If you dream of a treat that’s both ultra-decadent and delightfully playful, you’re going to fall in love with Cheesecake Red Velvet Cupcakes. These gorgeous little cakes are the best of both worlds: moist, vibrant red velvet cupcakes wrapped around a luscious pocket of creamy cheesecake. Finished with a snowy dusting of powdered sugar or a rich swirl of cream cheese frosting, they’re destined to be the star of your dessert table—and trust me, friends and family will swoon over that surprise cheesecake center!

Cheesecake Red Velvet Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a look at the simple but essential ingredients that make these Cheesecake Red Velvet Cupcakes so irresistible. Each component is carefully chosen to balance taste, texture, and, of course, that stunning signature color.

All-purpose flour: The sturdy base for our cupcakes, providing structure and ensuring a tender crumb.
Unsweetened cocoa powder: Just a hint for the classic red velvet chocolate essence—don’t skip it!
Baking soda: Gives our cupcakes their lovely rise and light texture.
Salt: Balances sweetness and enhances all the flavors.
Buttermilk: Adds tang and moisture, creating that signature red velvet softness.
Vanilla extract: Used in both cupcake and cheesecake layers for sweet, fragrant depth.
White vinegar: A key player for authentic red velvet flavor and vibrant color.
Red food coloring: The iconic color—go big and bold for that wow factor!
Unsalted butter: Softened for a fluffy, rich crumb in every bite.
Granulated sugar: Sweetens both the cake and cheesecake layers just right.
Large egg: Holds everything together while adding richness.
Cream cheese: Softened for a creamy, dreamy cheesecake swirl inside each cupcake.
Egg yolk (for filling): Adds extra richness to the cheesecake center.
Optional toppings (powdered sugar or cream cheese frosting): Choose your favorite topping for extra sweetness or a gorgeous finish.

How to Make Cheesecake Red Velvet Cupcakes

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners so your Cheesecake Red Velvet Cupcakes turn out perfectly shaped and are easy to remove after baking. You’ll thank yourself for this step when it’s time to eat!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything gets evenly distributed, for even flavor, loft, and deep cocoa notes throughout each cupcake.

Step 3: Combine the Wet Ingredients

In a small bowl, blend the buttermilk, vanilla extract, vinegar, and eye-catching red food coloring. The combination of buttermilk and vinegar is what gives red velvet its classic tang, while the food coloring is all about drama!

Step 4: Cream the Butter and Sugar

Grab your large mixing bowl and beat the softened butter with the granulated sugar until it’s light, fluffy, and pale—this step is key for cupcakes that turn out tender every time. Add the egg and mix until completely smooth and combined.

Step 5: Combine Wet and Dry Mixtures

Gently add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture (start and end with dry ingredients). Mix just until combined—overmixing can make the cupcakes tough, so a gentle hand is your friend here.

Step 6: Prepare the Cheesecake Filling

To make that dreamy center, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy. This luscious mixture will create that signature cheesecake swirl right inside the cupcake.

Step 7: Assemble the Cupcakes

Now comes the fun! Spoon about 1½ tablespoons of red velvet batter into each cupcake liner. Drop a generous tablespoon of cheesecake filling in the center, then add another tablespoon of red velvet batter on top, filling each liner about three-quarters full. The layers create that magical cheesecake core!

Step 8: Bake to Perfection

Slide your filled pan into the oven and bake for 18 to 22 minutes. The cupcakes are ready when their tops gently spring back to the touch. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely—you don’t want to rush this step!

Step 9: Finish with the Topping

Once completely cooled, dust with powdered sugar or swirl on a generous dollop of cream cheese frosting. Either way, your Cheesecake Red Velvet Cupcakes are now ready to steal the spotlight!

How to Serve Cheesecake Red Velvet Cupcakes

Garnishes

A cloud of powdered sugar always looks elegant and lets the jewel-toned cupcakes shine, while a swoop of cream cheese frosting adds extra indulgence. For special occasions, sprinkle with red velvet cake crumbs or decorative sprinkles for maximum wow factor!

Side Dishes

Pair these beauties with a tall glass of cold milk, bold coffee, or a cozy mug of hot cocoa. Cheesecake Red Velvet Cupcakes also play well with fresh berries—the tartness beautifully offsets the richness of the cupcakes.

Creative Ways to Present

Try displaying them on a cupcake tower for parties or nestle each cupcake in a decorative wrapper for gifting. For a playful twist, set up a DIY frosting bar and let guests decorate their own Cheesecake Red Velvet Cupcakes with favorite toppings like mini chocolate chips or colorful sugars.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator; the cheesecake center needs to stay chilled. They’ll stay bakery-fresh for up to five days, making them perfect for make-ahead entertaining or sweet snacking all week long.

Freezing

Cheesecake Red Velvet Cupcakes freeze beautifully—just place cooled cupcakes (frosted or unfrosted) in a freezer-safe container. For best texture, thaw overnight in the fridge before serving. These cupcakes will keep well for up to two months, so you can always have a stash for sudden cravings!

Reheating

To enjoy them slightly warm, let chilled cupcakes come to room temperature or microwave for just 10–15 seconds. This softens the crumb and brings out the flavors, especially if they’ve been stored in the fridge. Avoid overheating to maintain the creamy cheesecake texture inside.

FAQs

Can I make Cheesecake Red Velvet Cupcakes without food coloring?

Absolutely! The food coloring delivers that classic red hue, but the cupcakes will taste just as marvelous without it—expect a darker, cocoa-rich color instead.

Do I need to use buttermilk, or can I substitute?

Buttermilk is key to the cupcakes’ signature tang and texture. If you don’t have any, you can make your own by adding ½ tablespoon lemon juice or vinegar to ½ cup milk—let it sit for five minutes, and it’s ready to use!

How do I know when the cupcakes are done baking?

The tops should gently spring back when touched, or you can use a toothpick—it should come out clean or with just a few moist crumbs. Keep a close eye near the end of baking for that perfect doneness.

Can I double this recipe for a larger crowd?

Definitely! Double all the ingredients and bake in batches if needed. These Cheesecake Red Velvet Cupcakes are always a hit at potlucks, parties, or celebrations—so go ahead and make extra!

What’s the best way to frost or decorate these cupcakes?

Classic cream cheese frosting is the top choice, but feel free to get creative with chocolate ganache or a simple dusting of powdered sugar. Edible sparkles, themed sprinkles, or mini chocolate curls also make lovely finishing touches.

Final Thoughts

If you’re looking for a show-stopping dessert that’s bursting with flavor and fun, these Cheesecake Red Velvet Cupcakes are it—trust me, they’re every bit as delicious as they look. I can’t wait for you to bake a batch for your loved ones and create some sweet, memorable moments together!

Cheesecake Red Velvet Cupcakes Recipe

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4.7 from 12 reviews

Author: Emma
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

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

Ingredients

Scale

For the Cupcakes:

1¼ cups all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 teaspoon vanilla extract
½ teaspoon white vinegar
1 tablespoon red food coloring
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg

For the Cheesecake Filling:

6 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ teaspoon vanilla extract

Optional Topping:

powdered sugar or cream cheese frosting

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the Cupcake Batter: In a medium bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients. Cream butter and sugar, add egg and dry ingredients alternately with wet ingredients. Mix until just combined.
Make the Cheesecake Filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Assemble the Cupcakes: Spoon red velvet batter into liners, add cheesecake filling, cover with more batter.
Bake: Bake for 18–22 minutes until done. Cool before serving.

Notes

These cupcakes are delicious with or without frosting.
For best results, use room-temperature ingredients.
Cupcakes can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American