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These red velvet cupcakes have a cheesecake filling and are topped with a silky white chocolate cream cheese frosting. Rich and decadent, these cupcakes are just perfect. You’ll love this easy Valentine’s Day Dessert.
Red Velvet Cream Cheese Filled Cupcakes
The only way to eat a Red Velvet cupcake is with cream cheese frosting. For these cupcakes, we’re taking it a step further and adding cheesecake filling. Rather than a traditional cream cheese frosting, I added a touch of white chocolate for an elegant twist.
Whether it’s for Valentine’s day or for a birthday party, these red velvet cupcakes are a total stunner.
What You Need to Know About Red Velvet Cupcakes
This is made with my easy homemade red velvet cupcake, but you can reach for a box of cake mix if you prefer. The cupcakes come together rather quickly as it’s an oil-based cupcake recipe. Using a combination of oil and melted butter gives these cupcakes a super soft texture and added flavor.
There are 4 key ingredients you’ll need:
- Buttermilk- provided a slightly tangy flavor. If you don’t have any on hand, you can make this easy susbtitute.
- Vinegar– addition boost of acid mixes with the baking soda to produce a fluffy cupcake
- Cocoa Powder– this provided just a hint of chocolate flavor
- Sour Cream– keeps these cupcakes extra moist. Substitue with Greek or Plain yogurt if needed.
How to Make the Cheesecake Filled Cupcakes
Make the Cheesecake Filling
The filling is made with just 4 simple ingredients: cream cheese, an egg, granulated sugar and a hint of vanilla extract. Be sure the cream cheese is at room temperature so it can easily be combined with the other ingredients. This also prevents a lumpy filling. I like to do this first so it’s ready to go once my batter is ready.
- Combined cream cheese and sugar: In a medium-sized bowl, combine the softened cream cheese with the sugar and vanilla extract. Mix all of the ingredients until they are well combined and smooth.
- Add the egg:Then add the egg and finish mixing until it’s well combined.
Make the Red Velvet Batter
- Prep: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- Combine some of the wet ingredients: Beat together the oil, melted butter, egg, and vanilla extract until well incorporated.
- Beat in the sugar.
- Add the remaining wet ingredients: sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
- Combine and add the dry ingredients: Combine the flour, cocoa powder baking powder, baking soda and salt. Add this to the batter and mix just until the flour starts to incorporate. Then finish mixing by hand use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Fill the Pan & Bake
I recommend using a large cookie scoop so you don’t overfill the cupcake pan. This will also help ensure even baking.
- Add one scoop of red velet batter to the pan.
- Then add one tablespoon of the cream cheese filling on top. Gently swirl with a knife.
- Bake in the preheat oven for 16-18 minutes. To ensure the cupcakes are done, insert a toothpick into the center, and it should come out clean.
What You Need to Know About this Cream Cheese Frosting
We’re taking my amazing cream cheese frosting to the next level by adding a little melted white chocolate.
- For the white chococolate: I recommend using a high quality chocoalte bar like Ghirardelli or Lindt
- Don’t burn the chocolate: Set your microwave to 50% power to melt the chocolate, and stir every 30 seconds or so. This will prevent the chocolate from burning or siezing.
- Start with Cold Ingredients: You heard that right. My frosting recipe calls for cold butter and cold cream cheese. This allows the frosting to be thicker and less runny. It’s perfect for piping.
How to Store Frosted Cupcakes
Store them in an airtight container in the refrigerator. Remove them about 20-30 minutes prior to serving, these are best served at room temperature. If you are serving them the same day you make them, then you don’t need to refrigerate them.
Tips to Prepare Ahead of Time
Cupcakes: Baked cupcakes can be prepared up to 2 days in advance, and stored unfrosted in an airtight container at room temperature.
Frosting: The frosting can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. Prior to frosting the cupcakes, allow the frosting to sit at room temperature for 30 minutes. Rewhip the frosting in a stand mixer for a couple of minutes prior to using.
