RED VELVET CHEESECAKE CUPCAKES

RED VELVET CHEESECAKE CUPCAKES



yield: 24 CUPCAKES total time: 1 HOUR

These Red Velvet Cheesecake Cupcakes are perfect for any event, holiday, or party. Homemade red velvet cupcakes are filled with cheesecake and topped with cream cheese frosting. They're so good and you can't eat just one!

INGREDIENTS:
CUPCAKES:

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk (or 1 teaspoon vinegar with enough milk to make 1 cup)
  • 1 teaspoon white vinegar
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring

CHEESECAKE:

  • 1 (8 ounce) package cream cheese, room temperature
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

FROSTING:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon vanilla extract


DIRECTIONS:

  1. Preheat oven to 350°. Line cupcake pans with liners.
  2. Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
  3. Place about 2-3 tablespoons of batter into the bottom of each cupcake liner (about 1/2 full).
  4. Make the cheesecake: Mix cream cheese, sugar, vanilla, and sour cream with a hand mixer until smooth.  Drop about 1 or 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it around with the back of a spoon (try to keep it from touching the edges, the cupcakes stay prettier that way).
  5. Bake about 15-18 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least 2 hours before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
  6. Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth.
  7. Frost the top of each cupcake with a bit of frosting. For a decorative effect, use a 1M tip with a pastry bag. Store in refrigerator for up to 3 days.


source : http://www.crazyforcrust.com
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