Strawberry Cheesecake Red Velvet Cupcakes

These Strawberry Cheesecake Red Velvet Cupcakes are the kind of treat I dream about after a long day. With their deep red color, creamy cheesecake center, and a glossy strawberry glaze, they strike the perfect balance between elegance and indulgence. I love how they bring a bakery-worthy dessert straight into my kitchen without the fuss. Whether I’m baking them for a party or just as a weekend pick-me-up, they always steal the spotlight.

Why You’ll Love This Recipe

• Irresistible flavor combo: I get the best of both worlds—rich red velvet and tangy cheesecake in every bite.

• Visually stunning: These cupcakes look as good as they taste with their vibrant red hue and fresh strawberry topping.

• Customizable: I can switch the fruit, frosting, or even make it gluten- or dairy-free without compromising on flavor.

• Make-ahead friendly: The batter and filling can be prepped ahead, making the baking process smooth and simple.

• Perfect for any occasion: From holidays to birthdays, these cupcakes always impress guests and bring joy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• All-purpose flour

• Unsweetened cocoa powder

• Baking soda

• Salt

• Vegetable oil

• Granulated sugar

• Egg

• Buttermilk

• Vanilla extract

• White vinegar

• Red food coloring

For the Cheesecake Filling:

• Cream cheese

• Granulated sugar

• Egg

• Vanilla extract

For the Frosting:

• Cream cheese frosting or vanilla buttercream

• Strawberry glaze or jam

For Garnish:

• Fresh strawberries

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. Make the cheesecake filling by beating cream cheese and sugar until smooth, then mix in the egg and vanilla. Set aside.

3. Mix the dry ingredients—flour, cocoa powder, baking soda, and salt—in one bowl.

4. Combine the wet ingredients in another bowl: oil, sugar, egg, buttermilk, vanilla, vinegar, and red food coloring.

5. Mix everything together just until combined. Don’t overmix.

6. Fill the cupcake liners about ¾ full with the red velvet batter, then top each with a dollop of cheesecake filling.

7. Bake for 18–22 minutes or until the tops spring back and a toothpick comes out clean. Cool completely.

8. Decorate with cream cheese frosting, drizzle with strawberry glaze, and top with halved fresh strawberries.

Servings and timing

• Servings: 12 cupcakes

• Prep time: 30 minutes

• Cook time: 22 minutes

• Total time: 52 minutes

• Calories per cupcake: ~300

Variations

• Gluten-free: I swap the flour for a 1:1 gluten-free blend for a version that’s just as fluffy.

• Berry twist: Raspberry or blueberry jam gives a whole new fruity dimension.

• Dairy-free: Plant-based cream cheese and non-dairy milk make these allergy-friendly.

• Different frosting: Mascarpone frosting adds a light, airy texture.

• Zesty flavor: A bit of citrus zest in the frosting adds brightness.

• Nutty crunch: Chopped nuts or crushed graham crackers make the perfect topping.

• Extra chocolate: A handful of mini chocolate chips in the batter gives a richer bite.

Storage/Reheating

• Room temperature: I leave them out (unfrosted) for up to 1 day in a cool place.

• Fridge: Stored in an airtight container, they stay fresh for up to 5 days.

• Freezer: I freeze them unfrosted for up to 2 months, individually wrapped for convenience.

• Reheating: After thawing in the fridge, a quick 10-15 second zap in the microwave brings them back to life. I always frost after reheating.

FAQs

How do I choose the right strawberries for this recipe?

I always go for bright red strawberries that are firm and fragrant. If they smell sweet, they’ll taste sweet. I avoid ones with mushy spots or green tops.

What is the best way to store leftover cupcakes?

Once fully cooled, I store them in an airtight container in the fridge. I avoid stacking them to preserve the toppings and decorations.

Can I freeze these cupcakes? How do I go about it?

Absolutely. I freeze them unfrosted by wrapping each one in plastic wrap and placing them in a container. Once thawed, I decorate them just before serving for the best taste and texture.

What should I do if my cupcakes don’t rise properly?

I make sure my baking soda is fresh and that I don’t overmix the batter. A properly preheated oven also helps with rise. If they turn out dense, it’s usually because of overmixing or expired leavening agents.

Are there any dietary considerations I should be aware of?

Yes. I can easily make them gluten-free or dairy-free with the right swaps. For anyone with allergies, I check all packaged ingredients to avoid hidden allergens.

Conclusion

These Strawberry Cheesecake Red Velvet Cupcakes are everything I want in a dessert—rich, creamy, fruity, and completely gorgeous. They make any occasion feel special and are surprisingly easy to whip up. I love how adaptable they are, and once I top them with fresh strawberries, they’re impossible to resist. Whether I’m sharing them or keeping them all to myself, they’re always a hit.

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