Ready to swoon over a dessert that’s as stunning as it is tasty? Meet your new favorite treat: Strawberry Cheesecake Red Velvet Cupcakes. These little beauties are everything you could dream of in a cupcake — a soft, vibrant red velvet base filled with creamy cheesecake and juicy strawberries, all crowned with a swirl of luscious strawberry cream cheese frosting. Every bite is a delightful celebration of colors, textures, and flavors. Whether you’re baking for a party, a holiday, or just to make an ordinary day feel special, these cupcakes are guaranteed to impress.
Ingredients You’ll Need
The magic of Strawberry Cheesecake Red Velvet Cupcakes starts with real, wholesome ingredients that work together to create layers of deliciousness. Each component brings something unique, whether it’s moistness, a hint of tang, or that eye-catching color!
- All-purpose flour: Provides the perfect structure while keeping the cupcakes light and tender.
- Unsweetened cocoa powder: Adds a subtle chocolaty note that’s signature to classic red velvet.
- Baking soda: Gives your cupcakes just the right lift and fluffiness.
- Salt: Just a pinch enhances all the other flavors and prevents the cupcakes from tasting flat.
- Buttermilk: Contributes to that unmistakable moistness and slight tang.
- White vinegar: Reacts with the baking soda for extra lift and keeps that red hue vibrant.
- Red food coloring: The star of the color show—go for gel for the boldest red!
- Vanilla extract: Rounds out the flavor profile and makes everything taste homemade.
- Unsalted butter (softened): Gives a rich flavor and tender crumb.
- Granulated sugar: Sweetens the cupcakes and helps them keep their moisture.
- Large egg: Adds richness and binds everything together.
- Cream cheese (softened): For both the cheesecake filling and dreamy strawberry frosting.
- Strawberries (fresh and diced): Add pops of natural sweetness and fresh berry flavor.
- Powdered sugar: Whips into the frosting for a smooth, airy finish.
- Strawberry puree: Blended fresh strawberries give the frosting a gorgeous blush and fruity zing.
- Pinch of salt (for frosting): Balances the creamy sweetness perfectly.
How to Make Strawberry Cheesecake Red Velvet Cupcakes
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. It’s worth taking a few minutes at the start to set out all your ingredients so everything is room temperature—which helps your batter blend smoothly and gives you luscious, fluffy results.
Step 2: Mix the Cheesecake Filling
In a small bowl, stir together softened cream cheese, granulated sugar, vanilla extract, and those beautiful diced strawberries until it’s smooth and creamy. Set it aside and try not to sneak a taste (we know, it’s tempting!). This luscious center is what sets Strawberry Cheesecake Red Velvet Cupcakes apart from the everyday.
Step 3: Whisk the Dry Cupcake Ingredients
Grab a medium bowl and whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This mixture creates a solid foundation for your cupcakes, ensuring they’re set up for the best texture possible.
Step 4: Combine the Wet Ingredients
In a small bowl, mix buttermilk, white vinegar, red food coloring, and vanilla extract. This vibrant liquid is where that classic red velvet magic truly begins — it’ll transform your batter into show-stopping cupcakes with an irresistible tang and an unforgettable color.
Step 5: Cream Butter and Sugar, Add Egg
In a large bowl, cream together the softened unsalted butter and granulated sugar until the mix looks pale and fluffy. Beat in the egg, ensuring it’s fully incorporated to keep the batter light and smooth.
Step 6: Bring It All Together
Begin by adding a third of the dry ingredients to the butter mixture, then pour in half of the buttermilk mixture. Continue to alternate, finishing with the dry ingredients. Mix until just combined—don’t overdo it, or you risk dense cupcakes.
Step 7: Fill, Stuff, and Bake
Spoon cupcake batter into the liners, filling each about two-thirds full. Drop in 1–2 teaspoons of your strawberry cheesecake filling right in the center of each cup. It’s okay if some peeks out! Bake for 18–22 minutes, or until the tops bounce back lightly to your touch and a toothpick inserted at the edge (not the center) comes out clean. Cool completely on a wire rack before frosting.
Step 8: Make the Strawberry Cream Cheese Frosting
Beat softened cream cheese and butter together in a clean bowl until fluffy. Add powdered sugar, strawberry puree, vanilla, and a pinch of salt, then continue beating until your frosting is cloud-like and pink. It should hold soft peaks, just begging to be piped or spread.
Step 9: Frost and Decorate
Once the cupcakes are fully cooled, frost generously using a piping bag or spatula. Top with extra sliced strawberries or a sprinkle of red velvet crumbs for the ultimate finishing touch!
How to Serve Strawberry Cheesecake Red Velvet Cupcakes
Garnishes
Elevate your Strawberry Cheesecake Red Velvet Cupcakes by topping them with thin strawberry slices, a dusting of powdered sugar, or a scattering of red velvet crumbs. A single whole berry on top always brings a wow factor, perfect for special occasions or just making your batch feel extra glamorous.
