Red Velvet Cheesecake Cupcake is perfect for any occasion, holiday or party. Homemade red velvet cupcake filled with cheesecake and topped with cream cheese frosting. They are very good and you can't eat just one!
Some notes about recipes:
SUPER cookie recipes are very easy to make from scratch. If you really want to use a box mixture, you can, but you must double the filling and freezing recipes.
There are ONLY enough cheesecakes for all 24 cupcakes. The same is the case with frosting.
If you want a richer red, add 1 tablespoon of red food coloring.
Try to keep the cream cheese mixture in the middle of the cupcake when you spread it. The cream cheese touching the liner is slightly deformed. That's not beautiful cupcakes, but once you freeze them, it doesn't matter. Also - they are very good no one will pay attention.
They freeze well, not frozen!
INGREDIENTS
CUPCAKE:
- 2 1/2 cups flour
- 1 1/2 cup sugar
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 2 eggs
- 1 cup of oil
- 1 cup of buttermilk or 1 teaspoon of vinegar with enough milk to make 1 cup
- 1 teaspoon of white vinegar
- 1 tablespoon of vanilla extract
- 1 tablespoon of red food coloring
CHEESECAKE:
- 1 8 ounces package of cream cheese, room temperature
- 1/3 cup sour cream
- 1/4 cup sugar
- 1 teaspoon of vanilla extract
FROZEN:
- Softened 8-ounce cream cheese
- 1/2 cup of ground butter
- 4 cups of powdered sugar
- 1/2 teaspoon salt or to taste
- 1 tablespoon of vanilla extract
INSTRUCTIONS
- Preheat the oven to 350 °. Row cupcake pan with liner.
- Mix flour, sugar, chocolate, 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 beat until mixed. Add dry ingredients and mix with a hand mixer until smooth. Add red food coloring and stir gently until mixed.
- Place about 2-3 tablespoons of dough to the bottom of each cupcake liner (about 1/2 full).
- 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 the cheesecake mixture on top of each cupcake. Roll it evenly with the back of the spoon (try not to touch the tip, the cupcake is still more beautiful in that way).
- Bake for about 15-18 minutes or until the toothpicks stuck to the cake come out clean. Cream cheese filling will be a little more jiggly. Cool to room temperature, then chill for at least 2 hours before freezing. (Note: cupcakes can be frozen after being cooled and frozen later on.)
- Make the frosting: Use a hand or stand mixer, buttercream and cream cheese until fluffy. Add the powdered sugar, salt, and vanilla slowly. Mix well.
- Frost the top of each cupcake with a little freezing. For decorative effects, use a 1M tip with a cake bag. Store in the refrigerator for up to 3 days.
This recipe is inspired by crazyforcrust