I’ve finally perfected my Red Velvet Cheesecake Cupcakes, and in the post I reveal the simple timing trick I use to keep the cheesecake filling from sinking.
I never meant to invent something this sneaky, but my Red Velvet Cheesecake Cupcakes ended up being the kind of dessert that makes people forget lunch. I stuff a velvet cake with a creamy surprise, and that spoonful of cream cheese, softened turns each bite into a tiny reveal.
I baked them for a quiet get together and they came back empty, plates licked clean, everyone guessing what was inside. Think Mini Valentine Cheesecakes in disguise, sweet but with a little tang that keeps you coming back, I cant help but smile when someone asks for the recipe.
Ingredients
- All purpose flour: gives structure, mostly carbs with little fiber, kinda not very filling.
- Unsweetened cocoa powder: adds chocolate flavor, low fat, has antioxidants, slightly bitter.
- Granulated sugar: makes it sweet, pure carbs, no nutrients, gives quick energy spike.
- Vegetable oil: keeps cupcakes moist, high calories, mostly unsaturated fat, no protein.
- Buttermilk: tangy, adds moisture and tenderness, has some protein and calcium.
- Cream cheese: rich and tangy, high fat and protein, gives creamy cheesecake center.
- Powdered sugar: makes frosting smooth and sweet, mostly simple carbs, no fiber.
- Red food coloring: only adds color, no flavor or nutrition, purely decorative and fun.
Ingredient Quantities
- 1 1/2 cups all purpose flour (for cupcakes)
- 1 tablespoon unsweetened cocoa powder (for cupcakes)
- 1 cup granulated sugar (for cupcakes)
- 1/2 teaspoon baking soda (for cupcakes)
- 1/4 teaspoon salt (for cupcakes)
- 1/2 cup vegetable oil (for cupcakes)
- 1 large egg (for cupcakes)
- 1/2 cup buttermilk (for cupcakes)
- 1 tablespoon distilled white vinegar (for cupcakes)
- 1 teaspoon vanilla extract (for cupcakes)
- 2 tablespoons red food coloring liquid (for cupcakes)
- 8 ounces cream cheese, softened (for cheesecake filling)
- 1/4 cup granulated sugar (for cheesecake filling)
- 1 large egg (for cheesecake filling)
- 1/2 teaspoon vanilla extract (for cheesecake filling)
- 8 ounces cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- pinch of salt (for frosting)
- red velvet cake crumbs or sprinkles, optional for topping
How to Make this
1. Preheat oven to 350F and line a 12-cup muffin tin with liners; let 8 ounces cream cheese for the filling and the frosting soften at room temp while you work.
2. Whisk together 1 1/2 cups all purpose flour, 1 tablespoon unsweetened cocoa powder, 1 cup granulated sugar, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a bowl; set aside.
3. In another bowl mix 1/2 cup buttermilk with 1 tablespoon distilled white vinegar and let sit 1 minute, then add 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract and 2 tablespoons red food coloring; stir until combined but dont overmix.
4. Pour the wet into the dry and fold gently until just combined, scrape the sides, you want a smooth batter but a few streaks ok.
5. Make the cheesecake filling: beat 8 ounces softened cream cheese with 1/4 cup granulated sugar, 1 large egg and 1/2 teaspoon vanilla until silky and no lumps, scrape bowl.
6. Spoon about 1 to 1 1/2 tablespoons red velvet batter into each liner, add about 1 tablespoon cheesecake filling in the center of each, then top with more red velvet batter until liners are about two thirds full.
7. Bake 18 to 22 minutes at 350F until the cupcake tops spring back and cheesecake centers are set; a toothpick in the cake part should come out with just a few moist crumbs, not wet batter.
8. Cool in the pan 5 minutes then transfer to a wire rack and cool completely, chill 20 to 30 minutes if you want easier frosting application.
9. Make the frosting: beat 8 ounces softened cream cheese with 1/4 cup unsalted butter until smooth, gradually add 2 cups powdered sugar, 1 teaspoon vanilla and a pinch of salt; beat until fluffy. If it’s too soft chill briefly, too stiff add a splash of milk.
10. Pipe or spread frosting onto cooled cupcakes, top with red velvet cake crumbs or sprinkles if you like, store in fridge for up to 3 days but bring to room temp before serving for best flavor.
Equipment Needed
1. Oven (you’ll preheat to 350F)
2. 12-cup muffin tin
3. Paper cupcake liners
4. Two mixing bowls (large + medium)
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Electric hand mixer or stand mixer (for cheesecake and frosting)
8. Wire cooling rack
9. Piping bag with tip or an offset spatula for frosting
FAQ
Red Velvet Cheesecake Cupcakes Recipe Substitutions and Variations
- Buttermilk: make your own by stirring 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice, let sit 5 minutes. Or use plain yogurt or sour cream thinned with a little milk to match 1/2 cup. Keep some acidity so the baking soda still reacts.
- Vegetable oil: swap with melted unsalted butter cup for cup for richer flavor, or use unsweetened applesauce cup for cup to cut fat (expect a slightly denser, more moist cupcake).
- Cream cheese (filling or frosting): use Neufchatel 1:1 for lower fat, or mascarpone 1:1 for a silkier, richer result. You can also lighten filling by mixing 2 parts softened cream cheese with 1 part strained Greek yogurt.
