Okay, so imagine this: it’s a rainy Sunday afternoon, and you’re craving something sweet but a little bit fancy. Enter Cheesecake Red Velvet Cupcakes. These little beauties are a combo of my two favorite things: the velvety richness of red velvet cake and the creamy goodness of cheesecake. I remember the first time I made them; it was for a friend’s birthday, and let’s just say they didn’t last long. I mean, who can resist that?
Why You’ll Love This
I make these babies every time I want to impress someone (or myself). They’re perfect for when you need a dessert that looks like it took ages to prepare but is actually quite manageable. My family goes absolutely bananas for them, especially when I say there’s cheesecake involved. And here’s a secret – I sometimes make them just to have an excuse to eat cream cheese frosting by the spoonful (don’t judge me!).
Ingredients
- 1 cup flour (sometimes I swap in whole wheat, shh)
- 1/4 cup cocoa powder – any brand you have is fine
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk, or a splash of vinegar in regular milk works too
- 1/2 cup vegetable oil – or melted butter if you’re feeling fancy
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring – gel works best for a vibrant color
- 8 oz cream cheese, softened
- 1/4 cup sugar (again!) for the cheesecake part
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (or around 180°C if that’s your thing) and line a muffin tin with cupcake liners.
- Mix the dry ingredients (flour, cocoa, sugar, baking soda, salt) in a bowl. It’s like a mini science project!
- In another bowl, whisk together the buttermilk, oil, egg, and vanilla. Now, add the food coloring. I always sneak a little extra red for that wow factor.
- Combine the wet and dry ingredients until just mixed. Don’t overdo it – lumpy batter is our friend here.
- For the cheesecake filling, beat the cream cheese, sugar, and vanilla until smooth. I usually keep a spoon handy to ‘test’ it.
- Fill each cupcake liner halfway with the red velvet batter. Top with a dollop of cheesecake filling (about a tablespoon) and another small scoop of red velvet batter over that.
- Bake for 18-20 minutes. If you’re like me, you’ll open the oven door a few times out of impatience.
- Let them cool (if you can resist) before digging in!
Notes
So, I’ve learned that if you overbeat the cupcake batter, it can get a bit dense – not ideal. Also, don’t skimp on the red coloring unless you want pink velvet cupcakes (which is kind of cute too).
Variations
Once I tried adding chocolate chips to the batter, thinking more is more, but it was a bit too rich. However, a dash of espresso powder can deepen the chocolate flavor nicely – try it!
Equipment
If you don’t have a muffin tin, you can use ramekins or even a mini cake pan in a pinch. Just adjust the baking time a tad.
Storage
These cupcakes keep well in the fridge for about a week, but honestly, they never make it past day two in my house. You can also freeze them, but defrosting might make the cheesecake a bit grainy.
Serving Suggestions
I like to serve these with a dollop of whipped cream on top or a sprinkle of powdered sugar – keeps things simple but delicious. My sister insists on a drizzle of chocolate sauce; she might be onto something there.
Pro Tips
Don’t rush the cooling process. I once tried to frost them too soon, and the icing melted right off. Learn from my mistakes, folks!
FAQ
Can I use a different type of cheese for the filling? Hmm, I wouldn’t. Cream cheese gives it that classic flavor, but mascarpone could work if you’re feeling adventurous.
What if I don’t have buttermilk? No worries! Just mix a teaspoon of vinegar or lemon juice with regular milk and let it sit for a few minutes. It’ll do the trick.
Can I make these ahead of time? Absolutely, just store them in an airtight container. But remember, they’re at their best fresh.
Need more baking tips? Check out Baking Mad for inspiration. Or, if you’re curious about red velvet’s origins, this History.com article is a good read!