Layered Red Velvet Cupcakes

I have training this week! This means I actually get to work from 9-5, and that I don’t have to commute to New Jersey 😀

My friend Abdul loves red velvet, and since I am sitting next to him this week, I decided to make our training group some red velvet treats.

I used my favorite red velvet recipe, and altered the cheesecake filling to lighten the texture of the cupcakes. The ingredients included:

Red Velvet Batter:

  • 2.5 cups all purpose flour
  • 1.5 cups granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1.5 cups canola oil
  • 1 cup buttermilk
  • 2 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1 tsp white vinegar

Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 3 large eggs, room temp
  • 1/2 cup flour
  • 1 tsp vanilla

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Preheat oven to 350 degrees F, and line or grease mini muffin tins. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture.

Combine with a hand-mixer on medium-low speed, until blended (about 1 minute).

For the filling, cream together the cream cheese and sugar, then add in the eggs, flour, and vanilla.

My filling turned out a little runny, so I added a bit more flour than the recipe calls for. The filling should be slightly thinner than the cupcake batter.

If your filling is too thick/runny, adjust by adding another egg or additional flour.

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Fill cups 1/3 full and then add in a teaspoon of filling.

Top with more red velvet batter until the cup is 2/3 full.

Bake for 10 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Remove from tins, and fully cool on a wire rack.

Repeat this process until all the batter has been used.

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When the cupcakes are cooled, lightly dust each cupcake with powdered sugar.

I decided to make hearts with the top layer of the red velvet batter on one of the batches, and ended up swirling the top layer on the last few batches.

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I taste tested these before I brought them in for my training class, and I thought they were delicious!

My training class agreed….at least Uli and Abdul did!

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I really loved the cream cheese layer in the middle, and how the flour in the filling makes the textures of each layer blend together.

The filling is a pleasant surprise, and is so much easier than piping on cream cheese frosting.

11 thoughts on “Layered Red Velvet Cupcakes

    1. so sorry about that! Just updated the recipe to include the 1 tsp of vinegar. The recipe still turns out without the vinegar, but I like to tang it adds 🙂 Happy baking!

    1. Hi Danielle,

      for this cake, I’d recommend using regular cocoa! You want the red to shine through, and the black cocoa makes it’s a bit of a deeper shade of red! It’s still pretty and it still works, but it’s not as colorful as I want it be 🙂 Hope that helps, happy baking!

Let me know what you think!