Crackly tops, creamy cheesecake centers, and a burst of sweet strawberry—can you imagine anything more dreamy? The first time I whipped up these strawberry cheesecake red velvet cupcakes, my kitchen smelled like a fancy bakery and my hands were stained just a little bit red (worth it!). I’d been craving something that felt like a celebration but didn’t require hours of fuss, and honestly, this recipe delivered big time.
Strawberry cheesecake red velvet cupcakes combine the best of two worlds: the classic, cocoa-rich red velvet base and a silky cheesecake filling, all crowned with fresh strawberry. It’s like your favorite Valentine’s Day dessert, birthday treat, and picnic snack rolled into one. I first made a batch for my niece’s birthday party and, let’s face it, the adults fought over the last cupcake just as fiercely as the kids did.
If you’re anything like me, you want dessert to be easy without sacrificing flavor. These cupcakes are perfect for busy families, picky eaters, and anyone who likes a little wow-factor in their sweets. Plus, you don’t need to be a pastry chef to nail them. I’ve tested this strawberry cheesecake red velvet cupcake recipe at least a dozen times (hey, someone had to eat all those test batches!), and it’s become my go-to for potlucks, cozy movie nights, and late-night cravings. Whether you’re baking for a crowd or just your own sweet tooth, this recipe brings comfort, joy, and a splash of color to any table.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 45 minutes, these cupcakes come together fast—no fancy steps or chilling required.
- Simple Ingredients: You’ll find most ingredients in your pantry or fridge. No wild goose chases at specialty stores.
- Perfect for Any Occasion: Birthday parties, brunches, Valentine’s dates, or just a Tuesday night treat—these cupcakes fit right in.
- Crowd-Pleaser: Kids, teens, and adults all swoon over the combo of tangy cheesecake, fluffy red velvet, and juicy strawberry.
- Unbelievably Delicious: The contrast of moist red velvet, creamy cheesecake, and fresh strawberries makes every bite a little bit magical.
What sets these strawberry cheesecake red velvet cupcakes apart? For starters, the cheesecake filling isn’t just dolloped on top—it’s baked right inside each cupcake. That means every bite has a hidden creamy surprise. I blend the cream cheese until it’s extra smooth, which gives you that classic cheesecake flavor without any graininess. The red velvet cake itself is light, fluffy, and just the right amount of chocolatey (trust me, cocoa powder is the secret here).
Let’s be real: most cupcakes are good, but these are the kind you close your eyes for after the first bite. They’re comfort food without the heavy feeling, and the fresh strawberries add a pop of brightness that makes them feel special. I love serving them when I want to impress without stress—people always ask for the recipe, and honestly, it’s fun to share something that feels homemade but looks bakery-worthy. You’ll love how these cupcakes turn an ordinary day into something memorable.
Ingredients Needed
This recipe uses everyday ingredients to create a dessert that tastes (and looks) totally decadent. You probably have most of these on hand, but I’ll throw in some notes and swaps for good measure.
- For the Red Velvet Cupcake Batter:
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tbsp (15g) unsweetened cocoa powder (Dutch-process preferred for deeper flavor)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup (160ml) vegetable oil (can swap for melted coconut oil; adds moisture)
- 2 large eggs, room temperature
- 1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1 tsp vinegar, mixed and rested 5 minutes)
- 2 tsp vanilla extract
- 1 tbsp (15ml) red food coloring (gel works best for vibrant color)
- 1 tsp white vinegar (helps with texture and color)
- For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened (I like Philadelphia for best texture)
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- For the Strawberry Topping:
- 1 cup (150g) fresh strawberries, diced (or thawed frozen strawberries, well-drained)
- 1 tbsp (12g) granulated sugar (optional, for extra sweetness)
Ingredient Notes & Substitutions:
- Use gluten-free 1:1 flour blend for gluten-free cupcakes (Bob’s Red Mill works well).
- Swap dairy-free cream cheese and plant-based milk if needed.
- Try raspberries or blueberries in place of strawberries for a seasonal twist.
- Dutch-process cocoa gives a richer flavor, but regular unsweetened cocoa works too.
