Indulge your sweet tooth and get ready for a taste adventure like no other! Today, we’re diving into the world of rich, velvety, and utterly irresistible red velvet cheesecake cupcakes. Whether you’re a lover of classic flavors or always on the lookout for new twists, these 18 delightful recipes have got you covered.
From creamy cream cheese frosting to decadent chocolate ganache, each cupcake is a masterclass in indulgence. But don’t just take our word for it – let’s dive into the world of red velvet cheesecake cupcakes and explore the many ways you can elevate this beloved treat.
Classic Red Velvet Cheesecake Cupcakes with Cream Cheese Frosting
Classic Red Velvet Cheesecake Cupcakes with Cream Cheese Frosting Recipe
These moist and flavorful cupcakes combine the classic flavors of red velvet cake with a creamy cheesecake swirl, topped with a tangy cream cheese frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1/2 cup sour cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
6. Pour batter into prepared muffin tin cups, filling 3/4 of the way full.
7. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
Cream Cheese Frosting:
1. Beat cream cheese and granulated sugar until smooth.
2. Add sour cream; mix until combined.
3. Spread frosting over cooled cupcakes.
Red Velvet Cheesecake Stuffed Cupcakes
Treat your taste buds to a surprise with these decadent Red Velvet Cheesecake Stuffed Cupcakes, combining the classic flavors of red velvet cake and creamy cheesecake in one delightful treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/4 cup vegetable oil
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– Cheesecake filling (see below)
– Confectioners’ sugar, for dusting
Cheesecake Filling:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, oil, eggs, red food coloring, and vanilla extract.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before filling with cheesecake mixture.
Cooking Time: 18-20 minutes
Mini Red Velvet Cheesecake Cupcakes
These bite-sized treats combine the classic flavors of red velvet cake with a creamy cheesecake filling, all wrapped up in a cute and easy-to-eat package. Perfect for parties or special occasions.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup sour cream
– 1/2 cup cheesecake batter (see below)
– Confectioners’ sugar, for dusting
Cheesecake Batter:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, eggs, and red food coloring to the dry ingredients; mix until combined.
4. Divide batter evenly among muffin cups.
5. Top each cupcake with cheesecake batter (about 1 tablespoon).
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before dusting with confectioners’ sugar.
Cook Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with Chocolate Ganache
These moist and decadent cupcakes combine the classic flavors of red velvet cake with a creamy cheesecake filling, topped off with a rich chocolate ganache. Perfect for any occasion, these treats are sure to impress.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon red food coloring
– 1 teaspoon vanilla extract
For the cheesecake:
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs, separated
– 1 teaspoon vanilla extract
For the ganache:
– 8 ounces semisweet chocolate chips
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Prepare the cupcakes according to the recipe, filling each cup about 3/4 of the way full.
3. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
4. Prepare the cheesecake by beating the cream cheese and sugar together, then adding the eggs and vanilla extract.
5. Spoon the cheesecake mixture into each cupcake, filling to the top.
6. Top with ganache made by melting chocolate chips and heavy cream together.
7. Refrigerate for at least 2 hours before serving.
Cooking Time: 20-25 minutes
Red Velvet Cheesecake Cupcakes with Whipped Cream Topping
Experience the perfect blend of rich red velvet cake and creamy cheesecake, topped with a light and airy whipped cream topping. These cupcakes are sure to impress at any gathering.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the whipped cream topping:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Prepare the cupcakes according to package instructions or recipe of your choice.
3. Prepare the cheesecake by beating cream cheese, sugar, eggs, and vanilla extract until smooth.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely.
7. Prepare whipped cream topping by whipping heavy cream and sugar until stiff peaks form.
8. Top cooled cupcakes with whipped cream.
Cooking Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with Oreo Crust
Elevate your baking game with these decadent red velvet cheesecake cupcakes, featuring a rich and crunchy Oreo crust. Perfect for special occasions or just because.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup cream cheese, softened
– 1/2 cup sour cream
– 1 tablespoon vanilla extract
– Oreo cookies, crushed (about 1/4 cup)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Prepare the crust: In a bowl, mix together crushed Oreos and 1 tablespoon granulated sugar. Add 1/4 teaspoon salt and stir.
3. Fill each liner about 1/4 full with the Oreo mixture.
4. Make the red velvet cake: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until combined. Beat in eggs, then add red food coloring.
