Description
Indulge in these moist Red Velvet Cheesecake Cupcakes topped with a creamy, tangy filling that makes every bite a celebration.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with colorful cupcake liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugar: In a larger mixing bowl, beat the softened butter and sugar until light and fluffy.
- Incorporate Egg and Wet Ingredients: Add the egg to the mixture and stir in buttermilk, food coloring, vanilla extract, and vinegar.
- Mix Dry Ingredients into Wet: Gradually fold the dry mixture into the wet ingredients until just combined.
- Prepare Cheesecake Filling: In another bowl, beat cream cheese and powdered sugar until smooth.
- Layer the Batters: Fill cupcake liners halfway with red velvet batter, add cheesecake filling, then top with more batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the tin for 10 minutes before transferring to a wire rack.
Notes
These cupcakes can be made a day in advance; store in an airtight container in the fridge.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg