Red Velvet Cheesecake Cupcakes
Red Velvet Cheesecake Cupcakes are a rich combination of red velvet cake and creamy cheesecake filling, topped with a smooth cream cheese frosting. These cupcakes are moist, decadent, and perfect for any special occasion such as birthdays, holidays, or Valentine’s Day.
- Prep Time: 15 minutes
- Cook Time: : 20 minutes
- Total Time: : 1 hour 5 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Red Velvet Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk (or milk + vinegar substitute)
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- For the cheesecake filling, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
- For the cupcake batter, whisk together dry ingredients, then mix wet ingredients in a separate bowl. Combine both until just mixed.
- Fill cupcake liners halfway with red velvet batter, add cheesecake filling, then top with more red velvet batter.
- Bake for 18-20 minutes until a toothpick comes out clean (avoid the cheesecake center).
- Cool and frost with cream cheese frosting.
Notes
- Refrigerate leftovers for up to 5 days.
- Freezing is possible; freeze cupcakes unfrosted.
Find it online: https://yumfamilyrecipes.com/red-velvet-cheesecake-cupcakes/
