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.