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Red Velvet Cheesecake Cupcakes
A decadent red velvet cupcake, filled and topped with a cheesecake topping, fluffy vanilla buttercream, toffee bits and drizzled with melted chocolate. A recipe replica of the Red Velvet Cheesecake Cupcake from Disney World’s Starring Rolls Cafe.
Servings Prep Time
12-24Cupcakes 30Minutes
Cook Time
15-20Minutes
Servings Prep Time
12-24Cupcakes 30Minutes
Cook Time
15-20Minutes
Ingredients
Red Velvet Cupcakes
Cheesecake Frosting (Topping)
Vanilla Buttercream Frosting
Toppings
Instructions
Red Velvet Cupcakes
  1. Preheat oven to 325 degrees.
  2. Prepare the cupcakes according to the cake mix instructions, replacing the water with milk, the oil with melted butter and add an additional egg.
  3. Fill cupcake liners 3/4 full and bake for 13-15 minutes for standard size cupcakes and 20-22 minutes for jumbo.
  4. Remove the cupcakes from the oven and let them cool to room temperature.
Cheesecake Frosting (Topping)
  1. Beat softened cream cheese until smooth.
  2. Add egg, vanilla and lemon juice and mix.
  3. Add sugar and beat until smooth.
  4. Pour batter into a 9×13 pan and bake at 320 degrees for 35-40 minutes until set up and beginning to brown on top.
  5. Remove from oven and let it cool completely.
  6. Scrape into a bowl and beat until smooth. Place in a piping bag or sandwich bag with the end snipped off.
Vanilla Buttercream Frosting
  1. Beat the butter until nice and fluffy. Add the vanilla and mix.
  2. Mix in the powdered sugar, one cup at a time. Whip for 2-3 minutes. Add milk as needed.
  3. Place in a piping bag or a sandwich bag with the end snipped off.
Toppings
  1. Place the chocolate chips in a bowl. Microwave at 50% power in 30 second increments until melted. Stir in between.
  2. Place in a small sandwich bag with the end snipped off.
Assembly
  1. Cut a circle in the top of the cupcake with your knife at a 45 degree angle. Remove the cone-shaped piece of cake.
  2. Fill in the hole with cheesecake and replace the cake cone upside-down. The flat side should be on the bottom.
  3. Pipe the cheesecake around the cake cone.
  4. Pipe the vanilla buttercream frosting around the base of the cake cone.
  5. Press the toffee bits on the vanilla buttercream frosting.
  6. Drizzle the top of the cupcake with melted chocolate. Enjoy!

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