Ingredients
For the Cupcakes:
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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1 tbsp cocoa powder
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½ tsp baking soda
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½ tsp salt
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1 large egg
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¾ cup vegetable oil
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½ cup buttermilk
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1 tbsp red food coloring
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1 tsp vanilla extract
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½ tsp white vinegar
For the Cheesecake Filling:
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8 oz cream cheese, softened
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⅓ cup granulated sugar
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1 tsp vanilla extract
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3–4 cups powdered sugar (adjust to taste and thickness)
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1 tsp vanilla extract
Instructions
Alright, apron on! Here’s how to make cupcake magic happen:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners—because nobody likes scrubbing tins.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, mix the egg, vegetable oil, buttermilk, red food coloring, vanilla, and vinegar. Yes, vinegar. It reacts with the baking soda for a fluffier cupcake. Science!
Pour the wet ingredients into the dry ingredients and gently mix until just combined. No over-stirring—we’re making cupcakes, not muffins.
In a small bowl, beat together the cream cheese, sugar, and vanilla until smooth and dreamy. Try not to eat it all with a spoon (but if you do, no judgment).
Spoon a tablespoon of red velvet batter into each cupcake liner. Add a dollop (about 1 teaspoon) of cheesecake filling in the center, then top with more red velvet batter until liners are about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the side (not the center) comes out clean. Let cool completely.
Whip up the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until fluffy. Pipe or slather it on once the cupcakes are cool.
Notes
Want to prep ahead? The cupcakes (unfrosted) freeze beautifully for up to 2 months. Just thaw and frost when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 360
- Sodium: 210mg
- Protein: 3g