Red Velvet Cheesecake Cupcakes

Craving the perfect balance between velvety cake and creamy cheesecake? These Red Velvet Cheesecake Cupcakes are your answer! Moist red velvet cake, a luscious cheesecake center, and a hint of cocoa make these a show-stopping dessert.

Why You’ll Love This Recipe

These Red Velvet Cheesecake Cupcakes take the classic red velvet flavor and elevate it with a cheesecake surprise. Here’s why they’ll become your new favorite:

• Perfectly moist and fluffy red velvet cake
• Creamy cheesecake filling baked right into the center
• Easy to make with simple ingredients
• Ideal for parties, holidays, or any sweet craving
• Pairs beautifully with cream cheese frosting or a simple drizzle

How to Make Red Velvet Cheesecake Cupcakes

Ingredients:

For the Red Velvet Cupcake Batter:

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

Optional Cream Cheese Frosting:

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

Instructions:

1. Set your oven to 350°F (175°C) and prepare a muffin tin with liners.
2. In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt, whisking until evenly blended.
3. In another bowl, mix oil, buttermilk, egg, vanilla, vinegar, and red food coloring until well combined.
4. Slowly incorporate the wet mixture into the dry ingredients, stirring gently until the batter is silky and lump-free.
5. In another bowl, whip together the cream cheese, sugar, egg, and vanilla until the texture becomes smooth and velvety.
6. Fill each cupcake liner about 2/3 full with red velvet batter.
7. Drop a spoonful of cheesecake filling into the center of each cupcake.
8. Use a toothpick to gently swirl the batter and cheesecake filling together.
9. Bake for 18-22 minutes, or until a toothpick inserted in the red velvet portion comes out clean.
10. Let the cupcakes rest in the pan for about 5 minutes before carefully moving them to a wire rack to cool down fully.
11. For the optional frosting, beat the cream cheese and butter until smooth, then add powdered sugar and vanilla, mixing until light and fluffy.
12. Pipe or spread onto cooled cupcakes.

Expert Tips for Perfect Cupcakes

• Don’t overmix the batter; stir until just combined for a light, fluffy texture.
• Room temperature ingredients help achieve a smoother batter and filling.
• Use high-quality red food coloring for vibrant cupcakes.
• Ensure the cupcakes are fully cooled before adding frosting to keep it from melting.

Related Recipes You’ll Love

Check out these delicious red velvet treats:

• Cheesecake Stuffed Red Velvet Cookies
• Red Velvet Cheesecake
• Red Velvet Cheesecake Brownies

FAQs

How do I store Red Velvet Cheesecake Cupcakes?

Keep them in a sealed container in the fridge for up to five days.

Can I make these cupcakes ahead of time?

Yes! You can bake them a day ahead and store them in the fridge until ready to serve.

Can I freeze Red Velvet Cheesecake Cupcakes?

Absolutely! Store unfrosted cupcakes in a tightly sealed container and freeze for up to three months.

What frosting pairs best with these cupcakes?

Cream cheese frosting is the best match, but whipped cream or chocolate ganache also work well.

Can I make this recipe without food coloring?

Yes! The red color is optional and won’t affect the taste.

Why is vinegar used in red velvet cake?

Vinegar enhances the red color and reacts with baking soda for a fluffy texture.

Can I make these into a cake instead?

Yes! Simply pour the batter into an 8-inch cake pan and bake for 25-30 minutes.

What’s the best way to get a creamy cheesecake center?

Make sure your cream cheese is softened and mix well for a smooth consistency.