why make this recipe
Red Velvet Cheesecake Cupcakes are a delightful treat that combines the flavors of two favorite desserts: red velvet cake and cheesecake. They are not only visually stunning with their vibrant red color, but they also offer a rich, creamy taste that is sure to impress anyone who tries them. Perfect for parties, celebrations, or just a sweet indulgence, these cupcakes are easy to make and bring joy to any occasion.
how to make Red Velvet Cheesecake Cupcakes
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Directions:
- Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
- In a bowl, combine the flour, cocoa powder, baking soda, and salt for the red velvet batter.
- In another bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, red food coloring, and vanilla extract until everything is well combined.
- Fill each cupcake liner about halfway with the red velvet batter.
- In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth. Add an egg and mix until fully incorporated.
- Spoon the cheesecake filling on top of the red velvet batter in each liner.
- Bake in the preheated oven until set, then allow them to cool before serving.
how to serve Red Velvet Cheesecake Cupcakes
Serve these cupcakes chilled or at room temperature for the best flavor. You can decorate them with whipped cream or a sprinkle of cocoa powder for a beautiful presentation. They are perfect for a dessert table or as a sweet snack after dinner.
how to store Red Velvet Cheesecake Cupcakes
Store your Red Velvet Cheesecake Cupcakes in an airtight container in the refrigerator. They can stay fresh for about 3 to 5 days. If you want to keep them longer, consider freezing them. Just remember to thaw them in the fridge when you’re ready to enjoy them again.
tips to make Red Velvet Cheesecake Cupcakes
- Make sure your cream cheese is at room temperature for easier mixing.
- Use gel food coloring for a more vibrant red color if desired.
- Don’t overmix the batter to keep the cupcakes light and fluffy.
- Check the cupcakes a few minutes before the suggested baking time to avoid overbaking.
variation
You can add chocolate chips to the red velvet batter for added flavor. Another variation is to top the cupcakes with a cream cheese frosting for an extra sweet touch.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can use regular milk, but try to add a little vinegar or lemon juice to mimic the acidity of buttermilk.
Q: How can I make these cupcakes gluten-free?
A: Use a gluten-free all-purpose flour blend in place of regular flour.
Q: Can I make the cheesecake filling ahead of time?
A: Yes, you can prepare the cheesecake filling and store it in the refrigerator for a day before assembly.