We did the taste test of all taste tests yesterday. I made Red Velvet cupcakes twice, once with beets for the red color and once with the red dye. I used the same recipe both times, with the exception of the beets vs. the dye.
I was "rooting" for the beets. Get it? Rooting?
The beet option was not better. It was awful. I had made red velvet cake with both items before but never at the same time, with the same recipe. The beets made the chocolate more brown but it was drier. The red food dye did what it was supposed to do. For both of the recipes I adapted the Red Velvet Cake recipe in the Hummingbird Bakery Cookbook
Now, the rest of it...imagine biting into rich red velvet cupcake and finding orange cheesecake. The combination of chocolate and orange is fantastic anyway, and the tangy citrus and cream cheese cuts the sweetness of the cream cheese frosting and red velvet cake perfectly. I loved these. My family loved these. You are going to love these!
Be careful not to overbake. You want the cheesecake to remain creamy...and it will cook for a little bit as it cools.
I usually use silicone baking cups, but since I was doing a double batch I didn't have enough. I used paper ones...but I turned the water off when I brushed my teeth and I didn't rinse...so it evens out.
The list of directions looks long, but it is really quick and easy. These are so awesome and they take no more time than a regular cupcake. Yum!
📖 Recipe
Red Velvet/Cheesecake Marbled Cupcakes
Print Rate RecipeIngredients
Orange Cheesecake
- 1 4- oz package of cream cheese, , room temperature (not low fat)
- 2 tablespoons of freshly grated orange peel
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla
Red Velvet Cake
- ¼ cup unsalted butter
- 1 cup sugar
- 1 egg
- 3 tablespoons dark cocoa powder
- 4 oz food grade red food color
- 1 teaspoon vanilla
- ½ cup buttermilk
- 1 cup plus 2 tablespoons all purpose flour
- ½ teaspoon of baking soda
- 1 ½ teaspoons white vinegar, (it has less flavor than any other type)
Cream Cheese Frosting
- 4 cups confectioner's sugar
- ⅓ cup unsalted butter
- 8 oz cream cheese
Instructions
Before Mixing
- Preheat oven to 325F.
- Add cupcake liners to pans
Orange Cheesecake
- Beat together until creamy and well blended.
- Do not whip because you don't want to incorporate air.
Red Velvet Cake
- 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 ¼ 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
Assemble
- Fill muffin cups about ¾ 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.
- Cover with frosting
Cream Cheese Frosting
- Mix butter, salt, and confectioners sugar until crumbly.
- 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.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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Jessica says
I am making these cupcakes right now. I could not wait until tomorrow because the pic looks delish. Hope they come out as good as yours!
marye says
Let me know! Be sure to start with cream cheese at room temp.
Jessica says
Ok, so I doubled the recipe, and the first dozen came out only ok. I have seen complaints about the cheesecake sinking, but mine was the opposite. It stayed on top, and didn't incorporate at all into the cake. I didn't like it because the top of the cupcake was flat and not "cheesecakey" enough. Second batch, I put in layers. Mix, cheesecake, the a dollop of mix on top of that. Perfect! Delish! Is there anyway to post a pic?? BTW, I made sure everything was at room temp.
BethR says
I made these last night after having one that my son had made. They taste absolutely wonderful but came out flat as pancakes. I'll fix the shape a little bit with some extra frosting but Im wondering if it has to do with using a convection oven. The first few pans I baked on convection, and then switched to regular bake.....which seemed to help.
Anyway, love the flavors!!
marye says
Beth I have to admit that I have never used a convection so I am no help there.
Aiesya says
What does "1 four oz package" means? How many grams is that? Need a reply ASAP, thx
marye says
113 grams... I think.
Bryanna says
Just finished making these, and put then into the oven! they looks so good, i cant wait till they come out ;D For the orange cream cheese bater, i added a little flour and baking soda, it was too runny.. hopely they come out good! thank you for this amazing recipe!
Chapsnlove says
I believe the problem some of you are having with the cream cheese being chunky is that you are beating it cold.? The cream cheese needs to come to room temp before using it. I have not tried this recipe yet...it is now on my to-do list! 🙂 I make cheesecakes and cupcakes professionally and have used this basic method before. Never had a problem with the cheesecake falling to the bottom. Don't know how to help you there. Good Luck everyone! And Marye, Thanks for the recipes! I am enjoying your site!!
marye says
That may be the problem.. I do allow everything to come to room temperature, thought I had stated that in the recipe - need to go back and check..... I never have problems with these. Thanks!