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Red Velvet Cheesecake Cupcakes

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Delightful Red Velvet Cheesecake Cupcakes combine rich red velvet cake with creamy cheesecake filling, perfect for any occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for cheesecake filling)
  • 1 cup cream cheese frosting (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  3. Mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar in another bowl until combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Beat the cream cheese and powdered sugar together until smooth in a separate bowl. Stir in the vanilla extract.
  6. Fill each cupcake liner halfway with red velvet batter, add a spoonful of the cheesecake filling, and then top with more red velvet batter.
  7. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
  8. Top with cream cheese frosting and enjoy!

Notes

Store the cupcakes in an airtight container in the refrigerator for up to a week, or freeze for up to three months. Make sure all ingredients are at room temperature for best texture.

Nutrition

Find it online: https://tashirecipez.com/red-velvet-cheesecake-cupcakes/

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