Welcome, cupcake enthusiasts! If you’ve been on the lookout for a dessert that’s both visually stunning and utterly delectable, you’re in the right place. Today, we’re diving into a recipe that’s sure to impress—Red Velvet Cheesecake Cupcakes. These little treats combine the rich, velvety flavor of red velvet cake with the creamy indulgence of cheesecake, all topped off with a luscious frosting. Whether you’re baking for a special occasion or just to satisfy a sweet craving, these cupcakes are sure to become a new favorite.
Introduction
Red Velvet Cheesecake Cupcakes are a beautiful and decadent treat that brings together the best of two worlds. The vibrant red color of the cupcake, combined with the tangy cheesecake filling, makes it a perfect dessert for any celebration. Originating from the classic red velvet cake, which has a rich history tied to both the South and the popularity of food coloring in the mid-20th century, this cupcake version adds a delightful twist. The creamy cheesecake center offers a surprising contrast that elevates the traditional cupcake into something truly special.
I remember the first time I made these cupcakes for a friend’s birthday. The look on everyone’s face when they bit into the creamy cheesecake surprise was priceless! The combination of textures and flavors is just unbeatable. If you’re looking to wow your guests or simply treat yourself, this recipe is a must-try.
Ingredients
To prepare this comforting Red Velvet Cheesecake Cupcakes, you’ll need the following ingredients:
For the Red Velvet Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
F or the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
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How to Make Red Velvet Cheesecake Cupcakes
Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This step ensures even baking for your cupcakes.
Mixing the Dry Ingredients
In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Sifting helps to aerate the flour and mix the ingredients thoroughly, leading to a smoother batter.
Whisk the Wet Ingredients
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined. The vinegar reacts with the baking soda to help the cupcakes rise, while the buttermilk adds moisture and tenderness.
Combine and Fill
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense cupcakes. Fill each cupcake liner about 2/3 full with the red velvet batter, leaving space for the cupcakes to rise.
Prepare and Add the Cheesecake Filling
In a separate bowl, prepare the cheesecake filling by beating together the cream cheese, sugar, egg, and vanilla extract until smooth. Drop a spoonful of the cheesecake filling into the center of each cupcake, ensuring each one gets a generous portion.
Bake and Cool
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the red velvet part comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Frosting the Cupcakes
While the cupcakes are cooling, prepare the frosting by beating the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, beating until the frosting is light and fluffy. Frost the cooled cupcakes and garnish with crumbs of red velvet cake if desired.
Helpful Tips
- Ensure all your ingredients are at room temperature before you begin. This helps them blend together more smoothly, resulting in a better texture for your cupcakes.
- When adding the food coloring, start with less and gradually add more until you achieve the desired shade of red. The intensity of the color can vary depending on the brand of food coloring you use.
Cooking Tips
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using it in the recipe.
- For an extra tangy cheesecake filling, you can add a teaspoon of lemon juice or zest to the cream cheese mixture.
- To ensure your cupcakes bake evenly, use a cookie scoop to portion out the batter into the liners.
Serving Suggestions
Red Velvet Cheesecake Cupcakes are a showstopper on their own, but you can pair them with a few delightful accompaniments to enhance your dessert experience:
- Serve with a hot cup of coffee or a glass of cold milk for a comforting treat.
- If you’re hosting a party, consider serving these cupcakes alongside a variety of other mini desserts, such as chocolate truffles or lemon bars, to create a stunning dessert spread.
Nutritional Information
Red Velvet Cheesecake Cupcakes are not just about indulgence; they also offer some nutritional benefits. The cream cheese filling provides a source of protein and calcium, while the cocoa powder in the cupcakes offers a boost of antioxidants.
Nutritional Information (per serving):
- Calories: 350 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 25g
- Saturated Fat: 15g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 300mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 22g
- Vitamin A: 15% DV
- Vitamin C: 0% DV
- Calcium: 10% DV
- Iron: 6% DV
Storage and Leftovers
- Refrigerate: These cupcakes are best stored in an airtight container in the refrigerator for up to 5 days. The cheesecake filling requires refrigeration to stay fresh.
- Reheat: To enjoy the cupcakes warm, simply let them sit at room temperature for about 15 minutes before serving. You can also microwave them for a few seconds, but be careful not to overheat and melt the frosting.
For a creative twist on leftovers, crumble the cupcakes and mix them with frosting to make red velvet cheesecake cake pops—perfect for a bite-sized treat!
Frequently Asked Questions (FAQs)
- Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them just before serving to keep the frosting fresh and fluffy. - What can I use as a substitute for cream cheese in the filling?
If you’re looking for a dairy-free option, you can use a vegan cream cheese substitute. Just make sure it has a similar texture to regular cream cheese for the best results. - How do I prevent the cheesecake filling from sinking to the bottom?
To prevent the cheesecake filling from sinking, make sure your cupcake batter is thick enough to support the filling. If it’s too runny, the filling might sink as the cupcakes bake. You can also try lightly swirling the filling into the batter before baking.
Related Recipes
If you loved these Red Velvet Cheesecake Cupcakes, you might also enjoy these related recipes:
Conclusion
I hope you’re as excited to try these Red Velvet Cheesecake Cupcakes as I was to share the recipe with you. Whether you’re a seasoned baker or just starting out, this recipe is sure to bring a smile to anyone who takes a bite. Don’t forget to share your creations and any variations you come up with—I’d love to hear how you made these cupcakes your own! Happy baking!
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Red Velvet Cheesecake Cupcakes – Delicious & Creamy Treat
Description
Welcome, cupcake enthusiasts! If you’ve been on the lookout for a dessert that’s both visually stunning and utterly delectable, you’re in the right place. Today, we’re diving into a recipe that’s sure to impress—Red Velvet Cheesecake Cupcakes. These little treats combine the rich, velvety flavor of red velvet cake with the creamy indulgence of cheesecake, all topped off with a luscious frosting. Whether you’re baking for a special occasion or just to satisfy a sweet craving, these cupcakes are sure to become a new favorite.
Ingredients
For the Red Velvet Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This will ensure your cupcakes bake evenly.
- Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Sifting helps to aerate the flour and mix the ingredients thoroughly, which will result in a smoother batter.
- Mix the wet ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined. The vinegar reacts with the baking soda to help the cupcakes rise, while the buttermilk adds moisture and tenderness.
- Combine the mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Overmixing can result in dense cupcakes, so it’s important to stop as soon as everything is incorporated.
- Fill the cupcake liners: Fill each cupcake liner about 2/3 full with the red velvet batter. This ensures there’s enough space for the cupcakes to rise without overflowing.
- Prepare the cheesecake filling: In a separate bowl, prepare the cheesecake filling by beating together the cream cheese, sugar, egg, and vanilla extract until smooth. This filling will add a deliciously creamy center to your cupcakes.
- Add the filling: Drop a spoonful of the cheesecake filling into the center of each cupcake. The filling will sink slightly as the cupcakes bake, creating a delightful surprise in every bite.
- Bake the cupcakes: Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the red velvet part comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
- Prepare the frosting: While the cupcakes are cooling, prepare the frosting by beating the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, beating until the frosting is light and fluffy.
- Frost the cupcakes: Frost the cooled cupcakes with the prepared frosting and garnish with crumbs of red velvet cake if desired. This not only adds a nice texture but also gives a hint of what’s inside.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For best results, make sure all your ingredients are at room temperature before you begin. This helps them blend together more smoothly, resulting in a better texture for your cupcakes.
- When adding the food coloring, start with less and gradually add more until you achieve the desired shade of red. The intensity of the color can vary depending on the brand of food coloring you use.
