Description
Red Velvet Cheesecake Cupcakes with a soft red velvet base and a smooth cheesecake topping, finished with whipped cream for a festive dessert.
Ingredients
Scale
- ¾ cup all-purpose flour
- 1 ½ tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 egg yolk
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Red food coloring
- 12 ounces cream cheese, softened
- 2 tablespoons sour cream
- 5 tablespoons granulated sugar
- 1 egg white
- 1 ½ teaspoons vanilla extract
- 1 ½ to 2 cups whipped cream
- Heart-shaped sprinkles
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners.
- Mix flour, cocoa powder, baking soda, and salt in a bowl.
- Beat butter until creamy, then mix in sugar.
- Add egg yolk, milk, vanilla, and food coloring.
- Mix dry ingredients into wet ingredients until combined.
- Spoon one tablespoon of batter into each liner and bake 6–7 minutes.
- Beat cream cheese until smooth, then mix in sour cream and sugar.
- Add egg white and vanilla and mix gently.
- Spoon cheesecake mixture over the red velvet base.
- Bake 18–20 minutes until the cheesecake is set.
- Cool, refrigerate 1–2 hours, then top with whipped cream and sprinkles.
Notes
- Do not overmix the cheesecake batter to prevent cracking.
- Chill cupcakes before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg