One Sunday afternoon, I had the kitchen to myself—no kids asking for snacks, no husband hovering around the coffee maker, just me, my playlist, and a whole lot of baking energy. I’d been thinking about something bold but nostalgic, a recipe that bridges that bakery-case glamour with the comfort of a home treat.
That’s when I decided to mash up three of my family’s favorites: red velvet cupcakes, cheesecake, and strawberries. These Strawberry Cheesecake Red Velvet Cupcakes might just be the most complimented dessert I’ve brought to a PTA meeting.
I remember testing the first batch while the laundry was tumbling and my youngest was building a puzzle on the floor. By the time they cooled and I piped the frosting on top, the smell had already brought everyone into the kitchen. One bite, and the room fell into silence. Then came the grins. I knew I had a keeper.
They’re not overly complicated, which I love, especially on days when I want to feel a little fancy without babysitting a complicated recipe. You can make them ahead and store them beautifully. So whether you’re looking for a showstopper dessert or just want to bake something that feels like a warm hug with a bit of flair, these cupcakes deliver.
Short Description
Strawberry Cheesecake Red Velvet Cupcakes are soft, vibrant red cupcakes filled with a creamy cheesecake center, topped with smooth frosting, strawberry glaze, and fresh strawberries. A dreamy treat that’s equal parts indulgent and elegant.
Key Ingredients
For the Cupcakes:
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
For the Topping:
- Cream cheese frosting or vanilla buttercream
- Strawberry glaze or warmed strawberry jam
- Fresh strawberries, halved
Tools Needed
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Wire cooling rack
- Piping bag (for frosting)
- Small spoon or scoop
Cooking Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
Step 2: Make the Cheesecake Filling
In a bowl, beat softened cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing until creamy and lump-free. Set aside.
Step 3: Prepare the Cupcake Batter
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, beat the oil and sugar until blended. Add the egg, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth. Gradually stir the dry ingredients into the wet mixture until just combined—avoid overmixing to keep the cupcakes tender.
Step 4: Assemble the Cupcakes
Spoon about 1 tablespoon of red velvet batter into each liner. Add 1 heaping teaspoon of cheesecake filling to the center. Top with more red velvet batter until the liners are about ¾ full.
Step 5: Bake
Bake for 18–22 minutes, or until tops spring back when touched and a toothpick inserted slightly off-center comes out clean. Cool completely on a wire rack.
Step 6: Decorate
Once cooled, pipe cream cheese frosting or buttercream on top. Drizzle with strawberry glaze or warm jam, and finish with a halved strawberry.
Why You’ll Love This Recipe
Sweet and Tangy Layers: Rich red velvet, creamy cheesecake, and fruity strawberry make each bite dynamic and satisfying.
Visually Stunning: Perfect for birthdays, showers, or any event where you want that wow factor.
Do-Ahead Friendly: Bake a day ahead and decorate before serving, flavors develop beautifully overnight.
Customizable: Use your favorite frosting or swap in blueberries or raspberries for a seasonal twist.
Kid-Approved: My kids ask for seconds and thirds every time.
Mistakes to Avoid & Solutions
Overfilling the Liners: This can lead to overflow. Aim for ¾ full, even if you think it needs a bit more.
Solution: Use a cookie scoop or measuring spoon for consistency.
Lumpy Cheesecake Center: Cold cream cheese won’t mix smoothly.
Solution: Make sure it’s fully softened before beating.
Overbaking: The cheesecake filling can dry out if overbaked.
Solution: Check doneness around 18 minutes. The top should be set but slightly springy.
Skipping the Cool Time: Frosting too soon leads to melted messes.
Solution: Always cool completely before decorating.
Cheesecake Layer Sinking: This happens if batter is too thin or filling is too heavy.
Solution: Use a thick but smooth batter and spoon filling carefully into the center.
