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Cheesecake-Filled Red Velvet Cupcakes


20 Min.
30 Min.
Skill Level:
30 cupcakes

Imagine sinking your teeth into a heavenly red velvet cake, only to discover a surprise — a creamy dollop of cheesecake nestled inside! This Cheesecake-Filled Red Velvet Cupcake recipe is a blend of textures, from the moist cake to the velvety cheesecake, all wrapped up in the iconic cocoa-kissed red velvet flavor. Ideal for celebrations, afternoon tea or a delightful dessert, these cupcakes elevate any occasion with their irresistible fusion of flavors.

Have you ever wondered how red velvet cakes came to be and what makes them different from chocolate cake? Learn all about Red Velvet Desserts and explore more homemade red velvet recipes related to our cheesecake red velvet cupcake recipe.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
20 minutes
Cool Time
20 minutes
Chill Time
30 minutes


Prevent your screen from going dark while you bake.


  • 8 oz
    cream cheese, softened
  • 1/3 cup
    sour cream
  • 1 3/4 cups
    granulated sugar, divided
  • 3 tsps
    vanilla extract, divided
  • 2 1/2 cups
    all-purpose flour
  • 1/3 cup
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 cup
    vegetable oil
  • 1 cup
    buttermilk or sour milk
  • 2
  • 1 Tbsp
    red food color
  • 2 tsps
    white vinegar
  • Double Cream Cheese Frosting:
  • 4 Tbsps
  • 2/3 cup
    HERSHEY'S Cream Cheese Flavored Chips
  • 4 oz
    cream cheese
  • 2 1/2 cups
    powdered sugar


Equipment Needed 
oven Oven
muffin cup liners Muffin Cup Liners
muffin pans Muffin Pans
measuring cups and spoons Measuring Cups and Spoons
mixing bowls Mixing Bowls
mixer Mixer
refrigerator Refrigerator
microwave Microwave

Heat oven to 350°F. Line the muffin cups with muffin liners and set the pans aside.


Make the cream cheese filling: Combine the cream cheese, sour cream, 1/4 cup of the sugar and 1 teaspoon of the vanilla in a medium bowl and beat with a mixer until smooth. Stir in 2/3 cup of the cream cheese chips and set aside.


Make the cupcake batter: Stir the flour, the remaining 1 1/2 cups sugar, cocoa, baking soda and salt in a large bowl. Add the oil, buttermilk, eggs, red food coloring, vinegar and the remaining 2 teaspoons vanilla. Beat on medium for 2 minutes.


To make sour milk, use 1 tablespoon white vinegar plus milk to equal 1 cup.


Fill muffin cup liners halfway with batter. Drop a scant tablespoon of cream cheese filling in the center, trying not to touch the edges of the paper liner.


Bake for 18 to 20 minutes, or until a wooden pick inserted in the cake portion comes out clean. Cool cupcakes to room temperature in muffin pans. Remove from pans and chill in the refrigerator for 30 minutes.


Frost with Double Cream Cheese Frosting (recipe follows) or any desired frosting. Store leftovers in the refrigerator.

Double Cream Cheese Frosting: Melt the butter and cream cheese flavored chips in a microwave-safe bowl on HIGH (100%) for 30 seconds, then stir. Return to the microwave and heat on HIGH in 15-second increments until the mixture is completely melted and smooth when stirred. Beat in the cream cheese until blended. Gradually beat in the powdered sugar until smooth. Makes about 2 cups of frosting.

Additional questions?