Strawberry Cheesecake Red Velvet Cupcakes

If there’s one recipe that screams celebration and indulgence, it’s this: Strawberry Cheesecake Red Velvet Cupcakes. These little beauties are more than just a cupcake — they’re a dessert experience. Moist red velvet cake with a surprise creamy cheesecake center, topped with dreamy vanilla cream cheese frosting, a glossy strawberry glaze, and fresh strawberry halves… need I say more? Whether it’s for a birthday, bridal shower, or just a “because-you-deserve-it” moment, these cupcakes are bakery-worthy and bound to impress.

What Are Strawberry Cheesecake Red Velvet Cupcakes?

Imagine the rich flavor of classic red velvet cake paired with the tangy goodness of cheesecake — and then topping it off with creamy frosting and strawberry accents. These cupcakes layer multiple textures and flavors in a single bite: fluffy cake, creamy cheesecake, smooth frosting, and juicy strawberries. It’s a handheld dessert that tastes like you spent hours at a pâtisserie.

Why You’ll Love This Recipe

• Triple treat: Cake + cheesecake + frosting — all in one!
• Perfect for entertaining: These cupcakes are stunners at parties and events.
• Easy to make: No water bath, no complex layering — just simple assembly.
• Flavor explosion: Sweet, tangy, creamy, fruity — it’s a full sensory experience.

The Taste

These cupcakes are a dream. The red velvet base is soft and slightly tangy, thanks to the buttermilk and vinegar. The cheesecake center is smooth and just sweet enough to balance the cocoa notes in the cake. Then you hit the frosting — rich, velvety, and not overly sweet — and finally, the strawberry glaze adds a burst of brightness that ties it all together.

Benefits of Making These Strawberry Cheesecake Red Velvet Cupcakes

• Portion control — Because, let’s be honest, cutting cake can be messy!
• Freezer-friendly — You can make these ahead and freeze them (minus the fresh strawberries).
• Customizable — Use raspberry jam instead of strawberry, or even chocolate ganache if you want to turn up the indulgence!

Ingredients

For the Red Velvet Cupcakes:

• 1¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• ¾ cup granulated sugar
• 1 large egg
• ½ cup buttermilk
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• ½ tsp vanilla extract

For the Topping:

• Cream cheese frosting or vanilla buttercream
• Strawberry glaze or warmed strawberry jam
• Fresh strawberries, halved (for garnish)

Tools You’ll Need

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer or hand whisk
• Piping bag or zip-top bag (for frosting)
• Cooling rack

Optional Additions and Substitutions

• Jam Swap: Raspberry or blackberry jam works beautifully instead of strawberry.
• Frosting Twist: Try whipped mascarpone frosting for a lighter finish.
• Fruit-Free: Leave off the fresh strawberries and go with just glaze for a smoother top.
• Gluten-free? Sub a 1:1 gluten-free baking blend for the all-purpose flour.

How to Make Strawberry Cheesecake Red Velvet Cupcakes

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.

Step 2: Make the Cheesecake Filling

In a bowl, beat the softened cream cheese and sugar until smooth. Add in the egg and vanilla, and beat until creamy. Set aside.

Step 3: Make the Red Velvet Cupcake Batter

Whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, beat the oil and sugar until well combined. Add the egg, then mix in the buttermilk, vanilla, vinegar, and red food coloring.
Gradually add the dry mixture into the wet ingredients and mix until just combined — don’t overmix!

Step 4: Assemble the Cupcakes

Add 1 tablespoon of red velvet batter into each cupcake liner.
Spoon about 1 heaping teaspoon of cheesecake filling into the center of each.
Top with more red velvet batter until each liner is ¾ full.

Step 5: Bake

Bake for 18–22 minutes, or until the tops spring back when gently pressed. A toothpick inserted off-center (not through the cheesecake) should come out clean.
Cool completely on a wire rack.

Step 6: Decorate

Pipe your frosting generously over each cupcake.
Drizzle with strawberry glaze or warmed jam.
Finish with a halved fresh strawberry on top.

What to Serve With These Cupcakes

These cupcakes shine on their own, but if you’re hosting, serve them alongside:

• A glass of chilled Prosecco or strawberry lemonade
• A platter of mixed berries and mint
• Chocolate-dipped pretzels for a salty-sweet combo

Tips for Success Strawberry Cheesecake Red Velvet Cupcakes

• Room Temp Ingredients: For both the cheesecake and cupcake batter, room temperature ingredients will blend more smoothly.
• Don’t Overfill: Cheesecake filling will sink a bit, so avoid overloading the liner to prevent overflow.
• Frost When Cool: Let the cupcakes cool completely before frosting or decorating to avoid melting.
• Strawberry Freshness: Garnish just before serving for the freshest look and taste.

Storage Instructions

Refrigerator: Store cupcakes in an airtight container for up to 5 days.
Freezer: Freeze (without strawberry topping) for up to 2 months. Thaw in the fridge and top fresh before serving.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes and store them (unfrosted) in the fridge or freezer. Decorate the day you plan to serve them.

What if I don’t have buttermilk?

No worries! Mix ½ cup milk with 1½ tsp vinegar or lemon juice. Let it sit for 5–10 minutes to curdle slightly.

Can I use box red velvet mix instead?

Absolutely. Use the boxed mix for the red velvet part, and follow this recipe for the cheesecake filling and toppings.

How do I make my frosting look like a bakery swirl?

Use a large star piping tip and swirl from the outside in. Don’t forget the drizzle and strawberry — it really pulls it all together!

Final Thoughts

There’s just something magical about Strawberry Cheesecake Red Velvet Cupcakes. They’re fun to make, gorgeous to present, and even more delightful to eat. Whether you’re baking for a party or just because — they hit every sweet spot.

Looking for more peachy or berry-themed desserts? Try these:

• Peach Cobbler Cupcakes
• Strawberry Shortcake Cookie Bars
• Red Velvet Berry Layer Cake

Let’s Get Social!

Tried these cupcakes? I’d love to hear what you thought! Leave a review below, and don’t forget to pin a photo on Pinterest so others can drool over your masterpiece.

Nutritional Info (Approximate per cupcake):

• Calories: 320
• Fat: 18g
• Sugar: 24g
• Protein: 4g
• Carbs: 34g

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