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Red Velvet Cheesecake Cupcakes: A Deliciously Indulgent Treat

If you’re on the hunt for a sweet temptation that perfectly merges rich flavors and stunning aesthetics, look no further than red velvet cheesecake cupcakes. These enchanting little delights are not only a feast for the eyes but also a treat for the taste buds. Perfect for a cozy gathering, a birthday bash, or even just to brighten up a weeknight dessert—these cupcakes are a delightful solution when you want to impress your friends and family without spending hours in the kitchen.

Why You’ll Love These Red Velvet Cheesecake Cupcakes

Let’s be real—who doesn’t love a dessert that combines the classic, velvety texture of red velvet cake with the creamy dreaminess of cheesecake? These cupcakes check all the boxes: they’re gorgeous, indulgent, and surprisingly easy to whip up! Imagine biting into a soft cupcake that delivers a stunning blast of flavor, all while being personal-sized—no need to share unless you want to (but I won’t judge if you don’t!).

Ingredients You’ll Need

Before diving into the deliciousness, here’s what you’ll need:

For the Red Velvet Cupcake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Directions: Let’s Get Baking!

1. Preheat the Oven: First things first, preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. This is the magic moment where you prepare for the delicious scents that will soon fill your kitchen.

2. Make the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, sugar, egg, and vanilla extract. Beat until smooth. Set this aside because we’re going to want it very soon!

3. Prepare the Red Velvet Batter: In a separate large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Mix in the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until the batter is smooth. It’s going to be vibrant and festive—just looking at it will make you smile!

4. Fill the Cupcake Liners: Spoon about a tablespoon of the red velvet batter into each cupcake liner. Once you’ve done that, add about a tablespoon of the cream cheese filling on top of the batter. Then, cover the filling with more red velvet batter, filling the liners about 2/3 full.

5. Bake ‘Em Up: Pop the tray into the oven and let the cupcakes bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The smell will have you practically doing a happy dance in the kitchen!

6. Cool and Decorate: Once the cupcakes are out of the oven and cooled, feel free to frost them with your favorite cream cheese frosting. You could even sprinkle some cute red sprinkles on top for that extra touch of festivity!

Cooking Tips for Perfect Cupcakes

• Room Temperature Ingredients: Bringing your eggs and cream cheese to room temperature will ensure your batter mixes smoothly and bakes evenly. It makes a world of difference!

• Don’t Skimp on the Cream Cheese: Use full-fat cream cheese for the filling; low-fat versions can change the creamy texture that makes these cupcakes so dreamy.

• Chill the Frosting: If you’re making your own cream cheese frosting, let it chill in the fridge for a bit before frosting your cupcakes. This helps achieve that perfect creamy consistency without melting.

Personal Anecdote

Funny enough, the first time I made these red velvet cheesecake cupcakes, I was trying to impress my book club. What I thought would be a simple dessert turned into a sticky, colorful mess! But you know what? The “culinary adventure” made for great laughs, and once they popped out of the oven, they were a hit! Now, they are my go-to when I want to brighten everyone’s day. Trust me, you’ll want to keep this recipe close to your heart, just like I do!

FAQs about Red Velvet Cheesecake Cupcakes

Can I substitute buttermilk?
Absolutely! If you don’t have buttermilk, mix a cup of regular milk with a tablespoon of lemon juice or vinegar, and let it sit for about 5 minutes.

How can I store leftovers?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Just make sure to bring them back to room temperature before diving back in!

Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes for up to three months. Just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to serve, let them thaw at room temperature and frost as desired.

Now that you’re armed with the knowledge to create these indulgent red velvet cheesecake cupcakes, it’s time to get baking! Your loved ones (and your taste buds) will thank you. Remember, cooking is all about joy and love—so grab that apron, and let’s cook up some happiness together!

For more delightful desserts, check out my recipes for Moist Chocolate Cake or Decadent Red Velvet Cake, and don’t forget to share your baking stories with me!

Meta Description: Red Velvet Cheesecake Cupcakes are the perfect indulgent treat. Quick and easy, these cupcakes are delicious and ideal for any occasion.

A Deliciously Indulgent Treat

Author: Meriem Okh Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: Total time: 40 minutesServings:12 servingsCalories:300 kcal Best Season:Summer

Description

Red Velvet Cheesecake Cupcakes are a perfect merger of rich flavors and stunning aesthetics. Ideal for gatherings, they are personal-sized, indulgent, and surprisingly easy to make!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a mixing bowl, combine the softened cream cheese, sugar, egg, and vanilla extract. Beat until smooth and set aside.
3. In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Mix in the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
4. Spoon about a tablespoon of red velvet batter into each liner, add a tablespoon of cheesecake filling, then cover with more batter until 2/3 full.
5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool and frost with cream cheese frosting. Optionally, sprinkle red sprinkles on top.

Notes

Chill cream cheese frosting before use for perfect consistency.

Keywords:red velvet, cheesecake, cupcakes, dessert, easy