Description
Delicious red velvet cheesecake cupcakes topped with cream cheese frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1/2 cup butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine oil, buttermilk, eggs, food coloring, and vanilla.
- Mix the wet ingredients into the dry ingredients until smooth.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth for the filling.
- Fill cupcake liners halfway with red velvet batter, add a spoonful of cheesecake filling, then top with more red velvet batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- For the frosting, beat butter, powdered sugar, and vanilla until creamy.
- Frost the cooled cupcakes and serve.
Notes
- Store cupcakes in the refrigerator.
- Use gel food coloring for a more vibrant color.
- Can substitute buttermilk with milk and vinegar mixture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Red Velvet Cheesecake Cupcakes