Red velvet cheesecake cupcakes are a fun twist on the traditional red velvet cake. Top these cupcakes with a simple cream cheese frosting and you have a dessert worthy of a celebration!
Today we combine two of my favorite things: cheesecake and bright colors :).
Red velvet cheesecake cupcakes are festive enough to serve for Christmas or Valentine’s Day, but they’re perfect on a regular Tuesday afternoon (or morning, if cupcakes for breakfast are your thing).
Top your cupcakes with sweet and tangy cream cheese frosting and a few sprinkles for good measure, and you have one heckuva fun (and yummy!) dessert!
Why you’ll love these cheesecake cupcakes
- All of the ingredients are easy to find at the grocery store
- You don’t need a stand mixer to make them
- They require more steps that a regular cupcake but they’re still simple to make!
How to make cheesecake filling
You’ll make the filling for the cupcakes first—it’s super simple.
- Combine cream cheese, an egg yolk, sugar, and vanilla
- Beat until smooth
Done! Set aside while you work on the red velvet batter.
Note: Be sure your cream cheese is at room temperature before you make your filling or it won’t mix properly with the other ingredients and you might end up with chunks of plain cream cheese in the filling.
Cream cheese takes about 30 minutes (or more depending on the temp in your kitchen) to come to temp.
How to make red velvet cupcakes
- Beat together sugar, oil, eggs, and a few other ingredients
- Gradually mix in the dry ingredients
- Beat in buttermilk
- Then beat in red food coloring
Baker’s tip: If you don’t have buttermilk and don’t want to buy a carton just for this recipe, you can substitute whole milk mixed with a half-teaspoon of lemon juice or white vinegar. It works just fine!
- Once your batter is done, fill muffin cups with about 2 tablespoons of red velvet batter. Top with a heaping tablespoon of filling
- Top the filling with 2 more tablespoons of batter
Then bake!
Notes:
You’ll see in the pics that the batter is brown after the dry ingredients are added. That’s because I use a little bit of cocoa powder in the cupcake batter to deepen the color without using quite as much food coloring. You can omit the cocoa powder if you prefer.
Normally I recommend using gel food coloring but I recommend liquid food coloring in these red velvet cheesecake cupcakes. It’s easier to measure liquid and it does the job just fine, especially with the addition of cocoa powder.
Most grocery stores carry red food coloring in its own box so you don’t have to buy four colors and just use one. You’ll need 2 1/2 teaspoons, which is a little less than half an ounce.
How to make cream cheese frosting
- Beat together room temperature butter and cream cheese until smooth
- Add powdered sugar, vanilla, and salt
- Beat until smooth
Once your cupcakes are cool, frost and decorate as desired.
I used this large round tip and red nonpareils to decorate but green sprinkles would be fun if you’re making these for Christmas and you can always find fun sprinkle mixes around Valentines Day.
Chocolate curls or mini chocolate chips would be other adorable decorations.
You could also dip your cupcakes in chocolate ganache rather than frosting them with cream cheese frosting—or dip them, refrigerate to set the ganache, then top the ganache with frosting. YUM!
How to store red velvet cheesecake cupcakes
Because both the filling and frosting contain cream cheese, you’ll need to refrigerate these cupcakes.
You can store them in the fridge, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.
Can I make red velvet cupcakes without buttermilk?
Absolutely! Just substitute an equal amount of whole milk mixed with a 1/2 teaspoon of lemon juice or white vinegar. (See the notes in the recipe card below.)
History of red velvet cake
“Velvet” cakes are so known because of their soft, velvety texture; they’ve been staples in American kitchens since the 19th century. But exactly where red velvet cake comes from is a little murky.
During World War II, home bakers sometimes added beet juice (or even whole beets) to their cakes to enhance the color and add bulk to their meager ingredients—it’s possible that red velvet cake came about that way.
The Waldorf-Astoria Hotel in NYC claims to be the birthplace of red velvet, but the Adams Extract company (out of Texas) also claims to be the originator. And most people have a vague idea of red velvet cake being a southern recipe. . .
So who knows exactly where it comes from? Let’s just celebrate the fact that red velvet cake is delicious and red velvet cheesecake cupcakes are even more so!
I’ll note that traditional (meaning older) red velvet cake recipes don’t call for food coloring; the red color used to come from a natural reaction between natural (non-Dutched) cocoa powder, vinegar, and buttermilk.
But today we typically rely more on food coloring in our red velvet cake, and less on chemical reactions that make my head spin—don’t worry, whether these cupcakes are traditional or not, they’re delicious.
A few more recipes (in case you’re hungry)
Raspberry Cupcakes
Cherry Cupcakes
Snickers Cheesecake
Strawberry Cheesecake Cupcakes
Did you make these red velvet cheesecake cupcakes? That’s fantastic! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your delicious creations!
Red velvet cheesecake cupcakes are a fun and festive dessert for any occasion!
- 6 ounces cream cheese at room temperature
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 teaspoon cocoa powder*
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1/2 cup buttermilk**
- 2 1/2 teaspoons red food coloring
- 1/2 cup unsalted butter at room temperature
- 6 ounces cream cheese at room temperature
- 2 to 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- red sprinkles optional
- Combine the cream cheese, egg yolk, sugar, vanilla, and salt in a small mixing bowl. Beat until well combined.
- Set aside while you make the cupcake batter.
- Preheat the oven to 350 degrees. Line 17 to 18 muffin cups with paper liners and set pan aside.
- Stir together the flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
- Combine the sugar, oil, egg, vanilla, and vinegar in a large bowl. Beat with an electric mixer set to medium until very smooth, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary.
- With mixer on low, gradually add the dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl.
- Again with mixer on low, beat in the buttermilk, then the food coloring. Stir a few times with a rubber spatula to make sure all the ingredients are mixed in.
