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Strawberry Cheesecake Red Velvet Cupcakes

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Strawberry Cheesecake Red Velvet Cupcakes combine the elegance of red velvet cake with a tangy cheesecake center and a sweet strawberry topping. These bakery-style treats are rich, creamy, fruity, and irresistibly beautiful—perfect for any celebration or indulgent moment.

  • Total Time: 52 minutes
  • Yield: 12 cupcakes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 tablespoon red food coloring
  • Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • Frosting & Topping:
  • Cream cheese frosting or vanilla buttercream
  • 1/4 cup strawberry glaze or jam
  • 6 fresh strawberries, halved (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
  2. Prepare cheesecake filling: Beat cream cheese and sugar until smooth. Add egg and vanilla, mix until combined. Set aside.
  3. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
  4. In another bowl, whisk together oil, sugar, egg, buttermilk, vanilla, vinegar, and red food coloring.
  5. Gradually add dry ingredients to wet and mix until just combined—do not overmix.
  6. Fill each cupcake liner about 3/4 full with red velvet batter. Add 1 tablespoon of cheesecake filling into the center of each.
  7. Bake for 18–22 minutes or until cupcakes spring back and a toothpick inserted comes out clean.
  8. Cool completely on a wire rack.
  9. Frost with cream cheese frosting or buttercream. Drizzle with strawberry glaze and top with half a strawberry.

Notes

  • Swap flour for gluten-free blend to make gluten-free.
  • Use dairy-free cream cheese and milk alternatives for allergy-friendly version.
  • Try other fruit jams like raspberry or blueberry for variation.
  • Add mini chocolate chips for extra richness.
  • Frost only after cupcakes are completely cooled.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 300
  • Sugar: 25g
  • Sodium: 230mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://cooksplash.com/strawberry-cheesecake-red-velvet-cupcakes/