Description
These Red Velvet Cheesecake Cupcakes combine the best of two desserts—moist, fluffy red velvet cake and a creamy cheesecake filling baked right inside! Topped with a luscious cream cheese frosting, these cupcakes are perfect for birthdays, holidays, or any special occasion.
Ingredients
Units
Scale
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 1/2 cup milk + 1 tsp vinegar, let sit for 5 minutes)
- 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
1. Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
2. Make the Cheesecake Filling:
- In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
3. Prepare the Red Velvet Cupcake Batter:
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, whisk together oil, sugar, egg, buttermilk, vanilla, vinegar, and red food coloring.
- Gradually add the dry ingredients to the wet mixture and stir until just combined (do not overmix).
4. Assemble the Cupcakes:
- Fill each cupcake liner halfway with red velvet batter.
- Drop 1 tsp of cheesecake filling into the center of each.
- Add a little more red velvet batter on top (filling each about ¾ full).
5. Bake the Cupcakes:
- Bake for 18-20 minutes, or until a toothpick inserted into the red velvet portion comes out clean.
- Let cool completely before frosting.
6. Make the Cream Cheese Frosting:
- Beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla and beat until creamy.
- Pipe or spread onto cooled cupcakes.
7. Serve & Enjoy:
- Garnish with red velvet crumbs or sprinkles.
- Enjoy these moist, creamy, and delicious cupcakes!
Notes
- Want extra cheesecake flavor? Add more filling in the center!
- Make ahead: Store in the fridge for up to 3 days.
- Don’t overmix the batter to keep the cupcakes light and fluffy.