5. Pour batter over crust, filling each liner about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow to cool completely before topping with cheesecake mixture (recipe not included).
Cooking Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with White Chocolate Drizzle
These moist and flavorful cupcakes combine the classic flavors of red velvet cake and creamy cheesecake, topped off with a rich white chocolate drizzle.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake:
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the white chocolate drizzle:
– 1 cup white chocolate chips
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. Prepare cupcakes according to package instructions or recipe of your choice.
3. Make cheesecake by beating cream cheese and sugar until smooth, then adding eggs one at a time.
4. Pour cheesecake mixture into prepared cupcake liners, filling about 3/4 full.
5. Bake for 18-20 minutes, or until edges are set and centers are slightly jiggly.
6. Melt white chocolate chips with butter in a microwave-safe bowl in 30-second increments, stirring between each interval.
7. Drizzle melted white chocolate over cooled cheesecakes.
Cooking Time: 20-25 minutes
Red Velvet Cheesecake Cupcakes with Raspberry Swirl
These decadent cupcakes combine the rich flavors of red velvet cake and creamy cheesecake, topped with a sweet raspberry swirl. Perfect for special occasions or just because.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake:
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the raspberry swirl:
– 1/4 cup fresh raspberries
– 2 tablespoons confectioners’ sugar
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. Prepare the cupcakes according to package instructions.
3. Prepare the cheesecake mixture and spoon into cupcake liners.
4. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Allow to cool completely before topping with raspberry swirl.
Cooking Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with Pecan Crumble
These moist and flavorful cupcakes combine the classic flavors of red velvet cake with a creamy cheesecake filling, topped with a crunchy pecan crumble. Perfect for special occasions or just a sweet treat.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake filling:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the pecan crumble:
– 1/4 cup chopped pecans
– 2 tablespoons granulated sugar
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the cupcakes according to the recipe.
3. Prepare the cheesecake filling by beating the cream cheese and sugar until smooth, then adding eggs and vanilla extract.
4. Fill the prepared muffin cups with the cheesecake mixture.
5. Top each cupcake with a spoonful of the pecan crumble mixture.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with Caramel Sauce
These moist red velvet cupcakes are infused with the richness of cheesecake, topped with a tangy cream cheese frosting, and drizzled with a velvety caramel sauce. Perfect for special occasions or as a sweet surprise.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake:
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the caramel sauce:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Prepare the cupcakes according to the recipe.
3. Bake for 18-20 minutes or until a toothpick comes out clean.
4. Allow the cupcakes to cool completely before topping with cheesecake mixture and caramel sauce.
Cooking Time: 20-25 minutes
Red Velvet Cheesecake Cupcakes with Mascarpone Frosting
Red Velvet Cheesecake Cupcakes with Mascarpone Frosting Recipe
Experience the rich flavors of red velvet and creamy mascarpone in these decadent cupcakes, perfect for any celebration or everyday treat. With a moist red velvet cake base and a tangy cheesecake filling, topped with a light and airy mascarpone frosting, these cupcakes are sure to impress.
Ingredients:
For the Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsweetened cocoa powder
– 1/2 cup buttermilk
– 1 large egg
– 1 teaspoon red food coloring
– 1/4 cup vegetable oil
For the Cheesecake Filling:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Mascarpone Frosting:
– 8 ounces mascarpone cheese
– 2 tablespoons unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Prepare the cupcakes according to the recipe.
3. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
4. Allow the cupcakes to cool completely before filling and frosting.
5. Prepare the cheesecake filling by beating the cream cheese, sugar, eggs, and vanilla extract until smooth.
6. Fill each cupcake with approximately 1 tablespoon of cheesecake filling.
7. Prepare the mascarpone frosting by beating the mascarpone cheese, butter, powdered sugar, and vanilla extract until light and fluffy.
8. Frost each cupcake with approximately 1/2 cup of mascarpone frosting.
Cooking Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with Coconut Flakes
These moist and decadent cupcakes combine the classic flavors of red velvet cake and cheesecake, topped with a sprinkle of toasted coconut flakes for added texture and flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– 1 cup cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 cup sour cream
– 1/2 cup shredded coconut flakes
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat just until combined.
6. Pour batter into cupcake liners, filling 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cupcakes to cool completely before topping with cream cheese mixture (see below) and sprinkling with toasted coconut flakes.