- Red food coloring: try beet powder (1–2 teaspoons) or a tablespoon of concentrated beet juice for natural color, or use freeze-dried raspberry powder for a pinker tone. Natural options may add mild flavor and fade a bit when baked.
Pro Tips
– Let everything soften fully. Cold cream cheese or butter gives you lumps and a sad frosting, so take them out 30 to 60 minutes before you start. If the cream cheese still has little chunks, beat it on medium-low and scrape often, don’t try to fix it by overbeating or you’ll get a runny filling.
– Use gel food coloring not liquid if you want that deep red without watering down the batter. Gel is concentrated so a few drops do the trick, and you wont need to mess with the wet/dry balance. If you only have liquid, add it slowly and watch the batter texture.
– Don’t overmix the cupcake batter, fold until mostly combined, a few streaks are fine. Overworked batter makes dense cupcakes, and underworked makes tunnels, so stop when it’s smooth but not perfect. Also fill liners no more than two thirds full so the cheesecake center has room and won’t ooze out.
– Chill briefly before frosting and pipe from a chilled bowl if your kitchen is warm. Cold cupcakes and slightly firm frosting give clean edges and pretty swirls. Store frosted cupcakes in the fridge and let them sit 20 to 30 minutes at room temp before serving so the flavors come back.
Red Velvet Cheesecake Cupcakes Recipe
I’ve finally perfected my Red Velvet Cheesecake Cupcakes, and in the post I reveal the simple timing trick I use to keep the cheesecake filling from sinking.
12
servings
485
kcal
Equipment: 1. Oven (you’ll preheat to 350F)
2. 12-cup muffin tin
3. Paper cupcake liners
4. Two mixing bowls (large + medium)
5. Measuring cups and spoons
6. Whisk and rubber spatula
7. Electric hand mixer or stand mixer (for cheesecake and frosting)
8. Wire cooling rack
9. Piping bag with tip or an offset spatula for frosting
Ingredients
1 1/2 cups all purpose flour (for cupcakes)
1 tablespoon unsweetened cocoa powder (for cupcakes)
1 cup granulated sugar (for cupcakes)
1/2 teaspoon baking soda (for cupcakes)
1/4 teaspoon salt (for cupcakes)
1/2 cup vegetable oil (for cupcakes)
1 large egg (for cupcakes)
1/2 cup buttermilk (for cupcakes)
1 tablespoon distilled white vinegar (for cupcakes)
1 teaspoon vanilla extract (for cupcakes)
2 tablespoons red food coloring liquid (for cupcakes)
8 ounces cream cheese, softened (for cheesecake filling)
1/4 cup granulated sugar (for cheesecake filling)
1 large egg (for cheesecake filling)
1/2 teaspoon vanilla extract (for cheesecake filling)
8 ounces cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
pinch of salt (for frosting)
red velvet cake crumbs or sprinkles, optional for topping
Directions
- Preheat oven to 350F and line a 12-cup muffin tin with liners; let 8 ounces cream cheese for the filling and the frosting soften at room temp while you work.
- Whisk together 1 1/2 cups all purpose flour, 1 tablespoon unsweetened cocoa powder, 1 cup granulated sugar, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a bowl; set aside.
- In another bowl mix 1/2 cup buttermilk with 1 tablespoon distilled white vinegar and let sit 1 minute, then add 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract and 2 tablespoons red food coloring; stir until combined but dont overmix.
- Pour the wet into the dry and fold gently until just combined, scrape the sides, you want a smooth batter but a few streaks ok.
- Make the cheesecake filling: beat 8 ounces softened cream cheese with 1/4 cup granulated sugar, 1 large egg and 1/2 teaspoon vanilla until silky and no lumps, scrape bowl.
- Spoon about 1 to 1 1/2 tablespoons red velvet batter into each liner, add about 1 tablespoon cheesecake filling in the center of each, then top with more red velvet batter until liners are about two thirds full.
- Bake 18 to 22 minutes at 350F until the cupcake tops spring back and cheesecake centers are set; a toothpick in the cake part should come out with just a few moist crumbs, not wet batter.
- Cool in the pan 5 minutes then transfer to a wire rack and cool completely, chill 20 to 30 minutes if you want easier frosting application.
- Make the frosting: beat 8 ounces softened cream cheese with 1/4 cup unsalted butter until smooth, gradually add 2 cups powdered sugar, 1 teaspoon vanilla and a pinch of salt; beat until fluffy. If it's too soft chill briefly, too stiff add a splash of milk.
- Pipe or spread frosting onto cooled cupcakes, top with red velvet cake crumbs or sprinkles if you like, store in fridge for up to 3 days but bring to room temp before serving for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 128g
- Total number of serves: 12
- Calories: 485kcal
- Fat: 26.8g
- Saturated Fat: 11.9g
- Trans Fat: 0.3g
- Polyunsaturated: 2.7g
- Monounsaturated: 5.3g
- Cholesterol: 74.6mg
- Sodium: 181mg
- Potassium: 64mg
- Carbohydrates: 54.1g
- Fiber: 0.6g
- Sugar: 43.2g
- Protein: 4.4g
- Vitamin A: 170IU
- Vitamin C: 0mg
- Calcium: 30mg
- Iron: 0.5mg
