Red Velvet Cheesecake Cupcake

Red Velvet Cheesecake Cupcakes combine the best of two classic desserts—rich red velvet cake and creamy cheesecake—into one irresistible treat. These cupcakes offer the signature cocoa-vanilla flavor of red velvet, paired with a luscious cream cheese filling that bakes right into the center. Finished with a smooth cream cheese frosting, they are beautiful to look at and even better to eat. Whether you’re making them for birthdays, holidays, or just because, these cupcakes will win over any crowd.

What makes these cupcakes especially special is the contrast of textures and flavors. The cupcake base is moist and tender, with just a hint of chocolate and a vibrant red hue. The hidden cheesecake layer adds a creamy surprise in every bite, and the frosting on top ties everything together with a sweet, tangy finish. They’re a stunning addition to dessert tables and can be made ahead for easy entertaining. Plus, they hold up well at room temperature or chilled, making them versatile for all occasions.

If you love red velvet and adore cheesecake, there’s no need to choose between them. These cupcakes give you both in one perfect package that’s just the right size to satisfy your sweet tooth.

Why You’ll Love This Recipe

1. Two Desserts in One – Get both red velvet and cheesecake in every bite.
2. Beautiful Presentation – With their bold color and creamy center, these cupcakes are show-stoppers.
3. Perfect Texture Contrast – Moist cake, creamy cheesecake, and soft frosting all in one.
4. Make Ahead Friendly – Bake in advance and frost when ready to serve.
5. Crowd Pleaser – Great for parties, potlucks, or holidays—everyone loves them.

Ingredients

For the Cupcakes

• All-purpose flour
• Sugar
• Unsweetened cocoa powder
• Salt
• Baking soda
• Eggs
• Oil
• Buttermilk (or milk + vinegar)
• White vinegar
• Vanilla extract
• Red food coloring

For the Cheesecake Filling

• Cream cheese
• Sour cream
• Sugar
• Vanilla extract

For the Frosting

• Cream cheese
• Unsalted butter
• Powdered sugar
• Salt
• Vanilla extract

Variations

• Swirl It: Instead of layering, gently swirl the cheesecake mixture into the red velvet batter for a marbled effect.
• Chocolate Chips: Add mini chocolate chips to the cheesecake filling for extra richness.
• Mini Cupcakes: Make bite-size versions for party platters.
• Add Fruit: Top with fresh raspberries or strawberries for a fruity contrast.
• Frosting Twist: Use a white chocolate cream cheese frosting for a different spin.

How to Make the Recipe

Step 1

Preheat the oven to 350°F and line a cupcake pan with liners.

Step 2

In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.

Step 3

In a separate bowl, whisk eggs, oil, buttermilk, vinegar, vanilla, and red food coloring until smooth.

Step 4

Combine the wet and dry ingredients and stir until just combined. Set aside.

Step 5

In another bowl, beat cream cheese, sour cream, sugar, and vanilla until creamy and smooth.

Step 6

Fill each cupcake liner about halfway with red velvet batter. Spoon a small amount of cheesecake mixture into the center of each cupcake.

Step 7

Top with another small spoonful of red velvet batter, just enough to cover the cheesecake layer.

Step 8

Bake for 18–22 minutes or until a toothpick inserted near the edge comes out clean. Let cool completely.

Step 9

To make the frosting, beat softened cream cheese and butter until light and fluffy. Gradually add powdered sugar, salt, and vanilla. Beat until smooth.

Step 10

Pipe or spread the frosting onto cooled cupcakes and serve.

Tips for Making the Recipe

• Do not overmix the batter—stir just until combined.
• Use room-temperature cream cheese for a smooth filling and frosting.
• A small cookie scoop works well for adding the cheesecake layer evenly.
• Let cupcakes cool fully before frosting to prevent melting.
• Chill cupcakes slightly before serving for a firmer cheesecake center.

How to Serve

• Serve at room temperature for the best texture.
• Garnish with red velvet crumbs, chocolate shavings, or berries for extra flair.
• Pair with coffee, tea, or milk as a sweet finish to any meal.
• Use as part of a dessert platter alongside other mini treats.
• Pack in cupcake boxes for gifts or bake sales.

Make Ahead and Storage

Storing Leftovers

Store frosted cupcakes in the refrigerator in an airtight container for up to 5 days.

Freezing

Freeze unfrosted cupcakes (with cheesecake filling baked in) for up to 2 months. Wrap tightly and thaw in the refrigerator before frosting.

Reheating

No reheating needed. Let refrigerated cupcakes sit at room temperature for 15–20 minutes before serving.

FAQs

1. Can I use boxed red velvet cake mix?

Yes, but the homemade version gives better texture and depth of flavor.

2. Can I make this recipe without food coloring?

Yes, just omit the red food coloring—it will still taste delicious.

3. What kind of cream cheese should I use?

Use full-fat block cream cheese for best results, not whipped or spreadable types.

4. Can I skip the cheesecake filling?

You can, but the filling is what makes these cupcakes unique.

5. How do I prevent overbaking?

Check doneness with a toothpick near the edge—not the center, which stays creamy from the cheesecake.

6. Can I add the cheesecake filling raw?

Yes, it bakes along with the cupcake and firms up perfectly in the oven.

7. Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour substitute.

8. Is there a substitute for buttermilk?

Yes, add 1 teaspoon of vinegar or lemon juice to milk to mimic buttermilk.

9. How long can they sit out?

They can be out for about 2 hours; refrigerate if keeping longer.

10. Can I use different frosting?

Sure—whipped cream, chocolate ganache, or vanilla buttercream all work well.

Conclusion

Red Velvet Cheesecake Cupcakes bring together everything you love about two classic desserts in one easy-to-eat, elegant package. With a soft, moist crumb, hidden cheesecake center, and rich cream cheese frosting, they’re as decadent as they are beautiful. Whether you’re baking for a special event or simply treating yourself, these cupcakes are a surefire way to impress. Once you try them, you’ll want to make them again and again.

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