Red Velvet Cheesecake Cupcake
Indulge in the irresistible delight of Red Velvet Cheesecake Cupcakes, where the rich flavors of red velvet cake meet a luscious cream cheese filling. Topped with fluffy frosting and a vibrant hue, these cupcakes are perfect for any occasion, bringing joy to every bite. Simple to make and visually stunning, they are sure to impress your friends and family.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ cup vegetable oil
- 1 cup buttermilk
- 2 large eggs (room temperature)
- 2 tbsp red food coloring (gel or liquid)
- 8 oz cream cheese (block-style)
- 1 cup powdered sugar
- ½ cup softened butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, beat sugar with vegetable oil; add eggs, buttermilk, and food coloring until smooth. Gradually combine dry ingredients with wet until just mixed.
- For the cheesecake filling, beat cream cheese and powdered sugar until smooth.
- Fill each cupcake liner with a layer of batter followed by cheesecake filling and top with more batter until two-thirds full. Bake for 20-22 minutes until a toothpick comes out clean. Let cool completely before frosting.
- To make frosting, whip softened butter until creamy; gradually add powdered sugar and vanilla until fluffy. Frost cooled cupcakes as desired.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg