Name: Red Velvet Cheesecake Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: PT-487473H3M17S
Cuisine: American
Ingredients: 1 box red velvet cake mix; 2 large eggs; 1/3 cup vegetable oil; 1 cup water; 16 ounces cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour

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If you’re looking to wow your guests or indulge in a little self-care treat, nothing beats Red Velvet Cheesecake Cupcakes. This decadent hybrid dessert combines the luxurious tang of cheesecake with the moist, cocoa-kissed cake we all know and love. The result? An irresistible, two-in-one cupcake that’s as stunning on the inside as it is on the outside.

Red Velvet Cheesecake Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Ready to whip up something that looks fancy but comes together with some baking basics? Each ingredient in these Red Velvet Cheesecake Cupcakes plays a crucial role, from a vibrant color to a lusciously creamy top layer. Here’s what makes each component shine:

Red velvet cake mix: The not-so-secret shortcut for moist, flavorful cupcakes, saving you time without compromising taste.
Large eggs (divided): Eggs help in binding and adding richness to both the cake and cheesecake layers; dividing them ensures each layer has the perfect texture.
Vegetable oil: This keeps the cupcakes tender and moist, making each bite melt-in-your-mouth delicious.
Water: Brings the cake batter together and ensures it bakes up light and fluffy.
Cream cheese, softened: The heart of the cheesecake swirl; make sure it’s room temp for a creamy, lump-free finish.
Granulated sugar: Sweetens up the cheesecake layer and perfectly balances the tang from the cream cheese.
Vanilla extract: Adds a delicate warmth and depth that elevates both the cake and cheesecake flavors.
All-purpose flour: Just a touch helps set the cheesecake layer, giving it a soft yet sliceable texture.

How to Make Red Velvet Cheesecake Cupcakes

Step 1: Prepare Your Oven and Muffin Tin

Start by setting your oven to 350°F (175°C) to get things nice and toasty. Line a standard muffin tin with cupcake liners, which will help your Red Velvet Cheesecake Cupcakes pop right out and keep their distinct layers picture-perfect.

Step 2: Make the Red Velvet Batter

In a large mixing bowl, combine the red velvet cake mix, two of the eggs, vegetable oil, and water. Mix until you have a smooth, velvety batter. Don’t overmix—just stir until everything is incorporated, so your cupcakes bake up tender without toughness.

Step 3: Whip Up the Cheesecake Layer

In a separate bowl, beat the softened cream cheese until creamy using electric beaters or a sturdy whisk. Add in the granulated sugar, vanilla extract, the remaining egg, and flour. Continue mixing until the cheesecake mixture is completely smooth and silky—no lumps allowed!

Step 4: Layer the Cupcakes

Fill each cupcake liner halfway with your red velvet batter. Then, drop about a tablespoon of the cheesecake mixture right on top of each one. With a gentle hand, cover the cheesecake layer with another spoonful of red velvet batter until the liners are about three-quarters full. This layering creates the magic inside every Red Velvet Cheesecake Cupcake.

Step 5: Bake and Chill

Pop your tin into the oven and bake for 22 to 25 minutes. To test doneness, insert a toothpick in the cake portion (not the cheesecake center); it should come out clean. Let the cupcakes cool completely on a wire rack before transferring them to the fridge for at least two hours. This chill time sets the cheesecake swirl and enhances the flavor.

How to Serve Red Velvet Cheesecake Cupcakes

Garnishes

The right finishing touch can turn these cupcakes into works of art! Swirl on a dollop of homemade cream cheese frosting or piped whipped cream. For a splash of color and fun, sprinkle some chocolate shavings, red velvet crumbs, or even fresh berries over the top.

Side Dishes

Red Velvet Cheesecake Cupcakes are rich enough to stand alone, but a glass of cold milk or a steaming mug of coffee pairs perfectly. Looking for a party spread? Stack them alongside fresh fruit, chocolate-dipped strawberries, or a tray of cookies for irresistible contrast.

Creative Ways to Present

For special occasions, display each cupcake on a tiered stand or arrange them in pretty cupcake wrappers. You can even top each with a mini heart-shaped chocolate for Valentine’s Day or use edible glitter for birthday parties. Serving on pretty plates with a fork transforms them into a fancy plated dessert that highlights the unique cheesecake-cupcake fusion.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Red Velvet Cheesecake Cupcakes fresh by storing them in an airtight container in the refrigerator. They’ll stay moist and delicious for up to five days—if they last that long!

Freezing

Want to save some cupcakes for later? Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to three months. Thaw in the fridge overnight before serving for best results.

Reheating

While these cupcakes are best enjoyed chilled, you can bring them to room temperature for a softer bite. Just leave them out for about 30 minutes before serving—no microwave required.

FAQs

Can I use homemade red velvet cake instead of a box mix?

Yes! If you have a favorite from-scratch recipe, feel free to use it. Just make sure the yield is similar so the cupcake-to-cheesecake ratio stays balanced.

Why does the cheesecake layer sometimes sink?

If your cheesecake layer sinks, don’t worry—it’s still delicious! This usually happens if the cheesecake mixture is too heavy or if the cupcake has been underbaked. Make sure to blend your cheesecake until smooth and avoid overfilling the liners.

Are Red Velvet Cheesecake Cupcakes gluten-free?

As written, this recipe isn’t gluten-free due to the cake mix and added flour. However, you can substitute with your favorite gluten-free red velvet cake mix and a gluten-free flour blend for the cheesecake layer.

Can I make mini Red Velvet Cheesecake Cupcakes?

Absolutely! Use a mini muffin tin and reduce the baking time to around 12–15 minutes. They’re perfect for parties or as bite-sized treats, just be sure to keep an eye on them so they don’t overbake.

Do I have to chill them before serving?

For the best texture and flavor, chilling is strongly recommended. It allows the cheesecake center to firm up and intensifies the overall taste. If you’re in a rush, a quick 45-minute chill will do in a pinch!

Final Thoughts

Trust me, once you bite into one of these Red Velvet Cheesecake Cupcakes, you’ll be hooked! They deliver that magical combination of swoon-worthy cake and creamy cheesecake in every single morsel. I can’t wait for you to bake a batch and share them (or keep them all for yourself—I wouldn’t judge a bit!). Let these beauties become the show-stopping centerpiece of your next dessert spread!

Red Velvet Cheesecake Cupcakes Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 40 minutes plus chilling
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the perfect marriage of red velvet cake and creamy cheesecake with these decadent Red Velvet Cheesecake Cupcakes. A delightful treat for any occasion!

Ingredients

Scale

For Red Velvet Cupcakes:

1 box red velvet cake mix
2 large eggs
1/3 cup vegetable oil
1 cup water

For Cheesecake Layer:

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Red Velvet Batter: In a large bowl, combine red velvet cake mix, 2 eggs, vegetable oil, and water. Mix until smooth.
Prepare Cheesecake Mixture: In a separate bowl, beat cream cheese until creamy. Add sugar, vanilla extract, 1 egg, and flour, and mix until smooth.
Layer and Bake: Fill each cupcake liner halfway with red velvet batter, spoon cheesecake mixture on top, cover with more red velvet batter. Bake for 22-25 minutes.
Cool and Chill: Cool cupcakes completely before refrigerating for at least 2 hours.