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Red Velvet Cheesecake Cupcakes

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A decadent red velvet cupcake, filled and topped with homemade cheesecake, fluffy vanilla buttercream, toffee bits and drizzled with melted chocolate. A copycat recipe of Red Velvet Cheesecake Cupcakes formerly available at Disney World’s former Starring Rolls Cafe.

Red Velvet Cheesecake Cupcakes copycat recipe of Disney World's Starring Rolls Cafe

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

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Why You’ll Love this Red Velvet Cheesecake Cupcakes Recipe

If you’re a Disney fan like me, you know how amazing Disney snacks and treats can be. These red velvet cupcakes are no exception! When visiting Disney’s Hollywood Studios in the past, you could head to Starring Rolls Cafe and purchase one of these delicious treats as well as these Chocolate Peanut Butter Crunch Cupcakes.

Unfortunately, Starry Rolls has closed, but that doesn’t mean these cupcakes have gone away too! Using there cupcake recipes, you can enjoy a nostalgic Disney treat right in your own home.

Even if you’ve never been to Disney, these cupcakes are still worth making. Here’s why:

  • Perfect combination of flavors: The rich and moist red velvet cake pairs perfectly with the creamy cheesecake filling and fluffy vanilla buttercream.
  • Easy to make: Despite their fancy appearance, these cupcakes are actually quite simple to make. You don’t need any special tools or skills to create these delicious treats.
  • Great for celebrations: Whether you’re throwing a party, celebrating a special occasion, making treats for Valentines Day or Christmas, or just want to treat yourself, these cupcakes are the perfect choice. They have that wow factor that will impress your guests and make any event extra special.
Red Velvet Cheesecake Cupcakes

Perfect Red Velvet Cupcakes Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

Red Velvet Cake Mix: You can use any brand of red velvet cake mix for this recipe, but I personally prefer Betty Crocker. Using a cake mix, simplifies the preparation of these cupcakes and eliminates the need for red food dye.

Milk: Whole milk works best in this recipe for a richer and creamier texture. However, you can also use low-fat or almond milk if desired.

Butter: Melted butter adds richness and moisture to the cupcakes. Make sure to melt it before adding it to the batter.

Eggs: Eggs act as a binding agent and add structure to the cupcakes. Make sure they are at room temperature before using.

Red Velvet Cake Mix

Cheesecake Cream Cheese Filling Ingredients

Cream Cheese: Use a block of cream cheese, not whipped or spreadable, for this recipe. Make sure it is softened before using.

Sugar: Granulated sugar adds sweetness to the filling and topping.

Egg: Just like in the cupcake batter, the egg helps bind the ingredients together.

Vanilla: Vanilla extract adds flavor to the cheesecake filling and topping. You can also use vanilla bean paste for a richer flavor.

Cheesecake batter for red velvet cheesecake cupcakes

Vanilla Buttercream Ingredients

Butter: Make sure to use unsalted butter for this recipe. It should be at room temperature before using.

Vanilla Extract: Use pure vanilla extract for the best flavor.

Powdered Sugar: Also known as confectioners’ sugar, this adds sweetness and helps thicken the buttercream. 

Milk or Cream: This helps to thin out the frosting and make it easier to spread. You can use either milk or cream, depending on your preference.

Softened butter to make frosting for red velvet cheesecake cupcakes

Cupcake Topping Ingredients

Heath Toffee Bits: These add a delicious crunch to the cupcakes and pair well with the other flavors.

chocolate chipsMelted chocolate chips are used for drizzling over the cupcakes. You can use milk, dark, or white chocolate, depending on your preference.

Heath Toffee Bits for red velvet cheesecake cupcakes

How to Make Red Velvet Cupcakes

[Step 1] Cupcakes: Prepare the cake mix by following the instructions on the back of the cake mix box in a mixing bowl or the bowl of your stand mixer. To “doctor” it up, add 1 extra egg, melted butter instead of oil and milk instead of water.

Red Velvet Cake Batter

[Step 2] Add baking liners to a cupcake pan and measure about 3 tablespoons of red velvet cake batter per cup. Bake the cupcakes for 14-15 minutes at 325 degrees instead of 350 to create a flat top that will be easier to decorate. Allow the unfrosted cupcakes to cool completely on a wire rack.

Red velvet cupcakes

[Step 3] Cheesecake Filling: Beat the softened cream cheese, egg, sugar, and vanilla extract at medium-high speed until smooth. Pour the cream cheese mixture into a greased 8 x 8 baking dish and bake at 320 degrees for 30 minutes. Allow the cheesecake to cool completely. Place the cheesecake to a stand mixer and whip it together until smooth. Add the cheesecake mixture to a piping bag and set aside.

Cheesecake piped into red velvet cupcakes

[Step 4] Vanilla Buttercream: Beat the softened with a hand mixer butter in a large bowl at medium speed until light and fluffy. Add the vanilla and powdered sugar one cup at a time, mixing in between. Add milk a little at a time, if the frosting is too stiff. Put the frosting in a piping bag and set aside.

Vanilla buttercream for red velvet cheesecake cupcakes

[Step 5] Cupcake Assembly: Use a sharp knife to cut a cone-shaped hole in the center of the cupcake. Fill the center with cheesecake filling and continue on top of the cupcake. Pipe the vanilla buttercream in a circle around the cheesecake. Press the Heath Toffee Bits onto the butter cream.  Melt the chocolate chips in a small bowl, then put the melted chocolate in a ziplock bag and snip off the end.  Drizzle the chocolate over the tops of the cupcakes.

