Preparation Steps

• Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners.
• In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. In a separate bowl or large measuring cup, whisk together eggs, oil, buttermilk, white vinegar, and vanilla extract until combined. Add the wet ingredients to the dry ingredients and mix with a hand mixer until smooth. Slowly mix in the red food coloring until evenly distributed.
• Fill each cupcake liner about 1/2 full with the red velvet batter.
• Prepare the cheesecake filling: In a medium bowl, beat the cream cheese, sugar, sour cream, and vanilla extract with a hand mixer until smooth. Drop about 1 to 1.5 tablespoons of the cheesecake mixture on top of the batter in each cupcake liner. Gently smooth it with the back of a spoon, trying to keep it from touching the edges of the liners.
• Bake for 15-18 minutes, or until a toothpick inserted into the cake portion comes out clean. The cheesecake filling may still be slightly jiggly. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely to room temperature. Chill the cooled cupcakes for at least 2 hours before frosting.
• Make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter with a hand or stand mixer until fluffy. Gradually add the powdered sugar, salt, and vanilla extract, mixing until smooth and well combined.
• Frost the tops of the chilled cupcakes with the cream cheese frosting. For a decorative touch, use a piping bag and tip. Store the frosted cupcakes in the refrigerator for up to 3 days.