Description
A delightful twist on classic red velvet cake, these cheesecake cupcakes combine rich flavors with a creamy filling, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
- 3/4 cup cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix together the all-purpose flour, sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
- Whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract in another bowl.
- Combine the wet and dry ingredients, mixing until just combined.
- Fill each cupcake liner halfway with the red velvet batter, then add a dollop of the cheesecake mixture in the center and cover with more batter.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool completely before frosting with cream cheese frosting.
Notes
Ensure cream cheese and eggs are at room temperature for easier mixing. Don’t overmix to keep cupcakes light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg