Oh my goodness, let me tell you about my absolute favorite dessert: Red Velvet Cheesecake Cupcakes! Seriously, these little gems are a delicious combination of rich red velvet cake and creamy cheesecake that will make your taste buds do a happy dance. I remember the first time I tried a red velvet cupcake—it was like a warm hug in dessert form! And then, when I discovered I could combine that with cheesecake? Wow! You just can’t go wrong with this decadent duo.
These cupcakes are perfect for any occasion—birthdays, holidays, or just a Tuesday evening when you want to treat yourself. I love how they look so fancy but are surprisingly easy to make. With a little bit of love and some simple ingredients, you can whip up a batch that’ll have your friends raving. Trust me, once you take that first bite, the velvety texture paired with the luscious cream cheese frosting will be impossible to resist. It’s pure bliss!
So, let’s dive into making these Red Velvet Cheesecake Cupcakes together, shall we? I promise, your kitchen will smell amazing, and you’ll have a delightful treat to show for it!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour: This is the base of our cupcakes, giving them that perfect structure.
- 1 cup granulated sugar: Sweetness is key! This will balance the flavors beautifully.
- 1/2 cup unsweetened cocoa powder: For that rich chocolate flavor that pairs so well with the red velvet.
- 1 teaspoon baking soda: This is our leavening agent to make the cupcakes nice and fluffy.
- 1/2 teaspoon salt: Just a pinch to enhance all the other flavors.
- 1 cup vegetable oil: This keeps our cupcakes moist and tender. Trust me, you don’t want a dry cupcake!
- 1 cup buttermilk: It adds a tangy flavor and helps create that soft, luscious texture.
- 2 large eggs: These are essential for binding everything together and giving the cupcakes structure.
- 1 tablespoon red food coloring: This is what gives our cupcakes that stunning red hue. Use gel food coloring for a more vibrant color!
- 1 teaspoon vanilla extract: A splash of vanilla really elevates the flavor.
- 8 oz cream cheese (softened): This is for our cheesecake filling—so creamy and delicious!
- 1/2 cup powdered sugar: This sweetens the cheesecake filling perfectly.
- 1 teaspoon vanilla extract (for cheesecake filling): Just like before, it adds that lovely flavor.
- 1/2 cup butter (softened, for frosting): This is the base for our creamy frosting—softened to mix easily!
- 2 cups powdered sugar (for frosting): This will make our frosting sweet and fluffy!
- 1 teaspoon vanilla extract (for frosting): A little extra vanilla for flavor in our frosting.
How to Prepare Red Velvet Cheesecake Cupcakes
Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). This is crucial because we want our cupcakes to bake evenly and rise perfectly. While that’s warming up, go ahead and line a cupcake tin with paper liners. Trust me, it makes for easy cleanup and adds a nice touch to your presentation!
Mixing the Dry Ingredients
Now, grab a big mixing bowl and let’s tackle those dry ingredients! Combine 1 cup of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk them together until they’re well mixed—this helps to ensure there are no clumps and that the baking soda is evenly distributed. You want a smooth, dry mixture to start with!
Combining Wet Ingredients
In another bowl, let’s mix our wet ingredients. You’ll need 1 cup of vegetable oil, 1 cup of buttermilk, 2 large eggs, 1 tablespoon of red food coloring, and 1 teaspoon of vanilla extract. Whisk those together until it’s all well combined. It should look vibrant and inviting—this is where the magic starts to happen!
Creating the Batter
Now, it’s time to bring everything together! Gently pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold them together, mixing just until combined. Don’t over-mix! We want to keep that light and fluffy texture, so go for a few gentle strokes until you see no dry flour. It’s okay if there are a few small lumps; they’ll bake out beautifully.
Preparing the Cheesecake Filling
For the cheesecake filling, grab yet another bowl (I know, I promise it’s worth it!). Beat 8 oz of softened cream cheese with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until it’s smooth and creamy. You want a luscious filling, so make sure to scrape down the sides of the bowl to get everything mixed in well. Set this aside; we’ll use it in just a moment!
Assembling the Cupcakes
Alright, let’s assemble these beauties! Fill each cupcake liner halfway with the red velvet batter—this is where the magic happens! Then, add about a spoonful of that dreamy cheesecake filling right in the center. Top it off with a little more red velvet batter to cover the filling completely. Don’t worry if it’s not perfect; they’ll puff up and look gorgeous in the oven!
Baking the Cupcakes
Now, pop the filled cupcake tin into your preheated oven and bake for about 20-25 minutes. Here’s a little tip: start checking them around the 20-minute mark. Insert a toothpick into the center of one cupcake; if it comes out clean or with just a few moist crumbs, they’re ready! If it’s still gooey, give them a couple more minutes. But don’t overbake—nobody wants a dry cupcake!
Frosting the Cupcakes
Once the cupcakes are completely cool, it’s time for the grand finale: the frosting! In a bowl, beat together 1/2 cup of softened butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until it’s creamy and fluffy. I like to use a piping bag for a pretty swirl on top, but a simple spatula works just as well! Frost each cooled cupcake generously, and then get ready to indulge in the deliciousness!
Why You’ll Love This Recipe
- They’re the perfect combination of two beloved desserts: rich red velvet cake and creamy cheesecake!
- Super easy to make—no complicated techniques here, just simple steps for amazing results.
