The day I baked these cupcakes, I had a kitchen full of teenagers, loud music spilling in from the living room, and a countertop dusted with cocoa powder and powdered sugar. It was my granddaughter’s 14th birthday, and she’d asked for “something red velvet, but make it fun.” I smiled and thought, Well, let’s make it unforgettable instead.
I’d been tinkering with a red velvet cupcake recipe for years, but this time, I decided to swirl in a rich cheesecake center and top it with strawberries, her favorite fruit.
We spent the afternoon together—me in my apron, she in her sparkly socks—laughing, tasting, and sneaking spoonfuls of cheesecake batter straight from the bowl. By the time the cupcakes came out of the oven, the house smelled like a bakery in full swing: warm vanilla, a hint of cocoa, and that sweet tang of cream cheese.
I piped on the frosting while she arranged the strawberries on top like a little artist. We stood back and admired our work, proud and sticky-fingered.
Short Description
These Strawberry Cheesecake Red Velvet Cupcakes combine the rich flavor of red velvet with a creamy cheesecake center and a sweet strawberry finish. They’re as beautiful as they are delicious.
Key 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)
Tools Needed
- Standard 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Piping bag or offset spatula
Cooking Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat softened cream cheese with sugar until smooth. Add egg and vanilla, and mix until creamy. Set aside.
Step 3: Prepare the Cupcake Batter
In another bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat oil and sugar until combined. Add egg, buttermilk, vanilla, vinegar, and food coloring. Mix until smooth. Gradually stir in the dry ingredients until just combined. Do not overmix.
Step 4: Assemble the Cupcakes
Spoon about 1 tablespoon of red velvet batter into each liner. Add 1 heaping teaspoon of cheesecake filling into the center of each. Top with more red velvet batter until liners are ¾ full.
Step 5: Bake
Bake for 18 to 22 minutes, or until tops spring back and a toothpick inserted off-center comes out clean. Let cupcakes cool completely on a wire rack before decorating.
Step 6: Decorate
Pipe cream cheese frosting or buttercream on top. Drizzle with warm strawberry glaze or jam. Garnish with a halved fresh strawberry for a sweet, elegant finish.
Why You’ll Love This Recipe
Two-in-One Treat: Cheesecake meets cupcake in every bite—rich, creamy, and perfectly balanced.
Visually Stunning: Red velvet, bright strawberries, and swirled frosting create an eye-catching dessert.
Flavor Contrast: The mild cocoa cake contrasts beautifully with the tangy cheesecake and sweet strawberry glaze.
Perfect for Celebrations: Ideal for birthdays, showers, or just treating yourself.
Make-Ahead Friendly: Bake the cupcakes a day ahead and frost before serving.
Mistakes to Avoid & Solutions
Overmixing the Batter
Solution: Mix just until ingredients are combined. Overmixing creates dense cupcakes.
Filling Overflowing
Solution: Don’t overfill liners. Stick to ¾ full to prevent spillage.
Cheesecake Layer Sinks or Spreads Too Much
Solution: Use thick, room-temperature cream cheese. Cold cream cheese can create a runny filling.
Dry Cupcakes
Solution: Measure flour accurately and don’t overbake. Start checking at 18 minutes.
Strawberries Sliding Off
Solution: Make sure frosting is slightly chilled before adding fruit, or press strawberries gently into the frosting.
Serving and Pairing Suggestions
Serve at room temperature for the best texture.
Pair with a glass of cold milk, hot tea, or a light sparkling wine.
These cupcakes shine on dessert trays, buffet tables, or plated with extra glaze for a more elegant presentation.
Great for baby showers, Valentine’s Day, birthday parties, or spring gatherings.
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 4 days due to the cheesecake and frosting.
Freezing: Unfrosted cupcakes freeze well. Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Not recommended for frosted cupcakes. Bring to room temp before serving instead.
Frosting Tip: Add fresh strawberries just before serving to prevent sogginess.
FAQs
1. Can I use a different food coloring?
Yes. Gel-based red coloring gives a richer color without thinning the batter.
2. What’s the best substitute for buttermilk?
Mix ½ cup milk with 1½ tsp vinegar or lemon juice and let sit 5 minutes.
3. Can I make these without the cheesecake filling?
Absolutely. Just bake the red velvet batter as usual and increase the baking time slightly.
4. Can I use a different fruit topping?
Sure. Raspberry jam or blueberry compote also pair beautifully with red velvet and cheesecake.
5. How can I transport these cupcakes for an event?
Use a cupcake carrier or deep tray. Chill slightly before travel so the frosting stays firm.
Tips & Tricks
Use room temperature ingredients for a smoother batter and filling.
For a clean cupcake look, use an ice cream scoop to portion batter evenly.
Warm the strawberry jam gently before drizzling, it flows better and looks prettier.
Chill the frosting for 15 minutes before piping for sharper swirls.
Slice the strawberries just before garnishing to keep them fresh and glossy.
Recipe Variations
Chocolate Cheesecake Center
Swap the cheesecake filling’s vanilla with 1 tbsp cocoa powder for a chocolate twist. Pairs well with the red velvet base.
Lemon Berry Cupcakes
Replace red velvet batter with lemon cupcake batter and use blueberry jam and fresh blueberries on top.
Mini Cupcakes Version
Use a mini muffin tin, reduce bake time to 12–14 minutes, and add only ½ tsp of filling per cupcake.
Nutty Surprise
Add 1 tbsp finely chopped pecans or walnuts into the batter for texture and a subtle crunch.
Gluten-Free Option
Use a 1:1 gluten-free flour blend in place of regular flour. Make sure other ingredients are certified gluten-free.
Final Thoughts
Every bite of these Strawberry Cheesecake Red Velvet Cupcakes is a small celebration. I love how each layer offers something special—soft cocoa cake, creamy cheesecake, and that sweet kiss of strawberry on top. When I make these, it’s never just about dessert; it’s about creating a moment, a memory, a treat that makes someone pause and smile. That’s the beauty of baking, isn’t it?
Even if you’re not the most confident baker, don’t let that stop you. These cupcakes are surprisingly simple, and the results feel bakery-worthy. I’ve shared them at potlucks, birthdays, and just-because Fridays and they always disappear fast. So tie on your apron, queue up your favorite playlist, and enjoy the process. The mess, the aroma, the joy, it’s all part of the recipe.
Strawberry Cheesecake Red Velvet Cupcakes
Print ThisIngredients
- 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
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Step 2: Cheesecake Filling
Beat cream cheese and sugar until smooth. Mix in egg and vanilla. Set aside.
Step 3: Cupcake Batter
Whisk flour, cocoa, baking soda, and salt. In another bowl, beat oil and sugar, then add egg, buttermilk, vanilla, vinegar, and food coloring. Stir in dry ingredients until just combined.
Step 4: Assemble
Spoon 1 tbsp red velvet batter into each liner. Add 1 tsp cheesecake filling. Top with more batter until ¾ full.
Step 5: Bake
Bake 18–22 minutes, until tops spring back. Cool completely on a wire rack.
Step 6: Decorate
Top with cream cheese frosting. Drizzle with strawberry glaze and garnish with half a fresh strawberry.
