Oh, let me tell you about my absolute favorite indulgence: red velvet cheesecake cupcakes! These little gems are the perfect blend of rich, velvety cake and creamy cheesecake, and they always steal the show at any gathering. I remember the first time I made them for a friend’s birthday party; the moment I pulled them out of the oven, the aroma filled my kitchen, and I just knew they were going to be a hit. And trust me, they were! The vibrant red hue is so inviting, and that luscious cream cheese filling? Wow! It adds a delightful twist that keeps everyone coming back for more. Whether you’re celebrating a special occasion or just treating yourself on a Tuesday, these cupcakes are the way to go. Let’s dive into making this crowd-pleaser together!
Ingredients for Red Velvet Cheesecake Cupcake
Gather these simple yet essential ingredients to whip up your delightful red velvet cheesecake cupcakes:
- 1 cup all-purpose flour, sifted
- 1/2 cup cocoa powder, unsweetened
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 cup whipped cream, for topping
Make sure your cream cheese is nice and soft—this helps create that smooth filling we all love! And don’t forget the red food coloring; it’s what gives these cupcakes their signature look!
How to Prepare Red Velvet Cheesecake Cupcake
Let’s get those delicious red velvet cheesecake cupcakes into your oven! Follow these easy steps, and you’ll be amazed at how simple it is to create these scrumptious treats.
Prepping the Batter
First, preheat your oven to 350°F (175°C) and line a cupcake pan with liners—trust me, you’ll want those cute little wrappers! In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt until well combined. In a large mixing bowl, beat the softened butter and sugar together until it’s fluffy and light, about 3-4 minutes. Then, add the eggs, buttermilk, red food coloring, and vanilla extract, mixing until everything is nicely blended. Gradually fold in the dry ingredients until just combined—don’t overmix!
Making the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy. This filling adds such a delightful tang to the cupcakes, making them even more irresistible!
Assembling the Cupcakes
Now it’s time to assemble! Fill each cupcake liner halfway with the red velvet batter—this creates space for that amazing cream cheese filling. Next, add a generous dollop of the cream cheese mixture right in the center of each cupcake. Top it off with more batter until the liners are about 3/4 full. This layering is key for that delightful surprise in every bite!
Baking and Cooling
Pop your cupcake pan into the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs. Once baked, let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Trust me, the aroma will be heavenly!
Nutritional Information
When it comes to indulging in these red velvet cheesecake cupcakes, it’s good to know what you’re getting! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. Each cupcake is roughly 300 calories, with about 15g of fat, 4g of protein, and 35g of carbohydrates. Enjoy them as a treat, and don’t worry too much about the numbers!
Tips for Success with Red Velvet Cheesecake Cupcake
To ensure your red velvet cheesecake cupcakes turn out perfectly, here are some handy tips! First, make sure all your ingredients are at room temperature—this helps everything blend smoothly for that lovely texture. When measuring flour, spoon it into your cup and level it off; packing it down can lead to dense cupcakes. Don’t skip the cream cheese filling; it’s what makes these cupcakes truly special! If you want an extra flavor boost, try adding a splash of vanilla extract to the batter. And remember, avoid overmixing; this keeps your cupcakes light and fluffy. Lastly, let them cool completely before frosting—this prevents the whipped cream from melting. Happy baking!
Variations on Red Velvet Cheesecake Cupcake
There are so many fun ways to switch up these red velvet cheesecake cupcakes and make them your own! For a chocolate lover’s dream, try adding mini chocolate chips to the batter for an extra burst of flavor. If you’re feeling fruity, a swirl of raspberry puree in the cream cheese filling adds a delightful contrast to the rich red velvet. Want a holiday twist? Sprinkle in some cinnamon or nutmeg for a spiced version! And for a fun presentation, top with crushed nuts or colorful sprinkles for that extra flair. The possibilities are endless, so let your creativity shine!
Storage & Reheating Instructions
To keep your red velvet cheesecake cupcakes fresh and delicious, store any leftovers in an airtight container in the refrigerator for up to 3 days. This will help maintain their moisture and flavor. If you want to keep them longer, you can freeze the cupcakes without the whipped cream topping. Just wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw them in the fridge overnight. For a quick refresh, pop them in the microwave for about 10-15 seconds—just enough to take the chill off!
Why You’ll Love This Recipe
- Decadent combination of red velvet cake and creamy cheesecake in every bite.
- Visually stunning with their vibrant color, perfect for any occasion.
- Simple to make with easy-to-follow steps.
- Great for sharing; everyone will want to try one!
- Customize with various toppings for a personal touch.
Your Turn to Try This Recipe!
I can’t wait for you to dive into making these red velvet cheesecake cupcakes! Trust me, once you take that first bite, you’ll be hooked. If you try this recipe, I’d love to hear how it turns out for you! Leave a comment below to share your experience or any tweaks you made. And don’t forget to rate the recipe! Snap a picture and share it on social media—tag me so I can see your beautiful creations!
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Red Velvet Cheesecake Cupcake Magic in 5 Simple Steps
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Red velvet cheesecake cupcake with creamy frosting.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 cup whipped cream, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with liners.
- In a bowl, mix flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs, buttermilk, food coloring, and vanilla. Mix well.
- Gradually add the flour mixture to the wet ingredients.
- Fill cupcake liners halfway with batter.
- In a separate bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
- Place a dollop of cream cheese mixture in the center of each cupcake.
- Top with remaining batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool and top with whipped cream.
Notes
- You can adjust the sweetness by changing the sugar amount.
- Store leftovers in the refrigerator.
- For extra flavor, add a dash of vanilla to the cheesecake mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: red velvet cheesecake cupcake, dessert, cupcakes, cheesecake