- If you’re out of buttermilk, the milk + vinegar trick never fails.
I find smaller, ripe strawberries make the best topping—they’re sweet and don’t water down the cupcakes. If you’re picking up cream cheese, look for “brick-style” rather than the spreadable tub for best texture. And don’t skimp on the vanilla—it brings everything together.
Equipment Needed
- Muffin/cupcake pan (12-count): Standard size works perfectly. If you only have a mini muffin pan, decrease the bake time.
- Paper cupcake liners: Keeps things tidy and makes removing cupcakes a breeze.
- Medium mixing bowl: For red velvet batter.
- Small mixing bowl: For cheesecake filling.
- Electric hand mixer or stand mixer: Helps get the cream cheese filling extra smooth (a sturdy whisk and elbow grease work in a pinch).
- Spatula: For folding and scraping down the sides.
- Ice cream scoop or tablespoon: For evenly portioning batter and filling.
- Wire cooling rack: For cooling cupcakes quickly and evenly.
I’ve made these cupcakes with both hand mixers and stand mixers. Both work, though the stand mixer whips the cream cheese filling to silky perfection. If you’re tight on budget, a basic whisk and some muscle will do—just make sure everything’s lump-free. Cupcake liners are optional but help with cleanup. If your muffin tin is old (like mine!), line it well or grease it thoroughly to avoid sticking.
Preparation Method
- Prep the oven and pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners, or grease thoroughly if skipping liners.
- Mix dry ingredients: In a medium bowl, whisk together flour (1 1/2 cups/180g), sugar (1 cup/200g), cocoa powder (2 tbsp/15g), baking soda (1/2 tsp), and salt (1/2 tsp) until well combined. You should see a uniform, pale brown mixture with no streaks.
- Prepare wet ingredients: In a large bowl, whisk together vegetable oil (2/3 cup/160ml), eggs (2 large), buttermilk (1/2 cup/120ml), vanilla extract (2 tsp), red food coloring (1 tbsp/15ml), and white vinegar (1 tsp). Mixture will look vibrant red—don’t worry if it seems a little runny!
- Combine wet and dry: Add dry ingredients to wet, stirring gently until just combined. Avoid overmixing—stop when you don’t see dry flour anymore. Batter should be thick but scoopable, with a deep red hue.
- Make cheesecake filling: In a small bowl, beat softened cream cheese (8 oz/225g), sugar (1/4 cup/50g), egg yolk (1), and vanilla (1 tsp) until smooth and creamy. If you spot lumps, keep mixing! Filling should be pale and fluffy.
- Fill cupcake liners: Spoon about 2 tablespoons (30g) of red velvet batter into each liner. Using a teaspoon, make a small well in the center (use the back of the spoon).
- Add cheesecake filling: Drop about 1 teaspoon (5g) of cheesecake filling into the center of each cupcake. Don’t worry if it’s not perfect—imperfections make each cupcake unique.
- Top with more batter: Cover cheesecake filling with another heaping tablespoon (15g) batter. The filling should be hidden but not totally buried.
- Bake: Place pan in preheated oven and bake for 18-22 minutes. Cupcakes are done when tops spring back lightly and a toothpick inserted off-center comes out clean (avoid poking the cheesecake center).
- Prepare strawberry topping: While cupcakes bake, dice strawberries (1 cup/150g). Toss with sugar (1 tbsp/12g) if you want extra sweetness. Let sit 10 minutes to release juices.
- Cool cupcakes: Remove pan and let cupcakes cool 5 minutes before transferring to a wire rack. Cool completely before topping (cheesecake centers will set as they cool).
- Top and serve: Spoon strawberry topping onto cooled cupcakes just before serving. Garnish with extra strawberry slices or a dusting of powdered sugar if you’re feeling fancy.
Preparation Notes:
- If you overmix the batter, cupcakes may turn out dense—err on the side of gentle stirring.
- Cheesecake filling should be smooth—if it’s grainy, your cream cheese may have been too cold.
- Don’t overfill liners; cupcakes rise and can overflow (learned this the hard way!).
