Description
Red Velvet Cheesecake Cupcakes combine the classic rich and moist red velvet cake with a creamy cheesecake center, topped with smooth buttercream frosting. These cupcakes are perfect for parties, celebrations, or just indulging your sweet tooth with a decadent and visually stunning dessert.
Ingredients
Scale
Cake Batter
- 1 cup 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
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
- Prepare Dry Ingredients: In a bowl, mix together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract until fully mixed.
- Mix Batter: Gradually blend the wet ingredients into the dry ingredients, stirring until the mixture is smooth and consistent with no lumps.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy for the cheesecake center.
- Assemble Cupcakes: Line a cupcake tray with liners. Fill each liner halfway with red velvet batter, add a spoonful of cheesecake filling in the center, then cover with more red velvet batter to fill nearly to the top.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the cupcake (avoiding the cheesecake center) comes out clean.
- Cool: Remove cupcakes from oven and let them cool completely on a wire rack before frosting.
- Prepare Frosting: Beat softened butter, powdered sugar, and vanilla extract together until light and fluffy to make the buttercream frosting.
- Frost and Serve: Frost the cooled cupcakes generously with the prepared buttercream frosting. Serve and enjoy!
Notes
- Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Do not overfill cupcake liners to prevent overflow during baking.
- Red food coloring can be adjusted to preference for deeper color.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container in the refrigerator if not serving immediately.