Red Velvet Cheesecake Cupcakes
Red velvet cupcakes filled with cheesecake

[Step 6] For Jumbo Cupcakes: Fill in the hole with cheesecake. Replace the cake you removed, but put it on upside down, so it makes a cone on top. Pipe cheesecake around the cake, followed by the vanilla frosting. Sprinkle with toffee chips and drizzle with melted chocolate.

The middle removed from a Red Velvet Cheesecake Cupcakes

*This recipe will make 24 standard size cupcakes. If you want them to be the same size as the cupcakes at Disney World, use a jumbo cupcake pan and jumbo baking cups.  

Helpful Kitchen Tools

How to Store Red Velvet Cheesecake Cupcakes

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen, tightly wrapped, for up to 2 months. Thaw in the refrigerator before serving.

Baking Tips & Tricks

  • Use softened cream cheese for easier mixing.
  • To create perfect, flat-topped cupcakes, bake them at a lower temperature of 325 degrees instead of 350. This will help prevent the cupcakes from doming in the center.
  • Be sure to cool the cupcakes and cheesecake completely before assembling and decorating.
  • For a richer flavor, use vanilla bean paste instead of vanilla extract in the buttercream.
  • Experiment with different toppings, such as chopped nuts or sprinkles. You can also use different flavors of chocolate for drizzling, like salted caramel or peanut butter.
Red Velvet Cheesecake Cupcakes

Frequently Asked Questions

Is red velvet cake the same as chocolate cake?

The first step in making these cupcakes is to prepare the cake. Red Velvet is kind of a tricky flavor of cake.  It’s actually a vanilla cake that is colored with red food coloring and cocoa powder that gives it a chocolate cake flavor.   So while it may have a similar flavor profile, red velvet cake is not the same as chocolate cake.

How do I make my cupcakes moist and fluffy?

To achieve a moist and fluffy cupcake, be sure to measure your ingredients accurately. Over mixing can also lead to tough cupcakes, so mix until just combined. And don’t over bake the cupcakes – they should be springy to the touch and a toothpick inserted in the center should come out clean (with no wet batter).

Can I turn this recipe into a layer cake?

Yes, you can use this recipe to make a red velvet cheesecake cake instead of cupcakes. Simply prepare two round 8 or 9-inch cake pans and bake for about 30 minutes. Allow the cakes to cool completely before decorating.

Six Red Velvet Cheesecake Cupcakes from Disney World's Starring Rolls Cafe

Final Thoughts About this Red Velvet Cupcake Recipe

These Red Velvet Cheesecake Cupcakes are a delicious and impressive dessert that are an easy Valentine’s Day dessert, great for special occasions, or any time you want to treat yourself.

By combining the flavors of red velvet cake, cheesecake, and vanilla buttercream with decadent toppings and drizzles, these cupcakes will definitely be a hit with everyone who tries them and will soon become one of their favorite desserts. So grab your ingredients and get baking – your taste buds will thank you! 

More Cupcake Recipe Ideas:

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Combine these tickets with a hotel stay to save even more! Check prices & book here: www.GetAwayToday.com (use coupon code:Clubhouse10 or call 855-Get-Away and tell them Mommy Mouse Clubhouse sent you!

Red Velvet Cheesecake Cupcakes

Red Velvet Cheesecake Cupcakes

Yield: 24 Cupcakes
Prep Time: 45 minutes
Cook Time: 20 minutes
Passive Time: 30 minutes
Total Time: 1 hour 35 minutes

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.

Ingredients

Red Velvet Cupcakes

  • 1 Box Red Velvet Cake Mix, your favorite brand
  • 1 Cup Milk
  • 1/2 Cup Butter, melted
  • 4 Eggs

Cheesecake Filling

  • 1 8 oz Block Cream Cheese, softened
  • 1/4 Cup Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla Extract

Vanilla Buttercream Frosting

  • 1/2 Cup Butter, Softened
  • 1 Teaspoon Vanilla Extract
  • 2 Cups Powdered Sugar
  • 2 Tablespoons Milk, as needed

Toppings

  • 1/2 Cup Chocolate Chips, Melted
  • 1 Bag Heath Toffee Bits

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 with 3 tablespoons of batter and bake for 14-16 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 Filling

  1. Beat softened cream cheese until smooth.
  2. Add egg and vanilla and mix.
  3. Add sugar and beat until smooth.
  4. Pour batter into a 8x8 pan and bake at 320 degrees for 30 minutes until set up and beginning to brown on top.
  5. Remove from oven and let it cool completely.
  6. Scrape into the bowl of a stand mixer 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.
  2. Add the vanilla and mix.
  3. Mix in the powdered sugar, one cup at a time. Whip for 2-3 minutes. Add milk as needed.
  4. 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!

Notes

*This recipe will make 24 standard size cupcakes. If you want them to be the same size as the cupcakes at Disney World, use a jumbo cupcake pan and jumbo baking cups.

Nutrition Information:
Yield: 24 Serving Size: 1 Cupcake
Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 74mgSodium: 125mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 3g

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Carole

Tuesday 20th of December 2022

I made these with mock buttercream. They were fabulous! Highly recommend this recipe. Cake was moist the cream cheese inside was perfect. Thank you.

Madi

Monday 15th of July 2019

How should these be stored?

mindymoser

Tuesday 16th of July 2019

They should be stored in an airtight container in the refrigerator :)

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