- Pour a scant 2 tablespoons of red velvet batter into each muffin cup. Top with 1 heaping tablespoon of the cream cheese mixture, then another 2 tablespoons red velvet.
- Bake for 20 to 25 minutes, until cupcakes spring back when lightly pressed with your fingertip.
- Cool cupcakes in muffin tins for 15 minutes, then remove to a wire rack to cool completely before frosting them.
- Once the cupcakes are cool, make the frosting.
- Beat the butter and cream cheese in a medium mixing bowl with an electric mixer very light and creamy.
- Turn mixer to low and gradually add the powdered sugar, mixing until combined. Beat in the vanilla and salt. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth.
- Add more powdered sugar if necessary to achieve desired consistency. Frost cupcakes as desired, decorated with sprinkles, and serve.
- Uneaten cupcakes can be stored in the fridge, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.
- *The cocoa powder is optional, but makes the red a deeper color with less food coloring. If you don’t want to add cocoa powder you can add an extra 1/2 teaspoon of red food coloring.
- **You can substitute 1/2 cup of whole milk mixed with 1/2 teaspoon white vinegar; let the mixture sit for 5 minutes before using.
Linn says
Hii, can I skip on the food coloring?
Kelsie says
You can, but the cupcakes won’t be red.
Ashley says
I just put them in the oven.. but as someone else said, I didn’t have enough to make 17 cupcakes. I have 15, and that’s with 2 Tbsp batter, 1 Tbsp cheesecake, and then topped with 1 Tbsp batter because I didn’t have enough for 2 or even 1 on all 17. I ended up pouring out the 2 Tbsp from 2 liners to be able to top the last few cupcakes with anything. The batters both tasted yummy, so we’ll see how it turns out!
Bill says
Made these for my wife on Valentine’s day. She loved them. Now it’s her favorite cupcake! Thanks
The only hiccup is that I barely got 8 cupcakes not 17.which okay as we are only 2.
Store did not have red colouring so asked for some on Buy Nothing Baie-D’Urfe group and was given 2 bottles within minutes.
Kelsie says
I’m so glad you liked them! But that’s strange you got so few cupcakes; I wonder if your cupcake pans are bigger than mine!
Brenda says
I made theses for my husbands birthday party last week and he’s already requesting I make them again! They were a really big hit and our guests loved the surprise in the center.
Despite all the steps and ingredients, they were actually pretty easy to make. I’m sure they’ll become a yearly birthday tradition in our house. Thanks for the wonderful recipe and post!
Kelsie says
I’m so glad you enjoyed them!
Carlee says
I am so ready for a cupcake right now. These would be so fun for a Christmas party.
John / Kitchen Riffs says
Cheesecake? Say. No. More. Love the stuff. LOVE it! And red velvet anything is wonderful, so these cheesecake cupcakes must be spectacular. Thanks!
Leanne says
Kelsie, you’re right, these are perfect for Christmas or Valentines’ Day. Love the bright and vibrant colour and the frosting on top looks incredible! Hope your week is off to a great start!
David @ Spiced says
I often think of red velvet for Valentine’s Day, but you’re right that these would make a great Christmas dessert, too. What if I throw a few green sprinkles on top? Would that be allowed? I’m thinking I need to make a batch of these for a random Tuesday…like today!!
Ben|Havocinthekitchen says
Normally, I’m not into cupcakes (I’ll rather choose a cake or “moisture” dessert), but I do love this twist! Cupcakes filled with the cheesecake filling and topped with the cream cheese frosting? That’s my kind of cupcakes. They look awesome!
Kelly | Foodtasia says
Kelsie, these red velvet cupcakes are stunning! Such a pretty and festive color! Love the cheesecake inside – Yum!
Katherine | Love In My Oven says
Cream cheese frosting is life!! These look fantastic. And thank you for the history! I had no idea. The red velvet is oh, so pretty! And cheesecake wins my heart every time XO
Laura says
I’ll take any cheesecake anywhere, anytime! And when it’s in red velvet cake (and on top!) all the better! These are stunning, Kelsie! That color is perfect!
Mary Ann | The Beach House Kitchen says
I love the extra little treat of cheesecake in these Kelsie. These would be perfect for upcoming holiday parties. Pinned!
Alexandra @ It's Not Complicated Recipes says
Oh my gosh – this may be my favourite recipe of yours yet (And that isn’t an easy one to pick!!)
But I can’t beat red velvet… and add cheesecake into the mix!? Amazing!!
Dawn - Girl Heart Food says
Yep! No matter where velvet comes from, I just know that these are so pretty and delicious! And with that cheesecake centre? What a treat! Perfect for the holidays or, ya know, Monday 😉 Pinned! Have an awesome week, my friend. P.S. Love your polish!
Milena says
These look fantastic! I would definitely consider a chocolate ganache in lieu of frosting for half of them (since I’ll be baking a double batch:) Pinned.
Kelly @ Kelly Lynn’s Sweets and Treats says
Love that filling!! And so interesting about the history of red velvet. Whoever actually came up with it is a genius! And they would love your cupcakes for sure!
Cheyanne @ No Spoon Necessary says
Wowza, these cupcakes are just EVERYTHAAAANG!! You’ve combined 3 things I absolutely love into ONE- red velvet, cheesecake and cream cheese icing! I’m absolutely drooling! I love love love the surprise cheesecake center! SO fun! These would definitely be a hit at a holiday party!!! YUM!
Kim Lange says
Well this is definitely a super yummy surprise when you bite into those red velvet cupcakes! Cheesecake always gets my attention. So luscious and pretty for any occasion, especially the holidays and red velvet is so classic, so the cheesecake twist is genius! Pinning these sweet treats! xo