Get ready to meet your new favorite dessert: the Red Velvet Cheesecake Cupcake. These beauties marry the vibrant, cocoa-kissed magic of red velvet cupcakes with velvety-rich cheesecake centers for the kind of treat that always gets a second (or third!) glance at the dessert table. With a plush crumb, creamy surprise inside, and that irresistible pop of color, they’re the perfect show-stopper for birthdays, holidays, or honestly — whenever you’re craving something especially special.

Red Velvet Cheesecake Cupcake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these Red Velvet Cheesecake Cupcakes is straightforward, yet every element works in perfect harmony—giving you that signature color, decadent flavor, and luscious texture. If you want cupcakes that wow, these are the essentials you need in your kitchen! Here’s why each one matters:

All-purpose flour: The reliable foundation for the tender crumb of your cupcakes.
Cocoa powder: For that hint of chocolatey depth red velvet is known for.
Baking soda: Lightens the batter and helps everything rise beautifully.
Salt: Enhances every flavor and balances the sweetness.
Granulated sugar (for cupcakes & cheesecake): Adds classic sweetness and contributes to the cupcake’s tender structure and creamy cheesecake center.
Vegetable oil: Makes the cupcakes amazingly moist and soft.
Large egg (plus additional yolk for cheesecake): Adds richness and holds everything together.
Buttermilk: Brings tang and tenderness to the crumb—essential for authentic red velvet.
White vinegar: Reacts with baking soda for extra lift and that classic red velvet tang.
Vanilla extract (divided): Warm, comforting flavor both in the cupcakes and the cheesecake filling.
Red food coloring: The only way to achieve that signature, vibrant red everyone recognizes!
Cream cheese: The star of the cheesecake center. Use it softened for the best creamy texture.
Powdered sugar or cream cheese frosting (optional): Perfect for dusting or topping for a bakery-style finish.

How to Make Red Velvet Cheesecake Cupcake

Step 1: Prep the Oven and Line Your Tin

Preheat your oven to 350°F (177°C). Line a standard 12-cup muffin tin with paper cupcake liners. This not only makes the cupcakes easy to remove but also keeps them looking extra pretty for serving!

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Whisk everything together so your leaveners and chocolatey notes blend evenly through each Red Velvet Cheesecake Cupcake.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar and vegetable oil until blended. Add in the egg, buttermilk, white vinegar, vanilla extract, and red food coloring. Whisk until the mixture is fully smooth and dazzles with that show-stopping red hue.

Step 4: Combine Wet and Dry Ingredients

Gradually add your dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix or you’ll lose that delicate cupcake texture we’re after!

Step 5: Make the Cheesecake Filling

In another bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until completely smooth and creamy. This luscious filling is what makes every bite of your Red Velvet Cheesecake Cupcake truly unforgettable.

Step 6: Assemble the Cupcakes

Spoon about 1½ tablespoons of red velvet batter into each cupcake liner. Drop a generous tablespoon of the cheesecake filling right in the center of each. If you like, add a final spoonful of red velvet batter on top and use a toothpick to swirl for a marble effect.

Step 7: Bake

Bake the cupcakes for 18–22 minutes. They’re ready when a toothpick inserted into the cupcake (try to avoid the center cheesecake) comes out clean and the tops spring back lightly to the touch. Let them cool fully before garnishing.

Step 8: Garnish and Serve

Once completely cool, dust with powdered sugar or crown each Red Velvet Cheesecake Cupcake with a swirl of cream cheese frosting for bakery-level wow factor!

How to Serve Red Velvet Cheesecake Cupcake

Garnishes

Go simple with a snowy sprinkle of powdered sugar or elevate things with a generous dollop of tangy cream cheese frosting. If you’re feeling fancy, add red velvet cake crumbs or a white chocolate drizzle on top—each option takes the visual appeal (and indulgence factor) to the next level!

Side Dishes

Pair your Red Velvet Cheesecake Cupcake with a cozy latte, a scoop of vanilla bean ice cream, or a handful of fresh berries on the side. These little touches create a full dessert experience, perfect for parties or just a treat-yourself afternoon.

Creative Ways to Present

For holidays or birthdays, place each cupcake in decorative liners and add themed picks for a festive flair. You can also arrange the cupcakes in a circle to mimic a cake, making for a stunning centerpiece at potlucks or celebrations.

Make Ahead and Storage

Storing Leftovers

Store leftover Red Velvet Cheesecake Cupcakes in the fridge in an airtight container. The cheesecake centers stay velvety and rich, and the cupcakes remain moist for up to 4 days—if they last that long!

Freezing

Need to prep ahead? Freeze the cooled cupcakes (unfrosted) in a single layer before transferring to a zipper bag or freezer-safe box. They’ll keep well for up to 2 months. Thaw in the fridge overnight before serving for the best flavor and texture.

Reheating

While these cupcakes are at their best when served chilled or at room temperature, you can bring refrigerated cupcakes to room temp about 30 minutes before serving. There’s no need to reheat in the oven or microwave—the cheesecake center is just perfect as is!

FAQs

Can I make Red Velvet Cheesecake Cupcake gluten-free?

Absolutely! Substitute the all-purpose flour for a 1:1 gluten-free baking blend. Check your cocoa powder and other ingredients are gluten-free, and you’ll be all set for a celiac-safe treat.

Do I have to use red food coloring?

Red food coloring gives these cupcakes their traditional striking look, but you can skip it or use a natural alternative, like beet powder, for a subtler (but still delicious) version.

Can I use low-fat cream cheese in the filling?

For the creamiest texture, full-fat cream cheese is best. However, if you prefer a lighter option, reduced-fat cream cheese can work—just note the filling might not be quite as decadent.

How can I keep my cupcakes super moist?

Measure your flour carefully and don’t overbake—the oil, buttermilk, and vinegar in this recipe already deliver loads of moisture, making every bite tender and plush!

What’s the best way to swirl the cheesecake and red velvet batters?

Use a toothpick or skewer to gently swirl the top layer of red velvet batter with the cheesecake filling for a beautiful marbled look. Don’t over-swirl—just a couple of quick, gentle turns are all it takes!

Final Thoughts

There’s just something magical about the combination of red velvet and cheesecake, and these Red Velvet Cheesecake Cupcakes hit every possible sweet spot. Whether you’re baking for a crowd or simply treating yourself, this recipe promises impressive results every time—so don’t wait for a special occasion, go ahead and bake a batch soon!

Red Velvet Cheesecake Cupcake Recipe

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4.5 from 14 reviews

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

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Description

Indulge in the perfect combination of red velvet cupcakes with a creamy cheesecake center. These red velvet cheesecake cupcakes are a delightful treat for any occasion, from holidays to special gatherings.

Ingredients

Scale

For the red velvet cupcake:

1 cup all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1/2 cup buttermilk
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring

For the cheesecake filling:

8 ounces cream cheese (softened)
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Optional topping:

powdered sugar or cream cheese frosting

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Instructions

Preheat the oven: Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
Prepare the cupcake batter: Whisk together flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk sugar, oil, egg, buttermilk, vinegar, vanilla, and red food coloring. Combine wet and dry ingredients.
Make the cheesecake filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Assemble the cupcakes: Fill cupcake liners with red velvet batter, top with cheesecake filling, and swirl with more red velvet batter if desired.
Bake: Bake for 18–22 minutes until a toothpick comes out clean.
Finish and serve: Cool before serving. Dust with powdered sugar or add cream cheese frosting.