Description
Indulge in the perfect combination of red velvet cupcakes with a creamy cheesecake center. These red velvet cheesecake cupcakes are a delightful treat for any occasion, from holidays to special gatherings.
Ingredients
Scale
For the red velvet cupcake:
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
For the cheesecake filling:
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Optional topping:
- powdered sugar or cream cheese frosting
Instructions
- Preheat the oven: Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
- Prepare the cupcake batter: Whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk sugar, oil, egg, buttermilk, vinegar, vanilla, and red food coloring. Combine wet and dry ingredients.
- Make the cheesecake filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Assemble the cupcakes: Fill cupcake liners with red velvet batter, top with cheesecake filling, and swirl with more red velvet batter if desired.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Finish and serve: Cool before serving. Dust with powdered sugar or add cream cheese frosting.
Notes
- For a richer cheesecake center, chill the cupcakes before serving.
- Store in the refrigerator for up to 4 days in an airtight container.
- Can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
