If you are looking for a dessert that combines rich, velvety cake with creamy, tangy cheesecake in a perfectly portable bite, you have to try this Red Velvet Cheesecake Cupcake Recipe! It takes the best of both worlds—the seductive red velvet cake with its signature mild cocoa flavor and luxurious color, paired with a luscious cheesecake layer, all crowned with a smooth cream cheese frosting. These cupcakes are as stunning to look at as they are irresistible to eat, making them a showstopper for any occasion or just a special treat for yourself.
Ingredients You’ll Need
Getting started with this Red Velvet Cheesecake Cupcake Recipe is straightforward and fun, thanks to a simple list of ingredients that each play a vital role. From the tender crumb of the cupcakes to the creamy cheesecake center and smooth frosting, every component is essential and contributes unique flavors and textures.
- 2½ cups all-purpose flour: The foundation for soft and tender cupcakes.
- 1½ cups granulated sugar: Adds sweetness and helps with moisture retention.
- 2 tsp unsweetened cocoa powder: Provides the classic subtle chocolate undertone in red velvet.
- 1 tsp salt: Balances the sweetness and elevates overall flavor.
- 1 tsp baking soda: Gives lift and fluffiness to the cake.
- 2 eggs: Adds structure and richness.
- 1 cup vegetable oil: Keeps the cupcakes moist and tender.
- 1 cup buttermilk (or 1 tsp vinegar + milk): Adds tang and activates the baking soda.
- 1 tsp white vinegar: Enhances the red color and lightens texture.
- 1 Tbsp vanilla extract: Deepens flavor complexity.
- 1 Tbsp red food coloring: Gives that iconic vibrant red hue.
- 8 oz cream cheese, room temperature: Essential for the creamy cheesecake layer.
- â…“ cup sour cream: Adds smoothness and subtle tang to cheesecake filling.
- ¼ cup sugar: Sweetens the cheesecake filling just right.
- 8 oz cream cheese, softened: The star ingredient for the dreamy frosting.
- ½ cup unsalted butter, softened: Adds richness and a silky texture to the frosting.
- 4 cups powdered sugar: Sweetens and stabilizes the frosting.
- ½ tsp salt (or to taste): Balances the sweetness in the frosting.
- 1 Tbsp vanilla extract: Brings together all the flavors in the frosting wonderfully.
How to Make Red Velvet Cheesecake Cupcake Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 350 °F (175 °C). Line a 12-cup muffin tin with cupcake liners to keep things neat and to make removal super easy once baked. This prep step sets the stage for perfectly baked cupcakes every time.
Step 2: Mix the Cupcake Batter
Whisk together the dry ingredients—flour, sugar, cocoa, salt, and baking soda—to ensure they’re evenly combined. In another bowl, blend the eggs, vegetable oil, buttermilk, vinegar, vanilla extract, and red food coloring. Slowly combine the wet ingredients into the dry and stir gently until the batter is smooth and velvety. The batter should be thick but pourable, ready to become that luscious red velvet cake we all crave.
Step 3: Whip Up the Cheesecake Filling
In a clean bowl, beat the cream cheese, sour cream, sugar, and vanilla extract together until fluffy and smooth. This filling is going to add that creamy, slightly tangy surprise right in the center of your cupcakes.
Step 4: Layer Your Cupcakes
Fill each cupcake liner about one-third full with the red velvet batter. Then, gently dollop about one to two tablespoons of the cheesecake filling right in the center. Finally, cover the cheesecake with the remaining red velvet batter until the liners are about three-quarters full. This layering ensures a beautiful swirl and a perfect balance of cake and cheesecake in every bite.
Step 5: Bake to Perfection
Bake your cupcakes for 22 to 25 minutes, or until a toothpick inserted into the cake portion (not the cheesecake) comes out clean. Let the cupcakes cool in the tin for 10 minutes to set, then transfer them to a wire rack to cool completely. This rest time is crucial to prevent the cheesecake from sinking or cracking.
Step 6: Make the Cream Cheese Frosting
Beat together softened cream cheese and butter until the texture is creamy and smooth. Gradually add powdered sugar, salt, and vanilla extract, mixing until your frosting is silky and spreadable. This frosting is the crowning glory of your Red Velvet Cheesecake Cupcake Recipe, adding a luscious finish with just the right balance of tang and sweetness.
Step 7: Frost and Chill
Once the cupcakes have completely cooled, pipe or spread the cream cheese frosting on top. Pop them into the fridge to set the frosting for a bit before serving, allowing the flavors to meld beautifully and the frosting to hold its shape well.
How to Serve Red Velvet Cheesecake Cupcake Recipe
Garnishes
Adding a small flourish to these cupcakes can really amp up their wow factor. Consider sprinkling a pinch of red velvet cake crumbs or a few mini chocolate chips on top. Edible gold flakes or a dusting of cocoa powder can also make these cupcakes look irresistibly fancy without overpowering the flavors.
