red velvet cupcakes marbled with orange cheesecake
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Red Velvet/Cheesecake Marbled Cupcakes

Intense red velvet cake is combined with fresh and tangy orange cheesecake in these cupcakes. Once cooled they are covered in the richest cream cheese icing ever. It is important that all ingredients be at room temperature when you mix these cupcakes!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings


Orange Cheesecake

  • 1 4- oz package of cream cheese , room temperature (not low fat)
  • 2 tablespoons of freshly grated orange peel
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla

Red Velvet Cake

  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 1 egg
  • 3 tablespoons Hershey's Special Dark Cocoa
  • 4 oz food grade red food color
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1 cup plus 2 tablespoons all purpose flour
  • 1/2 teaspoon of baking soda
  • 1 1/2 teaspoons white vinegar (it has less flavor than any other type)

Cream Cheese Frosting

  • 4 cups confectioner's sugar
  • 1/3 cup unsalted butter
  • 8 oz cream cheese


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 1/4 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


  • Fill muffin cups about 3/4 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.