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Imagine sinking your teeth into a delicious cupcake that combines the rich, velvety texture of red velvet cake with the creamy, indulgent goodness of cheesecake. This delightful fusion creates a dessert experience that is not only visually stunning but also incredibly satisfying. Red velvet cheesecake cupcakes have gained immense popularity, especially during festive celebrations, birthdays, and holidays, thanks to their striking red color and decadent flavor profile. Their eye-catching appearance adds a touch of elegance to any dessert table, making them a favorite among both home bakers and professional pastry chefs.

Red Velvet Cheesecake Cupcake

Experience the perfect blend of flavors with Red Velvet Cheesecake Cupcakes! This recipe combines the rich, velvety texture of red velvet cake with a creamy cheesecake filling, making them a festive treat for any occasion. With their striking red color and delicious taste, these cupcakes are a showstopper at parties or simply for satisfying your sweet tooth. Follow our easy steps to create these delightful desserts that are sure to impress your guests and bring joy to your baking adventures.
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Ingredients
  

For the Red Velvet Cupcake:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

½ tsp salt

1 tsp cocoa powder

1 cup vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

1 tbsp all-purpose flour

1 tbsp sour cream (optional, for extra creaminess)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp milk (if needed for consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.

    Make the Cupcake Batter: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

      Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with sugar until smooth. Add the egg, vanilla extract, flour, and sour cream (if using), and mix until creamy and well blended.

        Fill the Cupcake Liners: Pour a tablespoon of red velvet cupcake batter into the bottom of each cupcake liner. Then add one tablespoon of the cheesecake filling on top of the batter followed by another tablespoon of red velvet batter on top (so that the cheesecake is in the center). Repeat this for each cupcake liner until they’re 2/3 full.

          Bake: Place the muffin tin in the oven and bake for 20-25 minutes or until a toothpick inserted into the cupcake comes out clean (the cheesecake may remain slightly gooey). Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack.

            Prepare the Cream Cheese Frosting: While the cupcakes cool, in a mixing bowl beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla extract and add milk if the frosting is too thick.

              Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a spatula to frost the tops of the cupcakes with the cream cheese frosting.

                Serve and Enjoy: Decorate with sprinkles or chocolate shavings if desired. Enjoy your delicious Red Velvet Cheesecake Cupcakes!

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 cupcakes