Red Velvet Cheesecake Cupcakes Recipe

INGREDIENTS:

CUPCAKES:

• 2 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 eggs
• 1 cup oil
• 1 cup buttermilk (or 1 teaspoon vinegar with enough milk to make 1 cup)
• 1 teaspoon white vinegar
• 1 tablespoon vanilla extract
• 1 tablespoon red food coloring

CHEESECAKE:

• 1 (8 ounce) package cream cheese, room temperature
• 1/3 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract

FROSTING:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350°. Line cupcake pans with liners.
2. Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
3. Place about 2-3 tablespoons of batter into the bottom of each cupcake liner (about 1/2 full).
4. Make the cheesecake: Mix cream cheese, sugar, vanilla, and sour cream with a hand mixer until smooth.  Drop about 1 or 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it around with the back of a spoon (try to keep it from touching the edges, the cupcakes stay prettier that way).
5. Bake about 15-18 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least 2 hours before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
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