Layered Red Velvet Cupcakes

I have training this week! This means I actually get to work from 9-5, and that I don’t have to commute to New Jersey 😀 My friend Abdul loves red velvet, and since I am sitting next to him this week, I decided to make our training group some red velvet treats. I used my favorite red velvet recipe, and altered the cheesecake filling to lighten the texture of the cupcakes. The ingredients included:

Red Velvet Batter:

  • 2.5 cups all purpose flour
  • 1.5 cups granulated sugar
  • 2 Tbsp. unsweetened cocoa powder
  • 1.5 tsp. baking soda
  • 1 tsp. salt
  • 2 large eggs, room temperature
  • 1.5 cups canola oil
  • 1 cup buttermilk
  • 2 Tbsp red food coloring
  • 2 tsp. vanilla extract

Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/2 cup flour
  • 1 teaspoon vanilla

001 007 004

Preheat oven to 350 degrees F, and line or grease mini muffin tins. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Combine with a hand-mixer on medium-low speed, until blended (about 1 minute). For the filling, cream together the cream cheese and sugar, then add in the eggs, flour, and vanilla. My filling turned out a little runny, so I added a bit more flour than the recipe calls for. The filling should be slightly thinner than the cupcake batter. If your filling is too thick/runny, adjust by adding another egg or additional flour.

008 011 012

Fill cups 1/3 full and then add in a teaspoon of filling. Top with more red velvet batter until the cup is 2/3 full, then bake for 10 minutes (or until a toothpick inserted in the center comes out with a few moist crumbs attached).  Remove from tins, and fully cool on a wire rack. Repeat this process until all the batter has been used.

018 026 020

When the cupcakes are cooled, lightly dust each cupcake with powdered sugar. I decided to make hearts with the top layer of the red velvet batter on one of the batches, and ended up swiriling the top layer on the last few batches.

158 159 161

I taste tested these before I brought them in for my training class, and I thought they were delicious! I think my training class agreed….at least Uli and Abdul did!

160 163 166

I really loved the cream cheese layer in the middle, and how the flour in the filling makes the textures of each layer blend together. The filling is a pleasant surprise, and is so much easier than piping on cream cheese frosting.

Published by


I work in finance during day, and like to think of myself as a baker by night! Follow me here at, on instagram @chelsweets, and on YouTube ( ) to see my creations :D

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.