Red Velvet Cheesecake Cupcakes Recipe

If you’ve ever found yourself craving a cupcake that feels like a dreamy slice of cheesecake wrapped in velvet-soft cake, you’re in for a treat. This Red Velvet Cheesecake Cupcakes Recipe is exactly that—a luscious red velvet cupcake filled with creamy cheesecake and topped with silky cream cheese frosting. I absolutely love how these cupcakes come together with layers of flavor and texture, making them perfect for parties, holidays, or whenever you just want to impress yourself and your guests.

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Ingredients You’ll Need

Each ingredient has its role in creating a cupcake that’s moist, velvety, and bursting with flavor. I always recommend using full-fat dairy where possible to keep everything rich and creamy, especially in the cheesecake layer.

• All purpose flour: Essential for structure; make sure to spoon and level for accuracy.
• Sugar: Sweetens both the cake and creamy layers; regular granulated sugar works best.
• Unsweetened cocoa powder: Adds that subtle chocolate depth classic to red velvet.
• Salt: Balances the sweetness and enhances flavors overall.
• Baking soda: Helps the cupcakes rise beautifully and get that tender crumb.
• Eggs: They bind and add richness; large eggs are ideal.
• Oil: Keeps cupcakes super moist without weighing them down.
• Buttermilk: Adds tang and tenderness—if you’re out, just mix milk with a teaspoon of vinegar like I do!
• White vinegar: Reacts with baking soda for lift and subtle tang.
• Vanilla extract: Brings everything together with warming aroma and flavor.
• Red food coloring: Gives these cupcakes their signature, vibrant red hue.
• Cream cheese: For the cheesecake filling and frosting—make sure it’s room temperature for smooth mixing.
• Sour cream: Adds creaminess and a touch of tang in the cheesecake mixture.
• Unsalted butter: For the frosting; soft but not melted is key. It helps the frosting hold structure.
• Powdered sugar: Creates silky-smooth frosting without graininess.

Variations

I love making this Red Velvet Cheesecake Cupcakes Recipe my own depending on the occasion. Feel free to get creative here and tailor it to your taste or dietary needs!

• Gluten-Free Version: I swapped out the all-purpose flour for a gluten-free blend and it worked beautifully without sacrificing texture.
• Less Sweet Frosting: You can easily cut back on powdered sugar for a less sweet cream cheese topping if you prefer a more balanced bite.
• Chocolate Chip Boost: Adding mini chocolate chips to the cheesecake filling made a fun surprise for my kids—give it a try!
• Miniature Size: I sometimes make mini cupcakes for parties—they bake faster and disappear just as quickly.

How to Make Red Velvet Cheesecake Cupcakes Recipe

Step 1: Prep your oven and liners

First things first: preheat your oven to 350°F and line your cupcake pans with liners. I always use good-quality liners to prevent sticking and ensure the cupcakes release beautifully. Sometimes a quick spray inside the liners helps if you’re worried about sticking.

Step 2: Whisk dry ingredients and mix wet ingredients separately

Whisk together the flour, sugar, cocoa powder, salt, and baking soda in a large bowl until evenly combined. In a separate large measuring cup or bowl, whisk the eggs, oil, buttermilk, white vinegar, and vanilla extract until smooth. Separating these helps you get the best batter texture.

Step 3: Combine batter and add red food coloring

Pour the wet ingredients into the dry mix and beat with a hand mixer until smooth and homogenous. I learned to add the red food coloring last, mixing slowly just until the color is vibrant and even—this prevents overmixing and keeps the batter airy.

Step 4: Fill cupcake liners with batter

Drop about 2 to 3 tablespoons of batter into each cupcake liner, filling them about halfway. Using a small spoon or an ice cream scoop helps keep portions even, which is key for even baking.

Step 5: Prepare cheesecake filling

Whip the cream cheese, sugar, vanilla extract, and sour cream in a bowl with a hand mixer until it’s smooth and creamy without lumps. This mixture is what makes these cupcakes stand out—I like to keep it thick but still spreadable.

Step 6: Add cheesecake filling on top of cupcake batter

Drop about 1 to 1 1/2 tablespoons of cheesecake mixture on top of each cupcake and gently smooth it over the batter using the back of a spoon. A little tip I learned: keep the cheesecake away from the cupcake liner edges so the cupcakes stay nice and tidy after baking.

Step 7: Bake and cool

Bake for about 15 to 18 minutes, or until a toothpick inserted into the cake part comes out clean (avoid the cheesecake center). The cheesecake will still wiggle slightly—that’s perfect! Let your cupcakes cool completely to room temperature, then chill them in the fridge for at least 2 hours to set before frosting.

Step 8: Make the cream cheese frosting

Beat the softened butter and cream cheese until fluffy. Slowly add powdered sugar, salt, and vanilla extract, mixing until silky smooth. I find that going slowly with the powdered sugar avoids a powdery mess and helps you control sweetness.

Step 9: Frost the cupcakes

Pipe or spread a generous dollop of frosting on each cupcake. Using a 1M piping tip gives a classic swirl that looks fancy but isn’t hard at all. Store cupcakes in the fridge until you’re ready to serve.

How to Serve Red Velvet Cheesecake Cupcakes Recipe

Garnishes

I like to sprinkle a bit of red velvet cake crumbs or a light dusting of cocoa powder on top of the frosting for a pretty finish. Fresh raspberries also add a nice tart contrast and pop of color that’s always a hit with guests.

Side Dishes

These cupcakes shine on their own but pairing them with a cup of strong coffee or a creamy latte makes for a cozy treat. For gatherings, adding a simple mixed berry salad or light fruit platter complements the rich flavors nicely.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes on a tiered stand with fresh flowers scattered around for a festive touch. Wrapping each cupcake with a decorative cupcake wrapper or placing them in pretty gift boxes makes a thoughtful homemade gift, too.

Make Ahead and Storage

Storing Leftovers

Store leftover cupcakes in an airtight container in the refrigerator. They keep their moist texture and creamy filling wonderfully for up to 3 days. I usually pull them out 15-20 minutes before serving so they’re closer to room temperature.

Freezing

I’ve frozen these cupcakes successfully after baking and cooling, but before frosting. Wrap them tightly and freeze in a single layer to avoid smushing the filling. When ready, thaw overnight in the fridge and frost fresh—this helps keep that frosting fresh and fluffy.

Reheating

If you want to warm leftovers just a little, I recommend removing the frosting and warming the cupcake base in the microwave for 10-15 seconds. Then, add the frosting back on or serve as is. This keeps everything tasting fresh without melting your masterpiece.

FAQs

Final Thoughts

This Red Velvet Cheesecake Cupcakes Recipe is one I keep coming back to because it brings out the best in two decadent desserts in one bite. I remember the first time I baked these—my family went crazy for them and requested them over and over. They’re the kind of treat you feel proud to make and excited to share. Give this recipe a go, and I bet you’ll have the same “wow” reaction from your people. Happy baking!

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