Red Velvet Cheesecake Cupcakes
Red Velvet Cheesecake Cupcakes are tender, moist cupcakes with a luscious cheesecake swirl and chocolate chips. They’re topped with vanilla cream cheese frosting for the ultimate cupcakes!
It’s February, which means hearts and flowers to a lot of people. Everyone is running around trying to find the perfect gift for their loved one(s), and making romantic dinner reservations at a crazy expensive restaurant for Valentine’s Day.
My husband and I did that whole Valentine’s Day thing for the first year we were together, and we both decided that night in an overcrowded restaurant with an overpriced Valentine’s Day menu that we were done doing that.
While we don’t really celebrate Valentine’s Day anymore, I’m always a sucker for red velvet desserts like these Red Velvet Cheesecake Cupcakes!
As much as I love chocolate, vanilla has a very special place in my heart. That’s probably why I love red velvet so much — the flavor base is mostly vanilla with a hint of chocolate.
It doesn’t hurt that red is my favorite color either!
Fancy dinners and flowers are overrated. 🙂
Why you’ll love these Red Velvet Cheesecake Swirl Cupcakes:
- They’re moist and fluffy
- They have perfect red velvet flavor
- The tangy cream cheese frosting isn’t overly sweet
- The luscious cream cheese swirl and chocolate chips take them over the top!
- All purpose flour
- Unsweetened cocoa powder
- Unsalted Butter
- Granulated sugar
- Red gel paste color
- Vanilla extract
- Apple cider or white vinegar
- Baking Soda
- Cream cheese
- Powdered sugar
- Chocolate chips (optional)
How to make Red Velvet Cheesecake Cupcakes
These cupcakes are basically a riff on my black bottom cupcakes, which are chocolate cupcakes with a chocolate chip cheesecake filling. The chocolate chips sink to the bottom, hence the name.
- Mix together the dry ingredients.
- Cream the butter and sugar together, then add the egg.
- Mix the buttermilk, red food coloring and vanilla together in a glass measuring cup.
- Add the 1/3 of the flour mixture, followed by 1/3 of the buttermilk mixture, mixing on low after each addition until combined. Repeat until the flour and buttermilk have been entirely incorporated.
- Mix the baking soda and vinegar in a small bowl (it will bubble up). Add this reaction to the batter, beating on low just until combined.
- Prepare the cream cheese filling. Make a small indent in the batter of each cupcake and fill with the cream cheese mixture.
- Bake for 18-22 minutes or until the top of the cake springs back when pressed gently.
- Prepare the frosting and pipe or spread on the cooled cupcakes.
- Store leftover cupcakes in the refrigerator for up to 3 days.
- Cupcakes are best when served at room temperature.
More red velvet desserts you’ll love!
For the cupcakes:
- 1 1/3 cups all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 3/4 cup buttermilk, room temperature
- 1 tablespoon red gel paste food coloring
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider or white vinegar
For the filling:
- 4 ounces cream cheese, softened
- 1 large egg
- 1/4 cup granulated sugar
- 3 tablespoons mini semi-sweet chocolate chips
For the frosting:
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, at room temperature
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla or vanilla bean paste
Prepare the cupcakes:
- Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
- Whisk the flour, cocoa powder and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed for 3-5 minutes until light and fluffy. Add the egg and mix slowly until incorporated and scrape down the sides of the bowl if needed.
- Place the buttermilk in a measuring cup and stir in the food coloring and vanilla.
- With the mixer on low, add ⅓ of the flour mixture, followed by one third of the milk mixture. Repeat, alternating with the flour and milk until both have been added, scraping down the bowl as needed.
- In a small bowl, add the baking soda to the vinegar, which will fizz up. Stir thoroughly and add this reaction to the batter, mixing on low speed until just incorporated.
- Using a standard ice cream scoop, divide the batter evenly between the 12 muffin cups. Set aside.
Prepare the cheesecake filling:
- Place the 4 ounces cream cheese in a medium bowl and mix on medium high speed until smooth. Add the egg and sugar, and beat until combined, then stir in the mini chocolate chips.
- Make an indent in the top of the cupcake batter with the back of teaspoon and top with 1 1/2 tablespoons of the cheesecake filling. You may have some filling leftover.
- Bake for 18-22 minutes (check for doneness after 15 minutes), or until a toothpick comes out clean. Transfer the pan to a wire rack and cool in the pan 10 minutes. Remove from the pan and cool completely.
Prepare the frosting:
- Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on medium high speed until smooth. Add the butter, confectioner's sugar, and vanilla bean paste and mix on low until incorporated, then on medium high for about 3 minutes until light and creamy.
- Pipe the frosting on the cupcakes when they are completely cool (I used Wilton tip 1M). Serve and enjoy!
- Store leftover cupcakes in an air tight container in the refrigerator for up to 3 days.
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Amount Per Serving: Calories: 434Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 78mgSodium: 280mgCarbohydrates: 64gFiber: 1gSugar: 51gProtein: 5g