Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
strawberry cheesecake red velvet cupcakes - featured image

Strawberry Cheesecake Red Velvet Cupcakes

  • Author: Rachel Summers
  • 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

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. In a large bowl, whisk together vegetable oil, eggs, buttermilk, vanilla extract, red food coloring, and white vinegar until vibrant red and smooth.
  4. Add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
  5. In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. 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.
  7. Drop about 1 teaspoon of cheesecake filling into the center of each cupcake.
  8. Cover cheesecake filling with another heaping tablespoon of red velvet batter.
  9. Bake for 18-22 minutes, until tops spring back lightly and a toothpick inserted off-center comes out clean.
  10. While cupcakes bake, dice strawberries and toss with sugar if desired. Let sit 10 minutes to release juices.
  11. Remove cupcakes from oven and cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  12. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://theyumtaste.com/strawberry-cheesecake-red-velvet-cupcakes-easy-homemade-dessert-recipe/