Red, White & Blue Cupcakes

Name: Red, White & Blue Cupcakes
Ingredients: FOR THE CUPCAKES:; 8 Tablespoons Unsalted Butter, At Room Temperature; 1-1/2 cup Sugar; 2 whole Eggs; 5 Tablespoons Unsweetened Cocoa Powder; 1 teaspoon Vanilla Extract; 1 cup Buttermilk; 2-1/4 cups All-purpose Flour; 1 teaspoon Salt; 1 teaspoon Baking Soda; 3 teaspoons Distilled White Vinegar; 3 Tablespoons Red Food Coloring; 3 Tablespoons Blue Food Coloring; FOR THE CHEESECAKE FILLING:; 16 ounces, weight Cream Cheese, Room Temperature; 2/3 cups Sugar; 2 whole Eggs, Room Temperature; FOR THE CREAM CHEESE FROSTING:; 16 ounces, weight Cream Cheese, Room Temperature; 2 sticks Unsalted Butter, Room Temperature; 2 teaspoons Vanilla Extract; 8 cups Confectioners Sugar

22 ingredients

15 steps

Ingredients

FOR THE CUPCAKES:
8 Tablespoons Unsalted Butter, At Room Temperature
1-1/2 cup Sugar
2 whole Eggs
5 Tablespoons Unsweetened Cocoa Powder
1 teaspoon Vanilla Extract
1 cup Buttermilk
2-1/4 cups All-purpose Flour
1 teaspoon Salt
1 teaspoon Baking Soda
3 teaspoons Distilled White Vinegar
3 Tablespoons Red Food Coloring
3 Tablespoons Blue Food Coloring
FOR THE CHEESECAKE FILLING:
16 ounces, weight Cream Cheese, Room Temperature
2/3 cups Sugar
2 whole Eggs, Room Temperature
FOR THE CREAM CHEESE FROSTING:
16 ounces, weight Cream Cheese, Room Temperature
2 sticks Unsalted Butter, Room Temperature
2 teaspoons Vanilla Extract
8 cups Confectioners Sugar

Directions

1

Preheat oven to 350°F. Line muffin tins.
2

Divide all the cupcake ingredients (except food coloring) into 2 equal portions. You will need 1 portion for the red velvet batter, and the other portion for the blue velvet batter. (I used 1 1/2 ounces Wilton Red Red gel for the red batter, and 1 1/2 ounces Wilton Royal Blue gel for the blue batter.)
3

For each portion of batter:
4

In a large bowl (I used a stand mixer), cream butter and sugar until smooth (about 3 minutes). Add egg and mix until incorporated.
5

In a separate bowl, mix cocoa powder, red food coloring, and vanilla extract into a paste. Add paste to batter and mix.
6

Add buttermilk and flour, alternating half of each at a time. Mix until incorporated, then add salt, baking soda and vinegar. Mix well and set aside.
7

Repeat the steps above, switching out the red for blue food coloring. Set aside.
8

For the filling:
9

In a large bowl (I used a stand mixer), cream the cream cheese, sugar and eggs until smooth.
10

Layering the cupcakes:
11

I used 3 separate piping bags to filling the cupcake liners almost to the top. Pip in a small layer of blue, then the cheesecake filling, then the red.
12

Bake at 350°F for 22-25 minutes. Tops should bounce back when pressed. Set aside to cool.
13

For the frosting:
14

In a large bowl (I used a stand mixer), beat cream cheese, butter and vanilla until smooth. A cup at a time, add confectioners sugar and mix well. Once all the sugar is added, mix for 2 minutes. Frost cooled cupcakes and top with sprinkles. (I used a Wilton tip-19, I think-a Wilton star on top and red and blue jimmies).
15

Credit: Thanks to manda2177, i am baker, i am mommy for The BEST Cream Cheese Frosting recipe and recommending Hummingbird Bakery's Red Velvet Cake recipe.