There’s something magical that happens when two classic desserts collide. These Strawberry Cheesecake Red Velvet Cupcakes have become my signature dessert for good reason – they combine the tangy creaminess of strawberry cheesecake with the rich, cocoa-infused depth of red velvet cake. The first time I brought these to a family gathering, they disappeared within minutes, leaving nothing but crumbs and requests for the recipe. What makes these cupcakes special isn’t just their striking appearance – it’s how the velvety cake creates the perfect foundation for the luscious cheesecake filling, with each bite delivering an explosion of complementary flavors. The aroma of these baking will transform your kitchen into something between a high-end bakery and a cozy childhood memory. Keep reading to discover how simple it is to create this show-stopping dessert that looks complicated but comes together with surprising ease.
Why You’ll Love These Strawberry Cheesecake Red Velvet Cupcakes
If you’ve ever struggled with dry cupcakes or bland cheesecake, these Strawberry Cheesecake Red Velvet Cupcakes solve both problems at once. Unlike traditional methods that require precise technique, this recipe is wonderfully forgiving, allowing even novice bakers to create professional-looking results.
I first developed these cupcakes for my sister’s bridal shower. I was nervous about baking for her foodie friends, but these cupcakes earned me more compliments than I could count. The bride-to-be even joked that they deserved more attention than her engagement ring!
What I love most about these Strawberry Cheesecake Red Velvet Cupcakes is their versatility. You can dress them up for elegant occasions with delicate garnishes or simplify them for casual gatherings. They work beautifully for Valentine’s Day, birthday celebrations, or anytime you want to impress without spending hours in the kitchen.
The texture of these cupcakes creates perfect pockets to catch the flavorful ingredients – the cake remains moist while the cheesecake center provides a creamy surprise. Now, let’s dive into exactly what you’ll need to create these little masterpieces.
Ingredients for Strawberry Cheesecake Red Velvet Cupcakes
For the Red Velvet Cupcakes:
- 2½ cups all-purpose flour: The foundation of our Strawberry Cheesecake Red Velvet Cupcakes, providing structure. For a lighter texture, you can substitute cake flour, but reduce the amount to 2¼ cups.
- 1½ cups granulated sugar: Balances the cocoa’s bitterness while helping create that tender crumb red velvet is known for. Organic cane sugar works beautifully if you prefer a less processed option.
- 2 tablespoons unsweetened cocoa powder: The subtle chocolate flavor that defines red velvet. Dutch-processed cocoa gives a smoother taste, but natural cocoa works too.
- 1 teaspoon baking soda: Provides the lift our Strawberry Cheesecake Red Velvet Cupcakes need. Must be fresh for proper rising!
- 1 teaspoon salt: Enhances all the flavors. I prefer fine sea salt for its clean taste.
- 2 large eggs, room temperature: Binds everything together. Room temperature eggs incorporate much better than cold ones.
- 1½ cups vegetable oil: Creates that signature moist texture. You can substitute half with applesauce for a lighter version.
- 1 cup buttermilk: Adds tanginess and activates the baking soda. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice and let sit for 5 minutes.
- 2 tablespoons red food coloring: For that iconic color. You can use natural beet powder (3-4 tablespoons) for a dye-free alternative, though the color will be less vibrant.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile. Pure extract is worth the splurge here.
- 1 teaspoon white vinegar: Reacts with the baking soda for extra lift and preserves the red color.
For the Strawberry Cheesecake Filling:
- 8 oz cream cheese, softened: The heart of our filling. Full-fat provides the richest texture, but reduced-fat works if needed.
- ¼ cup granulated sugar: Sweetens the filling without overwhelming the tang.
- 1 large egg: Helps the filling set properly during baking.
- 1 teaspoon vanilla extract: Balances the tanginess of the cream cheese.
- 1 cup fresh strawberries, diced: Brings bright, fruity notes to our Strawberry Cheesecake Red Velvet Cupcakes. When strawberries aren’t in season, thawed frozen berries will work.
- 1 tablespoon cornstarch: Prevents the strawberry juice from making the filling too wet.
For the Cream Cheese Frosting:
- 12 oz cream cheese, softened: Creates that classic tangy frosting that complements our Strawberry Cheesecake Red Velvet Cupcakes perfectly.
- ½ cup unsalted butter, softened: Adds richness and stability to the frosting.
- 4 cups powdered sugar, sifted: Sweetens and provides structure. Don’t skip the sifting for the smoothest results.
- 1 teaspoon vanilla extract: Rounds out the flavors.
