Go Back
–+ servings
A close-up of a Strawberry Cheesecake Red Velvet Cupcake with cream cheese frosting and fresh strawberry garnish.
Print Recipe
No ratings yet

Strawberry Cheesecake Red Velvet Cupcakes

Indulge in the decadent Strawberry Cheesecake Red Velvet Cupcakes, combining rich red velvet cake with creamy cheesecake filling.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Easy
Servings: 12 servings
Calories: 380kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Electric Mixer

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 0.5 teaspoon salt

Wet Ingredients

  • 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

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 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

Frosting

  • 8 oz cream cheese, softened for frosting
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting

Garnish

  • Fresh strawberry slices for garnish
  • Red velvet cake crumbs optional, for garnish

Instructions

  • Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
  • In another bowl, mix vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring.
  • Gradually add wet ingredients to the dry ingredients, mixing until smooth.
  • In a separate bowl, beat cream cheese, sugar, vanilla extract, and egg until smooth. Fold in diced strawberries.
  • Fill each cupcake liner halfway with red velvet batter. Add a spoonful of cheesecake filling, then top with more red velvet batter.
  • Bake for 18-22 minutes or until a toothpick inserted into the cake part comes out clean. Let cool completely.
  • For frosting, beat softened cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
  • Pipe the frosting onto cooled cupcakes and garnish with fresh strawberry slices and red velvet cake crumbs if desired.

Notes

For best results, use fresh strawberries. Store cupcakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Calories: 380kcal | Fat: 22g