If you’re looking to bring a touch of fun and decadence to your dessert table, the Red Velvet Cheesecake Cupcake is absolutely irresistible. This delightful treat combines the tender crumb and subtle cocoa flavor of classic red velvet cake with a creamy cheesecake center, all wrapped up in a convenient handheld form. It’s the perfect bake for when you want to impress guests or treat yourself, complete with a brilliant pop of color and the magic that only cheesecake and cupcakes can deliver together!
Ingredients You’ll Need
What makes these Red Velvet Cheesecake Cupcakes so extraordinary is how a handful of everyday baking staples can create such a dazzling combo of color, flavor, and texture. Each ingredient plays its part—don’t skip or substitute if you want to experience these cupcakes at their very best!
- All-purpose flour: Gives the cupcakes their classic, moist crumb and structure.
- Unsweetened cocoa powder: Adds that signature hint of chocolatey depth to the red velvet base.
- Baking soda: Ensures your cupcakes bake up fluffy and light.
- Salt: Enhances and balances out the sweetness and flavors.
- Unsalted butter (softened): Provides richness and helps create a tender texture.
- Granulated sugar: Sweetens both the cake and cheesecake filling perfectly.
- Large egg: Binds the batter together for structure and moisture.
- Buttermilk: Brings a subtle tang and keeps the cake incredibly moist.
- Red food coloring: Delivers that vibrant, classic hue—without it, it’s just not the same!
- Vanilla extract: Makes both the cake and cheesecake filling feel warm and homey.
- White vinegar: Reacts with the buttermilk and cocoa to help lift the cake and intensify the color.
- Cream cheese (softened): For a luxuriously smooth, tangy cheesecake center.
- Egg yolk: Gives the cheesecake filling extra creaminess and richness.
- Optional toppings: Powdered sugar or cream cheese frosting for a final elegant or playful touch.
How to Make Red Velvet Cheesecake Cupcake
Step 1: Prep Your Muffin Tin and Oven
Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin pan with cupcake liners. This ensures easy removal and makes cleanup a breeze—plus, the liners help keep those vibrant red cupcakes as picture-perfect as possible.
Step 2: Combine the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing these dry ingredients ahead of time helps distribute the cocoa powder evenly, ensuring every cupcake gets that red velvet magic.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This is key for building a tender, airy cupcake base—you’ll know it’s ready when it looks pale and slightly billowy.
Step 4: Add the Wet Ingredients
Beat in the egg until well incorporated, then add the buttermilk, red food coloring, vanilla extract, and white vinegar. This vibrant mixture is where your Red Velvet Cheesecake Cupcake gets its iconic color and a subtle tang that complements the cheesecake center perfectly.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid over-mixing—stop as soon as no streaks remain. The batter should be smooth, thick, and vividly red.
Step 6: Prepare the Cheesecake Filling
In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until silky smooth. This dreamy filling will bake up soft and tangy, providing the perfect contrast inside the cupcake.
Step 7: Assemble and Fill the Cupcakes
Fill each cupcake liner halfway with red velvet batter. Drop about 1 tablespoon of the cheesecake filling into the center, then top with a little more batter, leaving the liners about 3/4 full. The cheesecake filling will gently nestle inside while baking.
Step 8: Bake to Perfection
Bake in your preheated oven for 18–22 minutes, or until a toothpick inserted into the cake portion comes out clean (avoid poking the cheesecake center for accuracy). Let the cupcakes cool completely in the pan so the centers set up perfectly.
Step 9: Finish and Enjoy
Once cooled, lightly dust with powdered sugar or top with a swirl of cream cheese frosting for extra flair. Now, your Red Velvet Cheesecake Cupcakes are ready to steal the show!
How to Serve Red Velvet Cheesecake Cupcake
Garnishes
A simple dusting of powdered sugar gives these cupcakes a snow-kissed look, or you can really lean into decadence with a crown of tangy cream cheese frosting. If you’re feeling extra fancy, try a sprinkle of white chocolate curls or a drizzle of dark chocolate for an even bigger wow factor.
