Ingredients:
For the Red Velvet Cupcakes:
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1 1/2 cups all-purpose flour
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1/2 cup granulated sugar
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1 teaspoon baking soda
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1 teaspoon cocoa powder
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1 teaspoon salt
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1 cup vegetable oil
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1 cup buttermilk, at room temperature
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2 large eggs, at room temperature
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2 tablespoons red food coloring
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1 teaspoon vanilla extract
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1 teaspoon white vinegar
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
For the Frosting:
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1 cup unsalted butter, softened
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1/4 cup powdered sugar
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1 teaspoon vanilla extract
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2-3 tablespoons heavy cream
Instructions:
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will ensure that the cupcakes bake evenly and don’t stick to the pan.
Step 2: Mix the Dry Ingredients
In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Sifting helps incorporate air, giving the cupcakes a lighter texture.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined. The vinegar enhances the cake’s texture while intensifying the vibrant red color.
Step 4: Create the Batter
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender crumb.
Step 5: Fill the Cupcake Liners
Fill each liner about 2/3 full with the red velvet batter. This will allow room for the cheesecake filling without overflowing.
Step 6: Prepare the Cheesecake Filling
In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Drop a spoonful of this cheesecake mixture into the center of each cupcake.
Step 7: Bake to Perfection
Bake for 18-20 minutes or until a toothpick inserted into the red velvet part comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
