Introduction

These Red Velvet Cheesecake Cupcakes combine the rich, velvety flavor of classic red velvet with a creamy cheesecake center. Topped with smooth cream cheese frosting, they make an irresistible treat perfect for any occasion.

A close-up of a red velvet cupcake cut in half showing three main layers: the bottom layer is a rich, dark red soft cake, the middle layer is a thick smooth white cream filling, and the top layer is another soft red cake layer. The top of the cupcake is covered with white cream frosting, swirled in peaks and decorated with fine red crumbs scattered all over it. The cupcake sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
8 oz cream cheese, softened (for filling)
1/3 cup granulated sugar (for filling)
1 egg yolk
1/2 tsp vanilla extract (for filling)
8 oz cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract (for frosting)

Instructions

Prepare cheesecake filling: In a bowl, beat 8 oz cream cheese with 1/3 cup sugar, egg yolk, and 1/2 tsp vanilla extract until smooth. Set aside.
Mix dry ingredients: In a large bowl, whisk together flour, 1 cup sugar, cocoa powder, baking soda, and salt.
Combine wet ingredients: In another bowl, stir together egg, vegetable oil, buttermilk, red food coloring, 1/2 tsp vanilla extract, and white vinegar.
Form the batter: Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.
Assemble cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. Add about 1 tablespoon of red velvet batter into each cup, then add 1 teaspoon of cheesecake filling on top. Cover with another tablespoon of red velvet batter.
Bake: Bake for 18–20 minutes until a toothpick comes out clean around the edges. Allow cupcakes to cool completely on a wire rack.
Make frosting: Beat 8 oz cream cheese and butter together until creamy. Gradually add powdered sugar and 1 teaspoon vanilla extract; beat until light and fluffy.
Frost and garnish: Pipe or spread frosting onto cooled cupcakes. Optionally, sprinkle with red velvet crumbs for extra decoration.
Optional chilling: For a firmer frosting, chill cupcakes in the refrigerator for 30 minutes before serving.

Tips & Variations

Use full-fat cream cheese for the richest filling and frosting texture.
Substitute buttermilk with milk plus 1 teaspoon lemon juice if you don’t have buttermilk on hand.
Add a pinch of cinnamon or nutmeg to the batter for a subtle warm spice flavor.
Top cupcakes with fresh berries or a drizzle of chocolate for an extra special touch.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow cooled cupcakes to come to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

A close-up view of a red velvet cupcake with visible layers shows a deep red, moist base layer and a thick middle layer of smooth, creamy white frosting. Above the frosting, there is another red velvet cake layer topped with a swirl of fluffy white cream frosting sprinkled with fine red crumbs. The cupcake liner is white, and the whole cupcake rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without cream cheese?

The cheesecake filling and cream cheese frosting are key to the flavor and texture of these cupcakes. You can substitute cream cheese frosting with a simple buttercream, but the cheesecake center will be lost.

How do I prevent the cheesecake filling from leaking during baking?

Use just a small spoonful of cheesecake filling and gently cover it with red velvet batter. Avoid overfilling to keep the filling sealed inside during baking.