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Red Velvet Cheesecake Cupcake Recipe

Red Velvet Cheesecake Cupcake Recipe


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4.9 from 12 reviews

  • Total Time: 35 minutes
  • Yield: 12 1x

Description

Red velvet cheesecake cupcakes blend luxurious Southern charm with creamy indulgence. Delicate cocoa undertones and silky cream cheese frosting create an irresistible dessert experience you’ll crave again and again.


Ingredients

Scale

Main Ingredients:

  • 1.25 cups all-purpose flour
  • 1 large egg
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk
  • 8 ounces (226 grams) cream cheese
  • 8 ounces (226 grams) cream cheese
  • 4 tablespoons unsalted butter

Dry Ingredients:

  • 1 tablespoon cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.75 cup granulated sugar
  • 0.25 cup granulated sugar
  • 1 cup powdered sugar

Flavor and Color Enhancers:

  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon red food coloring
  • 0.5 teaspoon vanilla extract
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Thoroughly combine the dry ingredients in a mixing bowl, ensuring an even distribution of flour, cocoa powder, baking soda, and salt through gentle whisking.
  2. In a separate spacious mixing vessel, vigorously blend the liquid components, including vegetable oil, granulated sugar, egg, buttermilk, vanilla extract, white vinegar, and vibrant red food coloring until the mixture achieves a uniform, smooth consistency.
  3. Gently fold the dry ingredient mixture into the liquid base, using delicate stirring motions to incorporate the ingredients. Stop mixing the moment the batter appears just combined, taking care to avoid overmixing which can result in dense, tough cupcakes.
  4. Carefully transfer the crimson-hued batter into prepared cupcake liners, filling each approximately two-thirds full to allow appropriate rising during baking.
  5. Place the filled cupcake pan into a preheated oven, allowing the delicate red velvet cupcakes to transform into light, airy confections with a rich, distinctive color and tender crumb.
  6. Once baked, remove the cupcakes and allow them to cool completely on a wire rack before adorning with a luxurious cream cheese frosting, creating the ultimate red velvet cheesecake cupcake experience.

Notes

  • Sift dry ingredients thoroughly to prevent lumps and ensure a smooth, velvety texture in your cupcake batter.
  • Use room temperature ingredients like eggs and buttermilk to help them blend more evenly and create a consistent mixture.
  • For a natural red color alternative, replace synthetic food coloring with beetroot powder or juice, which adds a subtle earthy sweetness.
  • Adjust food coloring quantity based on desired intensity; start with less and gradually add to control the vibrant red hue of the cupcakes.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Desserts, Snacks
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 360
  • Sugar: 29 g
  • Sodium: 230 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 60 mg