Red Velvet Cheesecake Cupcakes

Why You’ll Love Red Velvet Cheesecake Cupcakes Recipe

These cupcakes offer the best of both worlds—moist, tender red velvet cake paired with a luscious cheesecake center. The cream cheese frosting adds a rich and tangy finish, making them a perfect dessert for any occasion. They are easy to make and are a guaranteed crowd-pleaser!

Ingredients

• 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)

• 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

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

Directions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Make the cheesecake filling by mixing cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

3. For the red velvet batter, whisk flour, cocoa powder, baking soda, and salt in one bowl. In another bowl, whisk together oil, sugar, egg, buttermilk, vanilla, vinegar, and red food coloring. Gradually add the dry ingredients to the wet mixture and stir until just combined.

4. Fill each cupcake liner halfway with red velvet batter, add 1 teaspoon of cheesecake filling, and then top with more red velvet batter, filling each liner about 3/4 full.

5. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

6. For the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Frost the cupcakes once cooled.

Servings and Timing

• Servings: 12 cupcakes

• Prep time: 15 minutes

• Cook time: 18-20 minutes

• Total time: 1 hour 5 minutes

Variations

• Top with a chocolate drizzle or fresh berries for added flair.

• Add more cheesecake filling for an extra creamy center.

• Use a gluten-free flour blend for a gluten-free version.

Storage/Reheating

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. You can also freeze the unfrosted cupcakes for up to 3 months and thaw before frosting.

FAQs

Can I make these without food coloring?

Yes! The cupcakes will have a natural cocoa-brown color without the red food coloring.

How do I get a smooth cheesecake center?

Ensure the cheesecake mixture is fully blended and avoid overbaking the cupcakes.

Can I use regular milk instead of buttermilk?

For the best results, use buttermilk. If not available, make a substitute with 1 tbsp vinegar + 1 cup milk.

Why did my cupcakes sink in the middle?

Overmixing or underbaking can cause this. Ensure the cupcakes are fully baked before removing them.

What’s the best way to pipe frosting?

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

Can I use oil instead of butter?

Yes, but butter adds more flavor. If using oil, substitute with ½ cup vegetable oil.

How do I prevent cupcakes from being dry?

Use buttermilk and avoid overbaking for moist cupcakes.

Can I use boxed red velvet cake mix?

Yes! Just follow the cheesecake filling and frosting steps.

What pairs well with these cupcakes?

Coffee, tea, or a cold glass of milk complements these cupcakes wonderfully.

Can I make mini cupcakes?

Yes! Adjust the baking time to 12-15 minutes for mini versions.

Conclusion

Red Velvet Cheesecake Cupcakes combine the elegance of red velvet cake with the creamy richness of cheesecake, making them an irresistible treat. These cupcakes are perfect for any occasion and are sure to be a hit with your family and friends!

Red Velvet Cheesecake Cupcakes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Red Velvet Cheesecake Cupcakes are a rich combination of red velvet cake and creamy cheesecake filling, topped with a smooth cream cheese frosting. These cupcakes are moist, decadent, and perfect for any special occasion such as birthdays, holidays, or Valentine’s Day.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: : 20 minutes
• Total Time: : 1 hour 5 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 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 milk + vinegar substitute)
• 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

Cook Mode Prevent your screen from going dark

Instructions

• Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• For the cheesecake filling, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
• For the cupcake batter, whisk together dry ingredients, then mix wet ingredients in a separate bowl. Combine both until just mixed.
• Fill cupcake liners halfway with red velvet batter, add cheesecake filling, then top with more red velvet batter.
• Bake for 18-20 minutes until a toothpick comes out clean (avoid the cheesecake center).
• Cool and frost with cream cheese frosting.

Notes

• Refrigerate leftovers for up to 5 days.
• Freezing is possible; freeze cupcakes unfrosted.