Red Velvet Cheesecake Cupcakes - Chef Fun Kitchen

Red Velvet Cheesecake Cupcakes

These Red Velvet cheese Cupcakes area unit excellent for any occasion! Birthdays, Valentine’s Day, Christmas, the fourth of July – if you’re desire red velvet you would like these in your life.

I mean – homemade  red velvet cake, full of cheesecake, flat-top with cheese frosting? It doesn’t get any better!

Red Velvet Cheesecake Cupcakes
Red Velvet Cheesecake Cupcakes

I love to travel. i really like to remain in hotels. And I’ve entirely passed on it like to Jordan.

We don’t camp. Well, Jordan and Mel most likely would. To be a lot of specific, I don’t camp. That’s extremely an entire post all on it’s own, however the gist of it's, if I’m on vacay, I don’t need to figure to line up my area. I don’t need to cook. I don’t need to be dirty. i would like to sleep on a snug bed. therefore we have a tendency to keep in hotels.

Another downside I have? i favor to be snug. and comfy, to me, isn't shoving the 3 people into one area. Where’s the fun in that? i would like to place Jordan to bed and go sit during a completely different place, drink wine, and watch TV alone with my husband. therefore we have a tendency to prefer to keep in suite hotels, whenever attainable. I’ve become a genius at room descriptions. doesn't essentially mean separate room.}

Red Velvet Cheesecake Cupcakes


  • 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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