If you’ve ever stood in front of a bakery display case and thought, “How in the world do they make something that looks THAT good?”—you’re about to find out. These Strawberry Cheesecake Red Velvet Cupcakes are not just a treat for your taste buds; they’re a full-on dessert experience. Think: soft, cocoa-kissed red velvet cake, a surprise creamy cheesecake center, and a crown of strawberry cream cheese frosting so pretty it could double as a Valentine’s Day card.
I’ve made a lot of cupcakes in my time, but this recipe holds a special place in my heart. It’s the perfect mash-up of three beloved desserts—red velvet cake, cheesecake, and strawberry shortcake—without feeling over the top. And honestly, the first time I baked these, I spent more time staring at them than eating them (don’t worry, I caught up later).
These cupcakes are also a conversation starter. Bring them to a gathering and watch people’s eyes light up when they bite into that hidden cheesecake center. You’ll feel a little like a magician—except your magic trick involves sugar, cream cheese, and a bit of food coloring.
Why You’ll Love This Recipe
Three desserts in one – A red velvet base, a cheesecake surprise, and strawberry frosting all in one bite.
Perfect for special occasions – Whether it’s Valentine’s Day, a bridal shower, or “just because,” these cupcakes look like they belong in a fancy bakery window.
Make-ahead friendly – They taste even better the next day after chilling, which makes them ideal for stress-free entertaining.
Ingredients You’ll Need
For the cupcakes:
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon white vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring
For the cheesecake filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the strawberry cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup strawberry puree (from blended fresh strawberries)
1 teaspoon vanilla extract
Mixing the Magic – Cupcake & Filling Prep
Step 1 – Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. This is one of those recipes where sticking to liners is a must—red velvet can stain, and the liners make for a prettier presentation too.
Step 2 – Combine the Dry Ingredients
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. This not only blends the leavening agents evenly but also ensures that the cocoa powder distributes without any lumps. Set aside.
Step 3 – Mix the Wet Ingredients
In a larger mixing bowl, whisk together the sugar, vegetable oil, eggs, buttermilk, vinegar, vanilla extract, and red food coloring until the mixture is smooth and the color is evenly incorporated. The buttermilk and vinegar work together to give the red velvet its signature tang and tender crumb.
Step 4 – Bring It Together
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can make cupcakes dense, so once the flour streaks disappear, you’re done.
Step 5 – Make the Cheesecake Filling
In a separate medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla until smooth and creamy. This filling is what makes the magic happen—once baked, it transforms into a luscious cheesecake center.
Assembling, Baking, and Frosting Your Cupcakes
Now that we have our vibrant red velvet batter and creamy cheesecake filling ready, it’s time to bring all the elements together. This is the part where your kitchen starts smelling irresistible, and you start counting down the minutes until you can sneak a taste.
Step 6 – Fill the Cupcake Liners
Spoon red velvet batter into each cupcake liner until they’re about one-third full. Next, add a spoonful of cheesecake filling right into the center of each. Try to keep the filling in the middle rather than touching the sides—this helps it bake evenly and stay hidden until that first delicious bite.
Once the cheesecake filling is in, top each liner with more red velvet batter until it’s about three-quarters full. Leaving a little space at the top allows the cupcakes to rise without spilling over.
Step 7 – Bake to Perfection
Place the muffin tin in your preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the cake portion (not the cheesecake center) comes out clean. Keep in mind that the cheesecake part will still be soft when hot—it sets as it cools.
When done, let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This step is crucial; frosting warm cupcakes is a recipe for melted, runny topping.
Step 8 – Whip Up the Strawberry Cream Cheese Frosting
While the cupcakes cool, prepare the frosting. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Slowly add in the powdered sugar, mixing on low speed to avoid a sugary cloud in your kitchen.
Once the sugar is fully incorporated, add the strawberry puree and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, and tinted with that beautiful natural pink from the strawberries.
Pro Tip: If your frosting feels a bit too soft to pipe, pop it in the refrigerator for 15–20 minutes before decorating.
Step 9 – Frost Like a Pro
Once the cupcakes are completely cool, pipe or spread the strawberry cream cheese frosting generously over each one. A piping bag fitted with a large star tip gives that classic bakery swirl, but a simple spatula works just as well if you’re going for a rustic, homemade look.
