Description
Soft red velvet cupcakes filled with creamy cheesecake and topped with a luscious white chocolate drizzle.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 cup cream cheese
- ½ cup butter
- 1 cup sugar
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- ½ cup white chocolate (for drizzle)
Instructions
- Whisk flour, cocoa, and salt together; set aside.
- Beat butter and sugar until fluffy, then add eggs, vanilla, and red food coloring.
- Mix in dry ingredients alternately with buttermilk; finish with vinegar and baking soda.
- For filling, beat cream cheese, sugar, and an egg until smooth.
- Fill cupcake liners halfway with red velvet batter, spoon cheesecake filling in the center, then cover lightly with more batter.
- Bake at 350°F (175°C) for 18–20 minutes, cool completely.
- Drizzle melted white chocolate over tops before serving.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Allow cupcakes to cool completely before adding the chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg