If you’re looking for the ultimate showstopper dessert, Strawberry Cheesecake Red Velvet Cupcakes absolutely deliver. With their velvety-soft cocoa-rich base, creamy surprise cheesecake centers, decadent cream cheese frosting, and a swoon-worthy strawberry topping, every bite is a celebration. These cupcakes bring together all the classic flavors of red velvet, cheesecake, and fresh strawberries into one irresistible treat — perfect for birthdays, Valentine’s Day, or any day that needs a little extra sweetness!
Ingredients You’ll Need
The ingredients for these Strawberry Cheesecake Red Velvet Cupcakes are straightforward, but each plays a crucial role in crafting layers of texture and flavor. Don’t skip or substitute, because every item is a building block for cupcake perfection!
- All-purpose flour: This forms the soft, tender base for your cupcakes.
- Granulated sugar: Adds sweetness throughout both the cake and cheesecake swirl.
- Cocoa powder: Just a tablespoon gives an unmistakable hint of chocolate and somber red color.
- Baking soda: Lends responsible lift, contributing to a light crumb.
- Salt: Enhances all the other flavors while keeping sweetness in check.
- Large egg: Binds everything together for both cake and cheesecake filling.
- Vegetable oil: Ensures every bite stays ultra-moist even after chilling.
- Buttermilk: The secret to a slight tang and velvety, plush crumb.
- Red food coloring: Gives classic crimson hues to make your red velvet pop.
- Vanilla extract: Adds warmth and balances all the flavors.
- White vinegar: A red velvet essential! It reacts with baking soda for tender cupcakes and those trademark flavors.
- Cream cheese (softened): Used in both filling and frosting for luscious, creamy richness.
- Powdered sugar: Whips up into a dreamy, fluffy frosting for topping.
- Unsalted butter (softened): Blends into the frosting, making it silky smooth.
- Chopped fresh strawberries: The star of your topping, giving real fruit flavor and a beautiful finish.
- Lemon juice: Brightens and balances the sweetness in your strawberry compote.
How to Make Strawberry Cheesecake Red Velvet Cupcakes
Step 1: Prepare the Cupcake Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with 12 cupcake liners. In one bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. In another, combine the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar, whisking until silky and vibrant. Gently fold the wet and dry mixtures together until just combined — overmixing can mean tough cupcakes, so stop once you see the last streak of flour disappear.
Step 2: Mix the Cheesecake Filling
In a separate small bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is velvety smooth and lump-free. This creamy layer will surprise everyone when they take their first bite!
Step 3: Assemble the Cupcakes
Spoon enough red velvet batter into each cupcake liner to fill it about halfway. Next, drop a generous tablespoon of the prepared cheesecake filling right into the center of the batter in each cup. Don’t worry if it’s not perfect — the filling will settle in beautifully as they bake!
Step 4: Bake to Perfection
Pop the tray in your preheated oven and bake for 18 to 20 minutes. You’re looking for a cupcake that springs back lightly when touched and a toothpick (inserted near the edge, not the middle) comes out mostly clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Prepare the Strawberry Topping
While your cupcakes cool, create that irresistible strawberry sauce! Combine chopped strawberries, a touch of sugar, and fresh lemon juice in a small saucepan. Cook gently over medium heat for around 5-7 minutes, stirring occasionally, until thickened and syrupy. Let the mixture cool, and mash or purée slightly for a smoother finish, if you prefer.
Step 6: Make the Cream Cheese Frosting
Beat together softened cream cheese and butter, then add in powdered sugar and vanilla extract. Whip it all until the frosting is light, fluffy, and totally irresistible. Don’t be shy with your taste-test — this is the crowning glory for your Strawberry Cheesecake Red Velvet Cupcakes!
Step 7: Decorate and Finish
Once your cupcakes are completely cool, swirl or pipe on a generous layer of the cream cheese frosting. Spoon a little of the cooled strawberry topping onto each cupcake for a vibrant, fruity finish. Admire them for a moment (they’re that pretty), then refrigerate until you’re ready to serve.