Cream Cheese Mixture:
1. Beat softened cream cheese until smooth.
2. Add granulated sugar, eggs, and sour cream; mix until combined.
3. Spread or pipe onto cooled cupcakes.
Red Velvet Cheesecake Cupcakes with Nutella Filling
Rich, velvety cupcakes filled with a surprising Nutella surprise, these Red Velvet Cheesecake Cupcakes are the perfect treat for any occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake filling:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Nutella filling:
– 1/4 cup Nutella
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the cupcakes by whisking together flour, sugar, baking powder, and salt. Add softened butter, eggs, red food coloring, and vanilla extract. Mix until smooth.
3. Fill each liner about 2/3 full.
4. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
5. Prepare the cheesecake filling by beating together cream cheese, sugar, eggs, and vanilla extract.
6. Fill cooled cupcakes with cheesecake mixture.
7. Spread Nutella on top of each cupcake.
Cooking Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with Lemon Glaze
Elevate your baking game with these decadent Red Velvet Cheesecake Cupcakes topped with a tangy Lemon Glaze. A perfect balance of rich and bright, these treats are sure to impress.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake:
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the lemon glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Prepare the cupcakes according to the recipe, filling each liner about 2/3 full.
3. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
4. Prepare the cheesecake mixture and fill cooled cupcake liners with about 1 tablespoon of cheesecake batter.
5. Top with lemon glaze by whisking powdered sugar and lemon juice together, then drizzling over cooled cupcakes.
Cooking Time: 20-25 minutes (cupcakes) + 10-12 minutes (cheesecake)
Red Velvet Cheesecake Cupcakes with Strawberry Jam Center
These moist red velvet cupcakes filled with a sweet strawberry jam center are the perfect treat for any occasion. With their creamy cheesecake filling and tangy jam surprise, they’re sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– 1 cup strawberry jam
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely.
8. Spread strawberry jam on the top of each cooled cupcake.
9. Beat cream cheese and sugar until smooth. Spoon cheesecake mixture over jam.
10. Refrigerate for at least 30 minutes before serving.
Cooking Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with Cinnamon Sugar Dusting
These moist and decadent cupcakes combine the classic flavors of red velvet cake and creamy cheesecake, finished with a sweet and spicy cinnamon sugar dusting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 teaspoon vanilla extract
– Cinnamon sugar dusting (see below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring and mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before preparing the cheesecake filling.
Cheesecake Filling:
1. Beat cream cheese until smooth. Add sugar and vanilla extract, beating until combined.
2. Spoon a small amount of cheesecake filling into each cooled cupcake.
3. Dust with cinnamon sugar (a mixture of 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon) before serving.
Cooking Time: 18-20 minutes
Red Velvet Cheesecake Cupcakes with Vanilla Bean Frosting
Elevate your dessert game with these rich and decadent red velvet cheesecake cupcakes, topped with a creamy vanilla bean frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup sour cream
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 1/4 teaspoon vanilla bean paste
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time; beat well after each addition.
4. Add red food coloring, sour cream, and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until smooth.
6. Pour batter into cupcake liners; bake for 18-20 minutes or until a toothpick comes out clean.
7. Let cool completely before frosting.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add vanilla extract, salt, heavy cream, and vanilla bean paste; mix until smooth.
4. Frost cooled cupcakes as desired.
Red Velvet Cheesecake Cupcakes with Almond Crunch Topping
These cupcakes combine the classic flavors of red velvet and cheesecake with a crunchy almond topping, creating a delightful treat that’s perfect for any occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
For the cheesecake topping:
– 12 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the almond crunch topping:
– 1/4 cup sliced almonds
– 1 tablespoon brown sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Prepare the cupcakes according to package instructions.
3. Prepare the cheesecake topping by beating cream cheese, sugar, eggs, and vanilla extract until smooth.
4. Pour the cheesecake mixture over the cooled cupcakes.
5. Sprinkle the almond crunch topping over the cheesecake layer.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 18-20 minutes
Summary
Get ready to indulge in the most decadent and delicious red velvet cheesecake cupcake recipes! From classic combinations with cream cheese frosting to creative twists like Oreo crust and Nutella filling, these mouthwatering treats are sure to satisfy your sweet tooth. With a range of flavors and toppings to choose from, you’re guaranteed to find the perfect recipe to impress friends and family. Whether you’re a cheesecake lover or just looking for a new dessert obsession, this collection has something for everyone.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