Side Dishes
These cupcakes pair beautifully with a scoop of vanilla bean ice cream, a crisp glass of sparkling rosé, or simply a mug of freshly brewed coffee. If you want to go all out, arrange an easy fruit platter alongside your cupcakes for a bright, refreshing counterpoint.
Creative Ways to Present
Arrange your Strawberry Cheesecake Red Velvet Cupcakes on a tiered cupcake stand for an eye-catching dessert table centerpiece. Tuck each cupcake in a festive wrapper, or pop them into clear treat boxes with ribbon for party favors. You can even try mini cupcake versions for a bite-sized treat at brunches or showers.
Make Ahead and Storage
Storing Leftovers
Because these cupcakes contain both a cheesecake core and cream cheese frosting, it’s best to keep them refrigerated. Transfer cooled and frosted cupcakes to an airtight container, layering them with parchment if stacking, and store in the fridge for up to 4 days — if they last that long!
Freezing
Strawberry Cheesecake Red Velvet Cupcakes freeze surprisingly well. For best results, freeze the unfrosted, filled cupcakes wrapped tightly in plastic, then add the fresh strawberry frosting after thawing. The frosting itself can also be stored in a sealed container in the freezer for up to a month.
Reheating
Let frozen cupcakes thaw overnight in the refrigerator or for an hour at room temperature. Avoid microwaving, since the cheesecake filling can become too soft and the frosting may melt. Once thawed, frost and serve to enjoy their freshly-baked flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If fresh strawberries aren’t in season, thaw and drain frozen strawberries well before dicing for the cheesecake filling or blending for the puree in your frosting.
Why did my cupcakes sink in the middle?
This often happens when there’s too much filling in each cupcake or if the batter is overmixed. Try not to overfill with cheesecake mixture, and remember to keep a gentle hand when combining your ingredients.
Can I make these cupcakes gluten free?
Yes, just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Keep in mind that this might change the texture slightly, but they’ll still be delicious!
Should I chill the cupcakes before frosting?
For the creamiest frosting and best shape, let your cupcakes cool completely—preferably chilling them in the fridge for 20–30 minutes before adding the strawberry cream cheese frosting.
Can I double the recipe for a party?
Go right ahead! Simply double all the ingredients and bake in batches, making sure not to overcrowd your oven. Your guests will be thrilled with a big batch of Strawberry Cheesecake Red Velvet Cupcakes.
Final Thoughts
If you’ve read this far, you absolutely deserve a batch of Strawberry Cheesecake Red Velvet Cupcakes in your life! These cupcakes are pure joy in every bite and create instant smiles at any gathering. Have fun baking and don’t forget to share a few with someone you love—or keep them all for yourself. You’ll be glad you did!
Print
Strawberry Cheesecake Red Velvet Cupcakes Recipe
- Total Time: 45 minutes (plus cooling)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the perfect fusion of flavors with these Strawberry Cheesecake Red Velvet Cupcakes. A delightful combination of moist red velvet cupcakes filled with a creamy cheesecake center and topped with a luscious strawberry cream cheese frosting, these cupcakes are a decadent treat for any occasion.
Ingredients
For the red velvet cupcakes:
- 1 1/4 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup buttermilk, 1/2 tablespoon white vinegar, 1/2 tablespoon red food coloring, 1/2 teaspoon vanilla extract, 1/2 cup unsalted butter softened, 3/4 cup granulated sugar, 1 large egg
For the cheesecake filling:
- 4 oz cream cheese softened, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1/4 cup finely diced strawberries
For the strawberry cream cheese frosting:
- 4 oz cream cheese softened, 1/4 cup unsalted butter softened, 1 1/2 cups powdered sugar, 1/3 cup strawberry puree (blended fresh strawberries), 1/2 teaspoon vanilla extract, pinch of salt
Instructions
- Make the cheesecake filling: In a small bowl, mix cream cheese, sugar, vanilla, and diced strawberries until smooth. Set aside.
- Make the cupcake batter: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a small bowl, combine buttermilk, vinegar, food coloring, and vanilla. In a large bowl, beat butter and sugar until light and fluffy. Beat in the egg. Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry. Mix until just combined.
- Fill each cupcake liner about 2/3 full with the red velvet batter. Drop 1–2 teaspoons of the cheesecake filling into the center of each cupcake. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted into the side (not the center of the cheesecake) comes out clean. Cool completely before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, strawberry puree, vanilla, and salt. Beat until light and fluffy. Pipe or spread over cooled cupcakes.
Notes
- Keep cupcakes refrigerated due to the cream cheese filling and frosting. Garnish with sliced strawberries or red velvet crumbs for extra flair.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
