Red Velvet Cheesecake Cupcake Recipe
If you’re after a show-stopping treat that’s as dreamy as it is delicious, this Red Velvet Cheesecake Cupcake recipe is about to become your new go-to. Imagine the vibrant red hue of classic red velvet, paired with a surprise creamy cheesecake center, all crowned with a silky cream cheese frosting—these cupcakes deliver a perfect bite every single time. Whether you’re baking for a special occasion or just to brighten an ordinary day, this dessert combines color, texture, and flavor in a way that’s downright irresistible.
Ingredients You’ll Need
Each ingredient in this recipe plays a unique role in creating the iconic flavor, moist texture, and stunning look of a Red Velvet Cheesecake Cupcake. Gather these pantry and fridge staples, and you’ll be surprised by how straightforward this gorgeous result really is!
- All-purpose flour: Forms the structure of your cupcakes, providing a soft, cakey crumb.
- Granulated sugar: Sweetens both the red velvet cake and the creamy cheesecake filling.
- Unsweetened cocoa powder: Adds that signature hint of chocolate in classic red velvet.
- Baking soda: Helps the cupcakes rise perfectly for a light texture.
- Salt: Enhances all the other flavors, balancing the sweetness.
- Large egg: Binds the batter, ensuring a tender crumb.
- Vegetable oil: Keeps the cupcakes rich and moist—no dry bites here!
- Buttermilk: Gives the cupcakes their classic tang and moist crumb.
- Red food coloring: Delivers the striking color that makes red velvet so irresistible.
- Vanilla extract: Adds warmth and depth to both cake and frosting.
- White vinegar: Reacts with baking soda for extra lightness and height.
- Cream cheese, softened: The star of both the filling and frosting, making every bite extra creamy.
- Egg yolk: Makes the cheesecake filling perfectly rich and smooth.
- Unsalted butter, softened: Adds lusciousness to the cream cheese frosting.
- Powdered sugar: Brings the sweet, fluffy lift to the frosting.
How to Make Red Velvet Cheesecake Cupcake
Step 1: Prepare the Cheesecake Filling
Start by beating your softened cream cheese with sugar, egg yolk, and vanilla extract until it’s smooth and creamy. This luscious filling will melt right into the center of every Red Velvet Cheesecake Cupcake, adding the surprise tang and texture everyone loves.
Step 2: Mix the Dry Ingredients
Whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Make sure the cocoa and leaveners are evenly dispersed—this ensures a deep red color and a tender, fluffy crumb.
Step 3: Combine the Wet Ingredients
In another bowl, stir together the egg, vegetable oil, buttermilk, red food coloring, vanilla, and white vinegar. Mixing the liquids separately helps the color and flavors blend seamlessly into your batter and gives the Red Velvet Cheesecake Cupcake its signature look.
Step 4: Create the Red Velvet Batter
Gently fold the wet ingredients into the dry mixture. Stir until just combined—overmixing won’t do you any favors here, since you want that lovely, soft texture throughout each cupcake.
Step 5: Assemble the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Spoon 1 tablespoon of red velvet batter into each cup, add a generous teaspoon of the cheesecake filling, and then top with another tablespoon of batter. This layering ensures every Red Velvet Cheesecake Cupcake reveals a pocket of creamy cheesecake inside.
Step 6: Bake and Cool
Pop your tray into the oven for 18–20 minutes, or until cupcakes are set and springy. Let them cool completely on a wire rack—the cream cheese centers need time to settle before you frost!
Step 7: Make the Cream Cheese Frosting
Beat together softened cream cheese and butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, then beat until the frosting is luxuriously fluffy. This tangy, sweet topping is the finishing touch every Red Velvet Cheesecake Cupcake deserves.
Step 8: Frost and Garnish
Pipe the cream cheese frosting onto the cooled cupcakes, swirling high for bakery-style flair. If you have extra red velvet crumbs, sprinkle them on top for a pretty pop of red and a nice textural contrast.
