Red Velvet Cheesecake Cupcakes
These red velvet cheesecake cupcakes are a fun twist on red velvet cupcakes! The homemade red velvet cupcakes are filled with a cheesecake filling, and topped with a rich cream cheese frosting!
Servings 12 - 14 cupcakes
Calories 513kcal
Ingredients
Cheesecake Filling
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
- ¼ teaspoon salt
Red Velvet Cupcakes
- 1 ¼ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons cocoa powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
- ½ cup hot water
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 4 cups powdered sugar
- ¼ teaspoon salt
Instructions
Cheesecake Filling
- Mix cream cheese and sugar together in a medium bowl. Add vanilla, egg yolk, and salt, and mix until combined.
- Cover bowl and refrigerate while you make the cupcakes.
Red Velvet Cupcakes
- Preheat oven to 350F (180°C). Line a muffin tin with liners.
- In a medium bowl whisk together flour, baking soda, baking powder, cocoa, and salt. Set aside.
- In a large bowl, combine sugar, buttermilk, oil, egg, vinegar, vanilla extract, and food colouring.
- Add the dry ingredients to the wet ingredients and stir to combine. Slowly add in hot water and stir to combine.
- Fill each cupcake liner with 1 tablespoon of cupcake batter. Then add about 2 tablespoons of prepared cheesecake filling to each cupcake liner, making sure the cheesecake filling stays in the middle and doesn't touch the sides of the liner.
- Continue to fill the cupcake liners with the remaining cupcake batter until they are ¾ full. Bake for 15-17 minutes or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool for 2 minutes and then remove from the muffin tin and finish cooling on a wire rack.
Cream Cheese Frosting
- Combine cream cheese and butter to a bowl and mix until combined. Add powdered sugar and salt, and mix until smooth.
- Pipe cream cheese frosting onto cooled cupcakes. I used a large round piping tip. Store cupcakes in the refrigerator for up to 3 days.
Notes
- You can make your own buttermilk by adding 1 ¼ teaspoons of vinegar to a measuring cup. Add the milk to the measuring cup until it gets to the ½ cup mark. Stir and let sit for 10 minutes.
- Make the cheesecake filling a day ahead if you would like. I'm all about saving time lol
- Use a prepared red velvet cupcake box if you want. Use my recipe for the cheesecake filling and cream cheese frosting.
- Liquid red food colouring works the best in this recipe.
Nutrition
Calories: 513kcal | Carbohydrates: 74g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 337mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 63g | Vitamin A: 686IU | Calcium: 62mg | Iron: 1mg