Red Velvet Cheesecake Cupcakes
Red Velvet Cheesecake Cupcakes are the ultimate hybrid dessert — rich, moist red velvet cake swirled with tangy cheesecake, all in a single bite-sized treat. Elegant, cozy, and irresistible.
Equipment
- Muffin Tin
- Cupcake Liners
- Mixing Bowls
- Electric Mixer
Ingredients
Red Velvet Batter
- 1 1/4 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk
- 1 tsp white vinegar
- 1 tbsp red food coloring
Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Optional Toppings
- cream cheese frosting or red velvet crumbs for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- To make the cheesecake filling, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy, then add egg and vanilla extract. Beat until combined.
- Add buttermilk, vinegar, and food coloring. Mix until smooth. Slowly add dry ingredients and stir until just combined.
- Spoon about 1 tablespoon of red velvet batter into each liner. Add a dollop of cheesecake filling, then top with more batter. Swirl gently with a toothpick.
- Bake for 18–20 minutes, or until cupcakes are set and a toothpick comes out clean (from the cake portion, not the cheesecake).
- Cool completely before serving. Top with cream cheese frosting or red velvet crumbs if desired.
Notes
Let cream cheese soften at room temperature before mixing for a smoother swirl. For a deeper red, use gel food coloring. Cupcakes can be frozen (unfrosted) for up to 2 months.