Red Velvet Cheesecake Cupcake

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Imagine biting into a cupcake that’s the perfect blend of decadence and delight—soft, velvety red cake meets rich, creamy cheesecake in a single irresistible treat. These Red Velvet Cheesecake Cupcakes are like the best of both dessert worlds, combining the nostalgic sweetness of classic red velvet with a surprise cheesecake filling that adds a luscious twist. Topped with a swirl of cream cheese frosting and a sprinkle of red velvet crumbs, these cupcakes are not just visually stunning—they’re a full sensory experience.

Perfect for parties, holiday gatherings, or just treating yourself on a cozy night in, these cupcakes are as delightful to make as they are to eat. The contrast between the tangy cheesecake center and the moist cocoa-flavored cake offers a balanced flavor that keeps everyone coming back for more. Whether you’re already a red velvet fan or a cheesecake lover looking for something new, this cupcake will absolutely win you over.

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Ingredients for Red Velvet Cheesecake Cupcake

For the red velvet cupcake batter:

• 1 ¼ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup vegetable oil
• ½ cup buttermilk
• 1 tablespoon red food coloring
• ½ teaspoon vanilla extract
• ½ teaspoon white vinegar

For the cheesecake filling:

• 8 oz cream cheese, softened
• ⅓ cup granulated sugar
• 1 egg yolk
• ½ teaspoon vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Optional topping:

• Crumbled red velvet cupcake (from trimmings)

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Step-by-Step Instructions for Red Velvet Cheesecake Cupcake

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Step 1: Prepare the Cheesecake Filling

Start by making the luscious cheesecake center.
In a medium mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the egg yolk and vanilla extract, mixing until fully incorporated. Set this bowl aside—this creamy filling will soon be the star of your cupcakes.

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Step 2: Make the Red Velvet Batter

In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, combine the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and vinegar.
Gradually pour the wet ingredients into the dry, stirring gently until a smooth batter forms. Be careful not to overmix—just enough to get everything combined.

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Step 3: Fill the Cupcake Liners

Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
Spoon about 1 tablespoon of red velvet batter into the bottom of each liner. Then, using a teaspoon, add a dollop (about 1 heaping teaspoon) of the cheesecake filling right in the center.
Top it off with another tablespoon of red velvet batter, making sure the cheesecake is fully covered. Don’t worry if it peeks through slightly—it’ll still bake beautifully.

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Step 4: Bake

Bake in the preheated oven for 18–20 minutes, or until the tops spring back lightly when touched.
Let the cupcakes cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely. You’ll want them to be fully cooled before adding frosting.

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Step 5: Frost and Garnish

Beat together cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla extract until the frosting is smooth and pipeable.
Using a piping bag with a star tip, frost each cupcake generously. For an extra touch, crumble one cupcake (or any leftover trimmings) and sprinkle the red velvet crumbs on top for that classic look.

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Step 6: Chill Before Serving (Optional but Recommended)

For the best texture and flavor contrast, refrigerate the cupcakes for at least 30 minutes before serving. This helps firm up the cheesecake center slightly and enhances the creaminess overall.

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Storage Instructions

To keep your Red Velvet Cheesecake Cupcakes fresh and flavorful, store them in an airtight container in the refrigerator. Due to the cheesecake filling and cream cheese frosting, these cupcakes are best kept chilled.

• In the fridge: Store for up to 5 days in a sealed container.
• In the freezer: You can freeze them (unfrosted or frosted) for up to 2 months. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw overnight in the fridge before serving.

For best results, frost only the cupcakes you plan to eat soon, especially if freezing.

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Estimated Nutrition

Per 1 cupcake (based on 12 servings)

• Calories: 330 kcal
• Total Fat: 19g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 210mg
• Total Carbohydrates: 36g
• Sugar: 27g
• Protein: 4g

Note: These are general estimates and can vary based on specific brands or modifications.

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Frequently Asked Questions

Q1: Can I make these cupcakes in advance?

Absolutely. You can bake the cupcakes a day or two ahead and store them in the fridge. Frost just before serving for the freshest taste.

Q2: Can I skip the cheesecake filling?

Yes, but that creamy center is what makes this cupcake truly special. If you prefer, you can simply bake the red velvet cupcake and top it with cream cheese frosting.

Q3: What’s the best food coloring for red velvet?

Gel-based food coloring provides vibrant color without thinning the batter. Use about 1 tablespoon for a rich red hue.

Q4: Can I use a boxed red velvet mix instead?

You can! Just prepare the boxed mix as instructed and follow the filling and baking steps here. It’s a great time-saver.

Q5: How do I make them gluten-free?

Substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure all other ingredients are gluten-free as well.

Q6: Why is vinegar used in red velvet?

Vinegar reacts with the baking soda and cocoa to give red velvet its signature texture and subtle tang.

Q7: Can I make these mini cupcakes instead?

Yes, reduce the baking time to around 10–12 minutes. Keep an eye on them as mini sizes bake much faster.

Q8: How do I prevent the cheesecake from sinking?

Ensure the batter layers evenly surround the cheesecake filling and avoid overfilling liners. Also, don’t overmix the batter, as it can cause uneven baking.

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