There’s something inherently irresistible about Strawberry Cheesecake Red Velvet Cupcakes: they’re rich, plush red velvet cupcakes lovingly filled with a swirl of creamy, sweet-tart strawberry cheesecake and finished with a luscious cream cheese frosting. Every bite is a little celebration—tender cake wrapped around fruity, velvety filling, crowned with fluffy, tangy icing. Whether you’re baking for a festive gathering, a romantic occasion, or simply craving a showy treat to brighten an ordinary day, these cupcakes pack layers of flavor and joy into every little wrapper. Get ready to fall in love, one bite at a time!
Ingredients You’ll Need
You don’t need a long list of complicated ingredients for these Strawberry Cheesecake Red Velvet Cupcakes—just a handful of staples and a few special touches to make them shine. Each component, from the cocoa to the juicy strawberries, adds something essential, resulting in a cupcake that’s as delicious as it is beautiful.
- All-purpose flour: This gives your cupcakes structure while keeping them tender and light.
- Cocoa powder: Just a spoonful creates that signature hint of chocolate flavor in classic red velvet.
- Baking soda: The lift behind the luscious, fluffy crumb.
- Salt: Just a pinch balances sweetness and enhances flavor.
- Unsalted butter: For richness and a melt-in-your-mouth texture—softened so everything blends seamlessly.
- Granulated sugar: Sweetens the batter without overpowering red velvet’s subtle cocoa notes.
- Eggs: These bind everything together and help the cupcakes rise beautifully.
- Buttermilk: The tangy liquid magic for signature tenderness and flavor depth.
- Red food coloring: Brings the classic, bold red velvet hue to life.
- Vanilla extract: Adds warmth and an unmistakably homey aroma.
- White vinegar: Reacts with baking soda for the perfect crumb—don’t skip it!
- Cream cheese (filling & frosting): Softened cream cheese is at the heart of the cheesecake center and the dreamy frosting.
- Powdered sugar: Dissolves easily into both filling and frosting for silky, delicate sweetness.
- Fresh strawberries: Finely diced for the filling, they add bursts of juicy flavor and natural color.
- Fresh strawberries (garnish): Optional, but they make a stunning finishing touch.
How to Make Strawberry Cheesecake Red Velvet Cupcakes
Step 1: Prep Your Pan & Oven
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cute paper liners. This simple step ensures your cupcakes don’t stick and look party-ready straight out of the oven.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. This ensures your leaveners and chocolatey goodness are distributed evenly—so every cupcake rises tall and bakes up perfectly.
Step 3: Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. This vital step whips air into the batter for a soft, cupcake-style crumb.
Step 4: Add Wet Ingredients
Beat in the eggs, one at a time, mixing well after each. Then add the buttermilk, red food coloring, vanilla, and white vinegar. Your batter should turn a gorgeous shade of red and smell incredible already!
Step 5: Combine Wet & Dry
Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Resist the urge to overmix—gentle folds keep your Strawberry Cheesecake Red Velvet Cupcakes oh-so-light.
Step 6: Make the Strawberry Cheesecake Filling
In a small bowl, beat together the softened cream cheese and powdered sugar until smooth, then gently fold in the diced fresh strawberries. This cheesecake filling is what takes these cupcakes over the top with a surprise creamy center.
Step 7: Assemble the Cupcakes
Spoon red velvet batter into each cupcake liner, filling about halfway. Drop a teaspoon of strawberry cheesecake filling into the center, then cover with a little more batter so the filling is tucked away inside for the ultimate bite.
Step 8: Bake
Bake the cupcakes for 18 to 20 minutes, or until their tops spring back when touched and a toothpick inserted off-center comes out clean. Let them cool completely in the pan—this keeps the filling settled perfectly.
Step 9: Make the Cream Cheese Frosting
Beat together softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, mixing on low at first (to avoid a sugar shower), then increase the speed until fluffy and thick.
Step 10: Frost and Garnish
Once cooled, generously frost each cupcake and, if you like, top with a fresh strawberry. The combination of the tangy cream cheese frosting and fresh berries is simply swoon-worthy.
How to Serve Strawberry Cheesecake Red Velvet Cupcakes
Garnishes
The simplest (and prettiest) finish is a fresh strawberry perched on top of each frosted cupcake. You could also add a sprinkle of crushed freeze-dried strawberries, delicate piped swirls, or a drizzle of white chocolate for extra flair. No matter which you choose, each cupcake will look like it came straight from your favorite bakery!