How to Serve Strawberry Cheesecake Red Velvet Cupcakes
Garnishes
The finished cupcakes really shine with a final flourish: a few extra chopped strawberries, a cute mint leaf, or even a light dusting of powdered sugar. For an extra special touch, add a chocolate curl or heart-shaped sprinkle on top of the strawberry layer.
Side Dishes
Though these cupcakes are the main event, a few simple sides elevate your dessert spread. Try serving with a bowl of fresh berries, a scoop of vanilla ice cream, or a mug of hot coffee or tea. Their creamy, tangy, and fruity flavors pair perfectly with lighter sides.
Creative Ways to Present
Display your Strawberry Cheesecake Red Velvet Cupcakes on a cake stand or vintage tray for maximum wow factor. For parties, try mini cupcake liners for bite-sized treats, or add decorative flags or cupcake toppers for extra fun. Layer a few cupcakes in a trifle dish with broken pieces and extra strawberries to make a deconstructed parfait!
Make Ahead and Storage
Storing Leftovers
Once frosted and topped, store your cupcakes in an airtight container in the refrigerator. Thanks to the cheesecake and cream cheese frosting, chilling keeps them fresh and delicious for up to 3 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture.
Freezing
If you’d like to keep some for later, freeze the unfrosted cupcakes and strawberry topping separately in airtight containers or freezer bags for up to 2 months. Thaw at room temperature, then frost and decorate before serving for a fresh-from-the-bakery experience.
Reheating
You don’t need to reheat these cupcakes, but if you love a just-baked treat, pop an unfrosted cupcake in the microwave for 5–10 seconds to gently warm it up before adding frosting and strawberry topping.
FAQs
Can I make these cupcakes a day ahead?
Absolutely! Strawberry Cheesecake Red Velvet Cupcakes actually improve after a night in the fridge, as the flavors meld and the cheesecake filling sets. Just store them tightly covered and add the strawberry topping just before serving for the juiciest finish.
Can I use frozen strawberries for the topping?
Yes, frozen strawberries work well! Just thaw and drain them before using, and maybe cook them a minute or two longer to ensure the topping thickens nicely and isn’t watery.
What if I don’t have buttermilk?
No worries! Combine 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or white vinegar, stir, and let it sit for 5 minutes. This quick swap gives you the necessary tang and tenderness for authentic red velvet flavor.
Do I have to use red food coloring?
If you prefer a natural cupcake, you can skip the food coloring, though you’ll lose that iconic red hue. The flavor will still be equally delicious, making these still worthy of being called Strawberry Cheesecake Red Velvet Cupcakes.
Can these be made gluten-free?
Yes! Simply use your favorite cup-for-cup gluten-free flour blend in place of the all-purpose flour. The rest of the recipe remains unchanged for rich, indulgent cupcakes everyone can enjoy.
Final Thoughts
I can’t think of a more delightful dessert than Strawberry Cheesecake Red Velvet Cupcakes — they’re tender, creamy, tangy, fruity, and topped with a touch of celebration. Whether you bake them for friends, family, or just yourself, be ready to fall in love with every bite. Happy baking!
Print
Strawberry Cheesecake Red Velvet Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect combination of flavors with these Strawberry Cheesecake Red Velvet Cupcakes. Moist red velvet cupcakes are filled with a creamy cheesecake center, topped with fresh strawberry topping, and finished with a decadent cream cheese frosting. These cupcakes are a delightful treat for any special occasion.
Ingredients
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the strawberry topping:
- 1 cup chopped fresh strawberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In another bowl, whisk the egg, oil, buttermilk, red food coloring, vanilla, and vinegar until smooth.
- Combine wet and dry ingredients and mix just until combined.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Fill each cupcake liner about 1/2 full with red velvet batter, then spoon about 1 tablespoon of cheesecake filling into the center of each.
- Bake for 18–20 minutes or until a toothpick inserted near the edge comes out clean.
- While cupcakes cool, combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes until slightly thickened, then let cool.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.
- Once cupcakes are cool, frost with cream cheese frosting and spoon strawberry topping over each.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Notes
- Refrigerate cupcakes if not serving right away.
- For a smoother strawberry topping, mash or blend slightly before using.
- These cupcakes are best served chilled or at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32 g
- Sodium: 240 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
