Red Velvet Cheesecake Cupcake

Indulge in the delightful combination of rich red velvet and creamy cheesecake with these decadent red velvet cheesecake cupcakes. Perfect for celebrations or a sweet craving, these cupcakes feature a moist red velvet base and a luscious cheesecake filling that create a burst of flavor in every bite. Follow a simple recipe to bake these showstoppers and top them with creamy frosting. Get ready to impress your guests and satisfy your sweet tooth with this irresistible treat!

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Ingredients

For the Red Velvet Cupcake:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cocoa powder

1 cup vegetable oil

1 cup buttermilk, at room temperature

2 large eggs

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (if needed for consistency)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper cupcake liners.

Make the Red Velvet Batter:

- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until fully combined.

- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Prepare the Cheesecake Filling:

- In a medium bowl, beat the softened cream cheese and sugar together until smooth.

- Add in the egg and vanilla extract, mixing until fully combined. Set aside.

Assemble the Cupcakes:

- Fill each cupcake liner about ⅓ full with the red velvet batter.

- Add 1 tablespoon of the cheesecake filling to the center of each cupcake.

- Top off with another layer of red velvet batter covering the cheesecake filling, filling each liner about 2/3 full.

Bake the Cupcakes:

- Bake in the preheated oven for about 18-22 minutes or until a toothpick inserted into the red velvet part comes out clean (the cheesecake may remain slightly gooey, and that’s okay).

- Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Make the Cream Cheese Frosting:

- In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

- Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add a little milk to reach desired consistency.

Frost the Cupcakes:

- Once the cupcakes have completely cooled, frost the tops with cream cheese frosting using a piping bag or a spatula.

- Optionally, garnish with crushed red velvet cake crumbs or white chocolate shavings for an extra touch.

Serve and Enjoy:

- Serve immediately, or store in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully as they chill!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes