Description
Indulge in the perfect fusion of red velvet cake and creamy cheesecake with these decadent Cheesecake Red Velvet Cupcakes. A delightful treat for any occasion!
Ingredients
Scale
For the Cupcakes:
- 1¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- 1 tablespoon red food coloring
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
For the Cheesecake Filling:
- 6 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Optional Topping:
- powdered sugar or cream cheese frosting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the Cupcake Batter: In a medium bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients. Cream butter and sugar, add egg and dry ingredients alternately with wet ingredients. Mix until just combined.
- Make the Cheesecake Filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Assemble the Cupcakes: Spoon red velvet batter into liners, add cheesecake filling, cover with more batter.
- Bake: Bake for 18–22 minutes until done. Cool before serving.
Notes
- These cupcakes are delicious with or without frosting.
- For best results, use room-temperature ingredients.
- Cupcakes can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
