Cheesecake-Filled Red Velvet Cupcakes

Name: Cheesecake-Filled Red Velvet Cupcakes Recipe | Hersheyland
Prep time: 30 min
Yield: 30 cupcakes
Ingredients: 8 oz cream cheese, softened; 1/3 cup sour cream; 1 3/4 cups granulated sugar, divided; 3 tsps vanilla extract, divided; 2/3 cup HERSHEY'S Cream Cheese Flavored Chips; 2 1/2 cups all-purpose flour; 1/3 cup HERSHEY'S Cocoa; 1 tsp baking soda; 1 tsp salt; 1 cup vegetable oil; 1 cup buttermilk or sour milk; 2 eggs; 1 Tbsp red food color; 2 tsps white vinegar; 4 Tbsps butter; 2/3 cup HERSHEY'S Cream Cheese Flavored Chips; 4 oz cream cheese; 2 1/2 cups powdered sugar

Skill Level: Intermediate

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

Yields:: 30 cupcakes

Prep:: 30 Min.
Bake:: 20 Min.
Total:

BAKE MODE:

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Ingredients

8 oz

cream cheese, softened
1/3 cup

sour cream
1 3/4 cups

granulated sugar, divided
3 tsps

vanilla extract, divided
2/3 cup

HERSHEY'S Cream Cheese Flavored Chips
2 1/2 cups

all-purpose flour
1/3 cup

HERSHEY'S Cocoa
1 tsp

baking soda
1 tsp

salt
1 cup

vegetable oil
1 cup

buttermilk or sour milk
2

eggs
1 Tbsp

red food color
2 tsps

white vinegar
Double Cream Cheese Frosting:
4 Tbsps

butter
2/3 cup

HERSHEY'S Cream Cheese Flavored Chips
4 oz

cream cheese
2 1/2 cups

powdered sugar

READY TO MAKE THIS?

You'll Need 

Oven

Muffin Cup Liners

Muffin Pans

Measuring Cups and Spoons

Mixing Bowls

Mixer

Refrigerator

Microwave

Directions

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.

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.

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Cheesecake-Filled Red Velvet Cupcakes

Ingredients & Directions

Ingredients

Directions

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