Name: Strawberry Cheesecake Red Velvet Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1/4 cup sour cream; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 8 oz cream cheese (softened); 1/4 cup granulated sugar; 1 large egg yolk; 1/2 teaspoon vanilla extract; 1 cup diced fresh strawberries; 1 tablespoon granulated sugar; 1 teaspoon lemon juice

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If you’re searching for a show-stopping treat that blends classic decadence with fruity flair, these Strawberry Cheesecake Red Velvet Cupcakes are about to become your new favorite. Each bite reveals three irresistible layers: a moist red velvet cupcake, a creamy cheesecake center, and a crown of syrupy strawberries on top. Whether you’re baking for a celebration or just to brighten an ordinary day, these cupcakes are equal parts elegant and indulgent, making them an unforgettable dessert you’ll crave for every occasion.

Strawberry Cheesecake Red Velvet Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Strawberry Cheesecake Red Velvet Cupcakes lies in their simple, high-impact ingredients. Every component plays a starring role, contributing to the cupcakes’ vibrant color, velvety crumb, tangy cheesecake surprise, and fresh strawberry finish—no ingredient is here just for show!

All-purpose flour: The sturdy, reliable base for the cupcake batter, ensuring the perfect structure.
Unsweetened cocoa powder: Just a hint deepens the color and adds that signature red velvet flavor.
Baking soda: Gives each cupcake a lovely rise for a fluffy, tender crumb.
Salt: Balances the sweetness and brings out all those complex flavors.
Unsalted butter (softened): Adds rich dairy flavor and the ideal light, creamy texture.
Granulated sugar: Sweetens both the cupcakes and the cheesecake center, making every layer pop.
Large eggs: Provide structure and moisture for that irresistible cupcake bite.
Buttermilk: Lends a slight tang and keeps every crumb beautifully moist.
Sour cream: Enhances the tenderness and adds subtle richness.
Red food coloring: Gives the cupcakes their iconic, dramatic rosy hue—don’t skip it for that wow-factor!
Vanilla extract: Rounds out the flavors in both the cake and creamy cheesecake center.
White vinegar: Reacts with baking soda for extra lift, and brings out that signature red velvet bite.
Cream cheese (softened): The heart of the cheesecake filling—silky smooth and tangy.
Fresh strawberries (diced): Bright and juicy, they create a naturally sweet topping you’ll want to eat by the spoonful.
Lemon juice: Adds zing to the strawberries, making their flavor shine even brighter.

How to Make Strawberry Cheesecake Red Velvet Cupcakes

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (175°C) so it’s perfectly hot once your batter is ready. Line a standard muffin pan with cupcake liners, which makes removing and serving the cupcakes a breeze. This step sets you up for bakery-worthy results right from the start.

Step 2: Mix Dry Cupcake Ingredients

In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. By combining these dry ingredients first, you ensure they’re evenly distributed, which helps your cupcakes bake up uniformly with no surprises.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which takes about two to three minutes. This step is the secret behind a tender, airy crumb in your cupcakes—and it’s where the magic truly starts to happen.

Step 4: Add Eggs and Wet Ingredients

Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then mix in the buttermilk, sour cream, red food coloring, vanilla extract, and white vinegar. The mixture will transform into a gorgeous, vibrantly colored batter that smells every bit as delicious as it looks.

Step 5: Combine Dry and Wet Ingredients

With the mixer on low or using a spatula, gradually add your dry mixture to the wet ingredients. Mix just until no streaks of flour remain—overmixing can lead to dense cupcakes, and we want them light as a cloud!

Step 6: Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until completely smooth and creamy. The filling should be thick but easily spoonable—this luscious surprise will nestle perfectly inside your cupcakes.

Step 7: Fill and Layer the Cupcakes

Spoon red velvet batter into each cupcake liner, filling it just halfway. Add about a tablespoon of the cheesecake filling onto the center of the batter, then cover with a small additional spoonful of the red velvet batter. This layering creates those signature Strawberry Cheesecake Red Velvet Cupcakes with a hidden cheesecake core.

Step 8: Bake and Cool

Place the pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted near the edge (not the center, because of the cheesecake!) comes out clean. Allow the cupcakes to cool completely in the pan before transferring them to a wire rack—patience pays off and keeps that creamy center intact.

Step 9: Make the Strawberry Topping

While the cupcakes cool, combine the diced fresh strawberries, granulated sugar, and lemon juice in a bowl. Let them sit for 15 to 20 minutes to macerate—this intensifies their juiciness and gives you a glorious, syrupy topping.