- Fresh strawberries for garnish: The perfect finishing touch that signals the flavor inside.
How to Make Strawberry Cheesecake Red Velvet Cupcakes
Step 1: Prepare Your Kitchen
- Preheat your oven to 350°F (175°C). This precise temperature ensures our Strawberry Cheesecake Red Velvet Cupcakes bake evenly.
- Line two standard 12-cup muffin tins with cupcake liners. The liners should be filled no more than ⅔ full to allow room for rising.
- Gather all ingredients, making sure the refrigerated items have come to room temperature. Cold ingredients don’t incorporate well and can result in dense cupcakes.
Step 2: Make the Red Velvet Batter
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined. Look for an even color throughout the dry ingredients.
- In a separate bowl, beat the eggs, then add the oil, buttermilk, red food coloring, vanilla extract, and vinegar. Whisk until smooth and uniform in color – it should be a vibrant red.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. The batter should be smooth but not overmixed – you’ll know it’s ready when there are no visible flour streaks but the batter still looks slightly lumpy.
Step 3: Prepare the Strawberry Cheesecake Filling
- In a medium bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes. The mixture should be free of any lumps.
- Add the egg and vanilla, beating until just combined.
- Toss the diced strawberries with cornstarch, then fold gently into the cream cheese mixture. You should see lovely red streaks throughout the filling.
Step 4: Assemble and Bake
- Fill each cupcake liner about ⅓ full with red velvet batter. Use an ice cream scoop for consistent portioning.
- Place a tablespoon of strawberry cheesecake filling in the center of each. The filling should sit on top of the batter, not be mixed in.
- Top with another spoonful of red velvet batter, covering the filling completely. Each liner should be about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the cake portion comes out clean. The centers may look slightly underdone because of the filling – that’s perfect!
- The cupcakes are done when they spring back lightly when touched and the edges begin to pull away from the liner.
Step 5: Cool and Frost
- Allow the Strawberry Cheesecake Red Velvet Cupcakes to cool in the pans for 5 minutes. They’ll be very delicate right out of the oven.
- Transfer to a wire rack and cool completely before frosting. Rushing this step will melt your frosting!
- While the cupcakes cool, beat the cream cheese and butter together until smooth and fluffy, about 3 minutes.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla extract until incorporated.
- Once cupcakes are completely cool, pipe or spread frosting onto each cupcake. For a professional look, use a large star tip.
- Garnish each with a fresh strawberry slice or small whole berry.
Delicious Variations of Strawberry Cheesecake Red Velvet Cupcakes
White Chocolate Strawberry Version
Transform these Strawberry Cheesecake Red Velvet Cupcakes by adding ½ cup of white chocolate chips to the filling and drizzling melted white chocolate over the frosted cupcakes. The creamy white chocolate adds a lovely contrast to the tangy strawberries.
Triple Berry Explosion
Replace half the strawberries with a mix of raspberries and blueberries for a more complex berry flavor. This variation is especially beautiful for Fourth of July celebrations with its natural red, white, and blue color scheme.
Chocolate-Covered Strawberry Edition
Fold ¼ cup mini chocolate chips into the red velvet batter and top the frosted Strawberry Cheesecake Red Velvet Cupcakes with chocolate-dipped strawberries. My grandmother was skeptical until she tasted it and declared it a worthy twist on her traditional recipe.
Orange-Infused Variation
Add the zest of one orange to the cupcake batter and a tablespoon of orange liqueur to the filling for a sophisticated citrus twist. The bright citrus notes complement the Strawberry Cheesecake Red Velvet Cupcakes beautifully.
Nutty Delight
Add ½ cup finely chopped toasted almonds to the batter and top each frosted cupcake with a few sliced almonds for a delightful textural contrast. The nuttiness pairs surprisingly well with the strawberry and red velvet flavors.
Mint Chocolate Twist
Add ¼ teaspoon mint extract to the filling and sprinkle the frosted cupcakes with chocolate shavings. This unexpected twist on Strawberry Cheesecake Red Velvet Cupcakes is refreshing and sophisticated.
Strawberry Cheesecake Red Velvet Cupcakes
Equipment
- 2 standard 12-cup muffin tins
Ingredients
For the Red Velvet Cupcakes:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs room temperature
- 1½ cups vegetable oil
- 1 cup buttermilk
- 2 tbsp red food coloring or 3-4 tbsp beet powder
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Strawberry Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries diced
- 1 tbsp cornstarch
For the Cream Cheese Frosting:
- 12 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- Fresh strawberries for garnish
Instructions
Step 1: Prep the Kitchen
- Preheat oven to 350°F (175°C).