Side Dishes
Though these cupcakes are a treat all on their own, pairing them with fresh berries or a dollop of lightly whipped cream can enhance the experience. A hot cup of coffee or a glass of cold milk also complements the rich, creamy texture and balances the sweetness perfectly.
Creative Ways to Present
Whether for a party or a special dessert platter, presenting these cupcakes on a tiered dessert stand or in decorative cupcake boxes elevates the fun. You can even serve them with mini forks on a dessert buffet so guests can enjoy their Red Velvet Cheesecake Cupcake Recipe with ease and style.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. The cool temperature keeps the cream cheese frosting firm and the cheesecake filling fresh, so every bite tastes just like the first.
Freezing
You can freeze these cupcakes for longer storage. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container or bag. They’ll hold well for up to 2 months. When ready to enjoy, thaw in the fridge overnight to maintain the perfect texture.
Reheating
Reheat chilled cupcakes gently by letting them come to room temperature before serving. Avoid microwaving as it can melt the frosting and affect the texture. If you want a slight warm bite, unwrap and place them in a 300°F oven for 5 minutes, but be careful not to dry them out.
FAQs
Can I use a different food coloring for this Red Velvet Cheesecake Cupcake Recipe?
Absolutely! You can use gel food coloring for a more intense hue or natural alternatives like beet juice, though the color might be less vibrant. Just adjust the amount to get your desired shade.
Is buttermilk necessary for the cupcakes?
Buttermilk adds a lovely tang and helps activate the baking soda for better rise and texture. If you don’t have buttermilk, mixing a teaspoon of vinegar or lemon juice into milk and letting it sit for 5 minutes is a perfect substitute.
Can I make the cheesecake filling without sour cream?
Sour cream adds creaminess and a subtle tang that balances the sweetness. You can replace it with Greek yogurt if desired, but pure cream cheese alone might make the filling denser.
How do I prevent the cheesecake layer from cracking?
Baking at the right temperature and not overbaking is key. Also, letting the cupcakes cool gradually in the pan before transferring helps keep the cheesecake layer smooth without cracks.
Can I double the recipe for a larger batch?
Yes, this Red Velvet Cheesecake Cupcake Recipe doubles beautifully. Just be sure to bake in batches or have enough tins to avoid overcrowding your oven, and keep an eye on your baking times.
Final Thoughts
Trust me, once you try this Red Velvet Cheesecake Cupcake Recipe, it will quickly become one of your favorites to make and share. The combination of moist red velvet cake, creamy cheesecake center, and luscious cream cheese frosting is absolutely irresistible. Whether for a celebration or a sweet indulgence, these cupcakes bring a smile with every bite. So go ahead and whip up a batch—you won’t regret it!
Print
Red Velvet Cheesecake Cupcake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Red Velvet Cheesecake Cupcakes, combining the rich, velvety texture of classic red velvet cake with a creamy cheesecake center. Topped with a smooth cream cheese frosting, these cupcakes are perfect for celebrations or any time you crave a decadent treat.
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 Oven and Prepare Muffin Tin: Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, and baking soda until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring until smooth and fully incorporated.
- Make Cupcake Batter: Gradually mix the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and evenly combined without overmixing.
- Prepare Cheesecake Filling: In another bowl, beat the room temperature cream cheese, sour cream, sugar, and vanilla extract together until the mixture is fluffy and smooth.
- Fill Muffin Cups: Spoon the cupcake batter into each liner, filling about one-third full. Add approximately 1–2 tablespoons of the cheesecake filling on top of the batter. Then cover the cheesecake layer with more cupcake batter until each liner is about three-quarters full.
- Bake Cupcakes: Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the cake portion (avoiding the cheesecake center) comes out clean. Remove from oven and let cupcakes cool in the tin for 10 minutes.
- Cool Completely: Transfer the cupcakes to a wire rack and let them cool completely before frosting.
- Make Frosting: Using a mixer, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the powdered sugar, salt, and vanilla extract, continuing to beat until the frosting is smooth and fluffy.
- Frost Cupcakes: Pipe or spread the cream cheese frosting onto each cooled cupcake. Chill the frosted cupcakes in the refrigerator briefly to set the frosting before serving.
Notes
- Room temperature ingredients, especially cream cheese and eggs, help achieve a smooth batter and frosting.
- If you don’t have buttermilk, stir 1 teaspoon vinegar into milk and let sit for 5 minutes to substitute.
- Be careful not to overfill the cupcake liners to prevent overflow during baking.
- Ensure the cream cheese filling is well mixed to prevent lumps in the cheesecake layer.
- For a festive presentation, sprinkle a little red velvet cake crumbs or decorative sprinkles on top of the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
