Dessertscrazyforcrust4.9
Red Velvet Cheesecake Cupcakes
These Red Velvet Cheesecake Cupcakes are perfect for any event, holiday, or party. Homemade red velvet cupcakes are filled with cheesecake and topped with cream cheese frosting. They're so good and you can't eat just one!
👥 24 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Preheat oven to 350°. Line cupcake pans with liners.
2
Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
salt1 teaspooncup unsalted butter (softened)1/2teaspoon salt (or to taste)1/2baking soda1 teaspooneggs2oil1 cupbuttermilk (or 1 teaspoon vinegar with enough milk to make 1 cup)1 cupwhite vinegar1 teaspoonred food coloring1 tablespoon
3
Place about 2-3 tablespoons of batter into the bottom of each cupcake liner (about 1/2 full).
4
Make the cheesecake: Mix cream cheese, sugar, vanilla, and sour cream with a hand mixer until smooth. Drop about 1 or 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it around with the back of a spoon (try to keep it from touching the edges, the cupcakes stay prettier that way).
8 ounce package cream cheese, room temperature1cream cheese (softened)8 ounces
5
Bake about ⏱️ 15-18 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least ⏱️ 2 hours before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
8 ounce package cream cheese, room temperature1cream cheese (softened)8 ounces
6
Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth.
8 ounce package cream cheese, room temperature1cream cheese (softened)8 ouncespowdered sugar4 cupssalt1 teaspooncup unsalted butter (softened)1/2teaspoon salt (or to taste)1/2
7
Frost the top of each cupcake with a bit of frosting. For a decorative effect, use a 1M tip with a pastry bag. Store in refrigerator for up to 3 days.
Nutrition Facts
calories
352 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
35 g
sodium Content
239 mg
protein Content
3 g
trans Fat Content
0.2 g
cholesterol Content
36 mg
carbohydrate Content
46 g
saturated Fat Content
6 g
unsaturated Fat Content
11 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...