Red Velvet Cheesecake Cupcakes

These red velvet cupcakes have an easy cheesecake filling and are topped with a silky white chocolate cream cheese frosting.

👥 24 Servings⏱️ Prep & Cook: 46 min⏳ Prep: 30 min🔥 Cook: 16 min👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
mixing bowl
spatula
knife
microwave

📝 Preparation Steps

For the Cream Cheese Filling

To make the cream cheese filling, beat the softened cream cheese, sugar, and vanilla extract together until fluffy and free of lumps. Then add the egg and beat until well combined.

(226g) full-fat cream cheese, softened to room temperature8 ounceslarge egg2(90 ml) vegetable oil6 tablespoons(30ml) pure vanilla extract2 tablespoons(10ml) distilled white vinegar2 teaspoon(280g) sifted all-purpose flour2 cups(7g) sifted cocoa powder1 tablespoon(8.5g) baking powder2 teaspoon(4g) baking soda1 teaspoon(56g) white chocolate bar, melted2 ounces(226g) unsalted butter, cold1 cup(226g) full-fat cream cheese, cold8 ounces(650g) powdered sugar5 cups(10ml) pure vanilla extract2 teaspoons

For the Cupcakes:

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the vegetable oil, butter, egg, and vanilla extract. Beat on medium speed until well incorporated. Next, add the sugar and beat until well combined. Scrape down the bowl as needed.

Next mix in the sour cream, vinegar, buttermilk, and red gel color and beat until well combined.

In a separate bowl, combine the remaining dry ingredients and add to the batter, beating until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. To add the cream cheese mixture to the cupcakes, use a tablespoon to drop into each liner. Use a knife or a toothpick to swirl it into the batter.

Bake the cupcakes at 350°F for ⏱️ 16-20 minutes. Use a toothpick to check the doneness of your cupcake. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple of minutes before transferring to a wire rack and then cool completely.

For the frosting:

In a microwave-safe bowl, melt the white chocolate bar. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.

Cut the butter into 1-inch blocks. Beat the butter for ⏱️ 2-3 minutes until it is light and fluffy.

Then add the cream cheese and cream together for ⏱️ 2-3 minutes until they are fluffy and free of lumps, scrape down the bowl occasionally. Add the cooled white chocolate and beat until combined.

Slowly add confectionary sugar 2 cups at a time and add the vanilla extract. Beat on low speed until the powdered sugar has combined then increase speed to medium-high and beat for ⏱️ 1-2 minutes. Repeat until all the powdered sugar has been added and beat until the frosting is completely smooth.

(226g) full-fat cream cheese, softened to room temperature8 ounces(90 ml) vegetable oil6 tablespoons(30ml) pure vanilla extract2 tablespoons½ cups (285g) granulated sugar1(10ml) distilled white vinegar2 teaspoon(280g) sifted all-purpose flour2 cups(7g) sifted cocoa powder1 tablespoon(8.5g) baking powder2 teaspoon(4g) baking soda1 teaspooncups (315ml) buttermilk1 1/3(56g) white chocolate bar, melted2 ounces(226g) unsalted butter, cold1 cup(226g) full-fat cream cheese, cold8 ounces(650g) powdered sugar5 cups(10ml) pure vanilla extract2 teaspoons

Frost the cooled cupcakes with a large closed star piping tip (Ateco 846). Top with sprinkles and a Hershey’s Chocolate Heart.

Nutrition Facts

calories

414 calories

fat Content

21.7 g

serving Size

1 Cupcake

fiber Content

0.5 g

sugar Content

42.7 g

sodium Content

188.2 mg

protein Content

3.9 g

trans Fat Content

0 g

cholesterol Content

70.1 mg

carbohydrate Content

52.3 g

saturated Fat Content

13.7 g

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