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Delicious Apple-Pecan Vegan Haroset: Sweetness for Passover — homemade Vegan Haroset recipe

Decadent Red Velvet Cheesecake Cupcakes to Savor at Home

Rich and velvety red cocoa cupcakes with a tangy, creamy cheesecake center.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour 200g
  • 1 cup granulated sugar 200g
  • 1/2 cup unsalted butter softened, 100g
  • 2 large eggs
  • 1/4 cup unsweetened cocoa powder 50g
  • 1 tbsp red food coloring 15ml
  • 1 tsp vanilla extract 5ml
  • 1/2 tsp baking soda 2.5g
  • 1/2 tsp salt 2.5g
  • 1/2 cup buttermilk 120ml
  • 1 tbsp white vinegar 15ml
Cheesecake Filling
  • 8 ounces cream cheese softened, 225g
  • 1/4 cup powdered sugar 50g
  • 1 tsp lemon juice 5ml

Equipment

  • Muffin tin
  • Large Mixing Bowl
  • Small mixing bowl

Method
 

Baking Steps
  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Cream together butter and granulated sugar in a large bowl until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract and red food coloring.
  4. Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
  5. Gradually alternate adding dry ingredients and buttermilk to the wet mixture, mixing until just combined.
  6. Stir in white vinegar until fully incorporated.
  7. Fill cupcake liners 2/3 full with the prepared batter.
  8. Beat cream cheese, powdered sugar, and lemon juice in a small bowl until smooth.
  9. Spoon one tablespoon of the cream cheese mixture onto the center of each cupcake batter.
  10. Bake for 18-22 minutes until a toothpick inserted into the cake portion comes out clean.
  11. Cool completely before serving.

Notes

Ensure all ingredients are at room temperature for the best texture. Store in the refrigerator due to the cream cheese filling.