Description

Indulge in the delightful experience of Red Velvet Cheesecake Cupcakes! These charming treats combine moist red velvet cake with a creamy cheesecake center, creating an irresistible dessert that’s perfect for any occasion. With their striking color and rich flavors, these cupcakes are sure to impress friends and family alike. Easy to make, they are a must-try for both novice bakers and seasoned pros.

Ingredients

Scale

1 ½ cups all-purpose flour
1 tbsp unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
½ tsp salt
½ cup vegetable oil
2 large eggs
1 cup buttermilk
2 tbsp red food coloring (gel)
1 tsp vanilla extract
8 oz cream cheese (softened)
¼ cup granulated sugar
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
In another bowl, mix vegetable oil, eggs, buttermilk, red food coloring, and vanilla until combined.
Gradually add wet ingredients to dry ingredients and stir until just combined.
For the cheesecake filling, beat softened cream cheese with sugar and vanilla until smooth.
Fill each muffin liner halfway with cupcake batter; add a tablespoon of cheesecake filling in the center and top with more batter.
Bake for 20–25 minutes or until a toothpick inserted in the cake part comes out clean. Allow to cool completely before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake (75g)
Calories: 270
Sugar: 22g
Sodium: 240mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: <1g
Protein: 3g
Cholesterol: 40mg

Keywords: - Customize your cupcakes by adding extracts like almond or orange for unique flavors. - For a different texture, substitute cream cheese with mascarpone in the filling. - Store cooled cupcakes in an airtight container in the fridge for up to three days.