These Southern Red Velvet Cheesecake Cupcakes are a treat you won’t want to miss! They’re fluffy, moist red velvet with a creamy cheesecake surprise in the center.
Trust me, every bite is a little piece of heaven! I love to serve them at parties—they always steal the show. Plus, they look so fancy, but they’re super easy to make!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cupcakes, giving them structure. If you need a gluten-free option, you can try a 1:1 gluten-free flour blend instead. I’ve had success with this, and it keeps the cupcakes light!
Buttermilk: Adds moisture and a tangy flavor. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. It works great as a substitute!
Red Food Coloring: This gives the cupcakes their classic color! If you prefer a natural alternative, you can use beet juice. Just remember that the flavor may slightly differ, but it’s a fun and healthier option!
Cream Cheese: Essential for both the filling and frosting. If you’re avoiding dairy, try a vegan cream cheese. I’ve found that some brands mimic the rich taste quite well!
How Do You Achieve Moist Cupcakes?
The key to moist cupcakes lies in balancing your ingredients. Here’s how to ensure they turn out perfect every time:
- Use room temperature ingredients like eggs and buttermilk. This helps them blend effortlessly.
- Don’t overmix the batter. Mix until just combined; this keeps the cupcakes tender.
- Check the doneness by inserting a toothpick. It’s better to take them out a minute early; they continue cooking while cooling!
How to Make Southern Red Velvet Cheesecake Cupcakes?
Ingredients You’ll Need:
For the Red Velvet Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Red sprinkles for garnish
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and another 20-22 minutes to bake. Make sure to let the cupcakes cool completely before frosting them. Total time for everything, including cooling, is about 1 hour.
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add in 1 large egg and 1 tsp of vanilla extract, then mix until everything is fully combined. Set the filling aside for later.
2. Make the Cupcake Batter:
First, preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to prepare for baking. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, 1 tsp of vanilla extract, and vinegar. Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined—don’t overmix!
3. Fill the Cupcake Liners:
Take your prepared cupcake liners and pour in a small amount of the red velvet batter (about 1/3 full). Then, add a spoonful of the cheesecake filling on top of the batter. Finish by adding more red velvet batter until the liners are about 2/3 full. This will create delicious layers!
4. Bake the Cupcakes:
Place the cupcake tin in your preheated oven and bake for 20-22 minutes. To check if they are done, insert a toothpick into the center of a cupcake; it should come out clean. Once baked, let the cupcakes cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
5. Prepare the Frosting:
In a large bowl, beat the softened cream cheese and butter together until the mixture is smooth. Gradually add the powdered sugar, continuing to beat until the frosting is light and fluffy. Mix in 1 tsp of vanilla extract for extra flavor.
6. Frost the Cupcakes:
When the cupcakes are completely cool, use a piping bag fitted with a large star tip to frost the tops of each cupcake with your delicious cream cheese frosting. Get creative and make them look beautiful!
7. Add Sprinkles:
To finish, sprinkle some red sprinkles on top of each frosted cupcake for that festive touch. They look as good as they taste!
8. Serve:
Now it’s time to enjoy your Southern Red Velvet Cheesecake Cupcakes! They make a lovely dessert for any occasion or just a sweet treat for yourself. Enjoy!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe!
How Do I Store Leftover Cupcakes?
To store leftovers, place the cupcakes in an airtight container and refrigerate them for up to 4 days. You can also freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and storing them in a freezer bag for up to 3 months. Just thaw them at room temperature before frosting!
Can I Use a Different Type of Food Coloring?
Yes, you can use gel or natural food coloring if you prefer! Just make sure the color you choose is suitable for baking, and adjust the quantity as needed to achieve your desired shade of red without affecting the moisture of the batter.
What Other Toppings Can I Use Instead of Sprinkles?
Feel free to get creative! You can top your cupcakes with chocolate shavings, crushed nuts, or even fresh berries for a lovely twist. Just be sure the toppings complement the cream cheese frosting for a delicious finish!