Side Dishes
Since each Red Velvet Cheesecake Cupcake is quite rich, they pair nicely with lighter sides like fresh strawberries, a crisp fruit salad, or even a spot of whipped cream. For special occasions, serve them with a glass of iced coffee or cold milk—simple accompaniments that let these cupcakes shine.
Creative Ways to Present
For parties, arrange the cupcakes on a tiered dessert stand for instant elegance, nestle them in decorative cupcake wrappers, or box them up as sweet take-home favors. They can even be topped with edible glitter or little holiday picks to match any theme and make your Red Velvet Cheesecake Cupcake presentation totally memorable.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (which is rare!), store the cupcakes in an airtight container in the refrigerator for up to four days. The cheesecake center stays creamy and the cake moist, so they taste fantastic, even chilled.
Freezing
Red Velvet Cheesecake Cupcakes freeze beautifully. Wrap each fully-cooled cupcake tightly in plastic wrap, then pop them in a zip-top bag or container. They’ll keep for up to two months—just remember to label and date your treats so you know when they’re at their freshest.
Reheating
To enjoy from frozen, thaw cupcakes overnight in the fridge (or for a couple of hours at room temperature if you’re in a hurry). For that just-baked warmth, you can zap them in the microwave on low power for about 10 to 15 seconds. If frosted, be gentle to avoid melting the topping.
FAQs
Can I make Red Velvet Cheesecake Cupcake without buttermilk?
Absolutely! If you don’t have buttermilk on hand, simply mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for five minutes before using, and you’ll get a similar tang and texture.
Why is vinegar used in red velvet recipes?
Vinegar reacts with the baking soda and cocoa in the batter, helping the cupcakes rise and intensifying their bright red color. It’s a small addition that truly makes a difference in both flavor and appearance.
Can I double this recipe for a crowd?
Yes, you can easily double the ingredient quantities to make 24 Red Velvet Cheesecake Cupcakes, just be sure to mix the batter gently and use two pans if needed. Adjust baking time only if your oven runs cool or hot, but otherwise stick to the same instructions.
Is it okay to use low-fat cream cheese for the filling?
You can use low-fat cream cheese if you’re aiming for a lighter treat, but the texture may be slightly softer. For the best, creamiest results, stick to full-fat cream cheese when possible.
How do I know when the cupcakes are done?
Insert a toothpick into the cupcake portion, avoiding the cheesecake center. If it comes out clean or with just a few moist crumbs, your cupcakes are ready! The cheesecake center will continue to firm up as it cools.
Final Thoughts
There’s just something magical about the swirl of red velvet and cheesecake in every bite of these cupcakes. If you’re craving a treat that looks as good as it tastes, give the Red Velvet Cheesecake Cupcake a try—you might just find your new favorite dessert!
Print
Red Velvet Cheesecake Cupcake Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of red velvet cake and creamy cheesecake with these irresistible Red Velvet Cheesecake Cupcakes. A delightful treat for any occasion!
Ingredients
For the red velvet cupcakes:
- 1 ¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
For the cheesecake filling:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
For optional topping: powdered sugar or cream cheese frosting
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- Prepare the dry ingredients: In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Make the red velvet batter: In a large bowl, cream together the butter and sugar, then mix in the egg, buttermilk, red food coloring, vanilla extract, and vinegar. Gradually add the dry ingredients and mix until just combined.
- Prepare the cheesecake filling: In a separate bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth.
- Assemble the cupcakes: Fill each cupcake liner halfway with red velvet batter, add a spoonful of cheesecake filling, then top with more red velvet batter until ¾ full.
- Bake: Bake for 18–22 minutes until a toothpick inserted into the cake portion comes out clean.
- Cool and serve: Allow the cupcakes to cool in the pan before serving. Dust with powdered sugar or frost as desired.
Notes
- These cupcakes can be made ahead and stored in the fridge. Bring to room temperature before serving or enjoy chilled.
- Perfect for Valentine’s Day or holiday gatherings!
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
