Red Velvet Cheesecake Cupcake

Step 1: Prepare the Oven and Muffin Tin

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Muffin Tin: Line a muffin tin with cupcake liners. This recipe makes about 12 cupcakes.

Step 2: Make the Cheesecake Filling

1. Combine Ingredients: In a medium bowl, beat the softened cream cheese and granulated sugar until smooth.
2. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined. Set aside.

Step 3: Make the Red Velvet Cupcake Batter

1. Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
2. Mix Wet Ingredients: In another bowl, whisk together the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until well combined.
3. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Step 4: Assemble the Cupcakes

1. Fill Liners: Spoon about 1 tablespoon of the red velvet batter into each cupcake liner.
2. Add Cheesecake Filling: Add a tablespoon of the cheesecake filling on top of the red velvet batter.
3. Top with Batter: Spoon another tablespoon of the red velvet batter over the cheesecake filling, covering it completely.

Step 5: Bake the Cupcakes

1. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Cool: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.

Step 6: Make the Cream Cheese Frosting

1. Beat Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Add the vanilla extract and beat on high speed for 2-3 minutes until the frosting is light and fluffy.

Step 7: Frost the Cupcakes

1. Frosting: Once the cupcakes are completely cool, frost them using a piping bag fitted with your favorite tip or a spatula.
2. Decorate: Optionally, sprinkle with red velvet crumbs or decorations of your choice.

Tips and Tricks

• Room Temperature Ingredients: Ensure that your cream cheese, egg, and buttermilk are at room temperature for a smoother batter and frosting.
• Don’t Overmix: Overmixing the batter can result in dense cupcakes. Mix until just combined.
• Check for Doneness: Cupcakes are done when a toothpick inserted into the center comes out clean or with a few crumbs, but not wet batter.

Variations

• Chocolate Chip Cheesecake: Fold in 1/4 cup of mini chocolate chips into the cheesecake filling for an added surprise.
• Nutty Red Velvet: Add 1/4 cup of chopped pecans or walnuts to the red velvet batter for some crunch.
• Different Frosting: Try a white chocolate cream cheese frosting for a different twist.

Serving Suggestions

• Tea Party: Serve these cupcakes at a tea party or brunch for a sweet treat.
• Birthday Parties: Perfect for birthday celebrations with customizable decorations.
• Dessert: Enjoy as a dessert after dinner with a cup of coffee or tea.

Conclusion

Red Velvet Cheesecake Cupcakes are a decadent and delightful treat that combines the best of both worlds: the rich, velvety texture of red velvet cake and the creamy, tangy flavor of cheesecake. These cupcakes are sure to impress your family and friends with their beautiful presentation and delicious taste. Follow this recipe to create a batch of these irresistible cupcakes for your next special occasion or simply to enjoy a sweet indulgence!