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Red Velvet Cheesecake Cups

by on February 12, 2011 · 10 comments

Yesterday I made a batch of black bottom cupcakes and red velvet cupcakes before it occurred to me that I could have just made these. I’d forgotten about this recipe so I’m bumping it up and re-filling it for Valentine’s Day.

red velvet cheesecake cup

Red Velvet Cheesecake Cups
 
Prep time
Cook time
Total time
 
Red velvet flavored brownie with cream cheese baked in a cup.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • Red Velvet Cheesecake Cups
  • Filling:
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
  • 1/4 teaspoon vanilla
  • Batter:
  • 1 cup plus 2 tablespoon all purpose flour (5 oz)
  • 2 teaspoons unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 plus 1/8 teaspoon salt
  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 1 tablespoon red food coloring
  • 3/4 teaspoons vanilla
  • 3 tablespoons sour cream
Instructions
  1. Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.
  2. Prepare filling first. With a mixing spoon, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
  3. In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
  4. In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add flour mixture and stir just until blended.
  5. Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full. Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.
  6. Bake for 20-23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups.
  7. Best serve slightly chilled
Notes
Double the recipe for more cups.

 

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Published on February 12, 2011

{ 10 comments… read them below or add one }

Louise February 12, 2011 at 9:41 am

Very cute and very appropriate for Valentine’s Day.

vanillasugarblog February 12, 2011 at 3:22 pm

awww how cute. anything with cheesecake and you know i’m in.

Carole February 12, 2011 at 3:44 pm

I want a dozen so I’ll do 1 1/2 recipe.

Kenni February 12, 2011 at 4:11 pm

I really like that these are a small batch. Perfect for my family! These are going on my To Bake list.

Therese B. February 12, 2011 at 5:58 pm

Those look soooo yummy! I am absolutely loving the cupcakes. There just a little treat for the tummy!
Fantastic idea for Valentine’s Day!
I made a cranberry cheesecake today. I plan on giving
slices to the neighbors. And yes…I had a crack on
the cheesecake..which actually formed the letter T.
So, I guess in a fluke kind of way it would be my
“signature” cheesecake..tee hee!!
I will be sure to check your recipe out! What do you
have planned for VD???

Jessica February 12, 2011 at 10:51 pm

Ooooh, cheesecake AND red velvet cake?!? Best combination ever!

Rebecca February 13, 2011 at 9:59 am

SO cute! Did you make hearts on purpose?

Jennie February 13, 2011 at 1:32 pm

Anna,

Thank you, Thank you for doing the comparison!! I an planning on making a batch of RV cupcakes to take to work tomorrow. (Can you believe nobody I work with has ever had them?!) I came to your blog first to see what tips I could find on the best recipe to make. I will use Bobby Flay’s.

marie February 13, 2011 at 8:19 pm

Works fabulously! I increased the cream cheese filling and added a tiny bit of almond extract… it was excellent…and with just a powdered sugar topping, it felt light and non-guilty!

Tanya February 14, 2011 at 12:17 pm

These look delicious! I can’t wait to give these a try and LOVE that it makes a small batch too!

Thanks for sharing!

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