Description
Delight in these luscious Cheesecake Red Velvet Cupcakes featuring a moist red velvet base filled with a creamy cheesecake center. Perfectly balanced with a hint of cocoa and vibrant red coloring, these cupcakes make an impressive dessert for any occasion or holiday gathering.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients for Red Velvet Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy cupcake removal and clean baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Liquids: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the buttermilk, red food coloring, vanilla extract, and white vinegar, mixing until smooth.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen cupcakes.
- Prepare Cheesecake Filling: In a separate small bowl, beat together the softened cream cheese, 1/3 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until completely smooth and creamy.
- Fill Cupcake Liners: Spoon the red velvet batter into each cupcake liner, filling them about two-thirds full to leave room for the cheesecake filling.
- Add Cheesecake Center: Place approximately 1 tablespoon of the cheesecake mixture into the center of each cupcake, slightly pressing it down to embed it within the red velvet batter.
- Bake: Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the red velvet part (avoiding the cheesecake center) comes out clean, indicating the cupcakes are fully cooked.
- Cool: Remove cupcakes from oven and allow them to cool completely in the pan on a wire rack before serving to ensure the cheesecake center sets properly.
Notes
- For an extra touch, top cupcakes with cream cheese frosting or a drizzle of white chocolate for enhanced flavor and presentation.
- Store cupcakes in the refrigerator for up to 4 days to keep the cream cheese filling fresh and safe to eat.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