Side Dishes
Pair these Strawberry Cheesecake Red Velvet Cupcakes with something light and refreshing, like a bowl of mixed berries, a fruit salad, or even a cold glass of milk. For celebrations, a little sparkling wine or rosé really lets the flavors shine and feels festive without overpowering the treat.
Creative Ways to Present
For special occasions, arrange the cupcakes on a pretty cake stand and scatter some whole and sliced strawberries around for an abundant, inviting display. You might also try wrapping each cupcake in a decorative liner or tying a ribbon around the base for a polished party look. For Valentine’s Day or bridal showers, top each cupcake with a chocolate heart or edible glitter for a little extra magic!
Make Ahead and Storage
Storing Leftovers
Because of the cream cheese filling and frosting, any leftover Strawberry Cheesecake Red Velvet Cupcakes should go straight into an airtight container in the fridge. They’ll stay moist and delicious for up to three days, and honestly, they’re just as irresistible chilled!
Freezing
You can absolutely freeze these cupcakes for later enjoyment! For best results, freeze unfrosted cupcakes and the strawberry cheesecake filling separately. Thaw overnight in the refrigerator and frost just before serving. Fully frosted cupcakes can also be frozen—just let them thaw in the fridge so the frosting stays creamy and soft.
Reheating
Cupcakes taste best at room temperature, so simply let refrigerated cupcakes sit out for about 30 minutes before serving. If you must, a quick zap (10 to 15 seconds) in the microwave will soften chilled cupcakes, but make sure the frosting doesn’t melt.
FAQs
Can I use frozen strawberries for the filling?
You can use frozen strawberries in a pinch, but thaw and drain them well first. Fresh strawberries keep the filling firmer and add a bright punch of flavor and color to your Strawberry Cheesecake Red Velvet Cupcakes without extra moisture.
What’s the best way to get vibrant red cupcakes?
For that signature red hue, gel food coloring works best. It’s super concentrated, so just a little gives your cupcakes a rich color without altering the batter’s texture.
Can I make these gluten-free?
Absolutely! Use your favorite 1:1 gluten-free all-purpose flour blend. The rest of the recipe remains exactly the same, and you still get all the ooey-gooey, creamy goodness of the original Strawberry Cheesecake Red Velvet Cupcakes.
What if I don’t have buttermilk?
No worries! Make your own quick substitute: add 1/2 tablespoon of vinegar or lemon juice to 1/2 cup milk, stir, and let it sit for 5 minutes before using. Buttermilk gives a wonderful tang, so don’t skip this ingredient if you can help it.
Can I make mini cupcakes instead?
Definitely! Just use mini muffin tins and reduce the baking time to about 10-12 minutes. They turn out adorable and are perfect for parties or when you want bite-sized Strawberry Cheesecake Red Velvet Cupcakes for a dessert platter.
Final Thoughts
If you’re looking to dazzle your friends, treat your family, or simply make your own day a little sweeter, Strawberry Cheesecake Red Velvet Cupcakes are the answer. Creamy, tangy, and full of heart—these beauties are as fun to make as they are to eat. Give them a whirl and watch smiles bloom!
Print
Strawberry Cheesecake Red Velvet Cupcakes Recipe
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the perfect combination of red velvet cupcakes filled with a luscious strawberry cheesecake center and topped with a creamy frosting. These delightful treats are ideal for any special occasion or a sweet surprise.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour; 1 tbsp cocoa powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1 tbsp red food coloring; 1 tsp vanilla extract; 1 tsp white vinegar
For the strawberry cheesecake filling:
4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 cup finely diced fresh strawberries
For the frosting:
8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 tsp vanilla extract; fresh strawberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: Whisk together the flour, cocoa powder, baking soda, and salt. Beat butter and sugar until light, then add eggs, buttermilk, food coloring, vanilla, and vinegar. Gradually mix in the dry ingredients.
- Make the strawberry cheesecake filling: Combine cream cheese, powdered sugar, and diced strawberries in a bowl.
- Assemble the cupcakes: Fill cupcake liners with batter, add strawberry cheesecake filling, cover with more batter, and bake for 18–20 minutes.
- Prepare the frosting: Beat cream cheese and butter, add powdered sugar and vanilla. Frost the cooled cupcakes and garnish with strawberries.
Notes
- Keep refrigerated due to the cream cheese filling and frosting.
- These cupcakes can be made a day ahead and stored in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
