Red Velvet Cheesecake Cupcake

Red velvet desserts have taken the culinary world by storm, captivating taste buds and elevating celebrations with their striking appearance and delightful flavor. The allure of red velvet lies not only in its vibrant hue but also in its subtle cocoa undertones, paired with a rich, velvety texture. Now, imagine combining the decadent richness of cheesecake with this classic dessert—enter the red velvet cheesecake cupcake. This delightful treat marries the best of both worlds, offering a moist cupcake base with a creamy cheesecake filling that is simply irresistible.

Discover the ultimate indulgence with these red velvet cheesecake cupcakes! This delectable recipe combines the rich, velvety flavors of red velvet cake with a creamy cheesecake filling, all topped with smooth cream cheese frosting. Perfect for any celebration or a special treat at home, these cupcakes are not only stunning but also easy to make. Follow our step-by-step guide to create a delightful dessert that will impress your family and friends. Enjoy this delicious fusion of flavors today!

Print Recipe Pin Recipe

Ingredients

For the Cupcake Base:

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

1 cup vegetable oil

1 cup buttermilk, at room temperature

2 large eggs

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp milk (as needed for consistency)

Instructions

Prepare the Cheesecake Filling:

- In a mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the egg and vanilla extract, and mix until well combined. Set aside.

Preheat the Oven:

- Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.

Make the Cupcake Base:

- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.

- Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Be careful not to overmix the batter.

Fill the Muffin Tin:

- Spoon about 2 tablespoons of the red velvet cupcake batter into each cupcake liner. Add a generous spoonful of the cheesecake filling in the center of each cupcake batter. Top with additional red velvet batter to cover the cheesecake filling, filling each liner about ¾ full.

Bake:

- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the cupcake (avoiding the cheesecake center) comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

- In a large mixing bowl, beat the softened cream cheese and butter together until fluffy. Gradually add in powdered sugar and vanilla extract, mixing well after each addition. Add milk as needed for desired consistency.

Frost the Cupcakes:

- Once the cupcakes are completely cool, frost them generously with cream cheese frosting using a piping bag or a spatula.

Decorate (optional):

- For an extra special touch, garnish with sprinkles, chocolate shavings, or a drizzle of chocolate ganache on top.

Prep Time, Total Time, Servings:

Prep Time: 30 min | Total Time: 1 hr 15 min | Servings: 12 cupcakes

Enjoy your delightful Red Velvet Cheesecake Cupcakes, perfect for any occasion!