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Red Velvet Cheesecake Cupcake

Red Velvet Cheesecake Cupcake
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The Red Velvet Cheesecake Cupcake combines the luscious creaminess of tangy cheesecake with the vibrant charm and slight cocoa notes of a classic red velvet cupcake, creating an irresistible dessert perfect for any celebration or special treat.

Ingredients

Scale

Cake Ingredients

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Cheesecake Filling Ingredients

  • 8 oz full-fat cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Add the egg slowly, mixing well to ensure a silky texture. Set aside.
  2. Make the Red Velvet Batter: In a large bowl, combine all dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the oil, buttermilk, egg, vanilla extract, red food coloring, and vinegar until fully combined.
  3. Mix the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and to keep the crumb tender.
  4. Assemble the Cupcakes: Fill cupcake liners halfway with red velvet batter. Spoon a dollop of the cheesecake filling in the center of each cupcake liner. Top with additional red velvet batter to cover the filling completely.
  5. Bake and Cool: Bake the cupcakes at 350°F (175°C) for 20–25 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow cupcakes to cool completely before frosting or serving.

Notes

  • Use room-temperature cream cheese and eggs for smoother filling and better batter consistency.
  • Do not overmix the batter to prevent tough cupcakes; mix until ingredients are just combined.
  • The acidity from buttermilk and vinegar reacts with baking soda to create a tender crumb and signature tang.
  • Avoid overfilling cupcake liners to prevent spilling cheesecake filling during baking.
  • Check doneness carefully; cupcakes are done when a toothpick has moist crumbs but no raw batter.

Nutrition

Keywords: red velvet, cheesecake, cupcake, dessert, baking, cream cheese, celebration, holiday treat

Find it online: https://juliaglam.com/red-velvet-cheesecake-cupcake/