Description
Indulge in the rich, velvety flavors of these Red Velvet Cheesecake Cupcakes, topped with a luscious cream cheese frosting that perfectly complements the moist, cocoa-infused cupcake base.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
- 1 cup heavy whipping cream
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until fully blended.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fill each cupcake liner about two-thirds full with the batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cupcakes are baking, prepare the cheesecake filling by beating the softened cream cheese and powdered sugar in a bowl until smooth. Add the vanilla extract and mix until well combined.
- Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
- Fill the center of each cupcake with the cream cheese mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the remaining cream cheese mixture to create a frosting.
- Top each filled cupcake with the cream cheese frosting and garnish with chocolate shavings.
Notes
- For a deeper red color, add a bit more red food coloring.
- Store cupcakes in the refrigerator if not consumed within a day.
- These cupcakes are best enjoyed fresh but can be made a day in advance.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg