Velvet Cheesecake Cupcakes (Print Version)
# Ingredients:
→ Cupcake Mixture
01 -
2 1/2 cups plain flour
02 -
1 1/2 cups white sugar
03 -
1 tsp baking soda powder
04 -
1 tsp table salt
05 -
1 tsp unsweetened cocoa powder
06 -
1 1/2 cups cooking oil
07 -
1 cup room temp buttermilk
08 -
2 large eggs, at room temperature
09 -
2 tbsp liquid red coloring
10 -
1 tsp vanilla essence
11 -
1 tsp distilled white vinegar
→ Cheesecake Layer
12 -
8 oz cream cheese, softened
13 -
1/4 cup regular sugar
14 -
1 egg, large size
15 -
1 tsp vanilla essence
→ Frosting
16 -
8 oz softened cream cheese
17 -
1/2 cup softened butter
18 -
4 cups icing sugar
19 -
1 tsp vanilla essence
20 -
Red sprinkles for topping
# Instructions:
01 -
Using a medium bowl, combine softened cream cheese and sugar until it’s silky. Crack in one egg and add vanilla, then mix it all up until well blended. Put it aside.
02 -
Turn your oven on to 350°F (175°C). Prep a cupcake pan by adding paper liners. Toss the flour, sugar, baking soda, cocoa powder, and salt into a big bowl and sift to combine.
03 -
In a fresh bowl, combine cooking oil, buttermilk, eggs, red coloring, vanilla, and vinegar. Slowly blend these liquids into the dry mix until just mixed together.
04 -
Spoon red velvet batter until it fills 1/3 of each liner. Drop in a teaspoon of cheesecake filling, then cover with more red batter until it’s 2/3 full.
05 -
Pop the tray in the oven for 20-22 minutes. Check if they’re done using a toothpick and let them cool for about 5 minutes in the pan before moving to a wire rack.
06 -
Blend softened cream cheese with butter until smooth. Gradually add icing sugar and whip until it’s fluffy. Mix in vanilla extract last.
07 -
Once cupcakes are cold, swirl frosting on top using a piping bag with a star-shaped nozzle. Sprinkle red decorations over each one.
# Notes:
01 -
Prepare the day before; frost later for best results
02 -
Leave ingredients out to reach room temperature before starting
03 -
Perfect eye-catching treats for parties