Name: Red Velvet Cheesecake Cupcake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box red velvet cake mix (or equivalent homemade batter); 1/2 cup vegetable oil; 3 large eggs; 1 cup water; 8 oz cream cheese, softened; 1/4 cup sugar; 1 egg; 1/2 teaspoon vanilla extract; 1/2 cup sour cream

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A red velvet cheesecake cupcake is the best of both worlds: rich, velvety cake with a tangy swirl of creamy cheesecake right in the middle. It’s the kind of dessert I turn to when I want something that feels indulgent but still easy to make. Whether I’m baking for a birthday, Valentine’s Day, or just a regular afternoon craving, these cupcakes never disappoint.

Red Velvet Cheesecake Cupcake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box red velvet cake mix (or homemade recipe)

½ cup vegetable oil

3 large eggs

1 cup water

8 oz cream cheese, softened

¼ cup sugar

1 egg

½ teaspoon vanilla extract

½ cup sour cream

Directions

I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large bowl, I mix together the red velvet cake mix, oil, eggs, and water until the batter is smooth.

In another bowl, I beat the cream cheese, sugar, egg, vanilla extract, and sour cream until it turns into a creamy cheesecake filling.

I fill each cupcake liner halfway with the red velvet batter.

Then I spoon a tablespoon of the cheesecake mixture on top of each one.

Using a toothpick, I swirl the cheesecake into the red velvet batter to create a marbled effect.

I bake the cupcakes for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

I let them cool completely in the pan before moving them to a wire rack.

If I want to go all out, I top them with whipped cream or a bit of cream cheese frosting once they’re cool.

Servings and Timing

This recipe makes 12 cupcakes.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 220 kcal per cupcake

Variations

Homemade Red Velvet: If I’m avoiding boxed mixes, I swap in my favorite homemade red velvet cake batter instead.

Chocolate Swirl: For extra decadence, I mix a spoonful of chocolate chips into the cheesecake filling.

Mini Cupcakes: I bake these in a mini muffin tin for bite-sized treats—just reduce the baking time to around 12–15 minutes.

Fruit Topping: I sometimes add a spoonful of raspberry jam on top of the cheesecake layer before baking for a fruity twist.

Frosted Finish: Cream cheese frosting piped on top adds an extra layer of flavor and makes these look bakery-worthy.

Storage/Reheating

I store any leftover cupcakes in an airtight container in the refrigerator for up to 4 days. Since they contain cheesecake, they need to stay chilled. To serve, I let them sit at room temperature for about 15 minutes so the cheesecake layer softens slightly. I don’t recommend reheating them since cheesecake can get rubbery when warmed.

FAQs

How do I know when the cupcakes are done baking?

I insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready. The tops should also spring back lightly when I press them.

Can I freeze red velvet cheesecake cupcakes?

Yes, I freeze them (without frosting) in an airtight container for up to 2 months. I let them thaw overnight in the fridge before serving.

Can I use a homemade red velvet cake recipe?

Absolutely. I use my favorite homemade version if I have time—it just needs to yield about the same amount of batter as a box mix.

What kind of cream cheese should I use?

I always go with full-fat cream cheese for the creamiest texture. Reduced-fat versions can work, but the filling won’t be as rich.

Can I make these cupcakes ahead of time?

Yes, I usually bake them a day ahead and store them in the fridge. I wait to add any frosting or toppings until just before serving.

Conclusion

These red velvet cheesecake cupcakes are one of my go-to desserts when I want something that’s both easy and impressive. With a soft red velvet base and a rich cheesecake swirl, every bite feels like a celebration. Whether I’m baking for a special event or just treating myself, I always come back to this recipe—it’s just that good.

Recipe:

Red Velvet Cheesecake Cupcake

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Author: Cheryl
Total Time: 40 minutes
Yield: 12 cupcakes
Diet: Vegetarian

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Description

These Red Velvet Cheesecake Cupcakes combine rich red velvet cake and a creamy cheesecake swirl for the ultimate indulgent treat. Perfect for birthdays, Valentine’s Day, or anytime you're craving a decadent yet easy dessert.

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, combine red velvet cake mix, oil, eggs, and water. Mix until smooth.
In another bowl, beat together cream cheese, sugar, egg, vanilla extract, and sour cream until creamy.
Fill each cupcake liner halfway with red velvet batter.
Spoon a tablespoon of the cheesecake mixture on top of each.
Swirl gently with a toothpick to create a marbled effect.
Bake for 20–25 minutes, until a toothpick inserted comes out clean.
Cool completely in the pan, then transfer to a wire rack.
Optional: top with whipped cream or cream cheese frosting when cooled.