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red velvet cheesecake cupcake frosted with cream cheese frosting

Red Velvet Cheesecake Cupcakes

Red Velvet Cheesecake Cupcakes are moist, tender cupcakes with a luscious cheesecake swirl and vanilla cream cheese frosting!
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Ingredients

For the cupcakes:

  • 1 1/3 cups all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 3/4 cup buttermilk room temperature
  • 1 tablespoon red gel paste food coloring
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider or white vinegar

For the filling:

  • 4 ounces cream cheese softened
  • 1 large egg
  • 1/4 cup granulated sugar
  • 3 tablespoons mini semi-sweet chocolate chips

For the frosting:

  • 8 ounces cream cheese softened
  • 6 tablespoons unsalted butter at room temperature
  • 3 cups powdered sugar sifted
  • 1 teaspoon vanilla or vanilla bean paste

Instructions 

Prepare the cupcakes:

  • Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
  • Whisk the flour, cocoa powder and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 3-5 minutes until light and fluffy. Add the egg and mix slowly until incorporated and scrape down the sides of the bowl if needed.
  • Place the buttermilk in a measuring cup and stir in the food coloring and vanilla.
  • With the mixer on low, add ⅓ of the flour mixture, followed by one third of the milk mixture. Repeat, alternating with the flour and milk until both have been added, scraping down the bowl as needed.
  • In a small bowl, add the baking soda to the vinegar, which will fizz up. Stir thoroughly and add this reaction to the batter, mixing on low speed until just incorporated.
  • Using a standard ice cream scoop, divide the batter evenly between the 12 muffin cups. Set aside.

Prepare the cheesecake filling:

  • Place the 4 ounces cream cheese in a medium bowl and mix on medium high speed until smooth. Add the egg and sugar, and beat until combined, then stir in the mini chocolate chips.
  • Make an indent in the top of the cupcake batter with the back of teaspoon and top with 1 1/2 tablespoons of the cheesecake filling. You may have some filling leftover.
  • Bake for 18-22 minutes (check for doneness after 15 minutes), or until a toothpick comes out clean. Transfer the pan to a wire rack and cool in the pan 10 minutes. Remove from the pan and cool completely.

Prepare the frosting:

  • Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on medium high speed until smooth. Add the butter, confectioner's sugar, and vanilla bean paste and mix on low until incorporated, then on medium high for about 3 minutes until light and creamy.
  • Pipe the frosting on the cupcakes when they are completely cool (I used Wilton tip 1M). Serve and enjoy!

Notes

    • Store leftover cupcakes in an air tight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cupcake, Calories: 434kcal, Carbohydrates: 64g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Cholesterol: 78mg, Sodium: 280mg, Fiber: 1g, Sugar: 51g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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