Sweet, sour, tangy and delicious, all in one dessert! That’s what you’ll get when baking up a batch of these decadent and rich red velvet cheesecake cupcakes. Mixing cream cheese, sour cream and a rich batter together will create a version of red velvet cupcakes that family and friends will absolutely rave about! Be sure to take our advice and top these treats with some cream cheese frosting for the ultimate experience!
You could argue that “red velvet” is overrated, and honestly, in many ways I’d probably agree with you. However, when it comes to the classics, red velvet cake and cupcakes are here to stay. I’ve seen some strange things become unnecessary red velvet versions of themselves, and I mean hey, it’s the food world — there are no rules. Some things should be left alone though. Red velvet fried chicken? Girl, I guess lol.
Anyway, I wanted to combine two of my favorite desserts in a super easy way and I honestly think this is phenomenal. Cheesecake meets the red velvet cupcake. Simple, hardly original, but this is my version. My challenge was to make sure these babies didn’t come out too sweet. However, this will vary depending on how much frosting you apply to the top. I think you should keep the ratios pretty even, but it’s your cupcake, do what you want. The recipe for the actual red velvet cupcakes is already on my website, I’m just going to simply provide the recipe for the filling as well. The actual cupcake is incredible, super moist and fluffy. Why add vinegar? The vinegar does two important things here: it provides lift, and it brightens and intensifies the red color. Stick to distilled white vinegar, don’t use anything with too much flavor.
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