Moist And Creamy Cheesecake Red Velvet Cupcakes Recipe
Cupcakes often grace the buffet tables during important occasions. But for some people, they are a “fixture”, so to speak; a dessert that they simply can’t live without.
Please scroll down below to see the full printable recipe for this Cheesecake Red Velvet Cupcakes !
Moist And Creamy Cheesecake Red Velvet Cupcakes Recipe
Cheesecake
- 8 oz room temperature cream cheese
- ¼ c sugar
- 1 ts pure vanilla extract
- 1 room temperature egg
- ½ tb unbleached flour
Red Velvet
- ⅓ c neutral oil
- ½ c + 2 tb sugar
- ¼ c sour cream/buttermilk
- ½ ts baking soda
- ½ ts fine salt
- 1 room temperature egg
- 1 ts pure vanilla extract
- ¼ ts apple cider vinegar
- ½ tb + ½ ts red color
- 1 c + 1 tb unbleached flour
- ½ tb unsweetened cocoa
Cream Cheese Frosting
- 8 oz soft cream cheese
- 1-2 c *sifted* confectioners sugar
- 1 ts pure vanilla
- 1 tb room temperature heavy cream
- ¼ ts fine salt
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In the first bowl, make the cheesecake layer by mixing the cream cheese and sugar together.
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Add the vanilla, egg, and flour.
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Next, make the red velvet layer. In a medium bowl, whisk the oil and sugar together.
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Combine the dairy with the baking soda and salt.
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Mix in the egg and dairy mixture.
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Add the vanilla, vinegar, and finally your color.
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To this bowl, slowly add the flour and cocoa in batches. Do not over mix.
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In a lined cupcake tin, scoop in the bottom layer of cheesecake followed by a top layer of red velvet cake. Make sure to add in more cheesecake than red velvet as the red velvet will rise but the cheesecake wont.
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Bake at 350 for 16-19 minutes.
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Cool completely and frost.
- To make the frosting, break up the cream cheese and sift in the powdered/confectioners sugar. Add in the vanilla, heavy cream, and salt. Whip until light and fluffy.
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Serve and enjoy!
Recipe from: thesquishymonster.com