Description
Delicious Red Velvet Cheesecake Cupcakes featuring a moist and tender red velvet base filled with a creamy cheesecake center, perfect for dessert lovers seeking a decadent treat with a classic twist.
Ingredients
Scale
For the red velvet cupcake base:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon red food coloring
- 1/2 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the cheesecake filling:
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt to evenly distribute the baking soda and cocoa for consistent texture and flavor.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, egg, red food coloring, white vinegar, and vanilla extract until fully blended for a smooth batter.
- Make cupcake batter: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cupcakes light and tender.
- Prepare cheesecake filling: In another bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy, creating a luscious filling.
- Assemble cupcakes: Fill each cupcake liner about two-thirds full with the red velvet batter, then spoon one heaping teaspoon of the cheesecake mixture into the center of each cupcake for a delightful surprise inside.
- Bake cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until the edges are set and a toothpick inserted into the red velvet portion comes out clean, ensuring fully cooked cupcakes.
- Cool and serve: Allow the cupcakes to cool completely in the tin before removing. Serve as is or top with whipped cream or a dusting of powdered sugar if desired.
Notes
- You can swirl the cheesecake filling slightly into the red velvet batter before baking for a beautiful marbled effect.
- These cupcakes taste great chilled and can be stored in the refrigerator for up to 5 days to maintain freshness.
- For an extra touch, top with a dollop of whipped cream or dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
