Red Velvet Cheesecake Cupcakes

Red Velvet Cheesecake Cupcakes is a modern British recipe for the classic red velvet cupcake with a cream cheese filling that is excellent for Valentine's day. The full recipe is presented here and I hope you enjoy this classic British version of: Red Velvet Cheesecake Cupcakes.

prep time

25 minutes

cook time

25 minutes

Total Time:

50 minutes

Additional Time:

(+cooling and chilling)

Makes:

Rating:

Tags : Milk Recipes Cheese Recipes Baking Recipes Cake Recipes British Recipes

This combination of red velvet cupcakes and cheesecake (they have a cream cheese based filling) is ideal for Valentine’s day and make a great breakfast with coffee and tea. They can also be served throughout the day.

Ingredients:

For the cheesecake filling:
230g (1 cup) full-fat cream cheese (I used Philadelphia) (or you can use my home-made cream cheese recipe to prepare your own)
100g (1/2 cup) icing sugar
1 medium egg
½ tsp vanilla bean paste
Squeeze of lemon juice
4 tbsp plain (all-purpose) flour

For the red velvet cake:
310g (2 ½ cups) plain flour
310g (1 ½ cups) caster sugar
1 tsp bicarbonate of soda
1 tsp fine sea salt
2 tbsp cocoa powder
2 tbsp cooled espresso coffee
200ml (4/5 cup) buttermilk
220ml (1 cup less 1 tbsp) vegetable oil
3 medium eggs
1 tsp white wine vinegar
1 tsp vanilla bean paste
1 tsp red food colouring

For the icing
300g (1 ½ cups) full-fat cream cheese
6 tbsp icing (confectioners’) sugar

Method:

Pre-heat the oven to 180°C (160°C fan/360°F/gas mark 4). Line 18 wells from two 12-well muffin tins with paper cases.

For the cheesecake filling, combine all the ingredients in a large mixing bowl, beating until smooth (but be careful not to over-mix. Set aside when done.

Prepare the cake sponge in a separate large bowl. Mix together the plain flour, caster sugar, bicarbonate of soda, salt and cocoa powder. In a large jug, whisk together the espresso, buttermilk, oil, eggs, vinegar, vanilla bean paste and food colouring. Pour the wet ingredients over the dry ingredients, then mix together quickly.

Fill each paper case between a third and a half full of cake mixture, then add 1 heaped tbsp of the cheesecake mix, being careful to leave some cake batter showing at the edges. Top with the remaining red velvet batter to conceal the cheesecake mix, then transfer to your pre-heated oven and bake for 20-25 minutes.

Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Finish by icing (frosting) them. Mix together the icing ingredients until smooth and combined, then spoon on top of the cakes and use the back of a spoon or small palette knife to create an attractive swirl. Alternatively, put the icing in a bag and pipe it onto the cupcakes for a more uniform look.