The Best Tasty Red Velvet Cupcakes With Cheesecake Filling

If you are looking for the best red velvet cupcakes with cheesecake filling, then look no further! And, they’re topped with a cream cheese frosting!

Why Do We Love These Red Velvet Cupcakes With Cheesecake Filling?

One of our favorite flavor combinations is red velvet and cream cheese. So, what better way to elevate them than by making incredibly delicious red velvet cupcakes with cheesecake filling.

Our uber luscious cream cheese filling for cupcakes will be baked and set exactly as regular baked cheesecake would. While there are many different fillings for red velvet cakes, none of them can stand against ours!

And this recipe will take a bit of patience and concentration to make, but it is definitely worth it! Your cupcakes will have the entire town talking!

How To Make Red Velvet Cupcakes With Cheesecake Filling? – What You Will Need

Ingredients for the red velvet cupcakes

  • 1 1/2 cups cake flour, sifted
  • 3 tablespoons cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup butter, softened at room temperature
  • 1 cup caster sugar
  • 2 egg yolks
  • 2 tablespoons milk, room temperature
  • 2 teaspoons vanilla extract
  • Red food coloring

Cream cheese filling recipe for cupcakes

  • 18 ounces cream cheese, softened at room temperature
  • 3 tablespoons sour cream, room temperature
  • 7 tablespoons caster sugar
  • 2 egg whites
  • 2 teaspoons vanilla extract

Ingredients for the cream cheese frosting

  • 1/2 cup salted butter, softened at room temperature
  • 8 ounces cream cheese, softened at room temperature
  • 1 pound powdered sugar, sifted
  • 1 tablespoon vanilla extract

Equipment

  • Cupcake pan
  • Cupcake liners
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Cooling rack
  • Piping bag and nozzle

red velvet cupcakes with cheesecake filling

Step-by-step Instructions For Making Red Velvet Cupcakes With Cheesecake Filling

Step 1: Prepare the red velvet cupcake batter

First, start by preheating your oven to 350°F (180°C). Line a cupcake pan with cupcake liners and set these aside.

Now, start by combining all of the dry ingredients together (except for the sugar) in a large mixing bowl. Set them aside.

Then, beat the butter and sugar together until they become fluffy and the sugar has completely dissolved. This takes about 5 minutes. Add the egg yolks, milk, vanilla extract, and red food coloring. Mix the wet ingredients until you get a uniform base.

Finally, add the dry ingredients into the wet ingredient mixture and mix at a low speed. Set the mixture aside.

Step 2: Prepare the cheesecake filling

For the cheesecake filling, beat the cream cheese on a medium speed until it becomes completely fluffy. Then, add the sour cream and sugar and continue mixing until it becomes smooth and lump-free.

Finally, add the egg whites and vanilla and mix until they are just incorporated.

Step 3: Fill the cupcake liners and bake the cupcakes

Now, start by filling the cupcake liners with the red velvet batter. You can fill them between 1/2 and 3/4 of the way full (this really depends on how much cheesecake vs red velvet cake you want).

Then, pre-bake this layer for roughly 6-7 minutes. It will rise and sink in, so don’t worry about it too much. Then, once it has been removed from the oven and cooled slightly, you can add some cream cheese filling. Bake the cupcakes for another 18 minutes or until the cheesecake filling has set.

Once the cupcakes have been fully baked, remove them from the oven and allow them to cool at room temperature for at least an hour. Then, allow them to set inside of the fridge for 3-4 hours.

Step 4: Make the frosting

While the cupcakes are setting in the fridge, start preparing the cupcake frosting. First, cream the butter and cream cheese together until the mixture becomes light and fluffy, You can beat it for 10 minutes if you’d like.

Then, add the powdered sugar, only starting with 2 1/2 cups at first. Continue adding powdered sugar until you have the desired consistency. Finally, add the vanilla extract and mix it in thoroughly.

Step 5: Assemble the red velvet cupcakes with cheesecake filling

Once your cheesecake has been completely set, remove it from the fridge and allow the cupcakes to come to room temperature. Then, place the frosting inside a piping bag fitted with the nozzle of your choice.

