If you have a soft spot for vibrant flavors and creamy textures, then this Cheesecake Red Velvet Cupcakes Recipe is going to steal your heart. Combining the rich, moist crumb of classic red velvet cake with a luscious, tangy cheesecake center, these cupcakes bring a perfect balance of indulgence and delight in every bite. Whether you’re baking for a special occasion or just because, this recipe offers an irresistible twist on two beloved desserts rolled beautifully into one vibrant, crowd-pleasing treat.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together to create the signature taste and texture of this cupcake wonder. Each one plays a crucial role—from the bold red of the cake to the creamy cheesecake surprise nestled inside.
- 1 box red velvet cake mix: Provides the base with that iconic soft texture and rich cocoa flavor, plus the bright color you expect.
- 3 eggs: Bind everything together and add moisture and structure to the cupcakes.
- 1/2 cup vegetable oil: Keeps the cupcakes wonderfully moist without weighing them down.
- 1 cup water: Hydrates the dry cake mix to create a perfectly smooth batter.
- 8 oz cream cheese, softened: The star of the cheesecake filling, bringing creaminess and slight tang.
- 1/2 cup sugar: Sweetens the cream cheese mixture just enough to balance the tang.
- 1 tsp vanilla extract: Enhances the flavors and adds a subtle aromatic note to the filling.
How to Make Cheesecake Red Velvet Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Pan
Start by preheating your oven to 350°F (175°C). Line a cupcake pan with your favorite liners—this not only keeps the cupcakes from sticking but makes them easy to serve. This pre-step is essential for a smooth baking process.
Step 2: Mix the Red Velvet Batter
In a large bowl, combine the red velvet cake mix with eggs, vegetable oil, and water. Whisk everything until it’s smooth and well incorporated; you want a batter free of lumps to ensure your cupcakes bake evenly and rise beautifully.
Step 3: Prepare the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract. The goal here is to achieve a creamy, smooth mixture with no chunks—a sweet, tangy center that perfectly contrasts the cake.
Step 4: Assemble the Cupcakes
Fill each cupcake liner about one-third full with the red velvet batter. Then, drop a generous spoonful of the cream cheese filling on top of the batter in each cup. This layering is what creates that signature swirl of cheesecake inside every cupcake.
Step 5: Bake to Perfection
Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted in the red velvet part comes out clean. The cream cheese filling will set up as they bake, delivering that melt-in-your-mouth texture you crave.
Step 6: Cool Before Enjoying
Allow your cupcakes to cool fully in the pan before removing. This helps the cheesecake filling firm up just right and makes handling easier without unintended messes.
How to Serve Cheesecake Red Velvet Cupcakes Recipe
Garnishes
For a finishing touch, sprinkle your cupcakes with a little powdered sugar or top them with a dollop of whipped cream. Fresh berries or a drizzle of white chocolate can elevate their appearance and add extra flavor dimension.
Side Dishes
This cupcake pairs wonderfully with a simple glass of cold milk or a cup of hot coffee or tea. The bitterness of coffee balances the sweetness of the cupcakes, making your treat feel even more special.
Creative Ways to Present
Try layering a few of these cupcakes on a tiered dessert stand for a party centerpiece, or place them in decorative cupcake wrappers to match a themed celebration. You can even serve them alongside a light fruit salad to add freshness.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the cheesecake filling fresh and creamy. They’ll stay good for 3 to 4 days, making this a great treat to enjoy over several days without losing quality.
Freezing
You can freeze these cupcakes once cooled by wrapping each individually in plastic wrap and placing them in a freezer-safe container. When you’re ready, thaw them overnight in the fridge, and you’ll almost forget they were frozen.
Reheating
To warm up a cupcake, let it come to room temperature or microwave it for about 10 seconds. This gentle warming will soften the cake slightly without compromising the cheesecake filling’s texture.
FAQs
Can I make the cream cheese filling ahead of time?
Absolutely! You can prepare the cream cheese mixture a few hours ahead and keep it refrigerated. Just give it a quick stir before assembling to ensure it’s smooth and spreadable.
Do I have to use boxed red velvet cake mix?
While this recipe is designed with convenience in mind using boxed mix, you can certainly experiment with homemade red velvet batter for a more personalized touch.
Can I substitute the vegetable oil with butter?
You can, but keep in mind that butter might make the cupcakes slightly denser. Vegetable oil keeps them moist and tender, which is ideal for this recipe.
What if I don’t have cream cheese? Can I use something else?
Cream cheese is key for the authentic cheesecake filling’s flavor and texture, but for a lighter option, mascarpone could work. Avoid using sour cream or yogurt as they won’t hold up properly when baked.
How do I know when the cupcakes are done?
Insert a toothpick into the red velvet part (not the cheesecake center); if it comes out clean or with just a few crumbs, your cupcakes are perfectly baked and ready to come out of the oven.
Final Thoughts
I cannot recommend this Cheesecake Red Velvet Cupcakes Recipe enough for anyone who loves a little surprise in their desserts. It’s simple, fun to make, and incredibly satisfying every time. Give it a try and watch your friends and family fall head over heels for this delightful cupcake mashup!
Print
Cheesecake Red Velvet Cupcakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these irresistible Cheesecake Red Velvet Cupcakes, combining the rich, classic flavors of red velvet cake with a creamy cheesecake swirl. Perfectly moist cupcakes with a luscious cream cheese topping make for an elegant dessert that’s easy to prepare and sure to impress.
Ingredients
Cake Batter
- 1 box red velvet cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
Cheesecake Topping
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to prepare for baking.
- Prepare Cake Batter: In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Mix them thoroughly until the batter is smooth and evenly blended.
- Make Cheesecake Mixture: In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until the mixture is creamy and smooth with no lumps.
- Layer Cupcakes: Spoon the red velvet batter into each cupcake liner, filling them about one-third full. Then, add a spoonful of the cream cheese mixture on top of the batter in each cup.
- Bake: Place the cupcake pan in the oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the cupcake; it should come out clean when fully baked.
- Cool and Serve: Allow the cupcakes to cool completely in the pan before serving to enjoy the best texture and flavor.
Notes
- Make sure the cream cheese is softened to avoid lumps in the cheesecake mixture.
- Do not overfill cupcake liners to prevent batter overflow during baking.
- Feel free to add a sprinkle of red velvet crumbs on top after baking for extra decoration.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
