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Red Velvet Cheesecake Cupcake

Red Velvet Cheesecake Cupcake

Indulge in the rich and creamy Red Velvet Cheesecake Cupcake, featuring a moist red velvet cake base swirled with luscious cream cheese filling. This elegant dessert combines the iconic flavors of classic red velvet with smooth cheesecake, delivering a tender texture and a vibrant look that’s perfect for any occasion.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Dry Ingredients

  • 1 and 1/4 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup sugar

Wet Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring

Cream Cheese Swirl

  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 large egg

Instructions

  1. Prepare the Cake Batter: Whisk together the dry ingredients—flour, cocoa powder, baking soda, and baking powder—until well combined. In a separate large bowl, cream the butter and sugar until light and fluffy, then add eggs one at a time, mixing thoroughly.
  2. Add Color and Buttermilk: Mix in the vanilla extract and red food coloring to the wet ingredients. Gradually alternate adding the dry ingredients and buttermilk, starting and ending with dry, to maintain a smooth, consistent batter.
  3. Make the Cream Cheese Swirl: Blend the cream cheese with powdered sugar, lemon juice, and egg until smooth and creamy to create the luscious cheesecake layer inside each cupcake.
  4. Assemble the Cupcakes: Fill each cupcake liner halfway with red velvet batter. Add a generous spoonful of the cream cheese mixture on top, then cover with more red velvet batter until liners are about 3/4 full.
  5. Bake to Perfection: Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 18 to 22 minutes, or until a toothpick inserted into the red velvet cake portion comes out clean. Allow cupcakes to cool completely before serving.

Notes

  • Room temperature ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smooth mixing and even baking.
  • Don’t overmix: Gently fold ingredients to keep cupcakes tender and avoid tough texture.
  • Measure flour accurately: Use the spoon-and-level method to prevent dry, dense cupcakes.
  • Use good quality food coloring: For vibrant red without affecting flavor.
  • Let cupcakes cool fully: This prevents the cream cheese filling from melting or becoming too loose.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Contains Dairy and Gluten (can be adapted)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 180 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 65 mg

Keywords: Red Velvet, Cheesecake, Cupcakes, Dessert, Cream Cheese, Baking, Moist Cupcakes