Red Velvet Cheesecake Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Cocoa powder, unsweetened
  • 1 tbsp Food coloring, red
  • 4 cups Powdered sugar
  • 1 1/2 tsp Salt
  • 1 3/4 cups Sugar
  • 2 1/3 tbsp Vanilla

• Oils & Vinegars

  • 1 cup Oil
  • 1 tsp White vinegar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Buttermilk
  • 2 (8 ounce package Cream cheese
  • 1/3 cup Sour cream

Found on crazyforcrust.com

Description

Ingredients

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

• Preheat oven to 350°. Line cupcake pans with liners. 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. Place about 2-3 tablespoons of batter into the bottom of each cupcake liner (about 1/2 full). 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). 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.) Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth. Frost the top of each cupcake with a bit of frosting. For a decorative effect, use a 1M tip with a pastry bag. Store in refrigerator for up to 3 days.