- Line muffin tins with cupcake liners.
- Ensure refrigerated ingredients are at room temperature.
Step 2: Make the Red Velvet Batter
- Whisk flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix eggs, oil, buttermilk, food coloring, vanilla, and vinegar.
- Combine wet and dry ingredients, mixing until smooth (don’t overmix).
Step 3: Prepare the Cheesecake Filling
- Beat cream cheese and sugar until fluffy.
- Add egg and vanilla, then mix until combined.
- Toss strawberries with cornstarch, then fold into the mixture.
Step 4: Assemble & Bake
- Fill cupcake liners ⅓ full with red velvet batter.
- Add 1 tbsp cheesecake filling on top.
- Cover with more red velvet batter, filling each liner ⅔ full.
- Bake for 18-22 minutes, until a toothpick in the cake (not cheesecake) comes out clean.
Step 5: Cool & Frost
- Let cupcakes cool for 5 minutes in the pan.
- Transfer to a wire rack to cool completely.
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then mix in vanilla.
- Pipe or spread frosting on cooled cupcakes and garnish with strawberries.
Notes
- Make Ahead: Unfrosted cupcakes can be made 2 days in advance. Refrigerate once frosted.
- Storage: Refrigerate cupcakes in an airtight container for up to 5 days.
- Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.
- No Food Coloring? Use beet powder or omit for a brown velvet look.
- Dietary Adaptations: Substitute gluten-free flour or use plant-based dairy alternatives.
Nutrition
Frequently Asked Questions About Strawberry Cheesecake Red Velvet Cupcakes
Can I make these Strawberry Cheesecake Red Velvet Cupcakes ahead of time?
Absolutely! These cupcakes can be made up to 2 days in advance. Store unfrosted cupcakes in an airtight container at room temperature. Once frosted, they should be refrigerated. Bring to room temperature about 30 minutes before serving for the best texture and flavor.
How should I store leftover Strawberry Cheesecake Red Velvet Cupcakes?
Due to the cream cheese in both the filling and frosting, these cupcakes should be refrigerated in an airtight container for up to 5 days. The texture is best if you remove them from the refrigerator about 15-20 minutes before serving.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes in a single layer, then transfer to a freezer bag once solid. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before frosting. The frosting can be frozen separately in an airtight container for up to 1 month.
My strawberries released too much liquid. What went wrong?
This is a common issue with berry-filled desserts. Make sure to toss your diced strawberries with cornstarch as directed, which helps absorb excess moisture. Additionally, avoid using overly ripe berries, which tend to be juicier.
Can I make these Strawberry Cheesecake Red Velvet Cupcakes without food coloring?
Yes! You can substitute 3-4 tablespoons of beet powder for a natural red hue. The color won’t be as vibrant as with food coloring, but the flavor of your Strawberry Cheesecake Red Velvet Cupcakes will be unaffected. Alternatively, you can simply omit the coloring for a brown velvet cake with the same delicious flavor.
How can I adapt these for dietary restrictions?
For gluten-free Strawberry Cheesecake Red Velvet Cupcakes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. For a dairy-free version, use plant-based cream cheese, butter alternatives, and non-dairy buttermilk (1 cup almond milk + 1 tablespoon lemon juice).
A Sweet Ending to Every Celebration
Every time I make these Strawberry Cheesecake Red Velvet Cupcakes, I’m transported back to my sister’s bridal shower, where the room fell silent as everyone took their first bite. That moment of shared delight is why I bake – to create memories alongside flavors.
What makes these Strawberry Cheesecake Red Velvet Cupcakes special isn’t just their striking appearance or the interplay of textures. It’s how they honor classic dessert traditions while creating something new and exciting. The rich history of red velvet from the American South meets the timeless appeal of cheesecake, all brightened by nature’s perfect fruit.
I encourage you to make this recipe your own. Maybe you’ll add your grandmother’s secret vanilla extract or serve them at your child’s birthday. Perhaps they’ll become your signature contribution to office potlucks or holiday gatherings. However you share them, these Strawberry Cheesecake Red Velvet Cupcakes carry that perfect balance of familiarity and surprise that makes a dessert truly unforgettable.
The aroma of these baking will fill your home with warmth and anticipation, and the first bite delivers on every promise that scent makes. Enjoy creating – and sharing – these little vessels of joy.