Description
These Strawberry Cheesecake Red Velvet Cupcakes are the ultimate celebration treat! Each cupcake is filled with a creamy cheesecake center, topped with smooth vanilla cream cheese frosting, a drizzle of strawberry glaze, and a fresh strawberry half. Perfect for birthdays, showers, or just a sweet weekday pick-me-up — they’re bakery-beautiful and shockingly easy to make at home!
Ingredients
For the 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 strawberry jam (slightly warmed)
Fresh strawberries, halved (for garnish)
Instructions
Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese with the sugar until smooth. Add the egg and vanilla extract and mix until creamy. Set aside.Prepare the Cupcake Batter:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, beat the oil and sugar until combined. Add the egg, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth.
Gradually add the dry ingredients to the wet and stir until just combined — don’t overmix.Assemble the Cupcakes:
Spoon about 1 tablespoon of red velvet batter into each cupcake liner.
Add 1 heaping teaspoon of cheesecake filling into the center.
Top with more red velvet batter until liners are about ¾ full.Bake:
Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted off-center comes out clean.
Cool completely on a wire rack before decorating.Decorate:
Pipe cream cheese frosting or vanilla buttercream onto each cupcake.
Drizzle with strawberry glaze or warmed jam.
Finish with a halved fresh strawberry for the perfect touch!
Notes
Storage: Store in the fridge in an airtight container for up to 5 days. Freeze (unfrosted) for up to 2 months. Add toppings after thawing.
Make ahead tip: You can bake the cupcakes a day in advance and frost them just before serving.
Frosting tip: Use a large star tip for that bakery swirl. Start piping from the outside and work your way in.
Substitutions: You can use raspberry or blackberry jam instead of strawberry, or even chocolate ganache for an extra indulgent twist!
No buttermilk? Mix ½ cup of milk with 1½ tsp of white vinegar or lemon juice. Let it sit for 5–10 minutes to curdle.