Description
Red velvet cheesecake cupcake with creamy frosting.
Ingredients
Scale
- 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