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frosted red velvet cheesecake cupcakes on a wire rack with the front cupcake cut in half to show the filing

Red Velvet Cheesecake Cupcakes

Red velvet cheesecake cupcakes are a fun and festive dessert for any occasion!

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Cooling time 3 hours
Total Time 1 hour
Servings 17
Author Kelsie

Ingredients

Filling

  • 6 ounces cream cheese at room temperature
  • 1 egg yolk
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Cupcakes

  • 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

Frosting

  • 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

Instructions

Filling

  1. Combine the cream cheese, egg yolk, sugar, vanilla, and salt in a small mixing bowl. Beat until well combined.
  2. Set aside while you make the cupcake batter.

Cupcakes

  1. Preheat the oven to 350 degrees. Line 17 to 18 muffin cups with paper liners and set pan aside.
  2. Stir together the flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
  3. 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.
  4. With mixer on low, gradually add the dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl.
  5. 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.
  6. 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.
  7. Bake for 20 to 25 minutes, until cupcakes spring back when lightly pressed with your fingertip.
  8. Cool cupcakes in muffin tins for 15 minutes, then remove to a wire rack to cool completely before frosting them.

Frosting

  1. Once the cupcakes are cool, make the frosting.
  2. Beat the butter and cream cheese in a medium mixing bowl with an electric mixer very light and creamy.
  3. 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.
  4. Add more powdered sugar if necessary to achieve desired consistency. Frost cupcakes as desired, decorated with sprinkles, and serve.
  5. 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.

Recipe Notes

  • *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.