Red Velvet Cupcakes With Cheesecake Filling

First, start by preheating your oven to 350°F (180°C). Line a cupcake pan with cupcake liners and set these aside.
Now, start by combining all of the dry ingredients together (except for the sugar) in a large mixing bowl. Set them aside.
Then, beat the butter and sugar together until they become fluffy and the sugar has completely dissolved. This takes about 5 minutes. Add the egg yolks, milk, vanilla extract, and red food coloring. Mix the wet ingredients until you get a uniform base.
Finally, add the dry ingredients into the wet ingredient mixture and mix at a low speed. Set the mixture aside.

For the cheesecake filling, beat the cream cheese on a medium speed until it becomes completely fluffy. Then, add the sour cream and sugar and continue mixing until it becomes smooth and lump-free.
Finally, add the egg whites and vanilla and mix until they are just incorporated.

Now, start by filling the cupcake liners with the red velvet batter. You can fill them between 1/2 and 3/4 of the way full (this really depends on how much cheesecake vs red velvet cake you want).
Then, pre-bake this layer for roughly 6-7 minutes. It will rise and sink in, so don't worry about it too much. Then, once it has been removed from the oven and cooled slightly, you can add some cream cheese filling. Bake the cupcakes for another 18 minutes or until the cheesecake filling has set.
Once the cupcakes have been fully baked, remove them from the oven and allow them to cool at room temperature for at least an hour. Then, allow them to set inside of the fridge for 3-4 hours.

While the cupcakes are setting in the fridge, start preparing the cupcake frosting. First, cream the butter and cream cheese together until the mixture becomes light and fluffy, You can beat it for 10 minutes if you'd like.
Then, add the powdered sugar, only starting with 2 1/2 cups at first. Continue adding powdered sugar until you have the desired consistency. Finally, add the vanilla extract and mix it in thoroughly.

Once your cheesecake has been completely set, remove it from the fridge and allow the cupcakes to come to room temperature. Then, place the frosting inside a piping bag fitted with the nozzle of your choice.
Add frosting to each of the cupcakes. If you want to add any garnishes, only do so before you are ready to serve them.