Oh my goodness, let me tell you about these Red Velvet Cheesecake Cupcakes! They’re like a hug in dessert form, combining the classic rich flavors of red velvet with the creamy decadence of cheesecake. Seriously, it’s a match made in heaven! I remember the first time I made these for a family gathering; everyone was raving about them. My heart just swelled with joy! The vibrant color, the delightful cream cheese frosting, and that luscious cheesecake center—trust me, they’re impossible to resist. Whether it’s a birthday or just a Tuesday, these cupcakes are always a hit!
Ingredients List
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk (or substitute with milk and vinegar mixture)
- 2 large eggs
- 1 tablespoon red food coloring (I recommend gel for a vibrant hue!)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened (for that creamy filling)
- 1/2 cup powdered sugar (for the cheesecake filling)
- 1 teaspoon vanilla extract (for the cheesecake filling)
- 1/2 cup butter, softened (for the frosting)
- 2 cups powdered sugar (for the frosting)
- 1 teaspoon vanilla extract (for the frosting)
How to Prepare Red Velvet Cheesecake Cupcakes
Preheat the Oven
First things first, we need to get that oven warmed up! Preheating is super important because it ensures that your cupcakes bake evenly and rise beautifully. Set your oven to 350°F (175°C) and let it do its thing while you whip up the batter.
Combine Dry Ingredients
In a mixing bowl, grab your all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Using a whisk, mix them together until they’re fully combined. This little step helps distribute the baking soda and cocoa powder evenly so you get that perfect bake. You’ll know you’re ready when it looks like a lovely, chocolatey mix!
Mix Wet Ingredients
Now, let’s move on to the wet ingredients! In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. I like to whisk these together until they’re smooth and well-blended. The food coloring is what gives our cupcakes that signature red hue, so be generous! You’ll want to mix until it’s all a beautiful, vibrant shade.
Combine Wet and Dry Mixtures
Next, it’s time to bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or spoon. Be careful not to overmix—just stir until you see no dry flour. This will give you that soft, tender cupcake texture we’re all dreaming of!
Prepare the Cheesecake Filling
For that creamy cheesecake filling, beat the softened cream cheese with some powdered sugar and a teaspoon of vanilla extract in a separate bowl. I like to use an electric mixer for this part; it makes it super smooth and fluffy. You want it creamy and delicious, so keep mixing until there are no lumps left!
Assemble the Cupcakes
Now, grab your cupcake liners and fill them halfway with the red velvet batter. Then, take a spoonful of that luscious cheesecake filling and drop it right in the center. Top it off with a little more red velvet batter until the liners are about two-thirds full. This layering is key for that amazing surprise filling when you bite in!
Bake the Cupcakes
It’s baking time! Pop those assembled cupcakes in the oven and bake for about 20 to 25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Don’t worry if they puff up a little—just wait until they cool down for that perfect look!
Cool and Frost
Once baked, let the cupcakes cool completely in the pan for about 10 minutes, then transfer them to a wire rack. This cooling step is crucial; frosting them while they’re warm will just make a gooey mess! For the frosting, beat together the softened butter, powdered sugar, and vanilla extract until creamy and fluffy. Once your cupcakes are cool, pipe or spread that dreamy cream cheese frosting on top, and get ready to enjoy!
Tips for Success
Alright, let’s make sure your Red Velvet Cheesecake Cupcakes turn out absolutely perfect! Here are my top tips to help you shine in the kitchen:
- Use Gel Food Coloring: Trust me, this makes a world of difference! Gel food coloring gives you that vibrant red without messing with the batter’s consistency. Plus, it’s just so much fun to work with!
- Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature before you start mixing. This helps everything blend together smoothly and creates that perfect texture.
- Don’t Overmix: When combining your wet and dry ingredients, remember to mix gently. Overmixing can lead to dense cupcakes, and we definitely want them light and fluffy!
- Cool Completely: I can’t stress this enough—let those cupcakes cool completely before frosting! If you frost them too soon, the frosting will melt and slide right off, and we want a pretty presentation!
