Red Velvet Cheesecake Cupcake
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Frosting:
1 cup unsalted butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fill each cupcake liner about 2/3 full with the red velvet batter.
In a separate bowl, prepare the cheesecake filling by beating together the cream cheese, sugar, egg, and vanilla extract until smooth.
Drop a spoonful of the cheesecake filling into the center of each cupcake.
Bake for 18-20 minutes or until a toothpick inserted into the red velvet part comes out clean. Allow cupcakes to cool completely on a wire rack.
While the cupcakes are cooling, prepare the frosting by beating the butter until creamy. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and heavy cream, beating until the frosting is light and fluffy.
Frost the cooled cupcakes with the prepared frosting and garnish with crumbs of red velvet cake if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 350 kcal | Servings: 12 cupcakes
