There’s something about Southern Red Velvet Cheesecake Cupcakes that feels like pure indulgence. The rich, velvety texture of deep red cocoa cake paired with a creamy cheesecake center and a swirl of tangy cream cheese frosting—it’s the kind of dessert that makes any occasion special. I fell in love with these cupcakes the first time I baked them for a holiday gathering. People didn’t just go back for seconds—they wanted the recipe before dessert was even cleared!

What makes these cupcakes stand out is that subtle tang of buttermilk and the luscious surprise of cheesecake in the center. It’s a beautiful fusion of two dessert classics, wrapped into one handheld delight. Whether it’s for a birthday, Valentine’s Day, or simply because it’s Tuesday, these cupcakes are a perfect treat to bake and share.

Why You’ll Love This Southern Red Velvet Cheesecake Cupcakes Recipe

Two desserts in one: The fusion of red velvet cake and creamy cheesecake gives you the best of both worlds.
Stunning presentation: That deep red crumb topped with white cream cheese frosting and a sprinkle of red velvet crumbs looks bakery-worthy.
Rich yet balanced: The slight cocoa flavor, the tang of buttermilk, and the creaminess of the frosting balance out the sweetness.
Crowd-pleaser: Whether you’re baking for a party or just a cozy weekend treat, these always disappear quickly.
Make-ahead friendly: They store well in the fridge and can even be frozen.

What Kind of Cream Cheese Should I Use?

When it comes to making the perfect Southern Red Velvet Cheesecake Cupcakes, the cream cheese is a big player. I always go for full-fat block cream cheese, not the whipped or spreadable kind in tubs. The block version has less water content, which means your cheesecake center stays rich, dense, and creamy—not runny or overly soft. It also holds up better in the frosting, giving you those beautifully piped swirls that don’t droop.

If you’re eyeing the reduced-fat or fat-free versions, I’d suggest skipping them here. They just don’t deliver that same creamy decadence we’re after. Trust me—this is one of those times where full fat is totally worth it.

Options for Substitutions

If you’re looking to tailor these cupcakes to dietary needs or just switch things up, here are a few substitution ideas that still deliver delicious results:

Buttermilk: No buttermilk? Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes.
Red food coloring: You can use natural beet powder or omit the coloring altogether if you’re okay with a cocoa-hued cake instead of that vibrant red.
Gluten-free option: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend—just make sure it contains xanthan gum.
Dairy-free version: Use dairy-free cream cheese and a plant-based milk alternative (like almond or oat milk with vinegar) for the buttermilk.
Egg substitute: Try 1/4 cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for each egg.

These tweaks can help you make this recipe work for different preferences without sacrificing flavor or texture.

Ingredients for Southern Red Velvet Cheesecake Cupcakes

Every ingredient in this recipe has a purpose, and together, they create the signature flavor and texture of these indulgent cupcakes.

All-Purpose Flour
The base of the cupcake structure, providing just the right amount of density to support the cheesecake filling without being too heavy.
Granulated Sugar
Sweetens the red velvet cake and balances the tang of the buttermilk and cream cheese.
Unsweetened Cocoa Powder
A key ingredient that brings the subtle chocolate flavor that makes red velvet so distinct.
Baking Soda
Helps the cupcakes rise properly and gives them a fluffy crumb.
Salt
Just a pinch enhances the flavors and balances the sweetness.
Buttermilk
Adds tanginess and moisture, which are essential for that tender red velvet texture.
Vegetable Oil
Keeps the cupcakes moist and soft—oil-based cakes stay tender longer than butter-based ones.
Eggs
They bind everything together and provide structure and richness.
White Vinegar
Reacts with the baking soda and cocoa to enhance the red color and gives a slight tang.
Vanilla Extract
Rounds out the flavors and gives both the cake and frosting a warm, aromatic note.
Red Food Coloring
For that signature red hue. You can use liquid or gel, depending on your preference.
Cream Cheese (block-style)
The star of the cheesecake center and frosting—rich, tangy, and creamy.
Powdered Sugar
Sweetens the cream cheese frosting and keeps it smooth.
Butter (unsalted)
Adds richness and body to the frosting, helping it hold shape when piped.

Each of these plays a specific role in creating a cupcake that’s tender, flavorful, and perfectly indulgent.

Step 1: Prepare the Cheesecake Filling

Start by making the cheesecake center. In a bowl, beat softened cream cheese until smooth, then mix in powdered sugar and a touch of vanilla extract. Blend until creamy and lump-free. Scoop small spoonfuls onto a parchment-lined tray and freeze them while you prepare the cupcake batter. This helps them stay intact while baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures that everything is evenly distributed and helps avoid clumps in your batter.

Step 3: Combine Wet Ingredients

In another bowl, beat the sugar, eggs, and oil until well combined. Add in the buttermilk, red food coloring, vanilla extract, and vinegar. Whisk everything together until you get a smooth, vibrant mixture.

Step 4: Make the Cupcake Batter

Slowly add the dry ingredients to the wet ingredients, mixing just until incorporated. Don’t overmix—just stir until there are no visible streaks of flour. The batter should be thick and velvety.

Step 5: Assemble the Cupcakes

Line your cupcake pan with paper liners. Spoon a tablespoon of batter into each cup, then place a frozen cheesecake scoop in the center. Cover with more red velvet batter until about ¾ full. Make sure the cheesecake is well-covered so it bakes evenly inside the cupcake.

Step 6: Bake

Place the cupcakes in a preheated 350°F (175°C) oven and bake for about 18–22 minutes, or until the tops are springy and a tester comes out with only a few moist crumbs—don’t poke into the cheesecake center.

