I made Red Velvet Cheesecake Cupcakes that conceal a cheesecake center tucked into a chocolate graham cracker crust.

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I have a thing for tiny desserts that sneak up on you, and these Red Velvet Cheesecake Cupcakes are exactly that. I never meant for them to become a signature but somehow they did, popping up at every holiday and half-birthday.

Think tangy cream cheese folded with a whisper of vanilla extract that makes the red cake taste almost grown up, yet silly. People call them Mini Valentine Cheesecakes at some parties and others insist on the full Red Velvet Cheesecake Cupcakes name, which cracks me up.

They look fancy but, trust me, they’re the sort of treat that makes you pause.

Ingredients

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Cream cheese brings tangy richness and creamy texture, makes frosting and filling taste luxurious.
Buttermilk adds mild tang keeps cupcakes tender and moist, reacts with baking soda.
Red coloring gives vibrant color, no flavor, use sparingly or it stains things.
Sugar sweetens and helps structure crumbs, can make them overly sweet if overused.
Cocoa adds chocolate depth and subtle bitterness, balances sweetness and deepens color.
Eggs bind and lift batter, add protein and richness, make cupcakes sturdier.
Butter gives flavor and tender crumb helps brown edges and carry aromas.
Vanilla rounds flavors brings warm sweet notes small amount goes a long way.

Ingredient Quantities

1 1/4 cups (150 g) all purpose flour for the batter

1 cup (200 g) granulated sugar for the batter

1 tablespoon unsweetened cocoa powder for the batter

1/2 teaspoon baking soda for the batter

1/4 teaspoon fine salt for the batter

1/2 cup (113 g) unsalted butter, softened for the batter

2 large eggs, room temp for the batter

1/2 cup (120 ml) buttermilk for the batter

1 tablespoon distilled white vinegar for the batter

2 teaspoons vanilla extract for the batter

1 to 2 tablespoons red food coloring (liquid) for the batter

8 ounces (227 g) cream cheese, softened for the cheesecake filling

1/4 cup (50 g) granulated sugar for the cheesecake filling

1 large egg for the cheesecake filling

1 teaspoon vanilla extract for the cheesecake filling

1 tablespoon sour cream for the cheesecake filling

pinch of salt for the cheesecake filling

8 ounces (227 g) cream cheese, softened for the frosting

1/2 cup (113 g) unsalted butter, softened for the frosting

2 cups (240 g) powdered sugar, sifted for the frosting

1 teaspoon vanilla extract for the frosting

pinch of salt for the frosting

How to Make this

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1. Preheat oven to 350°F (175°C), line a 12 cup muffin tin with liners and set aside, make sure the 2 cream cheeses and the 1/2 cup butter are softened so they mix smooth.

2. Whisk together 1 1/4 cups (150 g) all purpose flour, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt, set the dry stuff aside.

3. In a bowl cream 1/2 cup (113 g) unsalted butter with 1 cup (200 g) granulated sugar until light and a little fluffy, add the 2 large eggs one at a time beating after each, then stir in 2 teaspoons vanilla extract and 1 to 2 tablespoons red food coloring until you like the color.

4. Mix 1/2 cup (120 ml) buttermilk with 1 tablespoon distilled white vinegar, then add the dry ingredients to the butter mixture in two additions alternating with the buttermilk mixture, stir just until combined dont overmix or the cupcakes get tough.

5. Make the cheesecake filling by beating 8 ounces (227 g) softened cream cheese with 1/4 cup (50 g) granulated sugar until smooth, add 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon sour cream and a pinch of salt, mix until just combined and smooth.

6. Fill each liner about half full with red velvet batter, drop about 1 tablespoon of cheesecake filling into the center of each, then top with more red velvet batter to about 3/4 full. A spoon or piping bag makes this faster, and tapping the pan gently helps level things.

7. Bake 18 to 22 minutes at 350°F until the cupcakes are set and a toothpick in the cake part comes out mostly clean, the cheesecake may still have a tiny jiggle, dont overbake. Cool in the pan 10 minutes then transfer to a wire rack to cool completely, chill 30 minutes to let the cheesecake set if you can.

8. For the frosting beat 8 ounces (227 g) softened cream cheese with 1/2 cup (113 g) unsalted butter until smooth, slowly add 2 cups (240 g) sifted powdered sugar, then 1 teaspoon vanilla extract and a pinch of salt, beat until fluffy. If it gets too soft chill for 10 minutes or add a little more powdered sugar.

