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Red Velvet Cheesecake Cupcake

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These Red Velvet Cheesecake Cupcakes combine the best of two desserts—moist, fluffy red velvet cake and a creamy cheesecake filling baked right inside! Topped with a luscious cream cheese frosting, these cupcakes are perfect for birthdays, holidays, or any special occasion.

Ingredients

Scale

For the Red Velvet Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk (or ½ cup milk + 1 tsp vinegar, let sit for 5 minutes)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 tbsp red food coloring

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat & Prepare:

  • Preheat oven to 350°F (175°C).
  • Line a 12-cup muffin tin with cupcake liners.

2. Make the Cheesecake Filling:

  • In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

3. Prepare the Red Velvet Cupcake Batter:

  1. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  2. In a separate large bowl, whisk together oil, sugar, egg, buttermilk, vanilla, vinegar, and red food coloring.
  3. Gradually add the dry ingredients to the wet mixture and stir until just combined (do not overmix).

4. Assemble the Cupcakes:

  1. Fill each cupcake liner halfway with red velvet batter.
  2. Drop 1 tsp of cheesecake filling into the center of each.
  3. Add a little more red velvet batter on top (filling each about ¾ full).

5. Bake the Cupcakes:

  • Bake for 18-20 minutes, or until a toothpick inserted into the red velvet portion comes out clean.
  • Let cool completely before frosting.

6. Make the Cream Cheese Frosting:

  • Beat cream cheese and butter until smooth.
  • Add powdered sugar and vanilla and beat until creamy.
  • Pipe or spread onto cooled cupcakes.

7. Serve & Enjoy:

  • Garnish with red velvet crumbs or sprinkles.
  • Enjoy these moist, creamy, and delicious cupcakes!

Notes

  • Want extra cheesecake flavor? Add more filling in the center!
  • Make ahead: Store in the fridge for up to 3 days.
  • Don’t overmix the batter to keep the cupcakes light and fluffy.

Find it online: https://ukfinda.com/red-velvet-cheesecake-cupcake/