Red Velvet Cheesecake Cupcakes are a tasty treat made with soft red velvet cake and a creamy cheesecake center. They are topped with smooth cream cheese frosting and are great for parties or anytime you want something sweet. These cupcakes are moist and delicious—you won’t want to eat just one.
Why You’ll Love These Red Velvet Cheesecake Cupcakes
This recipe brings together two classic favorites in one bite. The red velvet cupcakes are soft and lightly chocolatey, while the cheesecake filling adds a luscious, tangy surprise in the center. Finished with a silky cream cheese frosting, these cupcakes have just the right balance of sweet and tangy. Plus, making them from scratch lets you control every ingredient for the freshest taste. Whether you’re baking for a holiday, birthday, or weekend treat, these cupcakes impress both in flavor and presentation.
Ingredients for Red Velvet Cheesecake Cupcakes
To get started, gather the ingredients you’ll need for each part of the cupcake: the cake base, cheesecake filling, and frosting. Using the right measurements ensures the perfect texture and flavor.
Cupcake ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil (neutral flavor like vegetable or canola)
- 1 cup buttermilk (or 1 teaspoon vinegar mixed with enough milk to equal 1 cup)
- 1 teaspoon white vinegar
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
Cheesecake filling:
- 8 ounces cream cheese, softened to room temperature
- 1/3 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon vanilla extract
How to Make Red Velvet Cheesecake Cupcakes
Preheat your oven to 350°F (175°C) and line cupcake pans with paper liners to keep things neat.
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. This dry mix creates the base of your cupcakes.
In a separate bowl or large measuring cup, beat the eggs, oil, buttermilk, white vinegar, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry mixture. Use a hand mixer to blend everything until smooth and combined.
Slowly mix in the red food coloring to get that signature vibrant red shade. Be careful not to overmix.
Spoon about 2 to 3 tablespoons of batter into each cupcake liner, filling them roughly halfway.
For the cheesecake layer, beat the cream cheese, sugar, sour cream, and vanilla together until silky and smooth.
Add about 1 to 1 1/2 tablespoons of the cheesecake mixture on top of the cupcake batter in each liner. Use the back of a spoon to gently spread it but keep it away from the edges to maintain a neat look.
Bake the cupcakes for about 15 to 18 minutes. A toothpick inserted into the cake portion should come out clean, but the cheesecake filling might still jiggle a bit—that’s perfect.
Let the cupcakes cool to room temperature, then chill them in the refrigerator for at least two hours before frosting. This helps the cheesecake set nicely.
To make the frosting, beat the softened butter and cream cheese together until light and fluffy. Gradually add powdered sugar, salt, and vanilla, mixing until smooth and creamy.
Once chilled, pipe or spread the frosting onto the cupcakes. For a professional look, use a piping bag fitted with a star tip.
Keep your cupcakes refrigerated until serving, especially if you’re not eating them right away.
How to Serve Red Velvet Cheesecake Cupcakes
Serve these cupcakes chilled or at cool room temperature. They’re perfect for parties, family gatherings, or a special treat after dinner. You can plate them individually or arrange them on a pretty tray for a stunning display. Adding a few fresh berries or a sprinkle of cocoa powder on top of the frosting can elevate their look even more. Pair with a warm cup of coffee or tea to balance the sweet richness. If you’re taking them to an event, keep them chilled and transport in a secure container to preserve their shape and freshness.
Expert Tips for Making Perfect Red Velvet Cheesecake Cupcakes
- Use room temperature cream cheese and butter to avoid lumps in your frosting and cheesecake filling. Cold ingredients won’t blend smoothly.
- Be gentle when folding the cheesecake layer on top of the batter; avoid pushing it to the edges for cleaner cupcakes.
- Don’t overbake. Watch for the toothpick test carefully to keep cupcakes moist.
- If you don’t have buttermilk, the vinegar plus milk substitute works well and gives the right tang.
- For bright red cupcakes, use gel food coloring instead of liquid. It provides stronger color without thinning the batter.
- Chill the cupcakes fully before frosting to keep the frosting firm and easy to work with.
- Store leftover cupcakes in an airtight container in the refrigerator.
How to Store Red Velvet Cheesecake Cupcakes
Because these cupcakes contain cream cheese and sour cream, they need to be refrigerated. Store them in an airtight container to prevent drying out or absorbing odors from other foods. Properly stored, they’ll keep fresh for up to 3 days. For longer storage, you can freeze cooled, unfrosted cupcakes for up to 3 months. Thaw completely before frosting. Once frosted, freezing is not recommended because the texture of the frosting may change when thawed.
Variations of Red Velvet Cheesecake Cupcakes
You can easily customize this recipe to suit your taste or dietary needs. Swap out the cream cheese frosting for a lighter whipped cream topping if you prefer less sweetness. To add a bit of crunch, sprinkle chopped pecans or walnuts on top after frosting. For a chocolate lover’s twist, mix mini chocolate chips into the cupcake batter. If you want a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives and use a dairy-free butter substitute. You can also experiment with the cheesecake layer by adding a swirl of raspberry or strawberry puree for a fruity contrast that pairs beautifully with the red velvet base.
Frequently Asked Questions About Red Velvet Cheesecake Cupcakes
What makes red velvet cupcakes different from regular chocolate cupcakes?
Red velvet cupcakes have a subtle cocoa flavor combined with buttermilk and vinegar, which gives them a tender crumb and unique tang. Their bright red color also sets them apart.
Can I make these cupcakes ahead of time?
Yes! You can bake and fill the cupcakes a day or two before your event. Store them in the refrigerator and frost just before serving for the freshest look.
How do I prevent the cheesecake filling from leaking out?
Make sure to keep the cheesecake mixture away from the cupcake liner edges when adding it. This helps the filling stay centered and prevents spilling during baking.
Can I use regular milk instead of buttermilk?
If you don’t have buttermilk, mix 1 teaspoon white vinegar into regular milk and let it sit for 5 minutes. This will mimic the acidity and texture of buttermilk.
How long will these cupcakes last?
When stored in an airtight container in the fridge, they last up to 3 days. For longer storage, freeze unfrosted cupcakes and thaw before frosting and serving.
Can I make mini cupcakes with this recipe?
Absolutely! Adjust the baking time to about 10-12 minutes and fill mini cupcake liners halfway with batter and cheesecake mixture.
Red Velvet Cheesecake Cupcakes
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup oil (neutral flavor like vegetable or canola)
- 1 cup buttermilk (or 1 tsp vinegar + milk to equal 1 cup)
- 1 teaspoon white vinegar
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 8 ounces cream cheese (softened to room temperature)
- 1/3 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (for frosting, softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line cupcake pans with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
- In a separate bowl, beat the eggs, oil, buttermilk, white vinegar, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, mixing until smooth. Slowly mix in the red food coloring.
- Spoon about 2 to 3 tablespoons of batter into each cupcake liner, filling them halfway.
- For the cheesecake layer, beat cream cheese, sugar, sour cream, and vanilla until silky and smooth.
- Add about 1 to 1 1/2 tablespoons of cheesecake mixture on top of the batter in each liner.
- Bake for about 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
- Let cool to room temperature, then chill for at least two hours before frosting.
- For the frosting, beat softened butter and cream cheese until light and fluffy. Gradually add powdered sugar, salt, and vanilla, mixing until smooth.
- Once chilled, pipe or spread frosting onto the cupcakes. Keep refrigerated until serving.
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