Red Velvet Cupcakes Stuffed with Cheesecake Bites!


by Kelley Redmon

We had a pot luck here at Simply Clear Marketing the other day, and the theme was “last name” meaning we each had to bring something in that started with the first letter of out last name.  For me that was “R”.  The first thing that cake to mind was a Red Velvet Cupcake.  Then I got a little too creative with my idea and decided to put a mini cheesecake bite in the middle of the cupcake.  Yes, this does make the preparation process a bit more time-consuming, but the response from the masses makes it so worth it!  I actually didn’t tell anyone about the surprise in the center, making it much more delightful when it was discovered mid cupcake bite.


Make the Mini Cheesecake Bites first (if you don’t have a mini muffin tin you can bake a regular size cheesecake and cut little circles out of it)

For the Cupcake
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature (if you don’t have buttermilk you can make it with 1 cup of milk and 1 tablespoon of white distilled vinegar)
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract


For the Cream Cheese Frosting
1 package of cream cheese
5 tablespoons of butter
5 cups of powdered sugar (I don’t like my frosting too sweet, so I used about 3 cups – basically I added it in until I had a consistency I liked)
3 tablespoons of heavy whipping cream
1 teaspoons vanilla extract

1. Preheat the oven to 350 degrees
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.


3. In another large bowl, whisk together the oil, buttermilk*, eggs, food coloring, vinegar, and vanilla.  How fun does the food coloring and oil mixed together look!  I made my boyfriend come into the kitchen to look at it because I was so enthralled by it, lol.


4. If you are planning on “making” buttermilk mix 1 cup of milk and 1 tablespoon on white distilled vinegar, and let sit for 5 minutes.  You will notice it will look a little curdled… which it exactly what its supposed to look like.


5. Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.  I think it is important to know that this was my second batch… the first batch I ran out of red food coloring and tried to mix red and blue, but sadly it didn’t work out so well and the batter was a rather unsavory color.  While they still tasted great, for the purpose of the blog I decided to take a trip to the store and start over.


6. Fill each cupcake liner about 1/4 of the way full.


7. Place a mini cheesecake bite in the center of each cupcake, then fill the cupcake until the cheesecake is completely covered.


8. Bake for 20-25 minutes, when a toothpick comes out clean.


9. While your cupcakes bake you can make the cream cheese frosting.

10. Cream the Butter and cream cheese together


15. I scooped the frosting into a zip lock storage bag and snipped of a corner.



16. Let your cupcakes cool completely before frosting them

17. Share the love with friends and family!



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