Description
Bite-sized red velvet cheesecakes with a creamy filling, perfect for desserts and holidays.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract for filling
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in buttermilk, red food coloring, and vanilla extract.
- In another bowl, sift together flour and baking soda.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in vinegar.
- Fill cupcake liners halfway with batter and bake for 18-20 minutes. Let cool.
- For the cheesecake filling, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Once cupcakes are cool, cut out a small hole in the center of each and fill with cheesecake mixture.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Ensure the cream cheese is at room temperature for a smooth filling. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g