These delicious red velvet cheesecake cupcakes starts off with a from scratch red velvet cupcake batter. Then filled with creamy cheesecake, baked and finally frosted with a no bake cheesecake frosting.
This cupcake recipe has been on my to do list for a very long time. Also my daughter has been after to make this red velvet cheesecake cupcake. Actually she wanted me to make her a red velvet cheesecake cake like this. But I got her to settle for these red velvet cheesecake cupcakes. January has been such a busy month for me. I started a new job and with training and juggling home life I have been blogging less. Hopefully I should be back to full blogging mode soon.
Back to the cupcakes I made these little tasty beauties, by using my favourite red velvet recipe. It the same recipe I used in my red velvet cheesecake cake. Soft, moist and delicious just how a red velvet cupcake should be.
And you know what pairs perfectly with red velvet…. creamy cheesecake. For the cheesecake filling you will need cream cheese, sugar, whipping cream and vanilla extract. Spoon cheesecake filling over the red velvet batter and bake for 22- 25 minutes. Don’t worry if the top of your cheesecake cracks, we will be covering it with yummy no bake cheesecake frosting.
You know what I love about frosting it covers up little imperfections :-). Like the crack in the cheesecake layer.
To top off the red velvet cheesecake cupcakes, I made a no bake cheesecake frosting. The frosting is so creamy and delicious, you could just eat the frosting on it’s own. That’s how good it tastes. Mascarpone, whipping cream, vanilla extract and icing sugar makes the most decadent, lush, creamy frosting. Whip all the ingredients together until thick. Now we are ready to frost the cupcakes.
Fit a piping bag with a french nozzle and fill with the cheesecake frosting. Hold the tip straight up over the centre of the cupcake. Apply pressure to the frosting bag and squeeze out frosting whilst raising the tip slightly. Do not move the tip around. Release pressure and lift the tip straight up.
These little beauties are just perfect for Valentine’s Day.
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Red Velvet Cupcakes (Recipe adapted from Cake Man)
- 300 grams (2½ cups) cake flour
- 300 grams (1½ cups) caster or granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 350 ml (1½ cups) sunflower or vegetable oil
- 240 ml (1 cup) buttermilk, room temp
- 2 large eggs, room temp
- red food gel or paste
- 1 teaspoon white distilled vinegar
- 2 teaspoons vanilla extract
- 250 grams (8 oz) cream cheese, room temperature
- 50 grams (¼ cup) sugar
- 1 egg
- 1 teaspoon vanilla extract
- pinch of salt
- 50 (¼ cup) whipping cream
No Bake Mascarpone Cheesecake Frosting
- 250 grams (1 cup) mascarpone cheese
- 240 ml (1 cup) whipping cream
- 1 teaspoon vanilla extract
- 50 grams (½ cup) icing sugar, sifted
- Preheat oven to 170°C. Line 2X muffin tin with paper cases.
- In the the bowl of a mixer sift together cake flour, sugar, bicarbonate of soda, salt, cocoa powder. In a jug mix together oil, buttermilk, eggs, red food colour, vinegar and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until well combined and a smooth batter forms.
- Fill the paper lines halfway with red velvet batter and set to one side.
- In bowl of mixer (or using hand mixer) beat the cream cheese until smooth and creamy, slowly beat in sugar. Add salt. Scrape the sides of bowl as needed.
- Beat in egg. Add the vanilla extract and whipping cream, and beat until well incorporated.
- Spoon cheesecake about 1 – 2 tablespoons onto red velvet until paper case is two thirds full.
- Bake in preheated oven for 22-25 minutes or until toothpick inserted comes out clean.
- Remove cupcakes from oven and place on cooling rack for 10 minutes. Carefully remove cupcakes from pan and leave to cool completely on rack before frosting.
No Bake Cheesecake Frosting
- To frost cupcakesCombine mascarpone cheese, double cream, vanilla extract and icing sugar in the bowl of a stand mixer. Beat until thick like firmly whipped cream. Add vanilla. Cover and chill until needed. It will keep for up to 2 days.
To frost cupcakes
- Fit a piping bag with a french nozzle and fill with the cheesecake frosting. Hold the tip straight up over the centre of the cupcake. Apply pressure to the frosting bag and squeeze out frosting whilst raising the tip slightly. Do not move the tip around. Release pressure and lift the tip straight up.