Red Velvet Cheesecake Cupcake

Indulge in the delightful world of Velvety Dream Cheesecake Cupcakes. These stunning treats combine the classic richness of cheesecake with the vibrant, moist flavor of red velvet cake, creating a dessert that's as visually appealing as it is delicious. Perfect for celebrations or a sweet self-care moment, this recipe guides you through crafting these irresistible cupcakes, including essential tips for a silky cheesecake filling and creamy frosting. Elevate your baking game with this indulgent, easy-to-follow recipe!

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Ingredients

For the Red Velvet Cupcake Base:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

½ tsp salt

½ cup unsweetened cocoa powder

1 cup vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

1 tbsp all-purpose flour

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

1-2 tbsp heavy cream (as needed for consistency)

For Decoration:

Red velvet cake crumbs (optional)

White chocolate shavings (optional)

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Instructions

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

Make the Red Velvet Cupcake Base:

- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until thoroughly combined.

- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Prepare the Cheesecake Filling:

- In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth.

- Add the egg, vanilla extract, and flour, mixing until just combined.

Assemble the Cupcakes:

- Fill each cupcake liner about halfway with the red velvet batter.

- Drop a spoonful of the cheesecake filling right in the center of each cupcake, being careful not to touch the bottom of the liner.

- Top off with more red velvet batter until the liners are about 2/3 full.

Bake:

- Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the red velvet cake part comes out clean (a few crumbs are okay, but it shouldn't be wet).

- Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

- Gradually add the powdered sugar, one cup at a time, mixing well between additions.

- Stir in the vanilla extract and add heavy cream as needed for desired consistency.

Frost the Cupcakes:

- Once completely cooled, use a piping bag (or a zip-top bag with the corner trimmed) to pipe the cream cheese frosting on top of each cupcake.

- Sprinkle with red velvet cake crumbs and white chocolate shavings for an elegant touch, if desired.

Serve and Enjoy:

- Display your delightful Red Velvet Cheesecake Cupcakes on a decorative platter. Serve to family and friends, or enjoy a sweet treat all to yourself.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes