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red velvet cheesecake cupcakes

Red Velvet Cheesecake Cupcakes

Delicious red velvet cupcakes filled with creamy cheesecake and topped with silky cream cheese frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 350 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1 cup oil (neutral flavor like vegetable or canola)
  • 1 cup buttermilk (or 1 tsp vinegar + milk to equal 1 cup)
  • 1 teaspoon white vinegar
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring
  • 8 ounces cream cheese (softened to room temperature)
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese (for frosting, softened)
  • 1/2 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1/2 teaspoon salt (adjust to taste)
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C) and line cupcake pans with paper liners.
  • In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
  • In a separate bowl, beat the eggs, oil, buttermilk, white vinegar, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry mixture, mixing until smooth. Slowly mix in the red food coloring.
  • Spoon about 2 to 3 tablespoons of batter into each cupcake liner, filling them halfway.
  • For the cheesecake layer, beat cream cheese, sugar, sour cream, and vanilla until silky and smooth.
  • Add about 1 to 1 1/2 tablespoons of cheesecake mixture on top of the batter in each liner.
  • Bake for about 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
  • Let cool to room temperature, then chill for at least two hours before frosting.
  • For the frosting, beat softened butter and cream cheese until light and fluffy. Gradually add powdered sugar, salt, and vanilla, mixing until smooth.
  • Once chilled, pipe or spread frosting onto the cupcakes. Keep refrigerated until serving.

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Notes

Store in an airtight container in the refrigerator for up to 3 days.
Keyword Cheesecake, Cupcakes, Red Velvet