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Just know that they’ll still taste amazing, but the frosting may soften a bit. If you want to freeze them, do so without frosting, and then frost them fresh when you’re ready to enjoy!
With these tips, you’ll be a cupcake superstar! Happy baking!
Serving Suggestions
These Red Velvet Cheesecake Cupcakes are so versatile, and they shine in so many settings! They’re perfect for special occasions like birthdays, anniversaries, or even a cozy date night at home. Just imagine serving these beauties at a holiday gathering or a romantic dinner—everyone will be swooning!
For an extra touch, try pairing them with a scoop of vanilla ice cream or a dollop of whipped cream on the side. The creaminess complements the rich flavor of the cupcakes beautifully! If you’re feeling fancy, drizzle some chocolate or raspberry sauce over the top for an elegant presentation—wow, right?
And don’t forget about coffee or tea! A warm cup of your favorite brew pairs perfectly with these cupcakes and brings out that delicious chocolatey flavor. Whether you’re hosting a brunch or a casual afternoon get-together, these cupcakes will definitely be the star of the show!
Nutritional Information
Before we dive into the delicious details, I want to mention that nutritional values can vary based on the specific ingredients and brands you use. So, keep in mind these are just estimates, and your results may be a bit different. Here’s a typical breakdown for one of our scrumptious Red Velvet Cheesecake Cupcakes:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 28g
- Protein: 4g
These cupcakes are definitely a treat, so enjoy them in moderation as part of a balanced diet. Happy baking and indulging!
FAQ Section
Can I use a different type of food coloring?
Absolutely! While I love the classic red, you can experiment with different colors to match any occasion. Just keep in mind that the amount may vary depending on the type of coloring you use. Gel food coloring is my go-to for vibrant results!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, no worries! You can easily make your own by mixing one cup of regular milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voilà—you’ve got buttermilk! Learn more about buttermilk substitutes here.
How should I store the cupcakes?
Store your Red Velvet Cheesecake Cupcakes in an airtight container in the refrigerator for up to three days. If you’re looking to keep them longer, consider freezing them without frosting. Just thaw them in the fridge and frost when you’re ready to indulge!
Can I make these cupcakes ahead of time?
Definitely! These cupcakes are perfect for making a day or two in advance. Just remember to frost them right before serving to keep that creamy texture fresh and delightful!
Why did my cupcakes sink in the middle?
This can happen for a few reasons. Overmixing the batter or not baking them long enough can lead to sinking. Make sure to mix just until combined and keep an eye on them during baking. A toothpick test is your best friend here!
Can I use low-fat cream cheese?
Yes, you can! Just know that low-fat cream cheese may not be quite as rich and creamy as the full-fat version, but it will still work well in the cheesecake filling and frosting.
What if I can’t find cream cheese?
If cream cheese is hard to come by, you can use mascarpone cheese for a different but equally delicious flavor. Just keep in mind it will have a slightly different texture!
Can I add chocolate chips to the batter?
Oh, yes! Chocolate chips would be a delicious addition to the red velvet batter. Just fold in a handful before you fill the cupcake liners, and enjoy that extra chocolatey goodness!
Red Velvet Cheesecake Cupcakes: 5 Steps to Pure Bliss
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious red velvet cheesecake cupcakes topped with cream cheese frosting.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1/2 cup butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine oil, buttermilk, eggs, food coloring, and vanilla.
- Mix the wet ingredients into the dry ingredients until smooth.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth for the filling.
- Fill cupcake liners halfway with red velvet batter, add a spoonful of cheesecake filling, then top with more red velvet batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- For the frosting, beat butter, powdered sugar, and vanilla until creamy.
- Frost the cooled cupcakes and serve.
Notes
- Store cupcakes in the refrigerator.
- Use gel food coloring for a more vibrant color.
- Can substitute buttermilk with milk and vinegar mixture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Red Velvet Cheesecake Cupcakes