Decadent Strawberry Cheesecake Red Velvet Cupcakes
Strawberry Cheesecake Red Velvet Cupcakes are rich red cupcakes with a creamy cheesecake center, topped with frosting, strawberry glaze, and fresh berries—equal parts elegant and indulgent.
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.