupcakes combine the rich, moist flavor of classic red velvet with a creamy cheesecake center and a smooth cream cheese frosting, creating a delightful dessert that’s perfect for celebrations or everyday indulgence.
Ingredients
Scale
Cupcakes
- 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: Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with cupcake liners to prepare for the batter.
- Prepare Cupcake Batter: In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda. In a separate bowl, combine the wet ingredients: eggs, vegetable oil, buttermilk (or vinegar + milk), white vinegar, vanilla extract, and red food coloring. Gradually mix the wet ingredients into the dry ingredients until the batter is smooth and well combined.
- Make Cheesecake Filling: In another mixing bowl, beat the cream cheese, sour cream, sugar, and vanilla extract together until the mixture is fluffy and smooth.
- Assemble Cupcakes: Fill each cupcake liner about one-third full with the cupcake batter. Then add about 1 to 2 tablespoons of the cheesecake filling on top of the batter. Cover the filling with the remaining cupcake batter to fill the liners about three-quarters full.
- Bake: Bake the assembled cupcakes for 22 to 25 minutes, or until a toothpick inserted into the cake portion of a cupcake comes out clean. Allow the cupcakes to cool for 10 minutes in the muffin tin, then transfer them to a wire rack to cool completely.
- Prepare Frosting: Beat the softened cream cheese and butter together until creamy. Add powdered sugar, salt, and vanilla extract, then beat until the frosting is smooth and fluffy.
- Frost and Chill: Pipe or spread the cream cheese frosting onto the cooled cupcakes. Chill the cupcakes in the refrigerator to set the frosting before serving.
Notes
- Use room temperature ingredients for better mixing and smooth batter.
- If you don’t have buttermilk, mix 1 cup milk with 1 teaspoon white vinegar and let it sit for 5 minutes to create a buttermilk substitute.
- For vibrant red color, use gel or liquid red food coloring.
- Make sure the cupcakes are completely cool before frosting to prevent melting.
- Chilling the frosted cupcakes helps the frosting set nicely for a clean presentation.
- Store frosted cupcakes in the refrigerator for up to 3 days.