Serving and Pairing Suggestions
Serve chilled or at room temp for best texture contrast
Pair with fresh brewed coffee, vanilla milkshakes, or sparkling rosé
Perfect for dessert tables, afternoon tea, or as part of a brunch spread
Serve buffet-style with mini dessert forks, or plated with a strawberry sauce drizzle
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze (without toppings): Wrap each unfrosted cupcake in plastic wrap, then freeze up to 2 months.
Thawing: Let sit in the fridge overnight or at room temperature for 1 hour.
Reheating: Best served cool or at room temp, but can be microwaved for 10–15 seconds to soften slightly if preferred warm.
FAQs
1. Can I use a box mix for the red velvet base?
Yes, if you’re short on time! Use your favorite red velvet box mix, and follow the cheesecake filling and topping steps.
2. Do I have to use buttermilk?
It adds moisture and tang, but if you don’t have it, mix ½ cup milk with ½ tbsp lemon juice and let it sit for 5 minutes.
3. Can I make these gluten-free?
Yes! Swap the all-purpose flour for a good 1:1 gluten-free baking flour. Avoid almond flour, it won’t give the same structure.
4. How do I make the strawberry glaze?
Warm 2–3 tablespoons of strawberry jam with 1 teaspoon water in a saucepan or microwave until pourable.
5. Can I make mini versions?
Absolutely! Use mini muffin tins and reduce the baking time to 10–12 minutes. Watch closely after 10 minutes.
Tips & Tricks
Use gel food coloring for more vibrant red without thinning the batter.
For extra flavor, fold a few mini chocolate chips into the batter.
If piping isn’t your thing, just dollop the frosting and swirl with a spoon, it still looks great.
Warm your knife before slicing strawberries for cleaner cuts.
Add a pinch of cinnamon to the frosting for subtle warmth.
Recipe Variations
1. Chocolate Strawberry Cheesecake Cupcakes
Add ¼ cup extra cocoa powder to the batter
Use dark chocolate chips in the cheesecake layer
Replace strawberry jam with raspberry or cherry
2. Lemon Berry Red Velvet
Add 1 tsp lemon zest to the batter and cheesecake
Use a blueberry glaze on top
Top with candied lemon peel for a citrusy touch
3. Classic Cheesecake Swirl
Instead of filling the center, gently swirl the cheesecake mix into the batter with a skewer
Skip the fruit glaze and just frost with cream cheese
4. Dairy-Free Option
Use vegan cream cheese and egg replacer in the filling
Choose a dairy-free frosting
Swap buttermilk with almond milk + vinegar combo
Final Thoughts
There’s something special about a dessert that brings everyone to the kitchen before you even call them. These cupcakes do exactly that. They’ve become my go-to when I want something easy but impressive—a little sweet escape in cupcake form.
Every swirl of frosting, every strawberry tucked inside, feels like a celebration of both flavor and memory. So next time you’re in the mood to bake something that looks bakery-fancy but feels homey, give these a try. Just be ready—people will ask for the recipe before they even finish the last bite.
Decadent Strawberry Cheesecake Red Velvet Cupcakes
Ingredients
For the Cupcakes:
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
For the Topping:
- Cream cheese frosting or vanilla buttercream
- Strawberry glaze or warmed strawberry jam
- Fresh strawberries halved
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Beat softened cream cheese with sugar until smooth. Mix in egg and vanilla until creamy. Set aside.
- Whisk flour, cocoa powder, baking soda, and salt. In another bowl, mix oil and sugar, then add egg, buttermilk, vanilla, vinegar, and red food coloring. Combine wet and dry ingredients just until mixed—don’t overmix.
- Spoon 1 tbsp of batter into each liner. Add 1 tsp cheesecake filling, then top with more batter until ¾ full.
- Bake 18–22 minutes, until tops spring back and a toothpick (inserted off-center) comes out clean. Cool completely.
- Frost with cream cheese or buttercream. Drizzle with strawberry glaze or jam, then top with half a strawberry.
