Description
Moist red velvet cupcakes filled with a creamy cheesecake center and drizzled with white chocolate.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
- ½ cup white chocolate chips (melted, for drizzle)
Instructions
- Make the cheesecake filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside while preparing the cupcake batter.
- Prepare the red velvet batter: Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners. In a bowl, whisk flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. Mix in buttermilk, vanilla, and food coloring. Gradually fold in dry ingredients until smooth.
- Assemble the cupcakes: Fill each cupcake liner halfway with red velvet batter. Spoon about 1 tbsp of cheesecake filling into the center. Cover with more cupcake batter until ¾ full.
- Bake: Bake for 18–20 minutes, until cupcakes spring back when lightly touched. Cool completely.
- Decorate: Drizzle melted white chocolate over cooled cupcakes. Optional: add cream cheese frosting swirls for extra richness.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overfill the cupcake liners to prevent overflow.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg