Red Velvet Cheesecake Cupcakes with Cream Cheese Frosting
These indulgent cupcakes combine the classic flavors of red velvet cake with a creamy cheesecake layer baked right inside. Each cupcake features a moist cocoa-kissed red velvet base topped with a tangy cream cheese filling and finished with rich cream cheese frosting. The striking red color and layered texture make these perfect for special occasions, Valentine's Day, or whenever you want to impress guests. The cheesecake center adds extra richness and prevents the cupcakes from being overly sweet, while the buttermilk keeps the cake tender and moist.
Ingredients
- 2 ½ cups all purpose flour
- 1 ½ cups sugar
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 1 8 ounce package cream cheese, room temperature
- ⅓ cup sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ teaspoon salt, or to taste(optional)
Instructions
- 1
Preheat oven to 350 degrees and line cupcake pans with liners
- 2
Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl
- 3
Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup and whisk until combined
- 4
Add wet ingredients to dry ingredients and mix with hand mixer until smooth
- 5
Add red food coloring and mix slowly until combined
- 6
Place about 2-3 tablespoons of batter into bottom of each cupcake liner
- 7
Mix cream cheese, sugar, vanilla, and sour cream with hand mixer until smooth for cheesecake filling
- 8
Drop about 1 to 1 1/2 tablespoons of cheesecake mixture on top of each cupcake
- 9
Smooth cheesecake layer with back of spoon, keeping it from touching edges
- 10
Bake for 15-18 minutes or until toothpick in cake part comes out clean
- 11
Cool to room temperature then chill for at least 2 hours before frosting
- 12
Cream butter and cream cheese until fluffy for frosting
- 13
Slowly add powdered sugar, salt, and vanilla to frosting and mix until smooth
- 14
Frost top of each cupcake
Tips
Keep cheesecake filling away from cupcake edges while smoothing for prettier results
Cupcakes can be frozen after cooling and frosted later for make-ahead convenience
Use a 1M tip with pastry bag for professional-looking decorative frosting
Good to Know
Store in refrigerator for up to 3 days
Can be frozen once cooled and frosted at later date
Serve chilled from refrigerator
Common Mistakes
Keep cheesecake filling from touching cupcake edges to maintain appearance
Don't overbake - cream cheese filling should be slightly jiggly when done
Substitutions
FAQ
Can I make these cupcakes ahead of time?
Yes, you can freeze the cooled cupcakes and frost them later, or make them completely and store in the refrigerator for up to 3 days.
What if I don't have buttermilk?
Use the provided substitute of 1 teaspoon vinegar mixed with enough milk to make 1 cup. This creates the same tangy flavor and acidity.
How do I know when the cupcakes are done?
Test with a toothpick in the cake portion - it should come out clean. The cheesecake filling will still be slightly jiggly when properly baked.