Stuffed Red Velvet Cupcakes with Cheesecake Filling | Easy Dessert Recipe

Hey there, sweet friend! 👋 If you’ve ever found yourself standing in front of the pantry, wondering how to wow the PTA, your coworkers, or—let’s be real—just treat yourself after a long Tuesday, I’ve got you covered. These Stuffed Red Velvet Cupcakes are like your favorite cozy sweater and bold red lipstick rolled into one dreamy bite.

What makes them special? Oh, just a velvety cupcake exterior hugging a hidden creamy cheesecake center, topped off with a swirl of luscious cream cheese frosting. Basically, they’re the edible equivalent of a standing ovation.

Let’s dive into dessert bliss, shall we?

Why You’ll Love These Stuffed Red Velvet Cupcakes

There’s regular red velvet… and then there’s cream filled red velvet cupcakes that hit that next level of indulgence.

• Hidden cream cheese center: Surprise! These beauties are stuffed with a tangy-sweet cheesecake filling that makes each bite a little party.

• Perfectly moist & tender: Thanks to buttermilk and oil, these cupcakes stay soft (even if you forget to cover them overnight).

• Crowd-pleasers: Whether it’s date night, bake sale, or a girls’ night in, you’ll be handing out this red velvet cream cheese cupcake recipe faster than Netflix recommendations.

Ingredients

Let’s not overcomplicate things. You probably have most of this in your kitchen already. Here’s what you need:

For the Cupcakes:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 tbsp cocoa powder

• ½ tsp baking soda

• ½ tsp salt

• 1 large egg

• ¾ cup vegetable oil

• ½ cup buttermilk

• 1 tbsp red food coloring

• 1 tsp vanilla extract

• ½ tsp white vinegar

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ⅓ cup granulated sugar

• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3–4 cups powdered sugar (adjust to taste and thickness)

• 1 tsp vanilla extract

How to Make Filled Red Velvet Cupcakes

Alright, apron on! Here’s how to make cupcake magic happen:

Step 1: Prep That Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners—because nobody likes scrubbing tins.

Step 2: Mix the Dry Stuff

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Step 3: Combine the Wet Ingredients

In another bowl, mix the egg, vegetable oil, buttermilk, red food coloring, vanilla, and vinegar. Yes, vinegar. It reacts with the baking soda for a fluffier cupcake. Science!

Step 4: Marry the Mixes

Pour the wet ingredients into the dry ingredients and gently mix until just combined. No over-stirring—we’re making cupcakes, not muffins.

Step 5: Make the Cheesecake Filling

In a small bowl, beat together the cream cheese, sugar, and vanilla until smooth and dreamy. Try not to eat it all with a spoon (but if you do, no judgment).

Step 6: Assemble Like a Pro

Spoon a tablespoon of red velvet batter into each cupcake liner. Add a dollop (about 1 teaspoon) of cheesecake filling in the center, then top with more red velvet batter until liners are about ¾ full.

Step 7: Bake and Wait (The Hardest Part)

Bake for 18–20 minutes, or until a toothpick inserted in the side (not the center) comes out clean. Let cool completely.

Step 8: Frost Like You Mean It

Whip up the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla until fluffy. Pipe or slather it on once the cupcakes are cool.

Quick Tips for Stress-Free Baking

• Room temp everything: Make sure your cream cheese and butter are softened for that silky texture.

• Spoon and level flour: Too much flour = dense cupcakes. We want fluffy, not hockey pucks.

• Don’t skip the vinegar: It sounds weird, but it’s the magic touch for rise and tenderness.

A Little Backstory…

This recipe was born out of a dessert disaster. I once brought plain cupcakes to a party—no filling, just frosting—and they sat there untouched while Betty with her triple-layer mousse cake stole the show. Never again.

So I added a cheesecake center, and guess what? People now ask me to bring dessert. Every. Single. Time.

Fun Variations

Feeling adventurous? Try these twists:

• Chocolate chip center: Fold mini chips into the cheesecake filling.

• Nutty topping: Sprinkle crushed pecans on top of the frosting.

• Holiday-ready: Add a hint of peppermint extract to the frosting for festive flair.

COOKING Note

Want to prep ahead? The cupcakes (unfrosted) freeze beautifully for up to 2 months. Just thaw and frost when ready to serve.

Serving Suggestions

These pair beautifully with a hot latte, a mimosa brunch, or—let’s be honest—just your comfiest PJs and a rerun of Friends.

You can also check out my easy brunch ideas if you’re planning a full spread!

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

Servings:

12 cupcakes

Nutritional Information (Per Cupcake, Approx.)

• Calories: 360

• Protein: 3g

• Sodium: 210mg

FAQs

Can I substitute the buttermilk?

Absolutely. Mix ½ cup of regular milk with 1½ tsp lemon juice or vinegar. Let sit for 5 minutes = instant DIY buttermilk!

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 4 days. Bring to room temp before serving for max yum.

Can I make mini versions?

Yes! Just reduce the bake time to 10–12 minutes and keep an eye on them.

If these stuffed red velvet cupcakes made your day sweeter, be sure to check out my other indulgent bakes like Salted Caramel Cream Cheese Cupcakes or the reader-fave Easy 3-Ingredient Cupcake Brownies!

Thanks for hanging out in my kitchen today. Remember: you don’t need a special occasion to make dessert—but making dessert makes any day special.

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