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.

5 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!

Let me know what you think!