Step 10: Assemble and Serve

Once the cupcakes are fully cooled, generously spoon the macerated strawberries over each one. The topping soaks into the cupcake, delivering sweet tang in every bite. Voila—your Strawberry Cheesecake Red Velvet Cupcakes are ready to stun!

How to Serve Strawberry Cheesecake Red Velvet Cupcakes

Garnishes

Dress up your cupcakes even more with a swirl of whipped cream, a drizzle of melted white chocolate, or a sprinkle of extra diced strawberries on top. These finishing touches make them look truly special (and taste even better!).

Side Dishes

Pair Strawberry Cheesecake Red Velvet Cupcakes with a scoop of vanilla bean ice cream or a cup of hot coffee for a dreamy dessert duo. A side of fresh berries or a fruit salad will balance their richness with a refreshing, light twist.

Creative Ways to Present

For birthdays, holidays, or Valentine’s Day, arrange the cupcakes on a tiered stand with rose petals or strawberry slices scattered around. You can also pop them into decorative cupcake wrappers for extra charm, or serve them in mason jars for a fun, portable treat everyone can enjoy.

Make Ahead and Storage

Storing Leftovers

Store your leftover cupcakes in an airtight container in the refrigerator, where they’ll stay fresh and moist for up to three days. The cream cheese center and strawberry topping mean these are best kept chilled until serving time.

Freezing

If you want to make Strawberry Cheesecake Red Velvet Cupcakes in advance, freeze the cupcakes (without the strawberry topping) in a single layer until firm, then transfer to a freezer-safe bag or container. Simply thaw and top with fresh strawberries before serving for a just-baked taste every time.

Reheating

For a tender, just-baked texture, bring refrigerated cupcakes to room temperature about 30 minutes before serving. If you’ve frozen them, thaw overnight in the fridge, then let them come to room temp and finish with the strawberry topping before enjoying.

FAQs

Can I use frozen strawberries for the topping?

Absolutely! If fresh berries aren’t available, thawed frozen strawberries work wonderfully. Just be sure to drain off excess liquid before macerating with the sugar and lemon juice.

Can I make these cupcakes gluten-free?

Yes, simply substitute an equal amount of your favorite gluten-free all-purpose flour blend for the wheat flour. Just check that the mix contains xanthan gum for structure.

Can I double the recipe for a party?

Of course! Double all of the ingredients to yield 24 Strawberry Cheesecake Red Velvet Cupcakes, and bake in two batches or with two pans for effortless entertaining.

What’s the best way to store cupcakes with fresh fruit on top?

Keep them in a single layer in an airtight container in the fridge. Adding the strawberry topping just before serving will ensure the cupcakes don’t get soggy.

Can I skip the red food coloring?

Technically yes, though you’ll lose that signature red hue and the cupcakes will be more of a subtle cocoa color. If you love the traditional look of Strawberry Cheesecake Red Velvet Cupcakes, the food coloring is worth it!

Final Thoughts

These Strawberry Cheesecake Red Velvet Cupcakes pack so much fabulous flavor—and fun—into every bite. Whether you’re baking for a special event or just to treat yourself, this recipe is pure joy from start to finish. Don’t be surprised if everyone begs for your secret; you may just want to make a double batch!

Strawberry Cheesecake Red Velvet Cupcakes Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in these decadent Strawberry Cheesecake Red Velvet Cupcakes that marry the rich flavors of red velvet with a creamy cheesecake filling and a fresh strawberry topping. Perfect for special occasions or a sweet treat any day!

Ingredients

Scale

Cupcakes:

1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

Cheesecake Filling:

8 oz cream cheese (softened)
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Strawberry Topping:

1 cup diced fresh strawberries
1 tablespoon granulated sugar
1 teaspoon lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
Mix Dry Ingredients: In a small bowl, mix flour, cocoa powder, baking soda, and salt.
Beat Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
Combine Wet Ingredients: Add eggs one at a time, beating well after each. Mix in buttermilk, sour cream, food coloring, vanilla, and vinegar until combined.
Add Dry Ingredients: Gradually add dry ingredients, mixing until just combined.
Prepare Cheesecake Filling: In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Assemble Cupcakes: Fill each cupcake liner halfway with red velvet batter, add cheesecake filling, and top with more batter.
Bake: Bake for 18–22 minutes until a toothpick comes out clean. Cool.
Make Strawberry Topping: Combine diced strawberries, sugar, and lemon juice. Spoon over cupcakes before serving.