Go Back
Close-up of a halved red velvet cheesecake cupcake with cream cheese frosting

Red Velvet Cheesecake Cupcakes

Chef Bella
These Red Velvet Cheesecake Cupcakes combine moist red velvet cake with a creamy cheesecake center, making them the ultimate indulgence for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 280 kcal

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
 

  • Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • Mix dry and wet ingredients separately, then combine to create a smooth batter.
  • Beat cream cheese, sugar, egg, and vanilla until creamy for the cheesecake filling.
  • Fill liners 2/3 full with red velvet batter and drop a spoonful of cheesecake filling into each.
  • Swirl slightly and bake for 18-22 minutes until set.
  • Cool completely before frosting (optional).