Frequently Asked Questions
I recommend using a gel color instead of food coloring. Use a color made by Americolor, ChefMaster or Wilton makes a no-taste red gel.
Make sure it’s a full-fat block of cream cheese for both the frosting and the filling
You can either leave it out altogether, and just make a regular cream cheese frosting or try making a chocolate cream cheese frosting.
Red Velvet Cheesecake Cupcakes
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: 24 cupcakes
These red velvet cupcakes have an easy cheesecake filling and are topped with a silky white chocolate cream cheese frosting.
For the cream cheese filling
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- 1 large egg
- ⅓ cup (63g) granulated sugar
- ½ teaspoon pure vanilla extract
For the cupcakes
- 6 tablespoons (90 ml) vegetable oil
- ¼ cup (56g) unsalted butter, melted
- 2 large egg
- 2 tablespoons (30ml) pure vanilla extract
- 1 ½ cups (285g) granulated sugar
- ¼ cup (48g) sour cream
- 2 teaspoon (10ml) distilled white vinegar
- 2 cups (280g) sifted all-purpose flour
- 1 tablespoon (7g) sifted cocoa powder
- 2 teaspoon (8.5g) baking powder
- 1 teaspoon (4g) baking soda
- ½ teaspoon salt
- 1 1/3 cups (315ml) buttermilk
- 2–4 teaspoons Super red gel color
For the frosting
- 2 ounces (56g) white chocolate bar, melted
- 1 cup (226g) unsalted butter, cold
- 8 ounces (226g) full-fat cream cheese, cold
- 5 cups (650g) powdered sugar
- 2 teaspoons (10ml) pure vanilla extract
- Sprinkles for garnish
- Hersheys Chocolate Hearts for garnish
For the Cream Cheese Filling
- To make the cream cheese filling, beat the softened cream cheese, sugar, and vanilla extract together until fluffy and free of lumps. Then add the egg and beat until well combined.
For the Cupcakes:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the vegetable oil, butter, egg, and vanilla extract. Beat on medium speed until well incorporated. Next, add the sugar and beat until well combined. Scrape down the bowl as needed.
- Next mix in the sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients and add to the batter, beating until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. To add the cream cheese mixture to the cupcakes, use a tablespoon to drop into each liner. Use a knife or a toothpick to swirl it into the batter.
- Bake the cupcakes at 350°F for 16-20 minutes. Use a toothpick to check the doneness of your cupcake. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple of minutes before transferring to a wire rack and then cool completely.
For the frosting:
- In a microwave-safe bowl, melt the white chocolate bar. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
- Cut the butter into 1-inch blocks. Beat the butter for 2-3 minutes until it is light and fluffy.
- Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scrape down the bowl occasionally. Add the cooled white chocolate and beat until combined.
- Slowly add confectionary sugar 2 cups at a time and add the vanilla extract. Beat on low speed until the powdered sugar has combined then increase speed to medium-high and beat for 1-2 minutes. Repeat until all the powdered sugar has been added and beat until the frosting is completely smooth.
- Frost the cooled cupcakes with a large closed star piping tip (Ateco 846). Top with sprinkles and a Hershey’s Chocolate Heart.
- White Chocolate: I recommend using a white chocolate bar such as Ghirardelli or Lindt. It melts easily and provides the best consistency.
- Cream Cheese: Cream cheese should be a block of full-fat cream cheese for both the filling and the frosting
- If the frosting is too soft: You can add additional powdered sugar, which will make it sweeter, but try refrigerating it for 20-30 minutes and see if it’s stiff enough to pipe.
- How to store: Store them in an airtight container in the refrigerator. Remove them about 20-30 minutes prior to serving, these are best served at room temperature. If you are serving them the same day you make them, then you don’t need to refrigerate them.
- Homemade buttermilk substitute can be used if you don’t have buttermilk on hand
- Category: Cupcakes
- Method: Oven
- Cuisine: American
Keywords: Red Velvet Cream Cheese Filled Cupcakes, White Chocolate Frosting, Valentine’s Day Dessert, Valentine’s Day Cupcakes