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.
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.
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.