Cheesecake Red Velvet Cupcakes Recipe
If you’re looking for a show-stopping dessert that’s as eye-catching as it is delicious, Cheesecake Red Velvet Cupcakes are about to become your new obsession. Imagine the classic, rich red velvet cake you know and love, but with a creamy, tangy cheesecake surprise tucked right inside each cupcake. The color is dazzling, the flavor is a perfect balance of cocoa and cream cheese, and every bite feels like a little celebration. Whether you’re baking for a party, a holiday, or just treating yourself, these cupcakes are guaranteed to make any occasion feel extra special.
Ingredients You’ll Need
What I love most about this recipe is how it uses simple, everyday ingredients to create something truly extraordinary. Each one plays a vital role in building the signature taste, melt-in-your-mouth texture, and dramatic color that make Cheesecake Red Velvet Cupcakes so irresistible.
- All-purpose flour: The foundation of the cupcake, providing structure and that perfect crumb.
- Unsweetened cocoa powder: Just a touch gives the cupcakes their signature hint of chocolate and deep flavor.
- Baking soda: Helps the cupcakes rise up tall and fluffy every time.
- Salt: Balances all the sweetness and enhances the other flavors.
- Unsalted butter, softened: Gives richness and makes the crumb tender and moist.
- Granulated sugar: Sweetens both the red velvet cake and the cheesecake swirl for double the delight.
- Large eggs: Bind everything together and add moisture to both layers.
- Buttermilk: Adds tang and keeps the red velvet incredibly soft and velvety.
- Red food coloring: The secret to that iconic, dramatic red hue everyone expects from red velvet.
- Vanilla extract: Adds depth and warmth to every bite.
- White vinegar: Reacts with the baking soda for extra lift and classic red velvet flavor.
- Cream cheese, softened: The heart of the cheesecake filling—smooth, tangy, and luscious.
- Egg yolk: Gives the cheesecake swirl extra richness and helps it set perfectly.
How to Make Cheesecake Red Velvet Cupcakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and line a 12-cup muffin pan with paper liners. This step is crucial for easy cupcake removal and that beautiful bakery-style look once they’re baked. A properly heated oven ensures even baking and a perfect rise.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Mixing the dry ingredients first ensures everything is evenly distributed, so every cupcake bakes up with the same dreamy texture and flavor.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and 3/4 cup of the granulated sugar until the mixture is light and fluffy. This step is key for a tender crumb and helps dissolve the sugar, setting the foundation for the perfect red velvet base.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, blending well after each addition. Then pour in the buttermilk, red food coloring, vanilla extract, and white vinegar. This gorgeous mixture not only gives the cupcakes their signature color, but also infuses each bite with classic red velvet flavor.
Step 5: Combine Wet and Dry
Gradually add the whisked dry ingredients to the wet mixture, mixing just until combined. Be gentle here—overmixing can make cupcakes tough instead of tender. Your batter should be smooth and vibrantly red.
Step 6: Make the Cheesecake Filling
In a separate bowl, beat together the softened cream cheese, 1/3 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until everything is silky smooth. This creamy filling is what takes these Cheesecake Red Velvet Cupcakes to the next level!
Step 7: Fill and Swirl
Spoon the red velvet batter into each cupcake liner, filling about two-thirds of the way. Drop about 1 tablespoon of the cheesecake mixture into the center of each cupcake. The cheesecake will beautifully swirl and bake into the cupcake, creating that signature surprise inside.
Step 8: Bake to Perfection
Bake for 18 to 22 minutes, or until a toothpick inserted into the cupcake portion comes out clean (don’t poke the cheesecake center for testing). Let the cupcakes cool completely before serving—this lets the cheesecake set and intensifies the flavors.
How to Serve Cheesecake Red Velvet Cupcakes
Garnishes
For a little extra flair, top your Cheesecake Red Velvet Cupcakes with a swirl of cream cheese frosting, a drizzle of melted white chocolate, or even a sprinkle of festive red and white sprinkles. These finishing touches bring out the color and make each cupcake feel like a mini masterpiece.
