If You Haven’t Made Red Velvet Cheesecake Cupcakes Yet Then You’d Better Read This Recipe

Some might say that this is the best doggone red velvet cheesecake cupcake recipe on the planet. You know What? I just might have to agree. What do you think? After you make these fabulous cupcakes, please tell me your thoughts in the comments. I always love hearing from you <3 I think receiving constructive criticism is a good thing. I especially love hearing about from-scratch recipes from the olden days.

I just know you’re going to go gaga for these yummy cupcakes!



1/4 cup unsalted Land O Lakes butter

1 cup Domino sugar

1 Eggland’s Best egg

3 tablespoons Hershey’s Special dark cocoa

4 tablespoons food-grade red food color

1 tsp McCormick vanilla

1/2 cup whole milk buttermilk (do not get skim or low fat)

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon of baking soda

1 1/2 teaspoons white vinegar (it has less flavor than any other type)

cream cheese frosting

4 cups confectioners sugar

1/3 cup unsalted butter

8 oz cream cheese

Pinch of salt


Cream the butter and sugar until fluffy.

Add the egg and vanilla and beat well.

Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended.

In a separate bowl mix the food color and the cocoa until it makes a paste.

Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks.

Add 1/4 cup of the buttermilk and beat on low speed until blended.

Add half of the flour and blend.

Add the remaining buttermilk, blend and then add the remaining flour. Now stir in the baking soda and vinegar until blended.


Fill muffin cups about 3/4 the way with the red velvet batter.

Add a tablespoon or so of cheesecake batter to the top.

Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t overbake.

Cool completely.


Mix butter, salt, and confectioners sugar until cumbly.

Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.

Swirl a good layer atop the cooled cupcakes.

Sprinkle with cocoa, edible glitter, or orange zest.

Keep any remaining cupcakes (as if!) in the refrigerator





Quick Tip: This dessert is easy to double when feeding a crowd.

Thank you Food Blogs for this wonderful photo.