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Red Velvet Cheesecake Cupcakes

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Red Velvet Cheesecake Cupcakes are a delightful combination of rich red velvet cake and creamy cheesecake filling, topped with a smooth cream cheese frosting. These cupcakes are moist, decadent, and perfect for any occasion—from birthdays to holiday celebrations!

Why You’ll Love This Recipe

  • Two Desserts in One: A combination of classic red velvet cake and creamy cheesecake.
  • Moist & Fluffy Texture: Buttermilk and vinegar create a tender crumb.
  • Creamy Cheesecake Center: A luscious, tangy surprise in every bite.
  • Perfect for Special Occasions: Elegant and delicious for holidays, birthdays, or Valentine’s Day.
  • Make-Ahead Friendly: Store well for an easy, stress-free dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cupcakes:

  • All-purpose flour
  • Cocoa powder
  • Baking soda
  • Salt
  • Unsalted butter (softened)
  • Granulated sugar
  • Eggs
  • Buttermilk
  • White vinegar
  • Vanilla extract
  • Red food coloring

For the Cheesecake Filling:

  • Cream cheese (softened)
  • Granulated sugar
  • Egg
  • Vanilla extract

For the Cream Cheese Frosting:

  • Cream cheese (softened)
  • Unsalted butter (softened)
  • Powdered sugar
  • Vanilla extract

Directions

this recipe

Step 1: Make the Cheesecake Filling

  1. Mix Ingredients:
    • Beat cream cheese, sugar, egg, and vanilla until smooth.
    • Set aside.

Step 2: Make the Red Velvet Cupcake Batter

  1. Preheat Oven:
    • Set to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients:
    • Whisk flour, cocoa powder, baking soda, and salt.
  3. Cream Butter & Sugar:
    • Beat butter and sugar until light and fluffy.
  4. Add Wet Ingredients:
    • Mix in eggs, buttermilk, vinegar, vanilla, and red food coloring.
  5. Combine:
    • Gradually add dry ingredients and mix until smooth.

Step 3: Assemble the Cupcakes

  1. Fill Liners:
    • Fill each cupcake liner halfway with red velvet batter.
  2. Add Cheesecake Filling:
    • Spoon 1-2 teaspoons of cheesecake mixture into the center.
  3. Top with Batter:
    • Add more red velvet batter to cover the cheesecake.

Step 4: Bake

  1. Bake for 18-22 Minutes:
    • Until a toothpick inserted comes out clean (avoid the cheesecake center).
  2. Cool Completely:
    • Let cool before frosting.

Step 5: Make the Cream Cheese Frosting

  1. Beat the Ingredients:
    • Beat cream cheese and butter until creamy.
    • Gradually add powdered sugar and vanilla.

Step 6: Frost and Serve

  • Pipe or spread frosting on cupcakes.
  • Garnish with red velvet crumbs or sprinkles.

Servings and Timing

  • Servings: 12 cupcakes
  • Prep Time: 15 minutes
  • Baking Time: 20 minutes
  • Cooling Time: 30 minutes
  • Total Time: 1 hour 5 minutes

Variations

  • Chocolate Drizzle: Add melted chocolate on top.
  • Berry Twist: Top with fresh strawberries or raspberries.
  • Extra Cheesecake: Double the cheesecake filling for a richer bite.
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Nutty Crunch: Sprinkle crushed pecans on top.

Storage/Reheating

  • Storage: Keep in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.
  • Reheating: Serve cold or bring to room temperature before eating.

FAQs

Can I make these without food coloring?

Yes! The flavor stays the same, but the cupcakes will be a natural cocoa-brown color.

How do I get a smooth cheesecake center?

Make sure the cheesecake mixture is fully blended and avoid overbaking.

Can I use regular milk instead of buttermilk?

For best results, use buttermilk, or make a substitute with 1 tbsp vinegar + 1 cup milk.

Why did my cupcakes sink in the middle?

Overmixing or underbaking can cause sinking. Make sure to bake until just set.

What’s the best way to pipe frosting?

Use a large star tip for a bakery-style swirl.

Can I use oil instead of butter?

Yes, but butter gives the best flavor. If using oil, substitute with ½ cup vegetable oil.

How do I prevent cupcakes from being dry?

Use buttermilk and don’t overbake!

Can I use boxed red velvet cake mix?

Yes! Just follow the cheesecake filling and frosting steps.

What pairs well with these cupcakes?

A hot cup of coffee, tea, or a glass of milk.

Can I make mini cupcakes?

Yes! Adjust baking time to 12-15 minutes.

Conclusion

Red Velvet Cheesecake Cupcakes are a delicious twist on a classic dessert, combining rich red velvet cake with a creamy cheesecake filling and tangy cream cheese frosting. Perfect for any celebration, these cupcakes are as beautiful as they are tasty. Try them today and impress your friends and family with this decadent treat!

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Red Velvet Cheesecake Cupcakes

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Makes 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Red Velvet Cheesecake Cupcakes combine the best of two desserts—moist, fluffy red velvet cake and a creamy cheesecake filling baked right inside! Topped with a luscious cream cheese frosting, these cupcakes are perfect for birthdays, holidays, or any special occasion.

Ingredients

Units Scale

For the Red Velvet Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk (or 1/2 cup milk + 1 tsp vinegar, let sit for 5 minutes)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 tbsp red food coloring

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

For the Cream Cheese Frosting:

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

Instructions

1. Preheat & Prepare:

  • Preheat oven to 350°F (175°C).
  • Line a 12-cup muffin tin with cupcake liners.

2. Make the Cheesecake Filling:

  • In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

3. Prepare the Red Velvet Cupcake Batter:

  1. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  2. In a separate large bowl, whisk together oil, sugar, egg, buttermilk, vanilla, vinegar, and red food coloring.
  3. Gradually add the dry ingredients to the wet mixture and stir until just combined (do not overmix).

4. Assemble the Cupcakes:

  1. Fill each cupcake liner halfway with red velvet batter.
  2. Drop 1 tsp of cheesecake filling into the center of each.
  3. Add a little more red velvet batter on top (filling each about ¾ full).

5. Bake the Cupcakes:

  • Bake for 18-20 minutes, or until a toothpick inserted into the red velvet portion comes out clean.
  • Let cool completely before frosting.

6. Make the Cream Cheese Frosting:

  • Beat cream cheese and butter until smooth.
  • Add powdered sugar and vanilla and beat until creamy.
  • Pipe or spread onto cooled cupcakes.

7. Serve & Enjoy:

  • Garnish with red velvet crumbs or sprinkles.
  • Enjoy these moist, creamy, and delicious cupcakes!

Notes

  • Want extra cheesecake flavor? Add more filling in the center!
  • Make ahead: Store in the fridge for up to 3 days.
  • Don’t overmix the batter to keep the cupcakes light and fluffy.

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