Side Dishes
Serve these cupcakes alongside fresh berries, a scoop of vanilla ice cream, or even a glass of sparkling wine for an elevated dessert spread. The tangy cheesecake heart pairs beautifully with fruity or creamy sides, making every bite even more memorable.
Creative Ways to Present
If you want to really impress your guests, try arranging the cupcakes on a tiered cake stand, or nestle each one in a decorative cupcake wrapper. For holidays, themed sprinkles or edible glitter turn Cheesecake Red Velvet Cupcakes into a festive centerpiece that everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Cheesecake Red Velvet Cupcakes in an airtight container in the refrigerator. They’ll stay fresh and delightful for up to four days—just bring them to room temperature before serving for the best flavor and texture.
Freezing
These cupcakes freeze beautifully! Place cooled cupcakes in a single layer in a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the refrigerator and let them come to room temperature before serving. They will taste just as incredible as the day you baked them.
Reheating
If you prefer your cupcakes slightly warm, pop them in the microwave for just 10–15 seconds after they’ve thawed or come out of the fridge. The cheesecake center softens deliciously, and the red velvet cake becomes pillowy and aromatic.
FAQs
Can I make Cheesecake Red Velvet Cupcakes without food coloring?
Absolutely! The red food coloring is mainly for that classic red velvet look, so you can leave it out if you prefer. The cupcakes will still taste amazing, though they’ll have a more natural cocoa color.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives you the richest, creamiest cheesecake center. Low-fat versions may result in a slightly thinner filling, but the cupcakes will still be delicious.
Do Cheesecake Red Velvet Cupcakes need to be refrigerated?
Yes, because of the cheesecake filling, it’s best to keep these cupcakes chilled. Simply let them sit at room temperature for 10–15 minutes before serving to bring out their best flavor.
Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and bake in batches. These cupcakes are always a hit at parties and potlucks, so making extra is a smart move.
What’s the best way to get a neat cheesecake swirl?
Use a small spoon or piping bag to add the cheesecake mixture to the center of each cupcake, then use a toothpick to gently swirl if you like a marbled look. It’s easy and makes every cupcake unique!
Final Thoughts
If you’ve never tried Cheesecake Red Velvet Cupcakes before, this is your sign to bake a batch and share the joy. Each cupcake is a delightful combination of soft red velvet and creamy cheesecake, making them impossible to resist. I can’t wait for you to experience just how special these little treats are—happy baking!
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Cheesecake Red Velvet Cupcakes Recipe
- Total Time: 42 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these luscious Cheesecake Red Velvet Cupcakes featuring a moist red velvet base filled with a creamy cheesecake center. Perfectly balanced with a hint of cocoa and vibrant red coloring, these cupcakes make an impressive dessert for any occasion or holiday gathering.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients for Red Velvet Batter
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure easy cupcake removal and clean baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Liquids: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the buttermilk, red food coloring, vanilla extract, and white vinegar, mixing until smooth.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen cupcakes.
- Prepare Cheesecake Filling: In a separate small bowl, beat together the softened cream cheese, 1/3 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until completely smooth and creamy.
- Fill Cupcake Liners: Spoon the red velvet batter into each cupcake liner, filling them about two-thirds full to leave room for the cheesecake filling.
- Add Cheesecake Center: Place approximately 1 tablespoon of the cheesecake mixture into the center of each cupcake, slightly pressing it down to embed it within the red velvet batter.
- Bake: Bake the cupcakes for 18–22 minutes, or until a toothpick inserted into the red velvet part (avoiding the cheesecake center) comes out clean, indicating the cupcakes are fully cooked.
- Cool: Remove cupcakes from oven and allow them to cool completely in the pan on a wire rack before serving to ensure the cheesecake center sets properly.
Notes
- For an extra touch, top cupcakes with cream cheese frosting or a drizzle of white chocolate for enhanced flavor and presentation.
- Store cupcakes in the refrigerator for up to 4 days to keep the cream cheese filling fresh and safe to eat.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
