Red Velvet Cheesecake Cupcakes (Print Version)
# Ingredients:
→ Cupcake Batter
01 -
1 cup granulated sugar
02 -
1 large egg
03 -
½ cup unsalted butter, softened
04 -
1 ¼ cups all-purpose flour
05 -
1 tbsp unsweetened cocoa powder
06 -
½ tsp baking soda
07 -
¼ tsp salt
08 -
1 tsp vanilla extract
09 -
1 tsp white vinegar
10 -
½ cup buttermilk, room temperature
11 -
1 tbsp red food coloring
→ Cheesecake Filling
12 -
8 oz cream cheese, softened
13 -
¼ cup granulated sugar
14 -
1 egg yolk
15 -
1 tsp vanilla extract
→ Topping
16 -
⅓ cup strawberry jam or preserves
17 -
Fresh strawberries, halved (for garnish)
→ Frosting
18 -
½ cup unsalted butter, softened
19 -
2 ½ cups powdered sugar
20 -
1–2 tbsp heavy cream, as needed
21 -
1 tsp vanilla extract
22 -
Optional: 1 tsp lemon juice for brightness
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with cupcake liners.
02 -
In a small bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth. Set aside.
03 -
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
04 -
In another bowl, whisk the buttermilk, vanilla extract, white vinegar, and red food coloring until well combined.
05 -
In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy. Beat in the egg until fully incorporated.
06 -
Gradually add the dry mixture and the buttermilk mixture alternately to the butter mixture. Stir just until combined, being careful not to overmix.
07 -
Fill each cupcake liner halfway with red velvet batter. Scoop about 1 tablespoon of the cheesecake filling and place it in the center of the batter. Add a small spoonful of strawberry jam on top and lightly swirl it with a toothpick.
08 -
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the cupcakes are set and a toothpick inserted at the edge comes out clean. Allow them to cool completely in the pan before frosting.
09 -
While the cupcakes are cooling, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar, mixing until fluffy. Stir in the vanilla extract and as much heavy cream as needed for desired consistency.
10 -
Once cooled, pipe or spread the frosting on each cupcake. Top with halved fresh strawberries for a vibrant finish.