Cheesecake Red Velvet Cupcakes
When I couldn’t decide whether to bring pumpkin pie or pumpkin cheesecake to a holiday party last year, I brought my pumpkin pie cheesecake instead. These cheesecake red velvet cupcakes were created in the same spirit. They feature a bottom layer of classic cheesecake with a moist red velvet cake layer in the middle with an ultimate crowning of fluffy cream cheese frosting on top. When decorated with an edible chocolate snowflake, they’re perfect for the season for so many reasons!
Prep time
Cook time
Total time
Author: The Squishy Monster
Serves: 1 Dozen Cupcakes
Ingredients
Cheesecake
- 8 oz room temperature cream cheese
- ¼ c sugar
- 1 ts pure vanilla extract
- 1 room temperature egg
- ½ tb unbleached flour
Red Velvet
- ⅓ c neutral oil
- ½ c + 2 tb sugar
- ¼ c sour cream/buttermilk
- ½ ts baking soda
- ½ ts fine salt
- 1 room temperature egg
- 1 ts pure vanilla extract
- ¼ ts apple cider vinegar
- ½ tb + ½ ts red color
- 1 c + 1 tb unbleached flour
- ½ tb unsweetened cocoa
Cream Cheese Frosting
- 8 oz soft cream cheese
- 1-2 c *sifted* confectioners sugar
- 1 ts pure vanilla
- 1 tb room temperature heavy cream
- ¼ ts fine salt
Instructions
- In the first bowl, make the cheesecake layer by mixing the cream cheese and sugar together.
- Add the vanilla, egg, and flour.
- Next, make the red velvet layer. In a medium bowl, whisk the oil and sugar together.
- Combine the dairy with the baking soda and salt.
- Mix in the egg and dairy mixture.
- Add the vanilla, vinegar, and finally your color.
- To this bowl, slowly add the flour and cocoa in batches. Do not over mix.
- In a lined cupcake tin, scoop in the bottom layer of cheesecake followed by a top layer of red velvet cake. Make sure to add in more cheesecake than red velvet as the red velvet will rise but the cheesecake wont.
- Bake at 350 for 16-19 minutes.
- Cool completely and frost.
- To make the frosting, break up the cream cheese and sift in the powdered/confectioners sugar. Add in the vanilla, heavy cream, and salt. Whip until light and fluffy.
Happy holidays!
Love,
Your Squishy Monster
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You have outdone yourself, Angela. These cupcakes look stunning! I love those pretty snow flakes.
i think i realized a pattern of the Squishy Monster making delicious desserts as an excuse to bake and be able to eat them! i don’t blame u! hahahahaha
Gorgeous cupcakes! Love how festive you’ve made them.
Oh my gosh it is the best of two worlds collided. I want to try some right now. Definitely bookmarking for future! Happy Holidays!
Red velvet and cheesecake and snowflakes – I’m definitely in love.
These look delicious!! So festive and cute!!
Almost too pretty to eat but knowing how good they must be, I’d have to try one.
These cupcakes are Christmas perfect
I have to make these cupcakes. I don’t think they will last in my home, but I’m making them anyway lol.
These cupcakes are gorgeous! I love how festive you decorated them! Hope you have a wonderful holiday!
You discovered my secret! Merry Christmas, Brain! May your belly be filled with lots of yummy things and be surrounded by those you love!!
gah, I’m so late to the game.. finally reading email subscriptions now! But this is still lovely
hi! I would love to try this…one question did you measure the sourcream in that liquid measuring cup or in a dry measuring cup an the add it to the liquid cup?
Hi, Dena! I alternate between using sour cream and whole buttermilk for this and they both work well. For sour cream, I tend to use a dry measuring cup and for buttermilk, I use a liquid one. However for exact measurements, you can weigh them using a digital scale if you’d like though for home cooks, you can get away with measuring =)