Strawberry Cheesecake Red Velvet Cupcakes

A Decadent Twist on Two Classic Desserts

If you love the rich, velvety flavor of red velvet cake and the creamy indulgence of cheesecake, these Strawberry Cheesecake Red Velvet Cupcakes are a dream come true. Moist and fluffy red velvet cupcakes are filled with a luscious strawberry cheesecake center, then topped with a smooth and tangy cream cheese frosting.

Perfect for birthdays, Valentine’s Day, holidays, or any special occasion, these cupcakes are sure to impress. Let’s dive into the recipe!

Why You’ll Love This Recipe

Two Desserts in One – Enjoy the best of both worlds with red velvet cake and cheesecake in every bite.
Beautiful Presentation – The deep red hue and creamy white frosting make these cupcakes visually stunning.
Irresistibly Moist & Flavorful – Buttermilk and a touch of vinegar ensure soft and tender cupcakes.
Make-Ahead Friendly – These cupcakes can be stored or frozen for convenience.
Perfect for Any Occasion – A show-stopping treat for celebrations, parties, or just because!

Ingredients

For the Strawberry Cheesecake Filling:

8 oz (225g) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup strawberry jam (or fresh strawberry puree)

For the Red Velvet Cupcakes:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1 tablespoon red food coloring (gel or liquid)
1 teaspoon white vinegar

For the Cream Cheese Frosting:

4 oz (113g) cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of salt

Optional Garnishes:

Fresh strawberry slices
Sprinkles
White chocolate shavings
A dusting of cocoa powder

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners for easy removal.

Step 2: Prepare the Strawberry Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Stir in the strawberry jam or puree until fully combined. Set aside while preparing the cupcake batter.

Step 3: Make the Red Velvet Cupcake Batter

In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract, mixing until fully incorporated.
Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Stir until just combined—do not overmix.
Stir in the red food coloring and white vinegar until the batter is evenly colored and smooth.

Step 4: Assemble the Cupcakes

Fill each cupcake liner about halfway with the red velvet batter.
Spoon about 1 teaspoon of the strawberry cheesecake filling into the center of each cupcake. Do not overfill, as the filling will expand during baking.
Cover the filling with a little more red velvet batter, ensuring the cheesecake is completely enclosed.

Step 5: Bake the Cupcakes

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the red velvet portion comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 6: Prepare the Cream Cheese Frosting

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Beat for 2-3 minutes until the frosting is light and fluffy.

Step 7: Frost and Decorate

Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
Garnish with fresh strawberry slices, sprinkles, or a dusting of cocoa powder for an extra decorative touch.

Step 8: Serve and Enjoy!

These cupcakes are best enjoyed fresh, but they can be stored for later (see storage tips below).

Tips for the Best Strawberry Cheesecake Red Velvet Cupcakes

Use Gel Food Coloring – Gel-based food coloring provides a vibrant red hue without altering the batter’s texture.
Don’t Overmix – Overmixing can make the cupcakes dense. Mix just until the ingredients are incorporated.
Ensure a Creamy Cheesecake Center – Make sure the cream cheese is at room temperature for a smooth filling.
Cool Completely Before Frosting – Frosting warm cupcakes can cause the frosting to melt.
Customize the Flavor – Add mini chocolate chips or freeze-dried strawberries to the batter for extra texture.

Storage and Freezing Instructions

Refrigeration

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for 15-20 minutes before serving for the best texture.

Freezing

Unfrosted Cupcakes: Wrap each cupcake in plastic wrap and place in a freezer-safe container for up to 3 months.
Frosted Cupcakes: Freeze on a baking sheet for 1 hour, then transfer to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I Use a Different Filling?

Yes! Swap the strawberry jam for raspberry jam, blueberry puree, or even Nutella for a fun twist.

Can I Make These Cupcakes Without Food Coloring?

Absolutely! The food coloring is just for aesthetics. You can skip it, and the cupcakes will still taste delicious.

Can I Make These as Mini Cupcakes?

Yes! Use a mini muffin tin and reduce the baking time to 10-12 minutes.

Final Thoughts

These Strawberry Cheesecake Red Velvet Cupcakes combine the rich, velvety goodness of red velvet cake with a smooth and tangy strawberry cheesecake filling. Topped with creamy frosting and a touch of fresh strawberries, they are truly irresistible.

Whether you’re baking for a special occasion or just indulging in a sweet treat, these cupcakes are guaranteed to impress. Try them out today and enjoy the best of both worlds in one delicious bite!