Red Velvet Cheesecake Cupcakes: A Delectable Delight!

Introduction to Red Velvet Cheesecake Cupcakes

As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I absolutely adore these Red Velvet Cheesecake Cupcakes! They’re not just a treat; they’re a delightful fusion of rich red velvet cake and creamy cheesecake that will impress your loved ones without taking hours in the kitchen. Imagine the joy on your family’s faces as they bite into these luscious cupcakes, topped with a velvety cream cheese frosting. Trust me, this recipe is a quick solution for a busy day, and it’s bound to become a favorite!

Why You’ll Love This Red Velvet Cheesecake Cupcakes

These Red Velvet Cheesecake Cupcakes are a dream come true for any busy mom or professional. They’re incredibly easy to whip up, taking just about 30 minutes of prep time. The combination of flavors is simply divine, with the rich chocolatey notes of red velvet perfectly complementing the creamy cheesecake filling. Plus, they’re a hit at any gathering, making you the star of the dessert table without breaking a sweat!

Ingredients for Red Velvet Cheesecake Cupcakes

Gathering the right ingredients is the first step to creating these delightful Red Velvet Cheesecake Cupcakes. Here’s what you’ll need:

• All-purpose flour: This is the base of your cupcakes, providing structure and texture.
• Granulated sugar: Sweetens the batter and helps create a moist cupcake.
• Unsweetened cocoa powder: Adds a rich chocolate flavor that complements the red velvet.
• Baking soda: This leavening agent helps the cupcakes rise, giving them a light texture.
• Salt: Enhances the flavors and balances the sweetness.
• Vegetable oil: Keeps the cupcakes moist and tender; you can substitute with melted coconut oil for a different flavor.
• Buttermilk: Adds a tangy flavor and helps create a soft crumb; if you don’t have buttermilk, mix milk with a splash of vinegar.
• Large eggs: Bind the ingredients together and add richness.
• Red food coloring: Gives the cupcakes their signature vibrant hue; feel free to use natural alternatives if you prefer.
• Vanilla extract: Adds a warm, sweet flavor that enhances the overall taste.
• Cream cheese: The star of the cheesecake filling, providing that creamy, tangy goodness.
• Powdered sugar: Sweetens the cheesecake filling and helps achieve a smooth texture.
• Unsalted butter: Used in the frosting for a rich, creamy finish; make sure it’s softened for easy mixing.

For exact measurements, check the bottom of the article where you can find everything listed for printing. Happy baking!

How to Make Red Velvet Cheesecake Cupcakes

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This step is crucial for achieving that perfect bake. While the oven warms up, line a cupcake pan with your favorite cupcake liners. I love using festive colors to add a little flair! This simple preparation sets the stage for your Red Velvet Cheesecake Cupcakes to shine.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. Whisk them together until they’re well blended. This step is essential for ensuring that your dry ingredients are evenly distributed. The cocoa powder adds a rich flavor, while the baking soda will help your cupcakes rise beautifully. Trust me, this mix is the foundation of your delicious cupcakes!

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. This mixture is where the magic begins! The oil keeps your cupcakes moist, while the buttermilk adds a delightful tang. Don’t forget the red food coloring; it’s what gives these cupcakes their signature hue. Mix until everything is well combined and smooth.

Step 4: Combine Wet and Dry Mixtures

Now, it’s time to bring the two mixtures together! Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix; a few lumps are perfectly fine. This step is where the flavors start to meld, creating that rich red velvet base that pairs so wonderfully with the cheesecake filling.

Step 5: Prepare the Cheesecake Filling

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. This creamy filling is what makes these cupcakes truly special! Make sure your cream cheese is at room temperature for easy mixing. Once it’s creamy and luscious, you’ll be ready to add it to your cupcakes. The combination of flavors will have everyone coming back for seconds!

Step 6: Fill the Cupcake Liners

Now comes the fun part! Fill each cupcake liner halfway with the red velvet batter. Then, add a generous spoonful of the cheesecake filling right in the center. Finally, top it off with more red velvet batter until the liners are about two-thirds full. This layering creates a delightful surprise when you bite into the cupcakes. It’s like a little treasure waiting to be discovered!

