Go Back
–+ servings
Strawberry Cheesecake Red Velvet Cupcakes

Strawberry Cheesecake Red Velvet Cupcakes

Irresistible Strawberry Cheesecake Red Velvet Cupcakes
No ratings yet
Print Recipe
Hide
Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Course Cake flavors
Cuisine American
Servings 24 cupcakes
Calories 320 kcal

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

Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSugar: 30g
Keyword Cheesecake Cupcakes, Red Velvet Cupcakes, Strawberry Cheesecake Red Velvet Cupcakes, Strawberry Cupcakes, Valentine's Desserts
Tried this recipe?Let us know how it was!