If you want to take presentation up a notch, garnish with fresh strawberry slices, a sprinkle of crushed freeze-dried strawberries, or even a light dusting of powdered sugar.
Extra Tips for Success
Chill before serving – Red velvet and cheesecake both benefit from a short chill time in the fridge. About 30 minutes is enough to firm up the center without drying out the cake.
Batch baking – If you’re making more than 12 cupcakes, bake one tray at a time for the most even results.
Flavor twist – Swap the strawberry puree for raspberry or blackberry for a different fruity note.
FAQ & Final Thoughts
Before you dive headfirst into a batch of these gorgeous Strawberry Cheesecake Red Velvet Cupcakes, let’s run through a few quick questions you might have. This way, you’ll have all the confidence (and zero hesitation) to whip them up like a pro.
Frequently Asked Questions
1. Can I make these cupcakes ahead of time?
Yes! In fact, they taste even better the next day after the flavors have had time to meld. Just store them in an airtight container in the refrigerator.
2. Can I freeze these cupcakes?
Absolutely. Freeze them unfrosted for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.
3. What if I don’t have buttermilk?
You can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with milk to the 1-cup mark. Let it sit for 5–10 minutes before using.
4. Can I use store-bought frosting instead?
You can, but homemade strawberry cream cheese frosting really elevates the flavor and texture. If you’re short on time, store-bought cream cheese frosting with a spoonful of strawberry jam mixed in works as a shortcut.
5. How do I keep the cheesecake filling from sinking?
Make sure the bottom layer of red velvet batter is thick enough (about one-third full) before adding the filling. This helps keep the cheesecake suspended in the middle.
6. Do these need to be refrigerated?
Yes, because of the cheesecake filling and cream cheese frosting, they should be stored in the refrigerator. Take them out 15–20 minutes before serving for the best texture.
7. Can I make mini cupcakes instead?
Definitely. Just use a mini muffin tin and adjust the bake time to about 10–12 minutes, checking for doneness sooner.
Final Thoughts
These Strawberry Cheesecake Red Velvet Cupcakes are the kind of dessert that makes people stop mid-bite and ask for the recipe. The deep red velvet crumb, the surprise cheesecake center, and the naturally pink strawberry frosting make them as stunning to look at as they are to eat.
What I love most about them is how they hit that sweet spot—rich without being heavy, elegant without being fussy, and indulgent without needing a special occasion. You can serve them at a party, gift them to a friend, or simply make a batch on a quiet weekend and enjoy them with a cup of coffee.
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Strawberry Cheesecake Red Velvet Cupcakes
Description
These cupcakes bring together the luscious flavors of red velvet cake, creamy cheesecake filling, and sweet strawberry topping in one irresistible bite. Each cupcake is soft and moist with a rich cocoa undertone, hiding a smooth cheesecake center, and crowned with a swirl of strawberry cream cheese frosting. They’re perfect for special occasions, Valentine’s Day treats, or anytime you want a dessert that looks as stunning as it tastes.
Ingredients
For the cupcakes:
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon white vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring
For the cheesecake filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the strawberry cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup strawberry puree (made from blended fresh strawberries)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together sugar, oil, eggs, buttermilk, vinegar, vanilla, and red food coloring until smooth.
Gradually fold the dry ingredients into the wet mixture until combined.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth for the cheesecake filling.
Fill each cupcake liner about one-third full with red velvet batter, add a spoonful of cheesecake filling in the center, then top with more red velvet batter until about three-quarters full.
Bake for 18–20 minutes, or until a toothpick inserted into the cake portion comes out clean. Let cool completely before frosting.
For the frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then mix in strawberry puree and vanilla until fluffy.
Pipe or spread frosting over cooled cupcakes and garnish with fresh strawberry slices if desired.
Notes
Chill the cupcakes for at least 30 minutes before serving for a firmer cheesecake center.
You can use store-bought strawberry jam instead of fresh puree for convenience.
These cupcakes store well in the refrigerator for up to 4 days and taste even better the next day as the flavors meld.
