Red Velvet Cheesecake Cupcakes

image credit www.crazyforcrust.com

INGREDIENTS

CUPCAKES:

1. 2 1/2 cups all purpose flour
2. 1 1/2 cups sugar
3. 2 teaspoons unsweetened cocoa powder
4. 1 teaspoon salt
5. 1 teaspoon baking soda
6. 2 eggs
7. 1 cup oil
8. 1 cup buttermilk or 1 teaspoon vinegar with enough milk to make 1 cup
9. 1 teaspoon white vinegar
10. 1 tablespoon vanilla extract
11. 1 tablespoon red food coloring

CHEESECAKE:

1. 1 8 ounce package cream cheese, room temperature
2. 1/3 cup sour cream
3. 1/4 cup sugar
4. 1 teaspoon vanilla extract

FROSTING:

1. 8 ounces cream cheese softened
2. 1/2 cup unsalted butter softened
3. 4 cups powdered sugar
4. 1/2 teaspoon salt or to taste
5. 1 tablespoon vanilla extract

INSTRUCTIONS

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.)
6. 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.
7. 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.

For more detail www.crazyforcrust.com

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