These Strawberry Cheesecake Red Velvet Cupcakes are a showstopper dessert that combines the rich flavor of red velvet with the creamy indulgence of cheesecake and a burst of fresh strawberries. Topped with a decadent cream cheese frosting, these cupcakes are the perfect treat for any special occasion or when you’re in the mood for something indulgent and delicious!
Why You’ll Love This Recipe
These cupcakes are a delightful combination of textures and flavors. The soft, moist red velvet cake, paired with the creamy cheesecake filling and fresh strawberry garnish, creates the perfect balance of sweetness and tartness. With a creamy, dreamy frosting on top, each bite is an absolute treat. They’re easy to make, packed with flavor, and sure to impress anyone you serve them to. Whether it’s for a birthday, holiday, or just a fun baking project, these cupcakes are always a hit!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- ¾ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup diced fresh strawberries
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix together the oil, buttermilk, eggs, vanilla, vinegar, and red food coloring.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
For the Cheesecake Filling:
- Beat the cream cheese, sugar, vanilla, and egg until smooth. Fold in the diced strawberries.
Assemble the Cupcakes:
- Fill the cupcake liners halfway with the red velvet cupcake batter.
- Add a spoonful of the cheesecake filling into the center of each cupcake.
- Top with more batter to cover the cheesecake filling.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Frosting:
- Beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
Decorate:
- Pipe the frosting onto the cooled cupcakes.
- Garnish with fresh strawberry slices and red velvet crumbs for an extra touch of color and flavor.
Servings and Timing
- Prep Time: 15 minutes
- Baking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
Variations
- Chocolate Frosting: For an even richer flavor, you can swap out the cream cheese frosting for chocolate frosting, complementing the red velvet base.
- Berries: Swap the fresh strawberries for other berries like raspberries or blueberries for a different fruity twist.
- Mini Cupcakes: Make mini versions of these cupcakes for a bite-sized treat. Just reduce the baking time to around 12-15 minutes.
- Nutty Twist: Add some chopped pecans or walnuts to the cheesecake filling for a little crunch and flavor contrast.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the fridge for up to 3 days. The frosting may soften over time, but the cupcakes will remain delicious.
- Freezing: You can freeze these cupcakes for up to 1 month. Freeze them before frosting, and once they’re fully frozen, store them in a freezer-safe container. Thaw in the fridge before frosting and serving.
FAQs
1. Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes and freeze them before frosting. Just be sure to let them cool completely before freezing. You can also prepare the cheesecake filling in advance and store it in the fridge until ready to assemble.
2. Can I use regular milk instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar to a measuring cup, then filling it with regular milk to the ½ cup line. Let it sit for a few minutes to curdle before using.
3. Can I make these cupcakes without food coloring?
Yes, you can omit the red food coloring for a classic cream cheese-filled chocolate cupcake, but the color adds a festive touch to the red velvet base.
4. How do I know when the cupcakes are done?
Insert a toothpick into the center of the cupcake. If it comes out clean, they’re ready! If there’s batter on the toothpick, bake for an additional 2-3 minutes.
5. Can I make these cupcakes without the cheesecake filling?
While the cheesecake filling adds a delicious twist, you can make these as standard red velvet cupcakes and top them with frosting for a simpler version.
6. Can I substitute the frosting with something else?
If you prefer a lighter frosting, you can substitute the cream cheese frosting with whipped cream or a buttercream frosting instead.
7. How can I make the frosting fluffier?
If you want fluffier frosting, whip the cream cheese and butter for an additional 2-3 minutes before adding the powdered sugar. You can also add a little heavy cream for a lighter texture.
8. Can I add chocolate chips to the cupcake batter?
Yes! Adding chocolate chips to the cupcake batter will give these cupcakes an extra touch of chocolatey goodness, making them even more indulgent.
9. Can I use frozen strawberries instead of fresh ones for the cheesecake filling?
Fresh strawberries are preferred for this recipe, as they provide the best texture and flavor. However, if you use frozen strawberries, make sure to thaw and drain them well to avoid excess liquid.
10. How do I store leftover frosting?
Leftover frosting can be stored in an airtight container in the fridge for up to a week. Just give it a good stir before using it again.
Conclusion
These Strawberry Cheesecake Red Velvet Cupcakes are the perfect balance of rich, indulgent flavors and fresh, light sweetness. With a creamy cheesecake center, moist red velvet cake, and tangy cream cheese frosting, these cupcakes are an unforgettable treat. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, these cupcakes will make any moment feel extra special!
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Strawberry Cheesecake Red Velvet Cupcakes
These Strawberry Cheesecake Red Velvet Cupcakes are the perfect combination of moist red velvet cake, creamy cheesecake filling, and fresh strawberries, all topped with decadent cream cheese frosting. A sweet, indulgent treat that’s perfect for any special occasion or when you’re craving something special!
- Total Time: 35 minutes
- Yield: 12 cupcakes
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- ¾ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup diced fresh strawberries
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix together the oil, buttermilk, eggs, vanilla, vinegar, and red food coloring.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
For the Cheesecake Filling:
- Beat the cream cheese, sugar, vanilla, and egg until smooth. Fold in the diced strawberries.
Assemble the Cupcakes:
- Fill the cupcake liners halfway with the red velvet cupcake batter.
- Add a spoonful of the cheesecake filling into the center of each cupcake.
- Top with more batter to cover the cheesecake filling.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the Frosting:
- Beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
Decorate:
- Pipe the frosting onto the cooled cupcakes.
- Garnish with fresh strawberry slices and red velvet crumbs for an extra touch of color and flavor.
Notes
- Chocolate Frosting: Swap out the cream cheese frosting for chocolate frosting for a richer flavor.
- Berries: Swap the fresh strawberries for raspberries or blueberries for a different fruity twist.
- Mini Cupcakes: Make mini versions of these cupcakes by reducing the baking time to around 12-15 minutes.
- Nutty Twist: Add chopped pecans or walnuts to the cheesecake filling for crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
