Red Velvet Cheesecake Cupcakes
These Red Velvet Cheesecake Cupcakes combine the best of two worlds: the rich, moist red velvet cake and a creamy cheesecake filling, all in one bite. Perfect for any special occasion, these treats are easy to make and deliver an impressive dessert with vibrant color and rich flavor.
Equipment
- Muffin Pan
- Mixer
- Oven
Ingredients
Red Velvet Cake Base
- 2 cups all-purpose flour
- 2-4 tsp unsweetened cocoa powder natural
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
- 1 cup buttermilk
- 1-2 tbsp red food coloring
Cheesecake Filling
- 8 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup strawberry puree optional, for flavor
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream together the butter and sugar in a separate bowl until light and fluffy. Add eggs, one at a time, and beat in the vanilla extract, vinegar, and red food coloring.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients. Mix until just combined.
- For the cheesecake filling, beat cream cheese until smooth, then mix in sugar, egg, and strawberry puree. Blend until creamy and smooth.
- Fill each muffin liner halfway with red velvet batter, add a heaping tablespoon of cheesecake filling, and top with more red velvet batter.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool completely on a wire rack before serving.
Notes
For extra flavor, you can add a touch of vanilla extract to the cheesecake filling. If you don't have buttermilk, you can make your own by mixing whole milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.