Description
Indulgent red velvet cheesecake cupcakes blend rich cocoa and creamy cheesecake in a sinful dessert sensation. Chocolate lovers will savor each luxurious bite of these elegant, mouthwatering mini treats that promise pure culinary bliss.
Ingredients
Scale
Cake Base Ingredients:
- 1 ¼ cups (156 grams) all-purpose flour
- 1 tablespoon (7 grams) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120 milliliters) vegetable oil
- ¾ cup (150 grams) granulated sugar
- 1 large egg
- ½ cup (120 milliliters) buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Cheesecake Filling Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup (50 grams) granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 4 tablespoons (57 grams) unsalted butter, softened
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Arrange cupcake liners in a standard muffin tin, ensuring even spacing and creating a sturdy base for the delicate red velvet cheesecake cupcakes.
- Heat the oven to a precise 350°F (175°C), allowing sufficient time for thorough and consistent warming.
- Combine the vibrant red velvet cake batter, mixing dry and wet ingredients until smooth and achieving a rich, velvety crimson color.
- Prepare the cream cheese filling by blending cream cheese, sugar, and vanilla until perfectly creamy and free of lumps.
- Fill each cupcake liner halfway with the red velvet batter, creating a stable foundation for the cheesecake layer.
- Carefully spoon the cream cheese mixture into the center of each partially filled cupcake, ensuring an even distribution.
- Add a final layer of red velvet batter on top of the cream cheese, completely covering the filling and creating a beautiful marbled effect.
- Slide the muffin tin into the preheated oven, positioning it in the center for uniform heat circulation.
- Bake for approximately 18-22 minutes, watching for a slight bounce back when gently pressed and ensuring the cheesecake center is set.
- Remove from the oven and allow cupcakes to cool completely in the tin before transferring to a wire rack.
- Once cooled, optionally decorate with cream cheese frosting or a light dusting of powdered sugar for an elegant finish.
Notes
- Ensure room temperature ingredients blend smoothly and create a more uniform batter texture.
- Use high-quality cocoa powder for a deeper, richer red velvet flavor that complements the creamy cheesecake filling.
- When filling cupcake liners, alternate layers of red velvet batter and cheesecake mixture to create a beautiful marbled effect.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend and verify all ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg