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1
Preheat oven to 350u00b0F. Line muffin tins.
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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.)
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3
For each portion of batter:
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In a large bowl (I used a stand mixer), cream butter and sugar until smooth (about 3 minutes). Add egg and mix until incorporated.
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5
In a separate bowl, mix cocoa powder, red food coloring, and vanilla extract into a paste. Add paste to batter and mix.
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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.
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7
Repeat the steps above, switching out the red for blue food coloring. Set aside.
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8
For the filling:
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9
In a large bowl (I used a stand mixer), cream the cream cheese, sugar and eggs until smooth.
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10
Layering the cupcakes:
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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.
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12
Bake at 350u00b0F for 22-25 minutes. Tops should bounce back when pressed. Set aside to cool.
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13
For the frosting:
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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).
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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.
