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Delicious Red Velvet Cheesecake Cupcakes topped with cream cheese frosting

Red Velvet Cheesecake Cupcakes

Indulge in the rich and velvety taste of red velvet combined with a creamy cheesecake filling, making these cupcakes a delightful treat for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes
Calories 350 kcal

Ingredients
  

For the Cupcake Base

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract

For the Cheesecake Filling

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract for cheesecake filling

For the Frosting

  • ½ cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting

Instructions
 

Preparation

  • Gather all your ingredients. Make sure your cream cheese and butter are at room temperature for smooth mixing. Preheat your oven to 350°F (175°C).

Mixing the Batter

  • In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, and salt. Stir well.
  • In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. Mix until fully combined.
  • Pour the wet mixture into the dry ingredients and mix until the batter is smooth, about two minutes.

Cheesecake Filling

  • In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until light and creamy.

Baking

  • Line a cupcake tray with cupcake liners and fill each liner halfway with the red velvet batter.
  • Spoon a dollop of cheesecake filling on top of the batter, then add more red velvet batter to fill the liners about 2/3 full.
  • Bake for 20 to 25 minutes, or until a toothpick comes out clean.
  • Allow cupcakes to cool completely in the tray before frosting.

Frosting

  • In a mixing bowl, beat the softened butter, powdered sugar, and vanilla extract until creamy and smooth.
  • Frost the cooled cupcakes generously using a piping bag or spatula.

Notes

Store in an airtight container in the refrigerator for up to a week. You can freeze them wrapped individually for later enjoyment.
Keyword Baking, Cheesecake, Cupcakes, Dessert Recipe, Red Velvet