Strawberry Cheesecake Red Velvet Cupcakes: A Decadent Dessert in Every Bite

Moist red velvet cake, creamy cheesecake centers, and whipped cream topped with fresh strawberries—these cupcakes are pure magic

Introduction: A Cupcake That Has It All

Some desserts are so indulgent, so perfectly balanced, they feel like a celebration in every bite. These Strawberry Cheesecake Red Velvet Cupcakes are exactly that. With a rich red velvet base, a hidden cheesecake center, and a cloud of whipped cream topped with fresh strawberries, they’re the ultimate treat for birthdays, holidays, or just because.

They’re elegant enough for a bridal shower, fun enough for Valentine’s Day, and easy enough to make on a weekend whim. If you love red velvet cake and cheesecake, this recipe brings them together in the most delightful way.

Ingredients Breakdown

Let’s take a closer look at what makes these cupcakes so special:

For the Red Velvet Cupcakes:

• All-purpose flour (1¼ cups)
  Provides structure and a tender crumb.
• Cocoa powder (1 tbsp)
  Adds depth and a hint of chocolate flavor.
• Baking soda (½ tsp)
  Helps the cupcakes rise.
• Salt (¼ tsp)
  Balances sweetness and enhances flavor.
• Unsalted butter (½ cup, softened)
  Adds richness and moisture.
• Granulated sugar (¾ cup)
  Sweetens and helps create a light texture.
• Egg (1 large)
  Binds the batter and adds richness.
• Vanilla extract (1 tsp)
  Adds warmth and depth.
• Buttermilk (½ cup)
  Adds tang and keeps the cupcakes moist.
• White vinegar (1 tsp)
  Reacts with baking soda for lift and enhances the red color.
• Red food coloring (1 tbsp)
  Gives the cupcakes their signature hue.

Tip: Use gel food coloring for a more vibrant red.

For the Cheesecake Filling:

• Cream cheese (8 oz, softened)
  The star of the filling—smooth, tangy, and rich.
• Granulated sugar (¼ cup)
  Sweetens the cheesecake layer.
• Vanilla extract (1 tsp)
  Adds flavor and balances the tanginess.
• Egg (1 large)
  Creates a creamy, set texture when baked.

Optional: Add a pinch of lemon zest for brightness.

For the Topping:

• Heavy cream (1 cup)
  Whips into a light, fluffy topping.
• Powdered sugar (¼ cup)
  Sweetens and stabilizes the whipped cream.
• Vanilla extract (½ tsp)
  Adds flavor and aroma.
• Fresh strawberries, halved
  Add freshness, color, and a juicy finish.
• Strawberry glaze (optional)
  Adds shine and extra berry flavor.

Tip: Use store-bought glaze for convenience or make your own with strawberries, sugar, and cornstarch.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a 12-cup muffin tin with cupcake liners.

Tip: Use red or heart-patterned liners for a festive touch.

Step 2: Make the Cheesecake Filling

In a bowl:

• Beat cream cheese, sugar, vanilla, and egg until smooth and creamy.

Set aside while you prepare the cupcake batter.

Optional: Chill the filling for 10 minutes to make it easier to scoop.

Step 3: Make the Cupcake Batter

In a medium bowl:

• Whisk together flour, cocoa powder, baking soda, and salt.

In a large bowl:

• Beat butter and sugar until light and fluffy (about 2–3 minutes).

Add the egg and vanilla extract, mixing well.

Stir in buttermilk, vinegar, and red food coloring.

Gradually add the dry ingredients, mixing until just combined.

Tip: Don’t overmix—stop as soon as the batter is smooth.

Step 4: Assemble the Cupcakes

Fill each cupcake liner halfway with red velvet batter.

Add 1 tablespoon of cheesecake filling to the center of each.

Top with more red velvet batter until liners are about ¾ full.

Optional: Tap the pan gently to level the batter.

Step 5: Bake

Bake for 18–20 minutes, or until:

• A toothpick inserted near the edge comes out clean
• Centers are slightly soft (due to cheesecake)

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tip: Chill cupcakes before frosting for the best cheesecake texture.

Step 6: Make the Whipped Topping

In a chilled bowl:

• Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

Pipe or spread onto cooled cupcakes.

Optional: Use a star tip for a bakery-style swirl.

Step 7: Top and Serve

Top each cupcake with a halved strawberry.

Drizzle with strawberry glaze if desired.

Serve chilled or at room temperature.

Presentation Tip: Garnish with mint leaves or edible flowers for a stunning finish.

Serving Suggestions

Perfect for:

• Valentine’s Day
• Bridal showers
• Birthday parties
• Dessert tables

Pair with:

• Sparkling rosé
• Vanilla latte
• Fresh berry salad
• Chocolate-dipped strawberries

Yields:

• 12 cupcakes

Tip: Serve on a tiered stand for a showstopping display.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Cheesecake

Add cocoa powder to the cheesecake filling.

Lemon Berry

Add lemon zest to the batter and top with blueberries.

Vegan Version

Use plant-based butter, cream cheese, and egg substitutes.

Mini Cupcakes

Bake in mini tins for bite-sized treats (adjust bake time to 10–12 minutes).

Storage and Make-Ahead Tips

• Make-Ahead: Bake cupcakes and prepare filling up to 1 day in advance.
• Refrigerate: Store frosted cupcakes in an airtight container for up to 3 days.
• Freeze: Freeze unfrosted cupcakes for up to 1 month. Thaw and frost before serving.

Tip: Add strawberries just before serving to keep them fresh.

Nutrition Notes (Per Cupcake)

• Calories: ~320
• Protein: ~4g
• Carbohydrates: ~30g
• Fat: ~20g
• Sugar: ~22g
• Sodium: ~180mg
• Fiber: ~1g

These cupcakes are:

• Rich and creamy
• Beautifully layered
• Perfect for celebrations
• Easy to customize

Final Thoughts

These Strawberry Cheesecake Red Velvet Cupcakes are more than just dessert—they’re a love letter to flavor, texture, and indulgence. Whether you’re baking them for a special occasion or just because, they’re guaranteed to impress.