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red velvet cheesecake cupcakes

Red Velvet Cheesecake Cupcakes

There's something truly special about the first bite of a red velvet cheesecake cupcake. It takes me back to cozy gatherings with family and friends, where laughter fills the air and sweets are always a highlight. These delightful little treats combine the rich flavors of red velvet cake with the creamy indulgence of cheesecake, making them perfect for any celebration or simply a sweet treat for yourself.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Electric Mixer

Ingredients
  

For the Cupcake

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tbsp red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cheesecake Filling

  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
  • Step 3: In a medium bowl, beat the softened cream cheese until smooth. Add the sugar and mix until well combined. Beat in the egg and vanilla extract until smooth.
  • Step 4: Fill each cupcake liner about ⅓ full with the red velvet batter. Add a spoonful of the cheesecake filling on top of the batter, then cover with more red velvet batter until the liners are about ⅔ full.
  • Step 5: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Step 6: Once cooled, you can frost the cupcakes with cream cheese frosting if desired. Enjoy your red velvet cheesecake cupcakes!

Notes

Store in an airtight container in the fridge for up to 5 days. If you want to keep them longer, freeze them (without frosting) for up to 3 months.
Keyword Cheesecake, Cupcakes, Red Velvet