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–+ servings
decadent dessert cupcake delight

Red Velvet Cheesecake Cupcake

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes

Equipment

  • 1 muffin tin
  • 12 cupcake liners
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Electric mixer
  • 1 Spatula
  • 1 wire cooling rack
  • 1 piping bag

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 8 ounces cream cheese softened
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In a medium mixing bowl, beat together butter and granulated sugar until light and fluffy.
  • Add egg and vanilla extract to the butter mixture and mix until combined.
  • Slowly add dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
  • Stir in red food coloring and vinegar until the batter is evenly colored.
  • Fill each cupcake liner halfway with the red velvet batter.
  • In a separate bowl, beat cream cheese and granulated sugar until smooth.
  • Add egg and vanilla extract to the cream cheese mixture and beat until fully combined.
  • Spoon a tablespoon of the cream cheese mixture onto the center of each red velvet batter-filled liner.
  • Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  • Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
  • In a clean bowl, whip heavy cream and powdered sugar until stiff peaks form.
  • Transfer the whipped cream to a piping bag and pipe on top of cooled cupcakes.

Notes

Use high-quality cocoa powder for the best flavor and ensure your cream cheese is softened for a smooth cheesecake filling. If the red color is not vibrant enough, add a little more food coloring to achieve the desired hue. Make sure to let the cupcakes cool completely before piping the whipped cream to prevent it from melting.
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