Meet your new obsession: the Red Velvet Cheesecake Cupcake. Imagine the classic, rich charm of red velvet cake merged with a creamy cheesecake center—all in a playful, perfectly portioned cupcake. This dessert is pure magic for anyone who loves a surprise in every bite. With its vibrant color, tangy-sweet flavor, and luscious texture, it’s no wonder the Red Velvet Cheesecake Cupcake has become a favorite for celebrations and cozy evenings alike.

Red Velvet Cheesecake Cupcake Recipe - Recipe Image

Ingredients You’ll Need

Pulling together the ultimate Red Velvet Cheesecake Cupcake is easier than you’d think! Every ingredient serves a purpose, from the deep cocoa notes and iconic red hue to the creamy cheesecake swirl. Here’s what you’ll need, plus a few tips to make each component shine.

All-purpose flour: The foundation for a tender crumb and classic cupcake structure.
Granulated sugar: Adds sweetness and helps create a moist texture in both the cupcake and cheesecake filling.
Unsweetened cocoa powder: Just a touch for that subtle chocolate flavor—don’t skip it!
Baking soda: Gives the cupcakes their lovely rise and soft, airy texture.
Salt: Balances the sweetness and deepens the flavors.
Vegetable oil: Keeps the cupcakes moist and tender for days.
Buttermilk: Adds tang and helps activate the baking soda for fluffy results.
Large egg: Binds the batter and provides structure.
Red food coloring: The secret to that iconic, vibrant red velvet color—gel or liquid both work!
White vinegar: Reacts with the cocoa and baking soda for the classic red velvet tang.
Vanilla extract: Rounds out all the flavors with a sweet, fragrant note.
Cream cheese (softened): The star of the cheesecake center—make sure it’s soft for a silky filling.
Egg yolk: Adds richness and helps set the cheesecake just right.

How to Make Red Velvet Cheesecake Cupcake

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners—this keeps the cupcakes from sticking and makes cleanup a breeze. Taking a minute to set up your pan now means you can focus on the fun part: mixing and filling!

Step 2: Mix the Red Velvet Cupcake Batter

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the oil, buttermilk, egg, red food coloring, vinegar, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix—this keeps your cupcakes soft and tender.

Step 3: Make the Cheesecake Filling

In another bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until completely smooth and creamy. The key here is to make sure your cream cheese is at room temperature so you get a luscious, lump-free filling.

Step 4: Assemble the Cupcakes

Fill each cupcake liner about two-thirds full with the red velvet batter. Then, add one heaping teaspoon of the cheesecake filling right into the center of each cupcake. If you’re feeling playful, you can gently swirl the cheesecake with a toothpick for a marbled effect, but it’s equally delicious if you leave it as a hidden surprise.

Step 5: Bake and Cool

Bake your cupcakes for 18 to 22 minutes, or until the edges are set and a toothpick inserted into the red velvet portion comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack. Make sure they’re completely cooled before serving—this lets the cheesecake center set up perfectly.

How to Serve Red Velvet Cheesecake Cupcake

Garnishes

A classic Red Velvet Cheesecake Cupcake is gorgeous on its own, but a little garnish can make it feel extra special. Try a dollop of whipped cream, a dusting of powdered sugar, or even a few chocolate shavings. Fresh berries add a pop of color and a tart contrast to the rich flavors.

Side Dishes

Since these cupcakes are rich and decadent, they pair beautifully with lighter sides. Fresh fruit salad, a scoop of tangy frozen yogurt, or even a cup of strong coffee helps balance the sweetness and rounds out your dessert spread.

Creative Ways to Present

Serve your Red Velvet Cheesecake Cupcake on a fancy cake stand for special occasions or nestle each one in a decorative cupcake wrapper for parties. For a fun twist, arrange them in a heart shape on a platter for Valentine’s Day, or add edible glitter for a festive touch during the holidays.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Red Velvet Cheesecake Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days—if they last that long! The cheesecake center is especially dreamy when chilled.

Freezing

These cupcakes freeze surprisingly well. Place them in a single layer in an airtight container or wrap individually in plastic wrap and foil. They’ll keep for up to two months. Thaw overnight in the refrigerator before serving for best texture.

Reheating

While Red Velvet Cheesecake Cupcake is typically enjoyed chilled, you can bring them to room temperature for about 30 minutes before serving if you prefer a softer texture. Avoid microwaving, as this can alter the cheesecake’s consistency.

FAQs

Can I make Red Velvet Cheesecake Cupcake without buttermilk?

Absolutely! If you don’t have buttermilk on hand, you can substitute with regular milk mixed with a teaspoon of lemon juice or white vinegar. Let it sit for five minutes before using—it’ll mimic the tang and texture of buttermilk perfectly.

How do I prevent the cheesecake center from sinking?

Make sure you don’t overfill the cupcake liners with batter—leave enough space for the cheesecake filling to sit comfortably in the center. Also, avoid opening the oven door too early, which can cause sinking.

Can I use natural food coloring for the red velvet color?

Yes! If you prefer to avoid artificial colors, try using beet juice or a natural red food coloring. Keep in mind the color might be a bit more muted, but the flavor will still be wonderful.

Is it possible to make Red Velvet Cheesecake Cupcake gluten-free?

Definitely! Swap the all-purpose flour for your favorite gluten-free baking blend. Check that all your other ingredients are gluten-free as well for a safe and tasty treat.

What’s the best way to transport these cupcakes to a party?

Let the cupcakes chill completely, then place them in a cupcake carrier or snug container. If garnishing, add toppings after you arrive to keep them looking fresh and beautiful.

Final Thoughts

If you’re looking to wow your friends, family, or just your own taste buds, the Red Velvet Cheesecake Cupcake is the answer. Every bite is rich, creamy, and packed with that classic red velvet flavor you love. Give this recipe a try—you might just find yourself making it on repeat!

Red Velvet Cheesecake Cupcake Recipe

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4.7 from 16 reviews

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

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Description

Delicious Red Velvet Cheesecake Cupcakes featuring a moist and tender red velvet base filled with a creamy cheesecake center, perfect for dessert lovers seeking a decadent treat with a classic twist.

Ingredients

Scale

For the red velvet cupcake base:

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

For the cheesecake filling:

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

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Instructions

Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt to evenly distribute the baking soda and cocoa for consistent texture and flavor.
Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, egg, red food coloring, white vinegar, and vanilla extract until fully blended for a smooth batter.
Make cupcake batter: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the cupcakes light and tender.
Prepare cheesecake filling: In another bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy, creating a luscious filling.
Assemble cupcakes: Fill each cupcake liner about two-thirds full with the red velvet batter, then spoon one heaping teaspoon of the cheesecake mixture into the center of each cupcake for a delightful surprise inside.
Bake cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until the edges are set and a toothpick inserted into the red velvet portion comes out clean, ensuring fully cooked cupcakes.
Cool and serve: Allow the cupcakes to cool completely in the tin before removing. Serve as is or top with whipped cream or a dusting of powdered sugar if desired.

Notes

You can swirl the cheesecake filling slightly into the red velvet batter before baking for a beautiful marbled effect.
These cupcakes taste great chilled and can be stored in the refrigerator for up to 5 days to maintain freshness.
For an extra touch, top with a dollop of whipped cream or dust with powdered sugar before serving.

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