If you have a soft spot for desserts that are as beautiful as they are delicious, then this Red Velvet Cheesecake Cupcakes Recipe is about to become your new obsession. Imagine the classic charm of red velvet cake paired with a luscious cheesecake center baked right inside each cupcake, then topped with a silky cream cheese frosting that feels like a dream with every bite. These cupcakes are not only show-stoppers at any gathering but also a comforting treat to enjoy whenever you want a little extra sweetness in your day. The vibrant red color, the creamy tang of cheesecake, and that moist, tender crumb make this recipe a true crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these delectable Red Velvet Cheesecake Cupcakes. Each ingredient plays a vital role, whether it’s the rich cream cheese that brings the cheesecake filling to life, or the red food coloring that makes the cupcakes visually stunning. Simple pantry staples combined with a few special touches ensure you get that perfect balance of flavor, texture, and color.
- All-purpose flour: 2½ cups to provide the cupcake’s tender structure and perfect crumb.
- Granulated sugar: 1½ cups to add just the right sweetness to the cupcakes.
- Unsweetened cocoa powder: 2 teaspoons for that subtle, signature red velvet chocolate hint.
- Salt: 1 teaspoon in the cupcake batter and ½ teaspoon in the frosting to enhance all the flavors.
- Baking soda: 1 teaspoon to help the cupcakes rise beautifully.
- Eggs: 2 large eggs bind everything together and add richness.
- Vegetable oil: 1 cup to keep the cupcakes moist and tender.
- Buttermilk: 1 cup (or milk with 1 tsp vinegar) adds moisture and a slight tanginess.
- White vinegar: 1 teaspoon to react with the baking soda for a light texture and enhance the red hue.
- Vanilla extract: 1 tablespoon in the cupcake batter and 1 teaspoon in the cheesecake filling, plus 1 tablespoon in the frosting for depth of flavor.
- Red food coloring: 1 tablespoon to give those cupcakes their iconic red velvet look.
- Cream cheese: 8 ounces for the cheesecake filling and another 8 ounces for the frosting, providing creamy tanginess.
- Sour cream: â…“ cup to make the cheesecake filling beautifully smooth.
- Sugar (for cheesecake filling): ¼ cup to sweeten just the right amount.
- Unsalted butter: ½ cup softened for the frosting to give richness and creamy texture.
- Powdered sugar: 4 cups for the frosting to achieve that perfectly smooth, spreadable consistency.
How to Make Red Velvet Cheesecake Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 °F (175 °C) and lining a 12-cup muffin tin with cupcake liners. This step ensures your cupcakes bake evenly and come out easily without sticking to the tin.
Step 2: Mix the Dry and Wet Ingredients
Whisk together the dry cupcake ingredients — flour, sugar, cocoa powder, salt, and baking soda — in one bowl. In a separate bowl, combine the wet ingredients: eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring. Then gently mix the wet ingredients into the dry until the batter is smooth and gorgeous in its bright red color. Avoid overmixing to keep the cakes tender.
Step 3: Prepare the Cheesecake Filling
In another bowl, beat the softened cream cheese, sour cream, sugar, and vanilla extract until the mixture is fluffy and creamy. This filling is what makes these cupcakes so divine, creating a luscious surprise inside every bite.
Step 4: Assemble the Cupcakes
Scoop about one-third of the cupcake batter evenly into the liners. Then add about 1 to 2 tablespoons of the cheesecake filling on top of that. Finally, cover the filling with the remaining red velvet batter, filling each liner about three-quarters full. This layering helps keep the cheesecake perfectly nestled within the cupcake.
Step 5: Bake and Cool
Bake the cupcakes for 22 to 25 minutes, or until a toothpick inserted in the cake portion comes out clean (avoid the cheesecake center). Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Cooling fully is important for frosting application later.
Step 6: Make the Cream Cheese Frosting
To make the frosting, beat the softened cream cheese and butter until it’s creamy and smooth. Gradually add powdered sugar, salt, and vanilla extract, beating continuously until the frosting is perfectly fluffy and spreadable. This frosting adds that classic tangy sweetness on top, balancing each bite.
Step 7: Frost the Cupcakes
Use a piping bag or a simple spatula to frost the cooled cupcakes. For an extra touch of elegance, piping with a star tip works beautifully. Chill the cupcakes briefly to allow the frosting to set, then they’re ready to be devoured!
How to Serve Red Velvet Cheesecake Cupcakes Recipe
Garnishes
Adding garnishes can transform these cupcakes from simply delicious to absolutely breathtaking. Sprinkle a few red velvet crumbs on top of the frosting or add a slight dusting of cocoa powder for an elegant finish. Fresh berries, such as raspberries or strawberries, bring a natural tartness and vibrant color that pairs wonderfully with the creamy frosting.
Side Dishes
While the cupcakes shine on their own, pairing them with a cup of rich coffee, strong espresso, or even a glass of cold milk makes the experience complete. For a special occasion, serve alongside a scoop of vanilla bean ice cream or a fresh fruit salad to balance the richness of the cupcakes.
