If you’re ready for a dessert that feels like a celebration in every bite, these Strawberry Cheesecake Red Velvet Cupcakes are it! Imagine tender, chocolate-kissed red velvet cake, a creamy cheesecake surprise in the middle, and a crown of whipped cream or cream cheese frosting topped with juicy strawberries. It’s indulgent, gorgeous, and surprisingly simple to make—yes, really!
Why You’ll Love Strawberry Cheesecake Red Velvet Cupcakes
Oh, where do I even begin? These cupcakes have a little bit of everything:
- Decadent: Red velvet cake that’s moist and rich without being heavy
- Creamy surprise: A luscious cheesecake center that’s sweet, tangy, and melts on your tongue
- Showstopper looks: They’re Instagram-ready without hours of fiddly decorating
- Flavor balance: The tang of cream cheese, the cocoa notes from the cake, and the sweetness of strawberries work in perfect harmony
What Do Strawberry Cheesecake Red Velvet Cupcakes Taste Like?
Picture this: the gentle cocoa flavor of red velvet, a silky pocket of cheesecake inside, and the freshness of ripe strawberries on top. Every bite is a mix of moist cake, creamy filling, and bright fruity freshness. It’s like Valentine’s Day, a summer picnic, and your birthday party all baked into one!
Benefits of Making This Recipe
- No special equipment: Just a hand mixer or stand mixer, a couple of bowls, and a muffin tin
- Beginner-friendly: If you can mix batter and spoon it into liners, you can make these
- Make-ahead friendly: Bake them the night before and decorate right before serving
- Customizable: Change the fruit topping or switch up the frosting for a whole new twist
Ingredients for Strawberry Cheesecake Red Velvet Cupcakes
For the Red Velvet Cupcake Base
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Topping
- Whipped cream or cream cheese frosting
- Fresh strawberries, halved
- Strawberry sauce or jam (optional)
Tools You’ll Need
- 12-cup muffin tin
- Cupcake liners
- Hand mixer or stand mixer
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Spatula
- Cooling rack
Possible Additions and Substitutions
- Fruit swap: Blueberries or raspberries make a gorgeous alternative topping
- Frosting variety: Try white chocolate buttercream or a light mascarpone frosting
- Flavor twist: Add a teaspoon of espresso powder to the batter for a mocha note
- Healthier touch: Use Greek yogurt in place of half the cream cheese in the filling
How to Make Strawberry Cheesecake Red Velvet Cupcakes
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Make the cheesecake filling: In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
- Prepare the cupcake batter: In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Mix in buttermilk, vanilla, vinegar, and red food coloring until combined. Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Assemble the cupcakes: Fill each liner about one-third full with cupcake batter. Add a spoonful of cheesecake filling in the center, then top with more cupcake batter until about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted into the cupcake portion (not the cheesecake center) comes out clean. Cool completely before frosting.
- Decorate with whipped cream or cream cheese frosting, top with fresh strawberries, and drizzle with strawberry sauce if desired.
What to Serve with These Cupcakes
These beauties pair wonderfully with a glass of cold milk, a cup of coffee, or even a champagne toast if you’re celebrating. For a full dessert spread, serve them alongside chocolate-dipped strawberries and mini lemon tarts.
Tips for the Best Results
- Make sure cream cheese is softened for a smooth filling
- Don’t overmix the batter once dry ingredients are added—this keeps cupcakes tender
- For extra strawberry flavor, brush the tops with warm strawberry jam before adding frosting
- Chill the cupcakes for 20 minutes before frosting for a neater finish
Storage Instructions
Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months; thaw in the fridge before decorating.
FAQ
Can I make these without red food coloring?
Yes! They’ll lose the classic red hue, but the flavor will still be delicious.
Can I use store-bought frosting?
Absolutely—cream cheese frosting from the store works just fine in a pinch.
Can I make mini cupcakes instead?
Yes, just reduce the bake time to around 10–12 minutes.
Conclusion
Strawberry Cheesecake Red Velvet Cupcakes are the perfect mix of elegance and indulgence. They look like they came from a bakery, but they’re completely doable in your own kitchen. Whether for a party, holiday, or just a “because I deserve it” day, these will bring smiles all around.
If you loved this recipe, you might also enjoy my Peach Cobbler Cupcakes or Peach and Cream Layer Cake—both just as beautiful and irresistible.
I’d love to see your creations! Leave a review, share your photos, and tag me on Pinterest so I can cheer you on.
Nutritional Information (per cupcake, approximate)
Calories: 310 | Fat: 17g | Carbohydrates: 37g | Protein: 4g | Sugar: 26g
Print
Strawberry Cheesecake Red Velvet Cupcakes
Description
These Strawberry Cheesecake Red Velvet Cupcakes are a bakery-worthy treat made right at home! Moist red velvet cake hides a creamy cheesecake center, and each one is topped with fluffy frosting and fresh strawberries. Perfect for parties, holidays, or a “just because” baking day.
Ingredients
For the Red Velvet Cupcake Base:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
For the Topping:
Whipped cream or cream cheese frosting
Fresh strawberries, halved
Strawberry sauce or jam (optional)
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk, vanilla, vinegar, and red food coloring.
Gradually add dry ingredients to wet mixture, stirring just until combined.
Fill each cupcake liner about 1/3 full with cupcake batter. Add a spoonful of cheesecake filling to the center, then top with more cupcake batter until 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the cupcake portion (not cheesecake) comes out clean.
Cool completely before frosting. Top with whipped cream or cream cheese frosting, fresh strawberries, and strawberry sauce if desired.
Notes
Bring cream cheese to room temperature for the smoothest filling.
Avoid overmixing once the dry ingredients are added—this keeps cupcakes tender.
For a stronger strawberry flavor, brush cupcakes with warmed strawberry jam before frosting.
Store in an airtight container in the fridge for up to 3 days, or freeze unfrosted cupcakes for up to 2 months.
