Prep time
Cook time
Total time
Serves: 1 Dozen Cupcakes
  • 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
  • ΒΌ ts fine salt
  1. In the first bowl, make the cheesecake layer by mixing the cream cheese and sugar together.
  2. Add the vanilla, egg, and flour.
  3. Next, make the red velvet layer. In a medium bowl, whisk the oil and sugar together.
  4. Combine the dairy with the baking soda and salt.
  5. Mix in the egg and dairy mixture.
  6. Add the vanilla, vinegar, and finally your color.
  7. To this bowl, slowly add the flour and cocoa in batches. Do not over mix.
  8. 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.
  9. Bake at 350 for 16-19 minutes.
  10. Cool completely and frost.
  11. 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.
Recipe by The Squishy Monster at