Red Velvet Cheesecake Cupcakes #desserts #cake

These Red Velvet Cream Cheese Cupcakes are PERFECT for any event! Birthday celebrations, Valentine's Day, Christmas, the fourth of July – in case you're longing for red velvet you NEED these in your life.

I mean – natively constructed red velvet cake, loaded up with cheesecake, finished off with cream cheddar icing? It doesn't beat that!

These Red Velvet Cheesecake Cupcakes are ideal for any occasion, occasion, or gathering. Natively constructed red velvet cupcakes are loaded up with cheesecake and finished off with cream cheddar icing. They're so acceptable and you can't eat only one!

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INGREDIENTS
CUPCAKES:

• 2 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 cup oil
• 1 cup buttermilk or 1 teaspoon vinegar with enough milk to make 1 cup
• 1 teaspoon white vinegar
• 1 tablespoon vanilla extract
• 1 tablespoon red food coloring

CHEESECAKE:

• 1 8 ounce package cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract

FROSTING:

• 8 ounces cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 1/2 teaspoon salt or to taste
• 1 tablespoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 350°. Line cupcake pans with liners.
2. Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
3. Place about 2-3 tablespoons of batter into the bottom of each cupcake liner (about 1/2 full).
4. Make the cheesecake: Mix cream cheese, sugar, vanilla, and sour cream with a hand mixer until smooth.  Drop about 1 or 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it around with the back of a spoon (try to keep it from touching the edges, the cupcakes stay prettier that way).
5. Bake about 15-18 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least 2 hours before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
6. Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth.
7. Frost the top of each cupcake with a bit of frosting. For a decorative effect, use a 1M tip with a pastry bag. Store in refrigerator for up to 3 days.

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