Cheesecake-Stuffed Red Velvet Cupcakes Recipe

Introduction

These Cheesecake-Stuffed Red Velvet Cupcakes combine the rich, moist texture of classic red velvet with a creamy cheesecake center, creating a delightful surprise in every bite. Topped with smooth cream cheese frosting, they’re perfect for special occasions or a decadent everyday treat.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar
• 8 oz cream cheese, softened (for filling)
• ¼ cup granulated sugar (for filling)
• 1 large egg (for filling)
• 1 teaspoon vanilla extract (for filling)
• 8 oz cream cheese, softened (for frosting)
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. Step 2: In a bowl, combine softened cream cheese, ¼ cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract. Beat until smooth, then set aside for the cheesecake filling.
3. Step 3: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt to mix the dry ingredients. Set aside.
4. Step 4: In a large bowl, mix vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing for tender cupcakes.
6. Step 6: Pour about 1 tablespoon of the red velvet batter into each cupcake liner, filling them halfway.
7. Step 7: Spoon a generous teaspoon of the cheesecake filling onto the batter in each liner, distributing evenly.
8. Step 8: Add more red velvet batter on top of the cheesecake filling to cover it completely, filling the liners to about ¾ full.
9. Step 9: Bake the cupcakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the cupcakes cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.
11. Step 11: For the frosting, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
12. Step 12: Once cupcakes are fully cooled, pipe or spread the cream cheese frosting on top as desired.

Tips & Variations

• Use room temperature ingredients for smoother batter and better texture.
• For a festive touch, add red velvet cake crumbs or sprinkles on top of the frosting.
• If you prefer, swap out cream cheese frosting for a simple whipped cream topping for a lighter finish.
• Replace vegetable oil with melted coconut oil for a subtle hint of coconut flavor.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream cheese filling and frosting fresh. Before serving, allow them to come to room temperature or warm slightly in the microwave for about 10 seconds for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling a day in advance. Keep it refrigerated in an airtight container and bring it to room temperature before using for easier spreading.

What can I use if I don’t have buttermilk?

To substitute buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using to achieve a similar tangy effect in the batter.

Cheesecake-Stuffed Red Velvet Cupcakes Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

Delight in these decadent Cheesecake-Stuffed Red Velvet Cupcakes featuring moist red velvet cake wrapped around a creamy cheesecake center, topped with luscious cream cheese frosting. Perfect for celebrations or as a rich dessert treat.

• Author: Logan
• Prep Time: 25 minutes
• Cook Time: 20-25 minutes
• Total Time: 50 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Red Velvet Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners to prepare for baking.
2. Make Cheesecake Filling: In a mixing bowl, combine softened cream cheese, granulated sugar, egg, and vanilla extract. Beat until smooth and creamy. Set this mixture aside for later use.
3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. This initializes the dry base for the cupcakes.
4. Mix Wet Ingredients: In a large bowl, combine vegetable oil, buttermilk at room temperature, eggs, red food coloring, vanilla extract, and white vinegar. Mix thoroughly until well combined to form the batter’s wet base.
5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing and keep the cupcakes tender.
6. Fill Cupcake Liners: Spoon approximately 1 tablespoon of the red velvet batter into each cupcake liner, filling them halfway to create a base layer.
7. Add Cheesecake Filling: Carefully add a generous teaspoon of the prepared cheesecake filling on top of the red velvet batter in each liner, ensuring even distribution.
8. Top with More Batter: Spoon additional red velvet batter over the cheesecake filling, covering it completely and filling the liners about ¾ full to encase the cheesecake center.
9. Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick in the red velvet section; it should come out clean.
10. Cool: Remove the cupcakes from the oven and allow them to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely, ensuring the frosting doesn’t melt.
11. Prepare Frosting: In a clean mixing bowl, beat softened cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until creamy and spreadable.
12. Frost Cupcakes: When the cupcakes are fully cooled, pipe or spread the cream cheese frosting over each cupcake generously for a rich, creamy finish.

Notes

• Use room temperature ingredients for the batter and filling to ensure smooth mixing and baking consistency.
• Be careful not to overmix the cake batter to keep the cupcakes light and tender.
• The cheesecake layer should be added gently to avoid mixing into the red velvet batter.
• Cool cupcakes completely before frosting to prevent the frosting from melting or sliding off.
• You can store the cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.

Keywords: cheesecake stuffed cupcakes, red velvet cupcakes, cream cheese frosting, baked cupcakes, dessert recipe