Creative Ways to Present
Presentation matters, especially with desserts this charming. Serve these cupcakes on a tiered stand at your next party for a stunning centerpiece. Or place each cupcake in a decorative wrapper or mini cupcake liner for a personalized touch. If you want to wow guests, cut one cupcake in half to reveal the cheesecake core and display it on a pretty plate for everyone to see the delightful surprise inside.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and with this recipe, that can be hard!), store the cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They will stay moist and flavorful for up to three days, allowing you to enjoy a treat throughout the week.
Freezing
You can freeze these cupcakes if you want to prepare them in advance or save extras. Place unfrosted cupcakes on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. When ready to enjoy, thaw completely and frost before serving. Frosted cupcakes can also be frozen but are best wrapped tightly to prevent freezer burn.
Reheating
Because these cupcakes have a cheesecake center and cream cheese frosting, it’s best to enjoy them cold or at room temperature. If you prefer them slightly warmed, gently warm the cupcake (without frosting) in the microwave for 10 to 15 seconds, then add frosting after warming if possible.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk, simply add 1 teaspoon of white vinegar to a cup of milk and let it sit for about 5 minutes before using. This homemade buttermilk substitute helps maintain the cupcake’s tender crumb and slight tang.
Do I have to use red food coloring?
The red food coloring is what gives red velvet its iconic look. While you could skip it, the cupcakes won’t have the vibrant red hue that everyone recognizes. If you want a natural alternative, beet juice can be used, but the color may be less intense.
Can I make these cupcakes dairy-free?
Modifying this recipe for dairy-free diets can be tricky because cream cheese and butter are central for the cheesecake and frosting. However, you might substitute dairy-free cream cheeses and plant-based butter alternatives, but expect slight changes in texture and flavor.
How do I know when the cupcakes are done baking?
Use a toothpick inserted into the cake part of the cupcake (avoid the cheesecake center) to check doneness. If it comes out clean or with a few moist crumbs, the cupcakes are ready. The cheesecake layer will remain creamy and not fully set like the cake.
Can I make the cheesecake filling without sour cream?
Sour cream contributes to the smooth texture of the cheesecake filling. If you don’t have it on hand, plain Greek yogurt can be an acceptable substitute, but the texture and flavor might be slightly tangier and less creamy.
Final Thoughts
There’s something joyfully comforting about biting into these Red Velvet Cheesecake Cupcakes Recipe—you get the best of both worlds with every mouthful. Whether you’re baking for a party, a special occasion, or just because life needs a little sweetness, these cupcakes deliver on taste, texture, and wow factor. Trust me, once you try this recipe, it will quickly become a cherished favorite to share with friends and family. So preheat that oven and get ready to make some magic happen in your kitchen!
Print
Red Velvet Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these luscious Red Velvet Cheesecake Cupcakes, featuring moist red velvet cake layers swirled with creamy cheesecake filling and topped with a rich cream cheese frosting. Perfect for celebrations or a decadent treat, these cupcakes combine classic flavors with a beautiful presentation.
Ingredients
Cupcake Batter
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 eggs
- 1 cup vegetable oil
- 1 cup buttermilk (or 1 tsp vinegar + milk to make 1 cup)
- 1 tsp white vinegar
- 1 Tbsp vanilla extract
- 1 Tbsp red food coloring
Cheesecake Filling
- 8 oz cream cheese, room temperature
- â…“ cup sour cream
- ¼ cup sugar
- 1 tsp vanilla extract
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ tsp salt (or to taste)
- 1 Tbsp vanilla extract
Instructions
- Preheat and Prepare Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda to evenly distribute the leavening agents and flavors.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring until well blended, ensuring a smooth and vibrant batter.
- Make Cupcake Batter: Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth and homogenous, taking care not to overmix.
- Prepare Cheesecake Filling: In another bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until the mixture is fluffy and creamy, free of lumps.
- Assemble Cupcakes: Spoon cupcake batter into the liners about one-third full. Add about 1 to 2 tablespoons of cheesecake filling on top, then cover with more cupcake batter up to three-fourths full, creating a layered effect.
- Bake: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the cake layer (avoiding the cheesecake layer) comes out clean. Remove from oven and cool cupcakes in the tin for 10 minutes.
- Cool Completely: Transfer the cupcakes to a wire rack to cool completely before frosting to prevent melting and ensure the frosting sets properly.
- Make Frosting: Beat cream cheese and softened unsalted butter together until creamy. Gradually add powdered sugar, salt, and vanilla extract and beat until smooth and fluffy.
- Decorate: Pipe or spread the cream cheese frosting onto the cooled cupcakes. Chill the cupcakes briefly to set the frosting before serving.
Notes
- Use room temperature cream cheese and butter for smoother batter and frosting.
- Ensure to not overmix the cupcake batter to keep the cupcakes moist and tender.
- Adjust the amount of red food coloring based on your desired intensity of color.
- For best results, chill frosted cupcakes before serving to set the frosting fully.
- You can substitute buttermilk with milk plus vinegar if needed.
