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.
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
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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In a large bowl, combine red velvet cake mix, oil, eggs, and water. Mix until smooth.
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In another bowl, beat together cream cheese, sugar, egg, vanilla extract, and sour cream until creamy.
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Fill each cupcake liner halfway with red velvet batter.
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Spoon a tablespoon of the cheesecake mixture on top of each.
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Swirl gently with a toothpick to create a marbled effect.
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Bake for 20–25 minutes, until a toothpick inserted comes out clean.
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Cool completely in the pan, then transfer to a wire rack.
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Optional: top with whipped cream or cream cheese frosting when cooled.
Notes
For a homemade red velvet version, use your preferred recipe yielding enough for 12 cupcakes.
Add chocolate chips to the cheesecake swirl for extra richness.
Bake in mini muffin tins for 12–15 minutes for bite-sized versions.
A dollop of raspberry jam on the cheesecake layer before baking adds a fruity twist.
Store in the fridge for up to 4 days. Freeze (unfrosted) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 220 kcal
