Red Velvet Cheesecake Cupcakes (Print Version)
# Ingredients:
→ For the Red Velvet Cupcakes
01 -
2 1/2 cups all-purpose flour
02 -
1 1/2 cups granulated sugar
03 -
1 tsp baking soda
04 -
1 tsp salt
05 -
1 tsp cocoa powder
06 -
1 1/2 cups vegetable oil
07 -
1 cup buttermilk, room temperature
08 -
2 large eggs, room temperature
09 -
2 tbsp red food coloring
10 -
1 tsp vanilla extract
11 -
1 tsp white vinegar
→ For the Cheesecake Filling
12 -
8 oz cream cheese, softened
13 -
1/4 cup granulated sugar
14 -
1 large egg
15 -
1 tsp vanilla extract
→ For the Cream Cheese Frosting
16 -
8 oz cream cheese, softened
17 -
1/2 cup unsalted butter, softened
18 -
4 cups powdered sugar
19 -
1 tsp vanilla extract
20 -
Red sprinkles for garnish
# Instructions:
01 -
In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in 1 large egg and 1 tsp of vanilla extract, then mix until fully combined. Set aside.
02 -
Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
03 -
In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Gradually mix wet ingredients into dry ingredients until just combined.
04 -
Pour red velvet batter into liners until 1/3 full. Add a spoonful of cheesecake filling, then top with more batter until 2/3 full.
05 -
Bake for 20-22 minutes until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
06 -
Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Mix in vanilla extract.
07 -
Once cupcakes are completely cool, pipe cream cheese frosting on top using a large star tip. Garnish with red sprinkles.
# Notes:
01 -
Can be made up to a day ahead and stored unfrosted
02 -
Let ingredients come to room temperature before starting
03 -
Makes beautiful desserts for special occasions