Step 7: Cool and Frost

Let the cupcakes cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely. Once cool, pipe or spread cream cheese frosting on top. Garnish with red velvet crumbs if you like a pop of color and texture.

How Long to Cook Southern Red Velvet Cheesecake Cupcakes

Baking time is critical for these cupcakes to come out just right. Preheat your oven to 350°F (175°C) and bake the cupcakes for 18 to 22 minutes. You’ll know they’re done when the tops are slightly domed and spring back lightly to the touch. A toothpick inserted into the outer cake (not the cheesecake center) should come out with just a few moist crumbs. It’s important not to overbake—this can dry out the red velvet cake and make the cheesecake lose its creamy texture.

If you’re using a convection oven, check them closer to the 18-minute mark. Every oven varies slightly, so keep a close eye during the final few minutes.

Tips for Perfect Southern Red Velvet Cheesecake Cupcakes

Freeze the cheesecake centers: This little trick helps them hold their shape during baking and ensures you get that luscious bite in the middle.
Use room-temperature ingredients: Especially the eggs, buttermilk, and cream cheese. They mix more easily and help create a smoother batter and frosting.
Don’t overmix the batter: Overmixing activates the gluten in the flour and can make the cupcakes tough instead of tender.
Use good-quality red food coloring: Gel food coloring gives a more vibrant hue with less liquid, which keeps the batter from getting too thin.
Cool completely before frosting: If the cupcakes are even a little warm, the cream cheese frosting will melt and slide right off.
Crumb garnish: Crumble one cooled cupcake (or trim a little off the top of each) to sprinkle over the frosting for a beautiful finish.
Pipe with a large tip: A large round or star piping tip gives you that classic, swirled bakery-style frosting look.
Chill for clean cuts: If you want picture-perfect halves to show off the cheesecake center, refrigerate the cupcakes for 30 minutes before slicing.

Watch Out for These Mistakes While Cooking

Even a dreamy recipe like Southern Red Velvet Cheesecake Cupcakes can go sideways with a few missteps. Here’s what to avoid:

Skipping the freezing step for the cheesecake filling: If you use it soft, it’ll melt into the cupcake batter and won’t have that distinct creamy center.
Overfilling the cupcake liners: Fill only about ¾ full to avoid overflow and messy tops.
Overbaking: Keep an eye on the time and check early—these cupcakes can dry out quickly if left in too long.
Using tub cream cheese: The spreadable kind is too soft for baking and frosting, which can make both parts too runny.
Mixing batter too aggressively: Stir just until the flour disappears—too much mixing = tough cupcakes.
Not allowing cupcakes to cool completely: If you frost while still warm, your beautiful swirls will melt into a mess.
Using cold ingredients: This can cause uneven mixing and a lumpy batter or frosting.
Underestimating your oven: Some ovens run hot—use an oven thermometer to make sure you’re at the right temp.

What to Serve With Southern Red Velvet Cheesecake Cupcakes?

These cupcakes are great solo, but pairing them with the right drink or treat can elevate the whole experience.

Freshly Brewed Coffee

The bitterness of black coffee pairs beautifully with the sweet tang of the cream cheese and the richness of red velvet.

Cold Milk

Sometimes the classic is best. A tall glass of cold milk is perfect for balancing the sweetness.

Fresh Berries

Serve with strawberries or raspberries on the side. Their tartness adds a refreshing contrast.

Vanilla Ice Cream

A scoop next to a warm cupcake turns dessert into a full-on indulgent treat.

Earl Grey Tea

The citrusy notes in Earl Grey bring out the cocoa and buttermilk tones in the cupcake.

Dessert Wine

Try a sweet red wine like a ruby port or even a sparkling rosé for a sophisticated touch.

Chocolate Drizzle

A light drizzle of chocolate sauce over the top or plate adds depth and extra flair.

Iced Latte

On warm days, a creamy iced latte makes a smooth, cooling partner to the richness of these cupcakes.

Frequently Asked Questions

What makes red velvet different from chocolate cake?

Red velvet has a lighter cocoa flavor, is made with buttermilk and vinegar, and has a distinct red hue. The tangy and slightly acidic balance makes it unique from a rich chocolate cake.

Can I skip the red food coloring?

Yes! The flavor won’t change much—just expect a deep cocoa-brown color instead of that classic red. For a natural option, try beetroot powder.

Can I make these cupcakes ahead of time?

Absolutely. You can bake the cupcakes a day or two in advance and refrigerate them. Frost right before serving for best results.

Can I make this recipe into a cake instead of cupcakes?

Yes, just pour the batter into a greased 9×13-inch pan or two 8-inch round pans. Add the cheesecake filling in dollops, swirl slightly, and adjust the baking time to around 30–35 minutes.

Why do my cupcakes sink in the middle?

This usually happens from underbaking or opening the oven door too early. Be sure your oven is at the correct temperature and don’t peek for the first 15 minutes.

Can I use whipped cream instead of cream cheese frosting?

You can, but it will change the flavor and texture quite a bit. Whipped cream is lighter and won’t hold up as long—especially at room temperature.

Do I need a mixer for this recipe?

A hand or stand mixer makes the process smoother, especially for the cheesecake filling and frosting. But you can do it by hand—just make sure everything is very well softened first.

Can I add chocolate chips to the cheesecake center?

Yes, mini chocolate chips make a fun and delicious twist! Just fold a few into the cheesecake mixture before freezing.

Conclusion

Southern Red Velvet Cheesecake Cupcakes are a celebration in every bite—rich, creamy, tender, and tangy all at once. Whether you’re impressing guests or treating yourself to a sweet indulgence, these cupcakes combine comfort and elegance like no other. The red velvet’s classic charm and the creamy cheesecake core are truly a match made in dessert heaven.