- Each cupcake is beautifully moist and has that delightful velvety texture that melts in your mouth.
- They look absolutely stunning, making them an impressive treat for any occasion.
- Quick to whip up, with a total time of just about 45 minutes, including baking and cooling!
- The cream cheese frosting is the cherry on top—sweet, tangy, and oh-so-delicious!
- Perfect for sharing with friends or keeping all to yourself (I won’t tell!).
- They freeze well, so you can make a batch ahead of time for those unexpected sweet cravings.
Tips for Success
Alright, before you dive into baking these heavenly Red Velvet Cheesecake Cupcakes, let me share some of my top tips to ensure you get the best results possible. Trust me, these little nuggets of wisdom can make all the difference!
- Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature before mixing. This helps everything blend together smoothly and creates that dreamy texture!
- Don’t Overmix: When combining your wet and dry ingredients, mix just until you see no dry flour. Overmixing can lead to dense cupcakes, and nobody wants that!
- Use Gel Food Coloring: If you want that vibrant red color, opt for gel food coloring instead of liquid. It gives a richer hue without adding extra moisture to the batter.
- Check for Doneness: Start testing your cupcakes a couple of minutes before the timer goes off. Ovens can vary, and you don’t want to risk overbaking. The toothpick should come out clean or with a few moist crumbs.
- Let Them Cool Completely: Patience is key! Make sure your cupcakes are completely cool before frosting them. This prevents the frosting from melting and ensures a beautiful finish.
- Frosting Tips: For a professional-looking finish, use a piping bag with a decorative tip. If you don’t have one, a simple spatula will still create a lovely look—just be generous!
- Chill Your Cheesecake Filling: If your cheesecake filling is a bit soft, pop it in the fridge for a few minutes before you assemble. This makes it easier to scoop and helps keep its shape in the cupcakes.
With these tips in your back pocket, you’re all set to create the most magnificent Red Velvet Cheesecake Cupcakes that will wow everyone who tries them. Happy baking!
Storage & Reheating Instructions
Once you’ve baked these scrumptious Red Velvet Cheesecake Cupcakes and indulged in a few (or more!), you might be wondering how to store the leftovers. No worries, I’ve got you covered!
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. This will help maintain their moist texture and delicious flavor. They’ll stay good for about 3-5 days—if they last that long, of course! Just make sure they’re completely cooled before you tuck them away to prevent any condensation from ruining that lovely frosting.
If you want to keep them even longer, you can freeze the cupcakes! Just place them in a freezer-safe container or wrap them tightly in plastic wrap, and they’ll last for up to 2 months. When you’re ready to enjoy them, let them thaw in the refrigerator overnight. You can pop them in the microwave for a few seconds to warm them up if you prefer a cozy treat—just be careful not to overdo it, or you might end up with a melted frosting situation!
So, whether you’re storing them for later or reheating, these cupcakes are super versatile and ready to satisfy your sweet cravings anytime!
Nutritional Information
Now, let’s talk about the nutritional side of these delightful Red Velvet Cheesecake Cupcakes. While I believe in enjoying treats in moderation, it’s always good to know what you’re indulging in! Here’s an estimate of the nutritional values per cupcake:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 40g
- Sugar: 28g
- Fiber: 1g
- Protein: 4g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. So, while you’re enjoying these scrumptious cupcakes, you can feel a little more informed about what you’re treating yourself to. Happy baking and happy indulging!
FAQ Section
Can I make these Red Velvet Cheesecake Cupcakes ahead of time?
Absolutely! These cupcakes are perfect for making ahead. You can bake them a day in advance and store them in the fridge. Just wait to frost them until you’re ready to serve for the best presentation and taste!
Can I use a different type of food coloring?
While I recommend using red food coloring for that classic red velvet look, you can experiment with other colors if you want to get creative! Just keep in mind that the flavor and texture might slightly change depending on the coloring you choose.
What if I don’t have buttermilk?
No worries at all! If you don’t have buttermilk on hand, you can easily make a substitute. Just mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and voila! You’ve got a perfect buttermilk replacement.
Can I skip the cheesecake filling?
You can, but I wouldn’t recommend it! The cheesecake filling is what makes these Red Velvet Cheesecake Cupcakes truly special. However, if you’re looking for a simpler treat, you can just fill the liners with red velvet batter and bake them as regular cupcakes.
How do I store leftover cupcakes?
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They’ll stay delicious for about 3-5 days. If you want to keep them longer, consider freezing them—just make sure they’re well-wrapped to prevent freezer burn!
Red Velvet Cheesecake Cupcakes: 7 Reasons to Indulge
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious red velvet cheesecake cupcakes topped with cream cheese frosting.
Ingredients
- 1 cup 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
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1/2 cup butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine oil, buttermilk, eggs, food coloring, and vanilla.
- Mix the wet ingredients into the dry ingredients until smooth.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth for the filling.
- Fill cupcake liners halfway with red velvet batter, add a spoonful of cheesecake filling, then top with more red velvet batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- For the frosting, beat butter, powdered sugar, and vanilla until creamy.
- Frost the cooled cupcakes and serve.
Notes
- Store cupcakes in the refrigerator.
- Use gel food coloring for a more vibrant color.
- Can substitute buttermilk with milk and vinegar mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Red Velvet Cheesecake Cupcakes