9. Frost chilled cupcakes with a piping bag or knife, sprinkle with red velvet crumbs or a dusting of cocoa if you want. Store in the fridge up to 3 days, bring to room temp 20 to 30 minutes before serving for best flavor.

Equipment Needed

1. 12 cup muffin tin
2. Paper cupcake liners (about 12)
3. Electric hand mixer or stand mixer for creaming and frosting
4. Two mixing bowls (one medium, one large)
5. Measuring cups and spoons (dry and liquid)
6. Whisk for dry ingredients and buttermilk mix
7. Rubber spatula for scraping bowls and folding batter
8. Fine mesh sieve or sifter for powdered sugar and cocoa
9. Piping bag with a round tip or a couple of spoons for filling and frosting
10. Wire cooling rack and a toothpick to test doneness

dont forget the oven, of course, and a timer.

FAQ

How long do I bake these and how do I know theyre done? Bake in a 350 F (175 C) oven about 18 to 22 minutes for standard cupcakes. The edges should be set and the center slightly jiggly but not raw. A toothpick in the cake part should come out with a few moist crumbs not batter. If you overbake the cheesecake filling will get dry, so err on the side of a little jiggle.

How can I prevent the cheesecake filling from cracking? Use room temp cream cheese and dont overmix, mix just until smooth. Fill liners only to about 2/3 so the batter has room. Cool them in the pan 10 minutes then move to a rack to finish cooling, and chill in the fridge before frosting. Gentle cooling helps stop cracking.

Can I swap ingredients if I dont have something? Yes. For buttermilk use 1/2 cup milk plus 1 tablespoon white vinegar or lemon juice, let sit 5 minutes. Liquid red dye can be swapped for gel dye, use much less of the gel. Salted butter works, just omit any extra salt. Sour cream can be swapped for plain Greek yogurt in the cheesecake filling.

Can I make these ahead of time? You bet. You can bake them, cool and refrigerate unfrosted for 2 to 3 days. For longer keep, freeze unfrosted cupcakes in an airtight container up to 2 months, thaw overnight in the fridge then frost. If you freeze frosted cupcakes, expect the cream cheese frosting to change texture a bit, freeze up to 1 month.

How should I store leftovers? Because of the cream cheese, store cupcakes covered in the fridge for up to 3 to 4 days. Let frozen ones thaw in the fridge before unwrapping so condensation doesnt make them soggy.

Any tips for frosting and decorating? Chill the cupcakes 30 to 60 minutes before frosting so the frosting doesnt melt. If piping, use a large tip and start with a thin layer of frosting to crumb coat, chill then finish with a stiffer batch. Sprinkle crumbs or chocolate on top right before serving cause they can soften if left in the fridge too long.

Red Velvet Cheesecake Cupcakes Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter crumb, use the same amount but whisk in 2 tablespoons cornstarch per cup for best texture. Or use a gluten free 1 to 1 flour blend cup for cup. Whole wheat pastry flour works too but it gives a nuttier flavor and may make cupcakes a touch denser.
Buttermilk: no buttermilk no problem. Stir 1 tablespoon white vinegar or lemon juice into 1/2 cup milk, let sit 5 minutes. Or thin plain yogurt with a little milk until pourable, same amount. You can also use prepared cultured buttermilk powder mixed per package directions.
Cream cheese (filling or frosting): mascarpone is an excellent cup for cup swap for richer, silkier results. Neufchatel is lower fat, use 1 to 1 but expect a slightly softer texture. For a vegan option blend silken tofu with a little powdered sugar and lemon, using the same volume.
Unsalted butter: if you only have salted butter, use the same amount and skip or cut back other added salt by a pinch. For frostings you can swap in vegetable shortening cup for cup for more stability but it changes the flavor. Solid coconut oil can work too, keep in mind it will add coconut notes and may alter texture.

Pro Tips

– Make sure the cream cheeses, butter and eggs are truly at room temp. If the cream cheese is even a little cold you get lumps, but if it’s too warm the filling and frosting will be runny. Work quickly once everything is soft and chill the cupcakes if the filling feels floppy.

– Use gel or paste red coloring if you can. Liquid food coloring waters the batter down and forces you to add more, which can change texture. If you only have liquid, add it a little at a time and accept a softer color.

– Don’t overmix the cake batter or the cheesecake filling. Mix just until combined. Overbeating develops gluten in the batter and makes the cake tough, and overworking the cream cheese can trap air and cause cracks or a spongy filling.

