Description
Red velvet cupcakes with cheesecake filling and cream cheese frosting. A perfect blend of flavors and textures!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- ? cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: Red velvet cake crumbs for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter and sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, red food coloring, and vinegar. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about ? full.
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the egg and vanilla extract until just combined.
- Spoon about 1 tablespoon of the cheesecake filling onto the center of each cupcake.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract.
- Beat the frosting until light and fluffy. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency.
- Once the cupcakes are completely cool, frost them with the cream cheese frosting.
- If desired, garnish the cupcakes with red velvet cake crumbs.
- For best results, chill the frosted cupcakes in the refrigerator for at least 30 minutes before serving.
Notes
- Softened Ingredients: Make sure your butter and cream cheese are properly softened before starting.
- Don’t Overmix: Overmixing the cupcake batter will result in tough cupcakes. Mix until just combined.
- Cool Completely: Frosting warm cupcakes will cause the frosting to melt. Make sure the cupcakes are completely cool before frosting.
- Adjust Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
- Food Coloring: The amount of red food coloring you use will affect the intensity of the red color. Start with 1 tablespoon and add more if desired. Gel food coloring is generally more concentrated than liquid food coloring.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Storage Instructions: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature slightly before serving for the best flavor and texture.
- Variations:
- Chocolate Chips: Add ½ cup of chocolate chips to the red velvet cupcake batter for a chocolatey twist.
- Nuts: Add ½ cup of chopped nuts (such as pecans or walnuts) to the red velvet cupcake batter.
- Different Frosting: Try using a different frosting, such as a vanilla buttercream or a chocolate ganache.
- Mini Cupcakes: Make mini cupcakes instead of regular-sized cupcakes. Reduce the baking time accordingly.
- Troubleshooting:
- Cupcakes are dry: You may have overbaked the cupcakes. Make sure to check them frequently while baking. Also, make sure you’re not overmeasuring the flour.
- Cupcakes are sinking: You may have overmixed the batter or used too much leavening agent (baking soda).
- Frosting is too runny: You may have added too much liquid to the frosting. Add more powdered sugar to thicken it up.
- Frosting is too thick: You may have added too much powdered sugar to the frosting. Add a tablespoon of milk or cream at a time until you reach your desired consistency.
- Prep Time: 30 minutes
- Cook Time: 20 minutes