Description
Indulge in the rich and creamy flavor of Red Velvet Cheesecake Cupcakes, a perfect blend of classic red velvet and cheesecake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- In a separate bowl, beat the cream cheese until smooth, then add the powdered sugar and vanilla extract for the cheesecake filling.
- Fill each cupcake liner halfway with red velvet batter, then add a spoonful of cheesecake filling on top, and cover with more red velvet batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a richer flavor, use high-quality cocoa powder.
- Make sure the cream cheese is at room temperature for easy mixing.
- These cupcakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg