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red velvet cheesecake cupcakes

Red Velvet Cheesecake Cupcakes

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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 2 small mixing bowls
  • 1 electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 toothpick or cake tester

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg room temperature
  • 1/2 cup buttermilk room temperature
  • 1 tablespoon red liquid food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounce cream cheese softened
  • 1/4 cup granulated sugar for cheesecake filling
  • 1 teaspoon vanilla extract for cheesecake filling
  • 1 large egg yolk for cheesecake filling
  • 4 ounce cream cheese softened for frosting
  • 4 tablespoon unsalted butter softened for frosting
  • 1 1/2 cup powdered sugar sifted for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1 1–2 teaspoons milk as needed for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  • In another medium bowl whisk together the granulated sugar, vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and white vinegar until smooth.
  • Add the dry ingredients to the wet ingredients and gently whisk or fold until just combined and no streaks of flour remain.
  • In a small bowl beat the softened cream cheese with 1/4 cup granulated sugar, 1 teaspoon vanilla, and the egg yolk until smooth and creamy.
  • Divide the red velvet batter evenly among the 12 liners, filling each about two-thirds full.
  • Spoon about 1 tablespoon of the cheesecake filling into the center of each cupcake, gently pressing so it sinks slightly.
  • Bake the cupcakes for 18–20 minutes, or until the edges are set and a toothpick inserted into the cake portion comes out with a few moist crumbs.
  • Place the pan on a wire rack and let the cupcakes cool in the tin for 10 minutes.
  • Carefully transfer the cupcakes from the pan to the wire rack and let cool completely, about 1 hour.
  • For the frosting beat together 4 ounces cream cheese and 4 tablespoons butter until light and fluffy.
  • Gradually add the powdered sugar, then beat in the vanilla extract and enough milk to reach a smooth, pipeable consistency.
  • Once the cupcakes are completely cool, frost the tops with the cream cheese frosting using a spatula or piping bag.
  • Refrigerate the frosted cupcakes for at least 20 minutes before serving to help the cheesecake centers firm up.

Notes

For best results, ensure all dairy ingredients are at room temperature so the batters mix smoothly and the cheesecake centers stay creamy without cracking. Avoid overmixing the cupcake batter after adding the dry ingredients, as this can make the cupcakes dense. If using gel food coloring instead of liquid, start with a smaller amount and adjust to reach a deep red hue. These cupcakes store well covered in the refrigerator for up to 3–4 days; bring them to room temperature for 10–15 minutes before serving for the best texture and flavor.
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