Soft, tender red velvet cupcakes hiding a creamy cheesecake centre, topped with swirls of cream cheese frosting and a sprinkle of red velvet crumbs.
These red velvet cheesecake cupcakes start with a box of cake mix, so they’re easy enough for any day and pretty enough for a party.
Let’s talk about the surprise inside. Red velvet and cream cheese are already the perfect pair.
Here, instead of just frosting the top, a sweet vanilla cheesecake filling is tucked right into the middle of each cupcake. Bite in and you get fluffy cake, then a creamy, tangy pocket of cheesecake.
Using a box mix keeps it simple. You make the batter as the box says, whip up a quick three-ingredient cheesecake filling, and layer them in the muffin tin. Twenty minutes in the oven, a swirl of cream cheese frosting, and you’ve got bakery-style cupcakes with barely any effort.
They’re perfect for Valentine’s Day, Christmas, birthdays, baby showers and bake sales.
Why You’ll Love These Red Velvet Cupcakes
- Cheesecake centre: a creamy surprise in every cupcake.
- Cake mix shortcut: easy, reliable and quick.
- Classic flavour pairing: red velvet and cream cheese.
- Bakery-style look: piped frosting and red velvet crumbs.
- Makes 12: perfect for parties and sharing.
Ingredient Notes & Easy Substitutions
Red velvet cake mix – Prepare it exactly as the box directs, with the eggs, oil and water listed. Any brand works.
Cream cheese – Use softened full-fat cream cheese so the filling is smooth and lump-free.
Powdered sugar – Sweetens the filling and dissolves smoothly.
Vanilla extract – Gives the cheesecake filling a classic flavour.
Cream cheese frosting – Store-bought keeps it easy, but homemade cream cheese frosting works too.
Red velvet crumbs – Crumble a cupcake top or a little extra baked cake for the finishing sprinkle.
Step-by-Step Guide to Making Red Velvet Cupcakes
1. Prep the oven and tin
Heat the oven to 375°F and line a 12-cup muffin tin with liners.
2. Make the batter
Prepare the red velvet cake batter following the directions on the box.
3. Make the cheesecake filling
Stir the softened cream cheese, powdered sugar and vanilla together until completely smooth. Lumps in the filling will stay lumpy after baking, so take your time.
4. Layer the cupcakes
Fill each liner halfway with batter, drop a spoonful of cheesecake filling in the middle, then cover with more batter until the liners are about three-quarters full.
5. Bake, cool and frost
Bake for 20 minutes, then let them cool completely. Pipe on the cream cheese frosting and finish with a sprinkle of red velvet crumbs.
Red Velvet Cheesecake Cupcakes
Equipment
- 12-cup muffin tin
- Cupcake liners
- 2 large bowls
- Piping bag
Ingredients
Cupcakes
- 1 box red velvet cake mix plus the ingredients listed on the box, prepared as directed
Cheesecake filling
- 15 oz cream cheese 455 g, softened
- 1 cup powdered sugar 120 g
- 2 teaspoons vanilla extract
Topping
- 2 cups cream cheese frosting 230 g
- red velvet cake crumbs for sprinkling
Instructions
- Heat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- Make the red velvet cake batter in a large bowl following the package directions.
- In another bowl, stir the cream cheese, powdered sugar and vanilla together until completely smooth and lump-free.
- Fill each liner halfway with cake batter. Add a spoonful of the cream cheese mixture to each, then top with the remaining batter until the liners are about three-quarters full.
- Bake for 20 minutes, then let the cupcakes cool completely.
- Pipe cream cheese frosting onto each cupcake and sprinkle with red velvet crumbs.
Notes
- Box mix: Prepare the cake mix with the eggs, oil and water listed on your box. Box sizes and add-ins vary by brand.
- Nutrition: Estimated per cupcake from the ingredients, assuming a standard 15.25-oz box prepared with 3 eggs and 1/2 cup oil, and store-bought cream cheese frosting.
Nutrition
Tips for the Best Red Velvet Cheesecake Cupcakes
- Soften the cream cheese: it’s the key to a smooth filling.
- Don’t overfill: three-quarters full stops them overflowing.
- Centre the filling: so it’s hidden inside each cupcake.
- Cool completely before frosting: or the frosting will melt.
- Use a piping bag: for that bakery-style swirl.
Common Mistakes to Avoid
- Lumpy filling: use softened cream cheese and stir until smooth.
- Overfilling the liners: the batter spills over in the oven.
- Frosting warm cupcakes: the frosting slides off.
- Too much filling: a spoonful is enough so the batter can cover it.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Homemade frosting: use your favourite cream cheese frosting recipe.
- Chocolate chips: stir mini chocolate chips into the cheesecake filling.
- Festive sprinkles: top with seasonal sprinkles instead of crumbs.
- Other flavours: try the same method with chocolate or vanilla cake mix.
How to Serve Red Velvet Cupcakes
Arrange them on a cake stand or platter for parties, or box them up as gifts. They’re a natural fit for Valentine’s Day and Christmas dessert tables, and they pair well with coffee or a glass of cold milk.
Make-Ahead and Storage Tips
- Bake ahead: bake the cupcakes a day ahead and frost them before serving.
- Fridge: because of the cream cheese filling and frosting, store them covered in the fridge and enjoy within a few days.
- Serving: let them sit out for a little while before serving so the cake softens.
Frequently Asked Questions
Can I use any red velvet cake mix?
Yes. Prepare it according to the package directions.
How do I get the cheesecake filling in the middle?
Fill the liners halfway with batter, add a spoonful of filling, then cover with more batter.
Do red velvet cheesecake cupcakes need to be refrigerated?
Yes. With a cream cheese filling and frosting, keep them covered in the fridge.
How long do I bake red velvet cupcakes?
About 20 minutes at 375°F, then let them cool completely before frosting.
Can I make them ahead?
Yes. Bake them a day ahead, store them in the fridge, and frost before serving.
Moist, tender and hiding a creamy cheesecake surprise, these red velvet cupcakes are a guaranteed showstopper.
Bake a batch for your next celebration and watch everyone’s face when they take the first bite.
