Red velvet and cream cheese were made for each other, and these Red Velvet Cheesecake Cupcakes put them together in the sweetest way. Each soft, tender red velvet cupcake hides a creamy cheesecake center, and then gets crowned with a swirl of cream cheese frosting and a sprinkle of red velvet crumbs.
They look like they came from a fancy bakery, but here’s the secret: they start with a box of cake mix. They’re perfect for Valentine’s Day, Christmas, birthdays, bake sales, or any day that needs a little extra love.
Find more sweet treats in my dessert recipes.
Why You’ll Love This Recipe
- A surprise inside: Every cupcake has a creamy cheesecake center.
- Cake-mix shortcut: Easy to make, no measuring flour.
- Bakery-worthy: Piped frosting and red velvet crumbs make them look so special.
- Holiday-ready: That red color is perfect for Valentine’s Day and Christmas.
- Makes a dozen: Just right for sharing.
Ingredients Breakdown
Here’s what goes into these cupcakes. You’ll find exact amounts in the recipe card at the bottom of the page.
- Red velvet cake mix: One box, plus the eggs, oil, and water listed on the package. Box sizes vary by brand.
- Cream cheese: Softened, so the filling is smooth and lump-free.
- Powdered sugar: Sweetens the cheesecake filling and keeps it silky.
- Vanilla extract: Adds warmth to the filling.
- Cream cheese frosting: Two cups for piping on top.
- Red velvet cake crumbs: Sprinkled on top for decoration.
Step-by-Step Instructions
1. Prep the pan
Heat your oven to 375°F (190°C) and line a muffin tin with cupcake liners.
2. Make the batter
In a large bowl, make the red velvet cake batter following the package directions.
3. Make the cheesecake filling
In another bowl, stir the cream cheese, powdered sugar, and vanilla together until completely smooth and lump-free.
4. Fill the liners
Fill each liner halfway with cake batter. Add a spoonful of the cream cheese mixture to each one, then top with the remaining batter until the liners are about three-quarters full.
5. Bake and cool
Bake for 20 minutes, then let the cupcakes cool completely.
6. Frost and decorate
Pipe cream cheese frosting onto each cupcake and sprinkle with red velvet crumbs.
Tips and Variations
- Soften the cream cheese: Room-temperature cream cheese makes a smooth, lump-free filling.
- Don’t overfill: Stop at about three-quarters full so the cupcakes don’t overflow.
- Cool completely: Frosting will melt right off warm cupcakes.
- Make your own crumbs: Trim the domed top off one cupcake and crumble it for decoration.
- Use a piping bag: A large star tip gives you a pretty bakery-style swirl.
- Add chocolate chips: Stir a handful of mini chocolate chips into the cheesecake filling.
How to Serve This Recipe
Arrange the cupcakes on a cake stand or platter for a pretty display. Since they have a cream cheese filling and frosting, keep any leftovers in the fridge.
They’re lovely on a holiday dessert table next to Classic Creamy Cheesecake and a plate of The Best Chocolate Crinkle Cookies. For Valentine’s Day, pair them with Strawberry Sugar Cookies.
Frequently Asked Questions
Can I use any brand of red velvet cake mix?
Yes. Just prepare it with the eggs, oil, and water listed on your box. Sizes and add-ins vary by brand.
How do I get the cheesecake in the middle?
Fill each liner halfway with batter, add a spoonful of the cream cheese mixture, then top with more batter until the liner is about three-quarters full.
How long do they bake?
Bake them at 375°F for 20 minutes, then let them cool completely before frosting.
Why is my filling lumpy?
The cream cheese was probably too cold. Use softened cream cheese and stir until it’s completely smooth.
Do I need to refrigerate these cupcakes?
Yes. Because of the cream cheese filling and frosting, keep leftovers covered in the refrigerator.
You May Also Love
- Mini Cheesecakes
- Angel Food Cupcakes
- Better Than a Boyfriend Brownies
- Soft Cinnamon Rolls with Cream Cheese Frosting
- Classic Baked Cheesecake
Red Velvet Cheesecake Cupcakes
Equipment
- 12-cup muffin tin
- Cupcake liners
- 2 large bowls
- Piping bag
Ingredients
Cupcakes
- 1 box red velvet cake mix plus the ingredients listed on the box, prepared as directed
Cheesecake filling
- 15 oz cream cheese 455 g, softened
- 1 cup powdered sugar 120 g
- 2 teaspoons vanilla extract
Topping
- 2 cups cream cheese frosting 230 g
- red velvet cake crumbs for sprinkling
Instructions
- Heat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- Make the red velvet cake batter in a large bowl following the package directions.
- In another bowl, stir the cream cheese, powdered sugar and vanilla together until completely smooth and lump-free.
- Fill each liner halfway with cake batter. Add a spoonful of the cream cheese mixture to each, then top with the remaining batter until the liners are about three-quarters full.
- Bake for 20 minutes, then let the cupcakes cool completely.
- Pipe cream cheese frosting onto each cupcake and sprinkle with red velvet crumbs.
.
- Box mix: Prepare the cake mix with the eggs, oil and water listed on your box. Box sizes and add-ins vary by brand.
- Nutrition: Estimated per cupcake from the ingredients, assuming a standard 15.25-oz box prepared with 3 eggs and 1/2 cup oil, and store-bought cream cheese frosting.