- Let cupcakes cool fully before topping, or strawberries may slide off.
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I find a small ice cream scoop makes portioning a breeze—and helps keep the layers even. If you want extra cheesecake, double the filling and add a little more to each cupcake. The strawberry topping can be made ahead and chilled, but spoon it on just before serving for best texture.
Cooking Tips & Techniques
Red velvet cake can be tricky—sometimes you get dry cake, sometimes the color isn’t quite right. Here’s what I’ve learned after a few kitchen mishaps:
- Room temperature ingredients: Let eggs and cream cheese sit out for 30 minutes. This helps everything blend smoothly and gives you that tender crumb.
- Don’t overmix: Stir batter until just combined. Overmixing leads to dense, tough cupcakes. I learned this the hard way after one batch turned out like hockey pucks.
- Check oven temperature: An oven thermometer is your friend. If your cupcakes brown too quickly, your oven might be running hot.
- Layering: Be gentle when adding cheesecake filling—don’t push it all the way to the bottom, or you’ll lose the layered effect.
- Consistent cupcake size: Use a scoop or measuring spoon for even baking. Uneven cupcakes cook at different rates.
- Strawberry topping: Add just before serving to keep the cupcakes from getting soggy.
- Multitasking tip: While cupcakes bake, prep your strawberries and clean up—makes the whole process smoother.
- Troubleshooting: If your cupcakes sink, check if you added too much baking soda or opened the oven door too early.
I’ve burned my share of cupcakes by forgetting to rotate the pan halfway through—don’t skip that if your oven bakes unevenly. For extra fluffy cake, don’t skimp on the buttermilk. And if you want picture-perfect cupcakes, let them cool completely before topping—warm cupcakes + strawberries = slide city!
Variations & Adaptations
Maybe you want to switch things up, or you have dietary needs—here are my favorite tweaks for strawberry cheesecake red velvet cupcakes:
- Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 blend. Bob’s Red Mill and King Arthur both work well. Texture stays light and fluffy!
- Dairy-Free: Use dairy-free cream cheese (like Kite Hill) and plant-based milk for the buttermilk. Swap coconut oil for vegetable oil if you like a hint of tropical flavor.
- Fruit swap: Try raspberries, blueberries, or blackberries instead of strawberries for a seasonal twist.
- Chocolate lovers: Stir in mini chocolate chips to the cheesecake filling for extra richness.
- Nutty variation: Top cupcakes with crushed pecans or walnuts before baking for a crunchy surprise.
I once tried swirling raspberry jam into the cheesecake filling—turned out tangy and super colorful! If you want a lower sugar option, reduce the sugar in both the cake and filling by 25%. And for mini cupcakes, just halve the baking time and use a mini muffin pan.
Allergen swaps are easy too—egg replacer works in the cake, and dairy-free cream cheese is surprisingly good. Just be sure to check labels for hidden gluten or dairy if you’re baking for sensitive eaters.
Serving & Storage Suggestions
These strawberry cheesecake red velvet cupcakes shine when served slightly chilled or at room temperature. I love arranging them on a cake stand with extra strawberries scattered around—it makes them look bakery-fancy without any effort.
- Serving: Serve cupcakes with a drizzle of chocolate sauce or a light dusting of powdered sugar for extra flair. Pair with hot coffee, iced tea, or even bubbly for celebrations.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The cheesecake centers stay creamy, and the cake stays moist.
- Freezing: Freeze unfrosted cupcakes (no strawberries) for up to 2 months. Thaw overnight in the fridge, then top with strawberries before serving.
- Reheating: Warm cupcakes briefly in the microwave (10-15 seconds) if you like them soft. Don’t overheat—the cheesecake filling melts quickly.
- Flavor development: Cupcakes taste even better the next day as the flavors meld—if you can wait that long!
I like to make these ahead for parties—just keep the strawberry topping separate until serving. They travel well, and I’ve even packed them for picnics (just pop them in a cooler). Honestly, they disappear fast no matter how you serve them!
