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Red velvet cheesecake cupcakes are a delightful fusion of flavors, combining the rich, decadent taste of classic red velvet cake with the creamy, smooth texture of cheesecake. These cupcakes not only provide a visual feast with their striking red hue, but they also offer a complex flavor profile that is sure to impress any dessert lover. Whether you are celebrating a special occasion or simply indulging in a sweet treat, these cupcakes are a perfect choice. The combination of a moist red velvet cake base topped with a luscious cheesecake filling creates an unforgettable dessert experience that is both elegant and comforting.

Red Velvet Cheesecake Cupcake

Indulge in the decadent delight of red velvet cheesecake cupcakes, a perfect blend of rich red velvet cake and creamy cheesecake filling. These visually stunning treats offer a unique flavor profile that’s both comforting and elegant, making them ideal for special occasions or just a sweet craving. With their moist texture and striking appearance, these cupcakes are sure to impress your guests and satisfy any dessert lover. Discover the joy of baking this scrumptious recipe today!
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Ingredients
  

For the Red Velvet Cupcakes:

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 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 Tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cheesecake Filling:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

For Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

1 tsp vanilla extract

Optional: Grated chocolate or red sprinkles for toppings

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.

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

      Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until thoroughly combined.

        Combine Wet Ingredients: In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Beat until the mixture is well combined.

          Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be careful not to overmix.

            Fill Cupcake Liners: Fill each cupcake liner about ⅓ full with the red velvet batter. Then, using a tablespoon, drop a spoonful of the cheesecake filling on top of the batter in each cupcake liner. Finally, top it off with more red velvet batter until each liner is about ¾ full.

              Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the cupcake comes out with a few moist crumbs. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                Prepare the Frosting: In a mixing bowl, combine the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.

                  Frost the Cupcakes: Once the cupcakes are completely cool, frost each one with the cream cheese frosting using a piping bag or a simple spatula.

                    Garnish: Optionally, sprinkle grated chocolate or red sprinkles on top for an extra touch.

                      Serve & Enjoy: Enjoy your delicious Red Velvet Cheesecake Cupcakes with family and friends!

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