Name: Strawberry Cheesecake Red Velvet Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 70 min
Ingredients: 1.5 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon cocoa powder; 0.5 teaspoon salt; 0.75 cup vegetable oil; 0.5 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1 tablespoon red food coloring; 8 oz cream cheese, softened (for filling); 0.25 cup granulated sugar (for filling); 1 teaspoon vanilla extract (for filling); 1 large egg (for filling); 0.5 cup diced fresh strawberries (for filling); 8 oz cream cheese, softened (for frosting); 0.5 cup unsalted butter, softened; 3 cups powdered sugar (for frosting); 1 teaspoon vanilla extract (for frosting); fresh strawberry slices (for garnish); red velvet cake crumbs (optional, for garnish)

Jump to Recipe

Creamy, tangy cheesecake tucked into moist red velvet cupcakes with juicy strawberry notes — what’s not to love? These Strawberry Cheesecake Red Velvet Cupcakes are an irresistible mashup of classic flavors that feel both elegant and comfortingly familiar. Fun fact: combining cheesecake and cake in a single bite started as a playful experiment in home kitchens and quickly became a party favorite.

This recipe is special because it’s simple to prepare, quick enough for busy afternoons, and perfect for family gatherings or a sweet weeknight treat. If you’re a fan of layered desserts, you might also enjoy the lighter strawberry variations — for another take on the flavor combo, check out strawberry cheesecake cupcakes. Read on and you’ll see how easy it is to impress without spending hours in the kitchen.

What is Strawberry Cheesecake Red Velvet Cupcakes?

Why the mouthful of a name? Think of a velvet cake wearing a cheesecake pocket and a strawberry crown — sounds tempting, right? Is it cake? Is it cheesecake? It’s both. The playful title captures the cupcake’s triple personality: red velvet sponge, a creamy cheesecake center, and fresh strawberry brightness. Who came up with it? Probably someone who believes “the way to a man’s heart is through his stomach.” Want to test that theory at your next family gathering? Give these a try and let the smiles do the talking.

Why You’ll Love This

Creamy center: Each cupcake hides a smooth cheesecake filling with little strawberry bits that burst with freshness on the first bite.
Budget-friendly: Making these at home is far cheaper than buying specialty cupcakes from a bakery, and you can control portions and ingredients.
Flavor fireworks: The cocoa-kissed red velvet cake, tangy cream cheese frosting, and bright fresh strawberries create a balanced, decadent bite.

Compared to other dessert mashups like rich cheesecake brownies, these cupcakes are lighter and more celebratory — if you love layered treats, you might also enjoy the chewy-sweet contrast found in recipes such as red velvet cheesecake brownies. Ready to bake? You’ll be rewarded with a crowd-pleasing dessert that looks impressive but is surprisingly easy.

How to Make

Quick Overview

This recipe is straightforward: mix the red velvet batter, prepare the strawberry-studded cheesecake filling, assemble in liners, bake, and frost. Prep is simple, textures are dreamy (moist cake, creamy filling, fluffy frosting), and the standout element is the cheesecake surprise center that keeps every cupcake interesting.

Approximate time:

Prep: 20 minutes
Bake: 18–22 minutes
Cooling and frosting: 30 minutes
Total: about 1 hour 10 minutes

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1/2 teaspoon salt
3/4 cup vegetable oil
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 tablespoon red food coloring
8 oz cream cheese, softened (for filling)
1/4 cup granulated sugar, (for filling)
1 teaspoon vanilla extract, (for filling)
1 large egg, (for filling)
1/2 cup diced fresh strawberries, (for filling)
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract, (for frosting)
Fresh strawberry slices, (for garnish)
Red velvet cake crumbs, optional, (for garnish)

Directions:

