Description
Red Velvet Cheesecake Cupcakes combine the rich, cocoa-infused flavor of classic red velvet cake with a luscious, creamy cheesecake center. These indulgent cupcakes offer the perfect balance of tangy and sweet, with a moist, velvety crumb and a decadent surprise in every bite. Topped with a swirl of cream cheese frosting, they’re a stunning dessert for any occasion. Whether you’re baking for a holiday, birthday, or just craving a special treat, these cupcakes are guaranteed to impress.
Ingredients
Scale
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ 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
Ingredient Highlights
- Cocoa Powder: Provides the classic red velvet flavor, subtly enhancing the sweetness with a light chocolate note.
- Buttermilk: Ensures a moist, tender crumb while adding a slight tang that complements the cheesecake.
- White Vinegar: Reacts with the baking soda to create a fluffy texture.
- Cream Cheese: The key to both the cheesecake filling and the rich, tangy frosting.
- Red Food Coloring: Gives red velvet its signature color, though natural alternatives like beet powder can be used.
Instructions
Prepare the Cheesecake Filling:
- In a small bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Set aside while you prepare the cupcake batter.
Make the Cupcake Batter:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- In a small cup, mix the buttermilk, vinegar, and red food coloring.
- Gradually alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Assemble and Bake:
- Fill each cupcake liner halfway with red velvet batter.
- Spoon about 1 tablespoon of the cheesecake filling into the center of each cupcake.
- Top with a little more red velvet batter to cover the cheesecake filling (the liners should be about ¾ full).
- Bake for 20-22 minutes, or until a toothpick inserted into the cake portion (not the cheesecake center) comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully incorporated.
- Beat in the vanilla extract until the frosting is smooth.
Frost and Serve:
- Pipe or spread the cream cheese frosting onto the cooled cupcakes.
- Garnish with red velvet cake crumbs, sprinkles, or white chocolate shavings for a decorative touch.
- Prep Time: 25 minutes
- Cook Time: 20-22 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 14g
- Carbohydrates: 30g
- Protein: 4g