Red velvet cheesecake cupcakes with cream cheese frosting

 I love red velvet cake. It is not as good as chocolate cake but it is the second best.  I also love cheesecake. well who dose not. I wanted to kinda add them together. The first time I did this I made a red velvet cheesecake. That was really good but it took me a really long time. I admit if I eat cheesecake it is mostly never homemade. Of course this cupcake still has cheesecake but here is the difference.  If you try to make a whole cheesecake you have to whip and wait more.This cupcake has cheesecake but it is not over powerful to the red velvet cake.Now lets talk frosting.Frosting to me is the best part of the cupcake. When I eat a cupcake I lick off all the icing (and I mean all the icing). I know I know most people say that is weird but hey I don't.The best icing for red velvet cake is cream cheese without a doubt. They go really well together and its traditional so lets do it.  I love cupcakes,cream cheese frosting,red velvet cake,and cheesecake so this is awesome foe me and hopefully for you too.I have mead these twice and both times I loved them.Now I am really in the mood for one so I am probably going to make these later(you should do that too) Well I am going to end now and just put up the recipe so I can get started on these.Enjoy!!!!!!!!!!!!!!!!!!!!

Ingredients-
For the Red Velvet
2 1/2 cups all purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

For the Cheesecake
2 packs cream cheese ,room temperature
1/2 cup sugar
2 teaspoon vanilla
2 eggs, room temperature

For the Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Directions- 
Preheat oven to 350 degrees. Line cupcake pans with liners. This will make about 30 cupcakes. 
Mix all dry ingredients in a large bowl and whisk. 
Whisk eggs in a medium bowl. Add remaining liquid ingredients and whisk until blended. Add wet ingredients to dry ingredients and mix on until completely combined. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.) 
Make the cheesecake- Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter. 
Bake about 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.) 
Make the frosting- Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. 
For the blue swirl effect, get your pastry bag ready . Take food coloring  and drip it down the bag at evenly spaced intervals, about 4 times. Add frosting  to bag and pipe onto cupcakes. 
Store in refrigerator before serving for at least one hour
Serve and enjoy!!!!!!!!!!!