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Red Velvet Cheesecake Cups for Valentines Day
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Small Batch Red Velvet Cream Cheese Cupcakes aka Cheesecake Cups

A red velvet version of classic Black Bottom Cheesecake Cups. This is a small batch, but easily doubled.
Course Dessert
Cuisine American, Southern
Keyword Cheesecake, Cupcakes, Red Velvet
Prep Time 15 minutes
Cook Time 20 minutes
Cooling and Chilling 1 hour
Total Time 1 hour 35 minutes
Servings 10
Author Anna
Cost 5

Equipment

  • 1 mixing bowl, plus some small bowls
  • 1 heavy duty scraper
  • 1 muffin tin plus paper liners

Ingredients

Cream Cheese Filling (Makes a little more than needed, but gives you plenty)

  • 8 ounces cream cheese, very well softened (228 grams)
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg yolk (16 to 18 grams)
  • ½ teaspoon vanilla, especially clear if you have some

Red Velvet Batter

  • 1 cup plus 2 tablespoons all purpose flour (140 grams)
  • 2 teaspoons unsweetened natural cocoa powder (4 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon plus ⅛ teaspoon salt
  • ½ cup vegetable oil, neutral like grapeseed or sunflower
  • ⅔ cup granulated sugar (130 grams)
  • 1 teaspoon vinegar
  • 1 large egg
  • 1 tablespoon red food coloring or 1 teaspoon Super Red
  • ¾ teaspoon vanilla
  • 3 tablespoons sour cream (42 grams)
  • 1 tablespoon whole milk (15 grams)

Instructions

  • Preheat oven to 350 degrees F. Line 10 muffin cups with paper liners.
  • Prepare filling first. With a mixing spoon, heavy duty scraper or an electric mixer, beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
  • In any bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
  • In a mixing bowl, stir together oil, sugar, vinegar, egg yolk, red food coloring, vanilla, sour cream and milk. Mix very well, then add the flour mixture and stir just until blended.
  • Measure out approximately ⅓ cup red mixture and set aside. You can do this physically or mentally. Make a note in your head that you need to hold some back to swirl on top.
  • Divide remaining red mixture among the muffin cups – each cup should be around ⅓ of the way full. An Oxo medium size cookie scoop worked well for scoop/spooning the batter. It's a thick but not dry batter, maybe a little looser than muffin batter but not liquid like cake batter.
  • Spoon cream cheese mixture over red mixture, dividing evenly between all cups. Drop tiny bits of reserved red batter on top of cream cheese mixture. Sprinkle with mini white or chocolate chips (optional)
  • Bake for 20 to 23 minutes. Let cool on a wire rack. Carefully remove lift muffins from cups. Let cool.
  • Best served slightly chilled.