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Red Velvet Cheesecake Cupcakes: Indulge in 12 Delicious Bites!

Red Velvet Cheesecake Cupcakes (Yields 12 Bites)
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Delicious red velvet cupcakes filled with creamy cheesecake, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract (for cheesecake filling)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, mix together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed.
  5. In a separate bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract for the filling.
  6. Fill each cupcake liner halfway with red velvet batter, then add a spoonful of cheesecake filling, and top with more red velvet batter.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Let cool before serving.

Notes

  • Ensure the cream cheese is at room temperature for easy mixing.
  • Do not overmix the batter to keep the cupcakes light and fluffy.
  • These cupcakes can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://howeats.com/red-velvet-cheesecake-cupcakes-12-bites-recipe/