Cheesecake-Filled Red Velvet Cupcakes
Details
- Timing
- Timing
- Total:
- Bake:
- 20 Min.
- Prep:
- 30 Min.
- Skill Level:
- Intermediate
- Yields:
- 30 cupcakes
Imagine sinking your teeth into a heavenly red velvet cake, only to discover a surprise — a creamy dollop of cheesecake nestled inside! This Cheesecake-Filled Red Velvet Cupcake recipe is a blend of textures, from the moist cake to the velvety cheesecake, all wrapped up in the iconic cocoa-kissed red velvet flavor. Ideal for celebrations, afternoon tea or a delightful dessert, these cupcakes elevate any occasion with their irresistible fusion of flavors.
Have you ever wondered how red velvet cakes came to be and what makes them different from chocolate cake? Learn all about Red Velvet Desserts and explore more homemade red velvet recipes related to our cheesecake red velvet cupcake recipe.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 20 minutes
- Cool Time
- 20 minutes
- Chill Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
8 ozcream cheese, softened
-
1/3 cupsour cream
-
1 3/4 cupsgranulated sugar, divided
-
3 tspsvanilla extract, divided
-
2 1/2 cupsall-purpose flour
-
1/3 cup
-
1 tspbaking soda
-
1 tspsalt
-
1 cupvegetable oil
-
1 cupbuttermilk or sour milk
-
2eggs
-
1 Tbspred food color
-
2 tspswhite vinegar
-
Double Cream Cheese Frosting:
-
4 Tbspsbutter
-
2/3 cupHERSHEY'S Cream Cheese Flavored Chips
-
4 ozcream cheese
-
2 1/2 cupspowdered sugar
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
Muffin Cup Liners
Muffin Pans
Measuring Cups and Spoons
Mixing Bowls
Mixer
Refrigerator
Microwave
1
Heat oven to 350°F. Line the muffin cups with muffin liners and set the pans aside.
2
Make the cream cheese filling: Combine the cream cheese, sour cream, 1/4 cup of the sugar and 1 teaspoon of the vanilla in a medium bowl and beat with a mixer until smooth. Stir in 2/3 cup of the cream cheese chips and set aside.
3
Make the cupcake batter: Stir the flour, the remaining 1 1/2 cups sugar, cocoa, baking soda and salt in a large bowl. Add the oil, buttermilk, eggs, red food coloring, vinegar and the remaining 2 teaspoons vanilla. Beat on medium for 2 minutes.
Tip
To make sour milk, use 1 tablespoon white vinegar plus milk to equal 1 cup.
4
Fill muffin cup liners halfway with batter. Drop a scant tablespoon of cream cheese filling in the center, trying not to touch the edges of the paper liner.
5
Bake for 18 to 20 minutes, or until a wooden pick inserted in the cake portion comes out clean. Cool cupcakes to room temperature in muffin pans. Remove from pans and chill in the refrigerator for 30 minutes.
6
Frost with Double Cream Cheese Frosting (recipe follows) or any desired frosting. Store leftovers in the refrigerator.
Double Cream Cheese Frosting: Melt the butter and cream cheese flavored chips in a microwave-safe bowl on HIGH (100%) for 30 seconds, then stir. Return to the microwave and heat on HIGH in 15-second increments until the mixture is completely melted and smooth when stirred. Beat in the cream cheese until blended. Gradually beat in the powdered sugar until smooth. Makes about 2 cups of frosting.
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Nutrition FactsServings Per Container 30 servingsServing size 1 cupcake (79g)Amount per servingCalories310% Daily Value*Total Fat 17g 22%Saturated Fat 7g 35%Trans Fat 0gCholesterol 30mg 10%Sodium 340mg 15%Total Carbohydrates 38g 14%Dietary Fiber 1g 4%Total Sugars 30gIncludes 27g Added Sugar 54%Protein 3gVitamin D 0mcg 0%Calcium 56mg 4%Iron 1mg 6%Potassium 98mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
