Red Velvet Cheesecake Cupcake: A Decadent Dessert Recipe You Must Try

Red Velvet Cheesecake Cupcake is a delightful treat that perfectly marries the rich, velvety texture of red velvet cake with the creamy indulgence of cheesecake. As a passionate baker, I can’t help but be enchanted by the vibrant color and the luxurious taste of these cupcakes. Originating from the Southern United States, red velvet cake has a storied history, often associated with special occasions and celebrations. The addition of cheesecake elevates this classic dessert, making it a favorite for both casual gatherings and elegant events.

People adore Red Velvet Cheesecake Cupcakes not just for their stunning appearance, but also for their incredible flavor profile. The moist, tender cake combined with the smooth, tangy cheesecake filling creates a harmonious balance that is simply irresistible. Plus, they are surprisingly easy to make, allowing you to impress your friends and family without spending hours in the kitchen. Join me as we dive into this scrumptious recipe that is sure to become a staple in your dessert repertoire!

Ingredients:

• For the Red Velvet Cupcakes:
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (optional, for consistency)

Preparing the Cheesecake Filling

1. In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. Add the granulated sugar and continue to beat until well combined, scraping down the sides of the bowl as needed.
3. Mix in the egg and vanilla extract until fully incorporated. Make sure there are no lumps. Set this mixture aside while you prepare the cupcake batter.

Preparing the Red Velvet Cupcake Batter

1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. This helps to aerate the dry ingredients and ensures an even distribution.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
5. Using a cookie scoop or a measuring cup, fill each cupcake liner about halfway with the red velvet batter.

Assembling the Cupcakes

1. Now, take the cheesecake filling you prepared earlier. Using a spoon or a piping bag, add about 1 tablespoon of the cheesecake mixture on top of the red velvet batter in each cupcake liner. You want to ensure that the cheesecake filling is centered and not touching the edges of the liner.
2. Once all the liners are filled, add a little more red velvet batter on top of the cheesecake filling, filling each liner about ¾ full. This will help to cover the cheesecake and allow it to bake perfectly.

Baking the Cupcakes

1. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (the toothpick should not touch the cheesecake filling).
2. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Preparing the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened cream cheese and unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes.
2. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Once all the sugar is added, increase the speed to medium and beat until fluffy, about 2 minutes.
3. Add the vanilla extract and mix until incorporated. If the frosting is too thick, add heavy cream, one tablespoon at

Conclusion:

In summary, these Red Velvet Cheesecake Cupcakes are an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that combines the rich, velvety flavor of red velvet cake with the creamy, indulgent texture of cheesecake. The vibrant color and luscious taste make them perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a sweet treat to enjoy at home. For serving suggestions, consider topping these cupcakes with a dollop of whipped cream or a sprinkle of chocolate shavings for an extra touch of elegance. You can also experiment with variations by adding a hint of peppermint extract for a festive twist or incorporating crushed nuts for added texture. The possibilities are endless! I encourage you to give this recipe a try and share your experience with me! I would love to hear how your Red Velvet Cheesecake Cupcakes turn out and any creative twists you might add. So roll up your sleeves, gather your ingredients, and let’s bake something delicious together! Happy baking!

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