Red Velvet Cupcake Batter:

• 1 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 tbsp red food coloring
• 1/2 tsp vanilla extract
• 1/2 tsp white vinegar

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg yolk
• 1/2 tsp vanilla extract

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract