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Crazy for Crust

Jun 19

Red Velvet Cheesecake Cupcakes

These Red Velvet Cream Cheese Cupcakes are PERFECT for any occasion! Birthdays, Valentine’s Day, Christmas, the 4th of July – if you’re craving red velvet you NEED these in your life.

I mean – homemade red velvet cake, filled with cheesecake, topped with cream cheese frosting? It doesn’t get any better!

Red Velvet Cream Cheese Cupcakes - these easy cupcakes are completely from scratch. Red Velvet Cake filled with cheesecake and topped with cream cheese frosting - an amazing cupcake recipe!

The Fourth of July is coming up soon, which means it’s summer, which means it’s travel season.

I love to travel. I love to stay in hotels. And I’ve totally passed on that love to Jordan.

We don’t camp. Well, Jordan and Mel probably would. To be more specific, I don’t camp. That’s really a whole post all on it’s own, but the gist of it is, if I’m on vacay, I don’t want to work to set up my room. I don’t want to cook. I don’t want to be dirty. I want to sleep on a comfy bed.

So we stay in hotels.

Another problem I have? I like to be comfortable. And comfortable, to me, is not shoving the three of us into one room. Where’s the fun in that? I want to put Jordan to bed and go sit in a different place, drink wine, and watch TV alone with my husband.  So we like to stay in suite hotels, whenever possible. I’ve become a genius at reading room descriptions. {“Suite” does not necessarily mean separate bedroom.}

Red Velvet Cheesecake Cupcakes - an easy red velvet cupcake recipe, filled with cream cheese, and topped with cream cheese frosting!
I have damaged my child so much that, when we moved from a two bedroom suite at one hotel to a resort with a one bedroom suite in Phoenix, she cried because the “sofa bed wouldn’t be comfortable enough.”

Yes. I know that her future husband is going to have to be a special kind of person.

Red Velvet Cream Cheese Cupcakes - these easy cupcakes are completely from scratch. Red Velvet Cake filled with cheesecake and topped with cream cheese frosting - an amazing cupcake recipe!
Anyway, it’s hard to find the perfect hotel room this time of year. So I’ve put together a list of things I would put in the hotel I would build if I won the lotto. Is that weird?

*Every room would be a suite, one or two bedroom, with the bathroom in between the living area and sleeping area. Not in the living area, causing the middle of the night tippy-toe dance around the sleeping child to deal with mommy bladder.

*Only real hair dryers would be supplied. With diffusers. Can I get an amen?

*Kids would eat free. All day. And everyone gets free breakfast. {And no, granola bars and stale pastry do not qualify as “breakfast.”}

*There would be a water slide at the pool.

*And free drinks with umbrellas.

*And free massages.

*And free childcare.

Wait a minute…this list is beginning to sound like I want to be travelling without my kid.


Oh, wait, I forgot one.

*Free cupcakes at turn down service. Because those little tiny chocolates really don’t cut it, do they?

These cupcakes would.

Red Velvet. Cheesecake. Cream Cheese Frosting.

All in one bite.

Perfect after a day playing at the pool, don’tcha think?

Red Velvet Cream Cheese Cupcakes - these easy cupcakes are completely from scratch. Red Velvet Cake filled with cheesecake and topped with cream cheese frosting - an amazing cupcake recipe!

A few notes about the recipe:

  • The cake recipe is SUPER easy to make from scratch. If you really want to use a box mix, you can, but you’ll need to double the filling and frosting recipe.
  • There is JUST enough cheesecake for all 24 cupcakes. Same goes with the frosting.
  • If you want an even richer red color, add another 1 tablespoon red food coloring.
  • Try to keep the cream cheese mixture in the center of the cupcake when you spread it around. The ones that had the cream cheese touching the liner were a little deformed. They’re not gorgeous cupcakes, but once you frost them it doesn’t matter. Also – they’re so good no one will notice.
  • They freeze well, unfrosted!


Red Velvet Cheesecake Cupcakes

Yield: 24 cupcakes

Total Time: 1 hour

These Red Velvet Cheesecake Cupcakes are perfect for any event, holiday, or party. Homemade red velvet cupcakes are filled with cheesecake and topped with cream cheese frosting. They're so good and you can't eat just one!



  • 2 1/2 cups all purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk (or 1 teaspoon vinegar with enough milk to make 1 cup)
  • 1 teaspoon white vinegar
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring


  • 1 (8 ounce) package cream cheese, room temperature
  • 1/3 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract


  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon vanilla extract


  1. Preheat oven to 350°. Line cupcake pans with liners.
  2. Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add eggs, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
  3. Place about 2-3 tablespoons of batter into the bottom of each cupcake liner (about 1/2 full).
  4. Make the cheesecake: Mix cream cheese, sugar, vanilla, and sour cream with a hand mixer until smooth.  Drop about 1 or 1 1/2 tablespoons of cheesecake mixture on top of each cupcake. Smooth it around with the back of a spoon (try to keep it from touching the edges, the cupcakes stay prettier that way).
  5. Bake about 15-18 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least 2 hours before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
  6. Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth.
  7. Frost the top of each cupcake with a bit of frosting. For a decorative effect, use a 1M tip with a pastry bag. Store in refrigerator for up to 3 days.

