Red velvet cheesecake cupcakes are a playful twist on classic red velvet cake. Top them with a simple cream cheese frosting and a few sprinkles for a dessert that’s excellent for celebrations—or any sweet craving.
Today we’re combining two favorites: cream cheese cheesecake and vibrant red velvet. These cupcakes are festive enough for Christmas or Valentine’s Day but simple and fun enough for an ordinary day when you want something special.
Top each cupcake with tangy cream cheese frosting and a scattering of sprinkles for bright color and texture. The result is a moist, tender red velvet cake with a creamy cheesecake center—both familiar and delightfully different.
Why you’ll love these cheesecake cupcakes
- All ingredients are easy to find at most grocery stores
- No stand mixer required—an electric hand mixer works fine
- A few extra steps compared to basic cupcakes, but still straightforward
How to make the cheesecake filling
The cheesecake filling is quick to prepare:
- Combine room-temperature cream cheese, an egg yolk, granulated sugar, vanilla, and a pinch of salt.
- Beat until smooth and set aside while you prepare the cupcake batter.
Note: Make sure the cream cheese is fully softened to room temperature before mixing. If it’s too cold, the filling won’t blend smoothly and can become lumpy. Depending on your kitchen temperature, cream cheese usually needs about 30 minutes to soften.
How to make the red velvet cupcakes
- Whisk together dry ingredients: all-purpose flour, a small amount of cocoa powder (optional), baking soda, and salt.
- In a separate bowl, beat sugar, vegetable oil, egg, vanilla, and vinegar until smooth.
- Slowly add the dry ingredients to the wet mixture on low speed until just combined.
- Beat in buttermilk, then add red food coloring until you reach the desired shade.
Baker’s tip: If you don’t have buttermilk, stir 1/2 teaspoon white vinegar or lemon juice into 1/2 cup whole milk and let it sit for 5 minutes before using. The cocoa powder is optional; it deepens the red tone so you can use a bit less food coloring. If you skip the cocoa, add an extra 1/2 teaspoon of red food coloring for color.
- Fill each lined muffin cup with about 2 tablespoons of red velvet batter.
- Top with a heaping tablespoon of the cheesecake filling, then cover the filling with another 2 tablespoons of batter.
- Bake until the tops spring back when lightly pressed.
How to make cream cheese frosting
- Beat room-temperature butter and cream cheese until smooth and light.
- Slowly add powdered sugar until you reach the sweetness and consistency you prefer.
- Beat in vanilla and a pinch of salt. Scrape the bowl and beat until silky.
When cupcakes are completely cool, frost them with the cream cheese frosting and finish with sprinkles, mini chocolate chips, or chocolate curls if you like. For a different approach, you can dip cupcakes in chocolate ganache and then, once set, pipe or dollop cream cheese frosting on top.
How to store red velvet cheesecake cupcakes
Because both the filling and frosting contain cream cheese, store these cupcakes in the refrigerator, covered, for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months.
Can I make red velvet cupcakes without buttermilk?
Yes. Substitute an equal amount of whole milk mixed with 1/2 teaspoon white vinegar or lemon juice and let it sit for 5 minutes before using. This creates a buttermilk-like acidity that keeps the texture tender.
A brief note about red velvet
“Velvet” cakes are named for their soft, velvety crumb and have been popular in American kitchens for well over a century. Traditional red velvet color came from the natural reaction between non-Dutched cocoa powder, buttermilk, and vinegar; modern recipes often use food coloring to ensure a vivid red. Whatever its origin, red velvet is beloved for its tender crumb and mild cocoa flavor—especially when paired with cream cheese.
A few more recipes you might enjoy
Raspberry Cupcakes
Cherry Cupcakes
Snickers Cheesecake
Strawberry Cheesecake Cupcakes
If you try these red velvet cheesecake cupcakes, please leave a comment and rating. Share a photo on social media and tag the baker so others can see your results!
Red velvet cheesecake cupcakes combine moist red velvet cake with a creamy cheesecake center and tangy cream cheese frosting—a festive dessert for many occasions.
- 6 ounces cream cheese, 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 (optional)
- 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 (or milk + vinegar substitute)
- 2 1/2 teaspoons red food coloring
- 1/2 cup unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 2 to 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Red sprinkles, optional
- Combine cream cheese, egg yolk, sugar, vanilla, and salt in a small bowl. Beat until smooth and set aside.
- Set aside while you make the cupcake batter.
- Preheat oven to 350°F (175°C). Line 17 to 18 muffin cups with paper liners.
- Whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat sugar, oil, egg, vanilla, and vinegar on medium until smooth, about 2 minutes, scraping the bowl as needed.
- With mixer on low, gradually add the dry ingredients and beat until just combined. Scrape the bowl.
- With mixer on low, beat in buttermilk, then add red food coloring and stir to combine.
- Pour a scant 2 tablespoons of red velvet batter into each cup. Top with 1 heaping tablespoon of cheesecake filling, then cover with another 2 tablespoons of batter.
- Bake 20 to 25 minutes, until cupcakes spring back when lightly pressed. Cool in the pan 15 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat butter and cream cheese until light and creamy.
- Gradually add powdered sugar on low speed, then beat in vanilla and salt. Increase speed and beat until smooth. Adjust powdered sugar for desired consistency.
- Frost cooled cupcakes, decorate with sprinkles if desired, and serve.
- Store uneaten cupcakes covered in the fridge for up to 2 days or freeze tightly wrapped for up to 2 months.
- The cocoa powder is optional but deepens the red color so you can use less food coloring. If you omit cocoa powder, add an extra 1/2 teaspoon red food coloring.
- Substitute 1/2 cup whole milk mixed with 1/2 teaspoon white vinegar for the buttermilk. Let it sit for 5 minutes before using.