Red Velvet Cheesecake Cupcakes Recipe

If you’ve got a soft spot for both red velvet and cheesecake, wait until you try my Red Velvet Cheesecake Cupcakes Recipe. These little delights are like a flavor explosion: super moist red velvet cupcakes filled with creamy cheesecake, then topped off with luscious cream cheese frosting. Honestly, I absolutely love how they turn out every single time. They’re perfect for birthdays, holidays, or just a cozy night in when you want something a little special but still easy enough to whip up quickly. Trust me, once you try this recipe, you’ll find yourself craving these cupcakes again and again!

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Ingredients You’ll Need

The magic of this Red Velvet Cheesecake Cupcakes Recipe lies in combining simple, trusted ingredients that balance sweetness, tang, and the iconic red velvet color. When you shop, look for good-quality cream cheese and buttermilk (or a milk and vinegar combo) to get that authentic tangy taste.

• All Purpose Flour: The base for the cupcake that keeps things tender yet sturdy enough to hold the cheesecake filling.
• Sugar: Sweetens both the cake and the cheesecake layers perfectly.
• Unsweetened Cocoa Powder: Adds that subtle chocolate undertone that makes red velvet what it is.
• Salt: Balances the sweetness and enhances the overall flavors.
• Baking Soda: Helps the cupcakes rise nice and fluffy.
• Eggs: Essential for structure and moisture.
• Oil: Keeps the cupcakes incredibly moist and tender.
• Buttermilk (or Milk + Vinegar): Adds acidity that interacts with the baking soda to create lift and tang.
• White Vinegar: Key for reacting with baking soda and tenderizing the crumb.
• Vanilla Extract: Brings warmth and roundness to the flavors.
• Red Food Coloring: For that signature deep red color.
• Cream Cheese (for filling and frosting): Softened for smooth, creamy layers.
• Sour Cream: Adds extra creaminess to the cheesecake filling.
• Butter (unsalted): For a fluffy, smooth cream cheese frosting.
• Powdered Sugar: Sweetens and stabilizes the frosting.

Variations

I love how versatile this Red Velvet Cheesecake Cupcakes Recipe is—you can really put your own spin on it depending on your mood or what you have on hand. Don’t be shy to experiment!

• Mini Cupcakes: These are perfect bite-sized treats for parties—I’ve made them for my niece’s birthday, and they disappear so fast!
• Vegan Version: Try substituting eggs with flax eggs and using vegan cream cheese and butter—but it’s a bit trickier to get the same texture.
• Chocolate Ganache Topping: Drizzle some dark chocolate ganache over the frosting for an extra indulgent touch that my family absolutely raves about.
• Spiced Variation: Add a pinch of cinnamon or nutmeg to the batter to give a cozy spice twist.

How to Make Red Velvet Cheesecake Cupcakes Recipe

Step 1: Mix the Dry and Wet Ingredients Separately

Start by preheating your oven to 350°F and lining your cupcake pans with liners. In a large bowl, whisk together your flour, sugar, cocoa powder, salt, and baking soda. Separately, whisk the eggs, oil, buttermilk, white vinegar, and vanilla extract together until smooth. The key is to mix each group well before combining so you don’t overwork the batter later on.

Step 2: Combine Batter and Add Food Coloring

Slowly pour the wet ingredients into the dry and mix with a hand mixer on low until everything is smooth and fully combined. Then add your red food coloring a little at a time, mixing slowly so the color spreads evenly but the batter doesn’t get overmixed. This is the trick I learned early on to keep the crumb tender and the color vibrant.

Step 3: Fill the Cupcake Liners and Add Cheesecake Filling

Drop about 2 to 3 tablespoons of the cupcake batter into each liner—about half full. Then whip up the cheesecake filling by mixing the cream cheese, sugar, vanilla extract, and sour cream until smooth. Spoon about 1 to 1½ tablespoons of the cheesecake mixture on top of each cupcake and gently smooth it out, trying to keep it from touching the edges (this keeps your cupcakes looking neat after baking).

Step 4: Bake and Cool

Bake your cupcakes for about 15-18 minutes. You’ll want to test them by inserting a toothpick into just the cupcake part—it should come out clean. The cheesecake layer may still jiggle a little; that’s okay! Let them cool completely at room temperature, then chill them in the fridge for at least two hours before frosting. I usually make mine the day before serving—it helps the flavors meld and makes frosting easier to apply.

Step 5: Prepare and Frost with Cream Cheese Frosting

For the frosting, beat the soft butter and cream cheese together until fluffy. Gradually add powdered sugar, salt, and vanilla, mixing until smooth and spreadable. Use a piping bag fitted with a star tip if you want a pretty swirl on top, or simply spread it with a knife. The frosting is the perfect balance of tangy and sweet—my family always fights over who gets the most beautifully frosted cupcake!

How to Serve Red Velvet Cheesecake Cupcakes Recipe

Garnishes

I often sprinkle a little red velvet cake crumbs on top of the frosting for some texture and a pop of color. Another favorite is a light dusting of cocoa powder or a few fresh raspberries for a tangy contrast—adds that extra wow factor and makes them look stunning if you’re serving guests.

Side Dishes

These cupcakes pair wonderfully with a simple cup of coffee or a glass of cold milk. For a party, I like serving fruit salads or light whipped cream on the side to balance the richness. When I made these for a brunch, they were a star alongside fresh berries and a mimosa bar.

Creative Ways to Present

For special occasions, I’ve lined cupcake stands with rose petals and put a single edible flower on each cupcake. It’s surprising how that small touch elevates the whole presentation. Another fun idea is to serve them in cute mason jars with a little spoon—perfect for gift-giving or potlucks!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge—this keeps the frosting fresh and the cheesecake filling nice and creamy. They usually stay perfect for up to three days, though they rarely last that long in my house!

Freezing

I’ve had great luck freezing fully cooled cupcakes before frosting them. When ready to serve, just thaw overnight in the fridge and then frost as usual. If you want to freeze them frosted, wrap each cupcake carefully in plastic wrap and place in an airtight container—thaw in the fridge and enjoy. This recipe really holds up well in the freezer, which is a lifesaver when you want to bake ahead.

Reheating

Since these are cupcakes with a cream cheese frosting, I recommend serving them chilled or at room temperature. If you prefer them slightly warm, take them out of the fridge about 30 minutes before eating. Avoid microwaving as it can melt the frosting and alter texture.

FAQs

Final Thoughts

I can’t recommend this Red Velvet Cheesecake Cupcakes Recipe enough—it’s one of those recipes that keeps me coming back because it’s just so darn good every time. Whether you’re baking for a celebration or just because, these cupcakes offer that perfect balance of indulgence and comfort. I hope you enjoy making (and eating) them as much as I do, and please let me know how your batch turns out—I know you’re going to love ‘em as much as my family does!

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