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103 comments on “Red Velvet Cheesecake Cupcakes

  1. I made these tonight, and they didn’t come out so good. They cream cheese broke away and sunk down, and they tasted like cornbread. Any idea what happened?


    • Dorothy Kern replied on February 13th, 2016 at 8:52 am

      As for the taste, I’m not sure what could have happened there. Did you make any substitutions? Mine definitely tasted like red velvet. Some of the cupcakes did have cream cheese that sunk a bit (not horribly) but I just covered those with more frosting – it hides everything!


  2. Hi, I made these today and they did not work out well at all! They did not bake well and the cream cheese sunk. :/


  3. Are these cupcakes the same as the 4th of July red velvet cheesecake ones that had the blue swirl frosting? I have those ones saved on Pinterest and I’ve made them before and loved them but the link used to take me to those and now it takes me to these ones. These look quite a bit different than the other ones so I just wanted to make sure. Thanks!


    • Dorothy Kern replied on May 27th, 2016 at 9:47 am

      Yes they are! I updated the photos and recipe recently. Same thing, you can totally do the blue still!


  4. Is there a substitute I can use instead of sour cream in the cheesecake part. I currently am living in Korea and they don’t have sour cream anywhere.


    • Dorothy Kern replied on May 30th, 2016 at 7:13 am

      You can use yogurt if you have that!


  5. I am so surprised to read people having trouble with this recipe!! I make these all the time and people RAVE over them! They turn out perfectly every time! Thank you so so much for a great recipe!


  6. I’m so surprised to hear people having issues with this recipe. I make this recipe all the time and get RAVE reviews!! Thanks for such an awesome go-to recipe!!


  7. Everybody LOVES these cupcakes! Thanks for sharing!


  8. Hello! I made these cupcakes and they were such a major HIT ! Thank you for this amazing post! I was wondering if you have a cake version of this recipe, I really want to make it for the forth of July! (:


  9. I made these yesterday and people loved them! The cheesecake mixture sunk for me as well; however, they still tasted great. They just had a sort of cheesecake “core” rather than the cheesecake being on top, as in your pictures.  Mine took about 20 minutes to bake, and at that point they were perfectly cooked and a knife inserted through the middle (including through the cheesecake part) came out clean.

    My cheesecake mixture was too thick to spread around, but I’m thinking that’s because my cream cheese wasn’t all the way warmed to room temperature. I’m thinking that if my cream cheese had actually been room temperature, then that mixture would have been much thinner/runnier and would have stayed on the top of the cupcake rather than sinking down. 


    • Dorothy Kern replied on June 30th, 2016 at 8:57 pm

      Great tips! I’m glad you like them!


  10. I made these cupcakes for my coworkers and man, were they cobbled up in an instant! The only complaint I have was that there wasn’t enough cheese cake, though that could easily be remedied by doubled the batch and making certain you don’t eat half of it (trust me, that part’s hard). This is a permanent addition to my recipe book now, and I’ll be making it dozens more time, you can be sure of that! Thank you so much for the recipe Dorothy, it was scrumptious!


    • Dorothy Kern replied on August 18th, 2016 at 6:51 am

      I’m so glad you liked them!!


  11. these taste sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo good! Every one loved them! I even had to make a double batch!!!!!
    thanks so much dorothy


    • Dorothy Kern replied on September 20th, 2016 at 6:51 am

      I’m so glad you like them!!


  12. Can I add additional cake batter on top? Will they still bake properly? I rather the cheesecake be a surprise in the middle. 🙂


    • Dorothy Kern replied on October 5th, 2016 at 12:38 pm

      Yes you can!! Use 1/2 in the bottom, fill with cheesecake, then there rest on top.


  13. Hey!!! I doubled this recipe and I’m currently making them. The batter is SO thick. Is that normal? It tastes great though lol!


    • Dorothy Kern replied on October 12th, 2016 at 7:35 pm

      I think it’s normally like normal cake batter…but as long as it tasted good all is okay! 🙂


  14. I can’t rave about these enough! I was worried about my batter a bit, but they are moist and fluffy and taste spectacular. I made 53 cupcakes for a church event and only 3 are left- and that’s only because I kept those for myself and my son! 😉 Thank you for sharing!!! I’ll be making them again!


  15. I made these cupcakes for work and barely got them out of the house as the kids and hubby tried to eat them all first!  Really a great cupcake. I used a bag to “pipe” in the cheesecake center and it made a great cheesecake core.  The cheesecake did fall in the center as they cooled but I made up for that with a little extra frosting!


    • Dorothy Kern replied on October 31st, 2016 at 2:16 pm

      I’m so glad you liked them!


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