ADVERTISEMENT
1. Preheat & Prep:
Preheat oven to 350°F (175°C).
Line a muffin tin with cupcake liners.
2. Make the Cupcake Batter:
In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
In another bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add wet ingredients to dry ingredients, mixing until just combined.
Fill each cupcake liner about 2/3 full with the red velvet batter.
3. Prepare the Cheesecake Filling:
Beat together cream cheese, sugar, egg, and vanilla extract until smooth.
Drop a spoonful of cheesecake filling into the center of each cupcake.
4. Bake:
Bake for 18-20 minutes or until a toothpick inserted into the red velvet part comes out clean.
Allow cupcakes to cool completely on a wire rack.
5. Make the Frosting:
Beat butter until creamy.
Gradually add powdered sugar, beating until smooth.
Add vanilla extract and heavy cream, beating until frosting is light and fluffy.
6. Frost & Serve:
Frost cooled cupcakes with prepared frosting.
Garnish with crumbs of red velvet cake if desired.
Nutritional Info:
Calories: 350 kcal per cupcake
Servings: 12 cupcakes
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
ADVERTISEMENT
