Red Velvet Cheesecake Cupcakes Recipe
These Red Velvet Cheesecake Cupcakes combine the rich, velvety texture of classic red velvet cake with a creamy cheesecake center, topped with a luscious cream cheese frosting. Perfect for special occasions or a delightful dessert treat, these cupcakes deliver a harmonious blend of flavors and textures that will impress any crowd.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Red Velvet Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare cheesecake filling: In a bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set this filling aside for assembly.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, stir together the large egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar to form the wet mixture.
- Form the batter: Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cupcakes tender.
- Assemble cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Spoon about 1 tablespoon of red velvet batter into the bottom of each liner, then add 1 teaspoon of the prepared cheesecake filling in the center. Top with another tablespoon of red velvet batter, covering the filling completely.
- Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, until a toothpick inserted near the edge comes out clean. Remove from oven and allow the cupcakes to cool completely on a wire rack.
- Make frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, then continue beating until the frosting is light and fluffy.
- Frost and garnish: Once the cupcakes are fully cooled, pipe or spread the cream cheese frosting on top. Optionally, sprinkle some leftover red velvet crumbs on each cupcake for garnish.
- Optional chilling: For best results, chill the frosted cupcakes for 30 minutes before serving to allow the frosting to set.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth frosting.
- Do not overmix the batter to keep cupcakes tender and moist.
- Use fresh red food coloring for vibrant color and adjust quantity based on desired intensity.
- You can prepare the cheesecake filling and frosting a day ahead and store in the refrigerator.
- Chilling cupcakes before serving enhances flavor and frosting texture.
Keywords: Red Velvet Cupcake,Cheesecake Cupcake,Red Velvet Cheesecake,Frosted Cupcakes,Dessert Recipes
Find it online: https://tastewithamy.com/red-velvet-cheesecake-cupcakes-recipe/
