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Red Velvet Cheesecake Cupcake

Red Velvet Cheesecake Cupcake

Delight in rich and moist Red Velvet Cheesecake Cupcakes that feature a perfect fusion of tangy cheesecake centers and vibrant red velvet cake. These cupcakes provide a memorable treat with soft, fluffy texture and creamy filling, ideal for celebrations or cozy dessert moments.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

For the Red Velvet Cupcake Batter

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the sugar, vegetable oil, eggs, buttermilk, red food coloring, vinegar, and vanilla extract until smooth. Gradually add the dry ingredients into the wet ingredients, mixing until just combined to maintain a tender cupcake texture.
  2. Make the Cheesecake Filling: In another bowl, beat the softened cream cheese, powdered sugar, sour cream, and vanilla extract together until the mixture is creamy and smooth with no lumps. This filling adds a luscious cheesecake center to your cupcakes.
  3. Assemble the Cupcakes: Spoon about a tablespoon of red velvet batter into each cupcake liner. Add about a teaspoon of cheesecake filling on top of the batter. Cover with more red velvet batter to nearly fill the cupcake liners. This layering creates a delicious surprise cheesecake center inside each cupcake.
  4. Bake and Cool: Bake the cupcakes for 18-22 minutes or until a toothpick inserted near the edge comes out clean (avoid inserting through the cheesecake center). Allow the cupcakes to cool completely in the pan, then transfer to a wire rack.
  5. Frosting and Finishing: Prepare the cream cheese frosting by whipping together the softened cream cheese, butter, powdered sugar, and vanilla extract until fluffy. Spread or pipe the frosting onto cooled cupcakes and decorate with sprinkles, crushed nuts, or fresh berries as desired.

Notes

  • Use room temperature eggs and dairy for smoother batter blending.
  • Mix ingredients just until combined to keep cupcakes tender and prevent toughness.
  • Use high-quality cream cheese for richer cheesecake filling and frosting.
  • If the cheesecake filling softens during assembly, chill it briefly before baking to maintain shape.
  • Test cupcakes carefully for doneness to avoid overbaking and ensure a moist texture.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Can be modified to Gluten Free or Vegan

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 25g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: red velvet, cheesecake, cupcake, dessert, rich, creamy, celebration, easy, homemade