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Over the past decade, red velvet desserts have surged in popularity, becoming a staple in bakeries and home kitchens alike. Their striking crimson hue, velvety texture, and rich flavor profile have made them a go-to choice for celebrations, especially during holidays and special occasions. Among the many variations of this classic dessert, red velvet cheesecake cupcakes stand out as an irresistible treat that combines the best of both worlds: the moist, tender crumb of red velvet cake and the creamy indulgence of rich cheesecake.

Red Velvet Cheesecake Cupcake

Indulge in the ultimate dessert with Red Velvet Cheesecake Cupcakes! Combining the moist, rich flavors of red velvet cake with a smooth, creamy cheesecake filling, these cupcakes are a feast for the eyes and palate. Perfect for any celebration, they boast a stunning crimson hue and delightful taste that will leave everyone wanting more. Explore our step-by-step guide to create these irresistible treats, and elevate your baking skills in the process!
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Ingredients
  

For the Red Velvet Cupcake:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

½ tsp salt

1 tsp cocoa powder

1 cup vegetable oil

1 large egg

1 cup buttermilk, room temperature

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

1-2 tbsp heavy cream (for desired consistency)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

    Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth. Add in the egg and vanilla extract, mixing until well combined. Set aside.

      Make the Red Velvet Cupcake Batter: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, mix the vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and white vinegar until combined.

        Combine: Gradually pour the wet ingredients into the dry ingredients, mixing just until no lumps remain. Be careful not to over-mix.

          Fill the Cupcake Liners: Spoon about 1/3 of the red velvet batter into each cupcake liner. Then, add a tablespoon of the cheesecake filling into each cupcake, followed by an additional spoonful of the red velvet batter on top, filling each liner approximately 2/3 full.

            Bake: Bake in the preheated oven for about 18-20 minutes, or until a toothpick comes out clean from the red velvet part of the cupcake. Be careful not to overbake. Once done, let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

              Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach your desired consistency.

                Frost the Cupcakes: Once the cupcakes are completely cooled, generously pipe or spread the cream cheese frosting on top of each cupcake.

                  Serve and Enjoy: Garnish with chocolate shavings or red velvet crumbs, if desired. Serve these delightful treats at room temperature.

                    Prep Time, Total Time, Servings: 30 mins | 1 hr | 12 cupcakes