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until evenly combined.
In another bowl, mix together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until smooth and uniform.
Gradually mix the wet ingredients into the dry ingredients, stirring until the batter is smooth and no streaks remain.
In a separate bowl, beat together 8 oz softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1 large egg until smooth and creamy. Gently fold in the 1/2 cup diced fresh strawberries.
Fill each cupcake liner halfway with the red velvet batter. Add a spoonful (about 1 tablespoon) of the cheesecake-strawberry filling in the center of each, then top with more red velvet batter to cover the cheesecake layer and fill about three-quarters full.
Bake for 18–22 minutes, or until a toothpick inserted into the cake portion comes out clean. The cheesecake center may leave a small moist spot — that’s okay.
Let the cupcakes cool completely in the pan for 10 minutes, then transfer to a rack to cool fully before frosting.
For the frosting, beat 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth and fluffy. Gradually add 3 cups powdered sugar and 1 teaspoon vanilla extract, mixing until well combined and spreadable.
Pipe or spread the cream cheese frosting onto the cooled cupcakes. Garnish with fresh strawberry slices and a sprinkle of red velvet cake crumbs if desired.

Strawberry Cheesecake Red Velvet Cupcakes

What to Serve With

Fresh berries and whipped cream for a light contrast.
A simple mixed greens salad with a citrus vinaigrette to cleanse the palate between sweet bites.
A hot beverage like strong coffee or espresso balances the creaminess, while iced tea or lemonade offers a refreshing pairing for a daytime party.
For a brunch spread, serve alongside mini quiches or a fruit platter for a complete table.

Top Tips for Perfecting

Use room-temperature ingredients: Eggs, buttermilk, and softened cream cheese and butter blend more easily and give a smoother batter and frosting.
Dice strawberries small for the filling so they distribute evenly without making the cheesecake too wet.
If you don’t have buttermilk, make a quick substitute by adding 1/2 tablespoon lemon juice to 1/2 cup milk and let sit for 5 minutes.
Don’t overfill liners — leave room for the batter to rise without spilling.
Chill the cheesecake filling briefly if it seems too soft; firmer filling is easier to spoon into each cupcake.
To make ahead: bake cupcakes and freeze unfrosted for up to 2 months; thaw overnight in the fridge and frost the next day.
For a richer color without extra food dye, try a natural beet powder in small amounts.

Also, if you’d like more inspiration with strawberries and cream cheese, there’s a lovely tutorial on this recipe page that aligns with these flavors and techniques.

Storing and Reheating Tips

Refrigeration: Store frosted cupcakes in an airtight container in the refrigerator for up to 3–4 days. The cream cheese frosting needs refrigeration.
Freezing: Unfrosted cupcakes freeze best. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
Reheating: If refrigerated, bring cupcakes to room temperature before serving. For a warm treat, unwrap a cupcake and microwave for 10–12 seconds — not too long, or the cheesecake will soften.
Shelf life: Once frosted, plan to enjoy within 3–4 days for best texture and flavor.

FAQs

What can I use instead of red food coloring?
You can use natural beet powder or a small amount of concentrated cherry or raspberry juice, but color will be subtler. A tiny bit of powdered beet gives a vibrant red without much flavor change.

Can I make these gluten-free?
Yes — substitute a 1:1 gluten-free flour blend that contains xanthan gum and follow the recipe the same way. Texture may vary slightly, but results are generally excellent.

How do I prevent the cheesecake from sinking?
Mix the cheesecake filling until smooth but not overly aerated. Gently fold in strawberries to avoid introducing too much air. Fill liners carefully and avoid over-baking.

Can I prepare the filling and batter ahead of time?
Prepare the filling a day ahead and keep refrigerated. Batter is best fresh, but you can mix dry ingredients the day before to save time.

Why did my cupcakes crack on top?
Cracks usually mean the oven was too hot or cupcakes rose too fast. Confirm your oven temperature with an oven thermometer and don’t overfill the liners.

Conclusion

These Strawberry Cheesecake Red Velvet Cupcakes are worth every minute — they’re visually stunning, deliciously layered, and simple enough for bakers of all levels to master. They bring together creamy cheesecake, moist red velvet cake, and fresh strawberry brightness in a way that’s both comforting and celebratory. If you’re looking for inspiration or variations, you’ll enjoy the flavor ideas found on Strawberry Red Velvet Cupcakes – Your Cup of Cake and the classic spin in Red Velvet Cheesecake Cupcakes – The Itsy-Bitsy Kitchen. Go bake a batch, share with friends, and enjoy the smiles that follow.