Nutritional Information & Benefits
Each strawberry cheesecake red velvet cupcake contains about 230 calories, with 9g fat, 30g carbs, and 4g protein (based on standard ingredients). They’re a treat, but the cream cheese adds a boost of calcium and protein, and fresh strawberries bring vitamin C and antioxidants.
You can easily make these cupcakes gluten-free or dairy-free, and they’re naturally nut-free unless you add nuts. Allergens to watch for: wheat, egg, dairy (substitute as needed!).
My take? These cupcakes balance indulgence with a touch of real fruit and protein from the cheesecake filling. They’re perfect for special occasions or when you just need a pick-me-up. Moderation is key, but I’ll admit—I’ve had two in one sitting more than once!
Conclusion
Strawberry cheesecake red velvet cupcakes are more than just dessert—they’re a celebration in each bite. The combination of moist red velvet cake, creamy cheesecake, and juicy strawberries is downright addictive, and you don’t need a pastry degree to pull it off.
I love how flexible this recipe is—swap ingredients, adjust toppings, or make them mini. No matter how you bake them, they’re a hit. There’s something special about sharing homemade cupcakes, and this recipe is one I always come back to for both comfort and wow-factor.
Ready to bake your own batch? Give these strawberry cheesecake red velvet cupcakes a try, and let me know how you make them your own! Leave a comment below, share your photos, or tag me if you post them on social media. Happy baking—and here’s to sweet moments!
FAQs
Can I use frozen strawberries for the topping?
Yes! Thaw frozen strawberries and drain excess liquid before dicing. They work great, especially when fresh berries are out of season.
Can I make these cupcakes ahead of time?
Absolutely. Bake the cupcakes a day or two in advance and store them in the fridge. Add the strawberry topping just before serving for best texture.
How do I know when the cupcakes are done?
The tops should spring back lightly when touched, and a toothpick inserted off-center (not into the cheesecake) comes out clean.
Can I make mini cupcakes with this recipe?
Yes! Use a mini muffin pan and reduce the baking time to about 10-12 minutes. Keep an eye on them so they don’t overbake.
What’s the best way to get vibrant red color in the cupcakes?
Gel food coloring works best—it’s more concentrated and gives a bold, true red without altering the flavor or texture.
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Strawberry Cheesecake Red Velvet Cupcakes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
Description
These easy homemade cupcakes feature a moist red velvet base, creamy cheesecake centers, and a fresh strawberry topping. Perfect for celebrations, potlucks, or a sweet treat any day, they come together quickly and deliver bakery-worthy flavor without fuss.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder (Dutch-process preferred)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 2 large eggs, room temperature
- 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar, mixed and rested 5 minutes)
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel preferred)
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 cup fresh strawberries, diced (or thawed frozen strawberries, well-drained)
- 1 tablespoon granulated sugar (optional, for strawberry topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, whisk together vegetable oil, eggs, buttermilk, vanilla extract, red food coloring, and white vinegar until vibrant red and smooth.
- Add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
- In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Spoon about 2 tablespoons of red velvet batter into each cupcake liner. Make a small well in the center using the back of a spoon.
- Drop about 1 teaspoon of cheesecake filling into the center of each cupcake.
- Cover cheesecake filling with another heaping tablespoon of red velvet batter.
- Bake for 18-22 minutes, until tops spring back lightly and a toothpick inserted off-center comes out clean.
- While cupcakes bake, dice strawberries and toss with sugar if desired. Let sit 10 minutes to release juices.
- Remove cupcakes from oven and cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Spoon strawberry topping onto cooled cupcakes just before serving. Garnish with extra strawberry slices or powdered sugar if desired.
Notes
For gluten-free cupcakes, use a 1:1 gluten-free flour blend. Dairy-free cream cheese and plant-based milk work for substitutions. Do not overmix the batter to keep cupcakes light. Add strawberry topping just before serving to prevent sogginess. Cupcakes can be made ahead and stored in the fridge; freeze unfrosted cupcakes for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 20
- Sodium: 220
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
Keywords: red velvet, cheesecake, cupcakes, strawberry, easy dessert, homemade, party, birthday, Valentine’s Day, potluck
