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A frosted Red Velvet cupcake decorated for Valentine's Day

Red Velvet Cheesecake Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 16 minutes
  • Total Time: 46 minutes
  • Yield: 24 cupcakes
  • Category: Cupcakes
  • Method: Oven
  • Cuisine: American


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
  • 24 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

  1. 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:

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. 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.
  3. Next mix in the sour cream, vinegar, buttermilk, and red gel color and beat until well combined.
  4. 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.
  5. 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.
  6. 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:

  1. 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. 
  2. Cut the butter into 1-inch blocks. Beat the butter for 2-3 minutes until it is light and fluffy.
  3. 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. 
  4. 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.
  5. 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


  • Serving Size: 1 Cupcake
  • Calories: 414
  • Sugar: 42.7 g
  • Sodium: 188.2 mg
  • Fat: 21.7 g
  • Carbohydrates: 52.3 g
  • Fiber: 0.5 g
  • Protein: 3.9 g
  • Cholesterol: 70.1 mg