Red Velvet Cheesecake Cupcakes Recipe

I recently created Red Velvet Cheesecake Cupcakes, a unique blend of velvety red cake and tangy cheesecake. Using ingredients like all-purpose flour, cocoa powder, red food coloring, unsalted butter, and cream cheese, this recipe combines hints of vanilla and buttermilk for an unforgettable flavor adventure that is simply irresistible.

I’ve been experimenting with a new twist on a classic dessert, and I think these red velvet cheesecake cupcakes are pure magic. Imagine a velvety red cake made from all-purpose flour, granulated sugar, cocoa powder, and a few secret ingredients like unsalted butter and buttermilk, all perfectly balanced with a hint of red food coloring and vanilla extract.

Then, there’s the creamy cheesecake layer, carefully whipped with cream cheese, a sprinkle of granulated sugar, and sour cream, with just a touch of vanilla to tie it all together. What really excites me is how the deep, rich cake meets the smooth cheesecake in a bite-sized marvel reminiscent of mini Valentine cheesecakes.

Its design brings in elements similar to those beloved red velvet cheesecake cups and even hints of a crisp, chocolate graham cracker crust feel. I couldnt wait any longer to share this recipe with you, its too irresistable not to try.

Why I Like this Recipe

I love how the recipe mixes two different textures and flavors together. The red velvet layer is so rich and the cheesecake swirl gives it a cool twist that makes it extra special.

I also like that it’s fun and simple enough for me to make even when I’m in a hurry. Sometimes baking usually feels overwhelming but this recipe makes it feel less stressful.

Another thing is the balance between the tang from the buttermilk and sour cream and the sweetness of the sugar. This combo really makes my tastebuds happy and keeps me coming back for more.

Lastly, I like that each cupcake turns out uniquely pretty with its own little swirl. It makes me feel proud every time I bake them even if they sometimes end up looking a bit imperfect.

Ingredients

• All-purpose flour offers carbohydrates and structure, ensuring a tender, soft crumb each time.
• Eggs supply protein and act as a binding agent in our rich cupcake batter.
• Unsalted butter adds rich fat, giving a silky texture and deep flavor.
• Cream cheese introduces tanginess and creaminess, balancing sweetness with a slight sour note.
• Red food coloring provides a vibrant hue and festive appeal to the cupcakes.
• Buttermilk lends moisture and a tangy flavor that keeps cupcakes tender.
• Vanilla extract enhances overall flavor by adding subtle warmth and sweetness.
• Cocoa powder adds depth and a hint of chocolate, enriching every bite.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for the cheesecake layer)
• 1 egg (for the cheesecake layer)
• 1/4 cup sour cream
• 1/2 tsp vanilla extract (for the cheesecake layer)

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a bowl, mix 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.

3. Add 1/2 cup softened unsalted butter, 2 eggs, 1/2 cup buttermilk, 1 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar to the dry ingredients and beat until smooth and well combined.

4. In a separate bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar until creamy.

5. Into the cream cheese mixture, add 1 egg, 1/4 cup sour cream, and 1/2 tsp vanilla extract; stir until the cheesecake filling is smooth.

6. Spoon the red velvet batter into the cupcake liners till they are about half full.

7. Dollop a spoonful of the cheesecake mixture on top of each red velvet batter, trying to keep a bit of separation so you get a clear two-layer effect.

8. For a pretty swirl, gently use a toothpick to mix the cheesecake filling slightly with the red velvet batter.

9. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean (be careful not to over-bake the cheesecake layer).

10. Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before enjoying.

Equipment Needed

1. Oven (for preheating)
2. Muffin tin along with cupcake liners
3. At least two mixing bowls (one for the red velvet batter and one for the cheesecake filling)
4. Measuring cups and spoons
5. Electric mixer or hand whisk
6. Rubber spatula for scraping the bowl
7. Toothpick (for swirling and checking doneness)
8. Wire cooling rack to let the cupcakes cool completely
9. A spoon for dolloping the cheesecake mixture onto the batter

FAQ

Red Velvet Cheesecake Cupcakes Recipe Substitutions and Variations

• You can swap out unsalted butter with a 1:1 amount of margarine or melted coconut oil. Note that coconut oil might give the cupcakes a slight coconut flavor.
• If you dont have buttermilk, mix 1/2 cup of milk with 1/2 tsp of lemon juice or white vinegar and let it sit for about 5 minutes.
• For red food coloring, try using beet juice instead. It gives a similar color, but you might want to adjust the amount to get the right vibe.
• If you need an alternative to eggs in the cake layer, you can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for each egg listed. This might change the texture a little bit.
• Sour cream in the cheesecake layer can be replaced with Greek yogurt in the same measure if you want a tangy kick.

Pro Tips

1. Make sure all your ingredients like butter and cream cheese are at room temp before you start so they mix better and you end up with a smoother batter.

2. Be super careful not to overmix the batter once you add the cheesecake filling. If you stir too hard, you’ll lose that cool two-layer look and the flavors won’t be as distinct.

3. When you’re swirling the cheesecake into the red velvet batter, use a toothpick lightly and don’t overdo it. A few quick swirls work better than a constant mix if you wanna keep those layers intact.

4. Use the toothpick test to check doneness but watch the cheesecake part closely since it can overbake fast. If the toothpick comes out too dry, the cream cheese might be overcooked, so keep an eye on it!