Moist, Velvety Cupcakes with a Tangy Cheesecake Center
Ingredients (Makes 12 Cupcakes)
For the Red Velvet Cupcake Batter:
- 1 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- ½ cup buttermilk (or ½ cup milk + 1 tsp vinegar)
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring (liquid or gel)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk (optional for extra creaminess)
For Topping (Optional):
- Whipped cream or cream cheese frosting
- Red velvet crumbs or chocolate shavings