Red Velvet Cheesecake Cupcakes
Experience the delightful combination of red velvet cake and creamy cheesecake in these stunning cupcakes, perfect for any occasion.
Servings: 12 cupcakes
Calories: 280kcal
Ingredients
For the Cupcakes
- 1.5 cups 1 ½ cups (190 g) all-purpose flour
- 1 cup 1 cup (200 g) granulated sugar
- 0.5 cups ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
- 1 cup 1 cup (240 ml) vegetable oil Can substitute with melted coconut oil or canola oil.
- 1 cup 1 cup (240 ml) buttermilk, at room temperature Can be substituted with 1 cup of milk mixed with 1 tablespoon of vinegar.
- 2 large 2 large eggs, at room temperature
- 2 tablespoons 2 tablespoons (30 ml) red food coloring Natural alternative: beet juice.
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon white vinegar
For the Cheesecake Frosting
- 8 oz 8 oz (225 g) cream cheese, softened
- 0.5 cups ½ cup (60 g) powdered sugar
- 1 cup 1 cup (240 ml) heavy whipping cream
- 1 teaspoon 1 teaspoon vanilla extract (for whipped cream)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
- In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Baking
- Fill each cupcake liner with batter, about ⅔ full, and bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.
Frosting
- For the cheesecake frosting, beat the softened cream cheese and powdered sugar together in a mixing bowl until smooth.
- In another bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Once the cupcakes are cooled, frost them generously with the cheesecake frosting.
Notes
Ensure all ingredients are at room temperature for the best texture. Use a piping bag for elegant frosting. Refrigerate frosting for firmer consistency before piping.