Name: Red Velvet Cheesecake Cupcakes: A Delectable Delight!
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 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)

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

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)

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Instructions

Preheat the 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, powdered sugar, and vanilla extract until smooth to make the cheesecake filling.
Fill each cupcake liner halfway with red velvet batter, then add a spoonful of cheesecake filling, and top with more red velvet batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Let the cupcakes cool completely before frosting.
For the frosting, beat the softened butter, powdered sugar, and vanilla extract until creamy and smooth.
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