Description
❤️🧁 These Red Velvet Cheesecake Cupcakes are the ultimate sweet treat—moist red velvet cake hides a creamy cheesecake center, topped with fluffy cream cheese frosting and red velvet crumbles.
Perfect for parties, Valentine’s Day, birthdays, or cozy evenings at home. Every bite delivers tangy cheesecake goodness wrapped in chocolatey red velvet bliss.
Ingredients
For the Red Velvet Cupcake Batter:
• 1¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• ½ cup vegetable oil
• ½ cup buttermilk
• 1 tbsp red food coloring
• ½ tsp vanilla extract
• ½ tsp white vinegar
For the Cheesecake Filling:
• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract
For the Cream Cheese Frosting:
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
Optional Topping:
• Crumbled red velvet cupcake or trimmings
Instructions
1️⃣ Prepare the Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add egg yolk and vanilla extract, mixing until creamy. Set aside.
2️⃣ Make the Cupcake Batter:
Whisk flour, sugar, cocoa, baking soda, and salt in a bowl.
In another bowl, combine egg, oil, buttermilk, red food coloring, vanilla, and vinegar.
Slowly add wet to dry ingredients, mixing gently until smooth. Do not overmix.
3️⃣ Fill Cupcake Liners:
Preheat oven to 350°F (175°C) and line muffin pan.
Spoon 1 tbsp red velvet batter into liners. Add 1 heaping tsp of cheesecake filling in center. Top with another tbsp of batter to cover.
4️⃣ Bake:
Bake 18–20 minutes or until tops spring back. Let cool in pan 5–10 minutes, then transfer to a wire rack.
5️⃣ Make the Frosting & Garnish:
Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; mix until smooth.
Pipe frosting onto cooled cupcakes. Sprinkle with crumbled red velvet cake for a classic touch.
6️⃣ Chill Before Serving (Optional):
Chill cupcakes for 30 minutes for best texture and flavor contrast.
Notes
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Make-Ahead Friendly: You can prepare the cheesecake filling and cupcake batter a day in advance. Store separately in the refrigerator and assemble just before baking.
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Storage: Store cupcakes in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
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Freezing: Freeze unfrosted cupcakes for up to 2 months. Wrap individually and thaw overnight in the fridge before frosting and serving.
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Mini Cupcake Option: This recipe works for mini cupcakes too! Just reduce the baking time to 10–12 minutes and keep an eye on the centers for doneness.
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Boxed Mix Shortcut: In a pinch? Use a boxed red velvet cake mix and add the homemade cheesecake filling for a semi-homemade version that still tastes amazing.
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Cheesecake Tip: Make sure the cream cheese is softened to avoid lumps in the filling and frosting. Cold cream cheese will make the texture grainy.
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Color Tip: Gel food coloring delivers more vibrant color with less liquid, keeping your batter thick and rich.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: ~340 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0.7 g
- Protein: 4 g
- Cholesterol: 60 mg
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