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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Gordon Trahan says
I just made these cupcakes and they were absolutely phenomenal, followed the recipe exactly except for the food coloring, The bottle i got was only 3 tablespoons but worked just fine anyways. Everyone loved them and I wanted to thank you, your recipe is amazing!
Gordon Trahan says
....also we only have low fat buttermilk at the local store so thats what I used, which worked perfectly fine
Emily says
I was wondering if i could use this recipe to make a cake ? i made the cupcakes and they were wonderful but a family member requested this kind of cake for their birthday
marye says
Emily - you could use it to make a sheet cake but probably not a layer cake. You can find the red velvet cake recipe here: https://www.restlesschipotle.com/2010/04/my-secret-sin-red-velvet-cake/
Anna says
I treid making these a couple of days ago, but the cream cheese mixture was far too runny and weighed down the rest of the cupcake. It also got crunchy and sticky. Any suggestions?
marye says
Anna, I am not sure. It seems that people either have great success or great failure with these. I use philadelphia cream cheese, do not use low or nonfat. Don't substitute anything. follow the directions carefully. If they still don't come out then I have no clues. Sorry.
Dicakes says
Just came across these yesterday and they look delicious. Started making them today and I can't imagine how 1/4 cup butter and 1 cup sugar can get "creamy". My butter's at room temp but no way that much sugar in that little butter is going to cream! What am I doing wrong?
marye says
Well, it actually says "fluffy". Just beat it on high for several minutes. it should be fine.
rosaline says
Hello. I tried making these this morning but my cupcakes came out a bit dry. What could I have done wrong? I really wanted to try them too. They looked so tasty. 🙁
marye says
Several possibilities. You could have over mixed them, overcooked them (there is always a variance in actual baking time by a few minutes), or the dry ingredients may not have been measured accurately. Those are the usual reasons for cupcakes that are dry.