Step 9: Optional Chilling
For even more depth of flavor and a delightfully firm texture, chill the frosted cupcakes for about 30 minutes before serving. It’s worth the wait!
How to Serve Red Velvet Cheesecake Cupcake
Garnishes
Top each Red Velvet Cheesecake Cupcake with a shower of red velvet cake crumbs, a few white chocolate curls, or even a drizzle of melted chocolate. A fresh raspberry or strawberry half adds color and a fruity note that contrasts beautifully with the rich cheese filling.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla bean ice cream for an indulgent dessert pairing, or offer them with a pot of fresh coffee or black tea to balance the sweetness and provide a cozy finish to any meal.
Creative Ways to Present
For parties, arrange the Red Velvet Cheesecake Cupcake treats on a stand in a spiral or circle. Tuck edible flowers between each one for a garden-inspired look, or package them individually in clear boxes for a homemade gift that’s sure to wow friends, family, or coworkers.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Red Velvet Cheesecake Cupcakes, store them in an airtight container in the fridge for up to 5 days. The cheesecake center and cream cheese frosting both stay wonderfully fresh and delicious, making them perfect for grabbing whenever a sweet craving strikes.
Freezing
These cupcakes freeze beautifully! Simply wrap each unfrosted or fully frosted cupcake individually in plastic wrap and store in a zip-top freezer bag for up to two months. When you want one, just let it thaw in the fridge overnight—the texture and flavor will still shine.
Reheating
If you prefer your Red Velvet Cheesecake Cupcake warm, let it come to room temperature or very gently microwave it for about 10 seconds. This softens the cheesecake center without melting the frosting, so every bite is as dreamy as the first day.
FAQs
Can I use natural food coloring instead of artificial?
Absolutely! Beet juice or a high-quality natural red food coloring will work, but the shade may be a bit different—it won’t affect the flavor, but your cupcakes may be a little less vibrant.
Do I need to use buttermilk, or can I substitute?
Buttermilk is key for the tang and tender texture in a classic Red Velvet Cheesecake Cupcake; if you don’t have any, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar as a quick homemade substitute.
Is it necessary to chill the cupcakes before serving?
Chilling is optional but recommended! It allows flavors to meld, gives the cheesecake center a dreamy texture, and ensures the frosting sets beautifully on top.
Can I make these cupcakes gluten-free?
Definitely! Swap the all-purpose flour for a good 1:1 gluten-free baking blend. Your Red Velvet Cheesecake Cupcake will still turn out moist, fluffy, and delightful.
What’s the best way to get a neat cheesecake center?
Use a small cookie scoop or piping bag to add the cheesecake filling; this keeps your centers even and every Red Velvet Cheesecake Cupcake perfectly swirled with creamy goodness.
Final Thoughts
I can’t recommend this Red Velvet Cheesecake Cupcake recipe enough! It’s pure joy in every bite—velvety, tangy, creamy, and beautiful to behold. Give it a try, share it with someone special, and prepare to fall in love with your new favorite dessert.
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Red Velvet Cheesecake Cupcake Recipe
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of red velvet cake and creamy cheesecake with these decadent Red Velvet Cheesecake Cupcakes. A delightful treat for any occasion!
Ingredients
Red Velvet Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tbsp red food coloring
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare cheesecake filling: In a bowl, beat cream cheese with sugar, egg yolk, and vanilla until smooth. Set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, stir together egg, oil, buttermilk, food coloring, vanilla, and vinegar.
- Form the batter: Pour wet ingredients into dry ingredients and stir until just combined.
- Assemble cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin. Add 1 tbsp red velvet batter, 1 tsp cheesecake filling, then top with another tbsp of red velvet batter.
- Bake: Bake for 18–20 minutes. Cool completely on a wire rack.
- Make frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla; beat until fluffy.
- Frost and garnish: Pipe frosting onto cooled cupcakes. Top with red velvet crumbs if desired.
- Optional chilling: Chill cupcakes for 30 minutes for enhanced flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Red Velvet, Cheesecake, Cupcake, Dessert, Baking