Add frosting to each of the cupcakes. If you want to add any garnishes, only do so before you are ready to serve them.

cream cheese filling recipe for cupcakes

Tips And Tricks For This Delicious Red Velvet Cupcakes With Cheesecake Filling Recipe

  • You can also use red velvet cupcake or cake box mix if you want to save yourself some time. There are many fantastic options out there that are also very affordable. And, some even come with a cream cheese frosting too! If you are not the biggest fan of these boxed mixes, then have a look at this article on the best ways to improve the pre-mix.
  • To prepare a completely smooth and creamy cheesecake filling for these cupcakes, you have to use only room temperature ingredients. This will prevent any lumps from forming and will help the ingredients blend together seamlessly.
  • The cheesecake filling has been fully baked once the center 1/2-inch is still jiggly. The rest of the filling should be set but not dry. Once baked, remove it from the oven to cool.
  • Because this cheesecake layer is so small and enclosed in a cupcake liner, it isn’t likely that it will crack. But, if you still want to take preventative measures, cool the cupcakes in a cooling oven with a cracked door. After 30 minutes, remove them from the oven and continue cooling them at room temperature.
  • You can add a wide variety of toppings to these cupcakes including crushed cookies, colorful or themed sprinkles, a red velvet cake crumb, chopped nuts, or freshly cut strawberries.

Preparation Times And Servings

how to make red velvet cupcakes with cheesecake filling

Wrapping This Up – Red Velvet Cupcakes With Cheesecake Filling Recipe

Cupcakes have never looked this good! These red velvet cupcakes with cheesecake filling are worth the work. But, you can still take a few shortcuts as we have mentioned above. Let us know what you think about this incredible recipe in the comments below!

Read more about Best Southern Living Red Velvet White Chocolate Cheesecake.

The Best Tasty Red Velvet Cupcakes With Cheesecake Filling

Red Velvet Cupcakes With Cheesecake Filling

Equipment

  • Cupcake pan
  • Cupcake liners
  • Measuring cups and spoons
  • Mixing bowls
  • Electric hand or stand mixer
  • Cooling rack
  • Piping bag and nozzle

Ingredients
  

For the red velvet cupcakes

  • 1 1/2 cups cake flour, sifted
  • 3 tbsp cocoa powder, sifted
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 3/4 cup butter, softened at room temperature
  • 1 cup caster sugar
  • 2 egg yolks
  • 2 tbsp milk, room temperature
  • 2 tsp vanilla extract
  • Red food coloring

For the cream cheese filling

  • 18 oz cream cheese, softened at room temperature
  • 3 tbsp sour cream, room temperature
  • 7 tbsp caster sugar
  • 2 egg whites
  • 2 tsp vanilla extract

For the cream cheese frosting

  • 1/2 cup salted butter, softened at room temperature
  • 8 oz cream cheese, softened at room temperature
  • 1 lb powdered sugar, sifted
  • 1 tbsp vanilla extract

Instructions
 

Prepare the red velvet cupcake batter

  • First, start by preheating your oven to 350°F (180°C). Line a cupcake pan with cupcake liners and set these aside.
    Now, start by combining all of the dry ingredients together (except for the sugar) in a large mixing bowl. Set them aside.
    Then, beat the butter and sugar together until they become fluffy and the sugar has completely dissolved. This takes about 5 minutes. Add the egg yolks, milk, vanilla extract, and red food coloring. Mix the wet ingredients until you get a uniform base.
    Finally, add the dry ingredients into the wet ingredient mixture and mix at a low speed. Set the mixture aside. 

Prepare the cheesecake filling

  • For the cheesecake filling, beat the cream cheese on a medium speed until it becomes completely fluffy. Then, add the sour cream and sugar and continue mixing until it becomes smooth and lump-free.
    Finally, add the egg whites and vanilla and mix until they are just incorporated.

Fill the cupcake liners and bake the cupcakes

  • Now, start by filling the cupcake liners with the red velvet batter. You can fill them between 1/2 and 3/4 of the way full (this really depends on how much cheesecake vs red velvet cake you want).
    Then, pre-bake this layer for roughly 6-7 minutes. It will rise and sink in, so don't worry about it too much. Then, once it has been removed from the oven and cooled slightly, you can add some cream cheese filling. Bake the cupcakes for another 18 minutes or until the cheesecake filling has set.
    Once the cupcakes have been fully baked, remove them from the oven and allow them to cool at room temperature for at least an hour. Then, allow them to set inside of the fridge for 3-4 hours.

Make the frosting

  • While the cupcakes are setting in the fridge, start preparing the cupcake frosting. First, cream the butter and cream cheese together until the mixture becomes light and fluffy, You can beat it for 10 minutes if you'd like.
    Then, add the powdered sugar, only starting with 2 1/2 cups at first. Continue adding powdered sugar until you have the desired consistency. Finally, add the vanilla extract and mix it in thoroughly. 

Assemble the red velvet cupcakes with cheesecake filling

  • Once your cheesecake has been completely set, remove it from the fridge and allow the cupcakes to come to room temperature. Then, place the frosting inside a piping bag fitted with the nozzle of your choice.
    Add frosting to each of the cupcakes. If you want to add any garnishes, only do so before you are ready to serve them.