Step 7: Bake the Cupcakes

Place the filled cupcake pan in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready! The aroma of baking red velvet will fill your kitchen, making it hard to resist sneaking a taste before they cool.

Step 8: Cool and Frost

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. While they cool, prepare your frosting by beating the softened butter, powdered sugar, and vanilla extract until creamy. Once the cupcakes are cool, frost them generously. Your Red Velvet Cheesecake Cupcakes are now ready to be devoured!

Tips for Success

• Always use room temperature ingredients for a smoother batter.
• Don’t overmix the batter; it can lead to dense cupcakes.
• Use a cookie scoop for even cupcake portions.
• Let the cupcakes cool completely before frosting to prevent melting.
• Experiment with different food coloring for a unique twist!

Equipment Needed

• Cupcake pan: A standard 12-cup pan works perfectly; silicone pans are a fun alternative.
• Mixing bowls: Use at least two—one for dry and one for wet ingredients.
• Whisk: A hand whisk or electric mixer will do the job.
• Measuring cups and spoons: Essential for accuracy; a kitchen scale is a great alternative.
• Cooling rack: Helps cool cupcakes evenly; a plate can work in a pinch.

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cupcakes suitable for gluten-sensitive friends.
• Chocolate Lovers: Add chocolate chips to the red velvet batter for an extra chocolatey surprise!
• Healthier Option: Use Greek yogurt instead of cream cheese for the filling to cut down on calories while still keeping it creamy.
• Vegan Version: Replace eggs with flax eggs and use plant-based cream cheese and butter for a delicious vegan treat.
• Nutty Twist: Fold in chopped walnuts or pecans into the batter for added texture and flavor.

Serving Suggestions

• Pair these Red Velvet Cheesecake Cupcakes with a scoop of vanilla ice cream for a delightful contrast.
• Serve alongside a rich cup of coffee or a refreshing glass of iced tea.
• For a festive touch, garnish with fresh berries or a sprinkle of chocolate shavings.
• Display on a beautiful cake stand to impress your guests!

FAQs about Red Velvet Cheesecake Cupcakes

Can I make these Red Velvet Cheesecake Cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container at room temperature. Frost them right before serving for the best taste and texture.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!

How do I store leftover cupcakes?

Store any leftover Red Velvet Cheesecake Cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to three days. Just remember to let them come to room temperature before enjoying!

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without frosting for up to two months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw them in the fridge overnight before frosting and serving.

What’s the best way to frost these cupcakes?

For a beautiful finish, use a piping bag fitted with a star tip to frost your cupcakes. This technique adds a lovely swirl and makes them look extra special. You can also use a simple spatula for a more rustic look!

Final Thoughts

Creating these Red Velvet Cheesecake Cupcakes is more than just baking; it’s about sharing joy and love with those around you. The moment you pull them from the oven, your kitchen fills with a warm, inviting aroma that promises deliciousness. Each bite is a delightful surprise, blending the rich flavors of red velvet with the creamy cheesecake filling. Whether it’s a family gathering or a simple treat for yourself, these cupcakes bring smiles and sweet moments. So, roll up your sleeves, embrace the mess, and enjoy the delightful journey of baking these scrumptious cupcakes!

Red Velvet Cheesecake Cupcakes: A Delectable Delight!

---

• Author: dishrcp_admin
• Total Time: 55 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Red Velvet Cheesecake Cupcakes are a delicious combination of rich red velvet cake and creamy cheesecake, topped with a luscious cream cheese frosting.

---

Ingredients

Scale 1x2x3x

• 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)
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract.
4. Combine the wet and dry ingredients until just mixed.
5. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth to make the cheesecake filling.
6. Fill each cupcake liner halfway with red velvet batter, then add a spoonful of cheesecake filling, and top with more red velvet batter.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
8. Let the cupcakes cool completely before frosting.
9. For the frosting, beat the softened butter, powdered sugar, and vanilla extract until creamy and smooth.
10. Frost the cooled cupcakes and enjoy!

Notes

• Make sure the cream cheese is at room temperature for easy mixing.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• These cupcakes can be frozen for up to 2 months without frosting.

• Prep Time: 30 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