– Chill before frosting and handle gently. Let cupcakes cool fully and chill 20 to 30 minutes so the cheesecake center firms up, then pipe frosting. If the frosting gets too soft while you work, pop the bowl in the fridge for 10 minutes instead of adding a ton more sugar.

Red Velvet Cheesecake Cupcakes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made Red Velvet Cheesecake Cupcakes that conceal a cheesecake center tucked into a chocolate graham cracker crust.

Servings

servings

Calories

500

kcal

Equipment: 1. 12 cup muffin tin
2. Paper cupcake liners (about 12)
3. Electric hand mixer or stand mixer for creaming and frosting
4. Two mixing bowls (one medium, one large)
5. Measuring cups and spoons (dry and liquid)
6. Whisk for dry ingredients and buttermilk mix
7. Rubber spatula for scraping bowls and folding batter
8. Fine mesh sieve or sifter for powdered sugar and cocoa
9. Piping bag with a round tip or a couple of spoons for filling and frosting
10. Wire cooling rack and a toothpick to test doneness

dont forget the oven, of course, and a timer.

Ingredients

1 1/4 cups (150 g) all purpose flour for the batter
1 cup (200 g) granulated sugar for the batter
1 tablespoon unsweetened cocoa powder for the batter
1/2 teaspoon baking soda for the batter
1/4 teaspoon fine salt for the batter
1/2 cup (113 g) unsalted butter, softened for the batter
2 large eggs, room temp for the batter
1/2 cup (120 ml) buttermilk for the batter
1 tablespoon distilled white vinegar for the batter
2 teaspoons vanilla extract for the batter
1 to 2 tablespoons red food coloring (liquid) for the batter
8 ounces (227 g) cream cheese, softened for the cheesecake filling
1/4 cup (50 g) granulated sugar for the cheesecake filling
1 large egg for the cheesecake filling
1 teaspoon vanilla extract for the cheesecake filling
1 tablespoon sour cream for the cheesecake filling
pinch of salt for the cheesecake filling
8 ounces (227 g) cream cheese, softened for the frosting
1/2 cup (113 g) unsalted butter, softened for the frosting
2 cups (240 g) powdered sugar, sifted for the frosting
1 teaspoon vanilla extract for the frosting
pinch of salt for the frosting

Directions

Preheat oven to 350°F (175°C), line a 12 cup muffin tin with liners and set aside, make sure the 2 cream cheeses and the 1/2 cup butter are softened so they mix smooth.
Whisk together 1 1/4 cups (150 g) all purpose flour, 1 tablespoon unsweetened cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt, set the dry stuff aside.
In a bowl cream 1/2 cup (113 g) unsalted butter with 1 cup (200 g) granulated sugar until light and a little fluffy, add the 2 large eggs one at a time beating after each, then stir in 2 teaspoons vanilla extract and 1 to 2 tablespoons red food coloring until you like the color.
Mix 1/2 cup (120 ml) buttermilk with 1 tablespoon distilled white vinegar, then add the dry ingredients to the butter mixture in two additions alternating with the buttermilk mixture, stir just until combined dont overmix or the cupcakes get tough.
Make the cheesecake filling by beating 8 ounces (227 g) softened cream cheese with 1/4 cup (50 g) granulated sugar until smooth, add 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon sour cream and a pinch of salt, mix until just combined and smooth.
Fill each liner about half full with red velvet batter, drop about 1 tablespoon of cheesecake filling into the center of each, then top with more red velvet batter to about 3/4 full. A spoon or piping bag makes this faster, and tapping the pan gently helps level things.
Bake 18 to 22 minutes at 350°F until the cupcakes are set and a toothpick in the cake part comes out mostly clean, the cheesecake may still have a tiny jiggle, dont overbake. Cool in the pan 10 minutes then transfer to a wire rack to cool completely, chill 30 minutes to let the cheesecake set if you can.
For the frosting beat 8 ounces (227 g) softened cream cheese with 1/2 cup (113 g) unsalted butter until smooth, slowly add 2 cups (240 g) sifted powdered sugar, then 1 teaspoon vanilla extract and a pinch of salt, beat until fluffy. If it gets too soft chill for 10 minutes or add a little more powdered sugar.
Frost chilled cupcakes with a piping bag or knife, sprinkle with red velvet crumbs or a dusting of cocoa if you want. Store in the fridge up to 3 days, bring to room temp 20 to 30 minutes before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.