Red Velvet Cupcakes

These cupcakes were the product of a baking project when my grand daughter spent the weekend with me. 6 yr old Natalie loves to bake with me, so I thought a red velvet cupcake with a cheesecake filling, and whipped cream topping would be perfect. And lets not forget the sprinkles!

Recipe makes 18 – 24 cupcakes (depending on the size of your cupcake liner).

Red velvet cupcake recipe:

1 1/2 c all purpose flour
1 1/2 c granulated sugar
1 Tbsp unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 c vegetable oil
1 c buttermilk
1 tsp white vinegar
1 Tbsp vanilla
2 Tbsp red food coloring

Cheesecake filling: (if you like extra filling, mix up 1 1/2 recipes, and increase amount for each cupcake)

1 8oz cream cheese, room temp
1/3 c sour cream
1 egg
1/4 c granulated sugar
1 tsp vanilla

Whipped cream topping:

1 1/2 c heavy cream
3/4 c powdered sugar
1 tsp vanilla
8 oz mascarpone cheese

Or you can whip up some cream cheese frosting:

8oz cream cheese, room temp
1 stick salted butter, room temp
4 c powdered sugar
1 tsp vanilla

Preheat oven to 350 degrees.

Prepare 2 cupcake pans (24 cupcakes) with paper liners.

Whisk flour, sugar, cocoa, salt and baking soda in a large bowl, in a stand mixing bowl.

In another bowl, combine eggs, oil, buttermilk, white vinegar, and vanilla. Whisk til combined. Add red food coloring, and blend.

Add wet ingredients to dry ingredients.. Blend til combined.

Blend all cream cheese filling ingredients, and whip til smooth.

Pour 1 large icecream scoop of cake batter into each cupcake liner. Top with about 1-2 Tbsp of cream cheese filling into the center of each cupcake. (Don’t skimp on this!) Swirl gently with a toothpick. Cupcakes should be filled to about 2/3.