If you’re looking to wow friends, family, or just treat yourself, this Strawberry Cream Cheese Red Velvet Cupcakes Recipe is absolutely the dessert to make. Combining the rich, velvety texture of classic red velvet cupcakes with a luscious strawberry-infused cream cheese cheesecake center, and topped with dreamy cream cheese frosting, these cupcakes are a heavenly fusion of flavors and textures. Each bite delivers that perfect balance of sweet, tangy, and moist goodness with a surprise strawberry pop that feels both festive and comforting. Trust me, these cupcakes are not just beautiful to look at but also a real crowd-pleaser you’ll want to bake again and again.

Strawberry Cream Cheese Red Velvet Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may look simple, but each one plays a vital role in creating the perfect balance of flavor, texture, and color in your cupcakes. From the cocoa powder that gives the classic red velvet its hint of chocolate, to the fresh strawberries that brighten up the cheesecake filling, every ingredient is essential.

1 ½ cups all-purpose flour: The base that gives structure to your cupcakes.
1 cup granulated sugar: Adds sweetness and helps with browning.
1 teaspoon baking soda: Helps the cupcakes rise and become fluffy.
1 teaspoon cocoa powder: Adds a subtle chocolate flavor, key to red velvet.
½ teaspoon salt: Balances out sweetness and enhances flavors.
¾ cup vegetable oil: Keeps your cupcakes moist and tender.
½ cup buttermilk: Adds a slight tang and keeps the texture soft.
2 large eggs: Bind everything together with richness.
1 teaspoon vanilla extract: Adds warmth and depth to the flavor.
1 teaspoon white vinegar: Reacts with baking soda to help the cupcakes rise.
1 tablespoon red food coloring: Gives that signature vibrant red color.
8 oz cream cheese, softened (for cheesecake filling): Creamy and smooth, the star of the cheesecake center.
¼ cup granulated sugar: Sweetens the cheesecake filling just right.
1 teaspoon vanilla extract (for cheesecake filling): Enhances the creamy filling.
1 large egg (for cheesecake filling): Helps the filling set perfectly.
½ cup diced fresh strawberries: Adds bursts of fresh flavor and texture inside the filling.
8 oz cream cheese, softened (for frosting): Creates a tangy, silky frosting.
½ cup unsalted butter, softened: Adds richness and smoothness to frosting.
3 cups powdered sugar: Sweetens and thickens the frosting.
1 teaspoon vanilla extract (for frosting): Balances the frosting’s sweetness.

How to Make Strawberry Cream Cheese Red Velvet Cupcakes Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners—this makes cleaning up easier and keeps your cupcakes perfectly shaped. Next, whisk together the flour, sugar, baking soda, cocoa powder, and salt in a large bowl. This blend is critical because these dry ingredients ensure the cupcakes have the right flavor foundation and texture.

Step 2: Mix Wet Ingredients

In a separate bowl, combine the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring. Mixing these wet ingredients evenly will give your cupcakes that iconic red velvet hue and moist crumb while the vinegar reacting with the baking soda helps with leavening.

Step 3: Combine Wet and Dry Mixtures

Gradually pour the wet mixture into the bowl with the dry ingredients, stirring gently until just smooth. Avoid over-mixing here to keep the texture light and fluffy; you want a batter that’s velvety and uniform but not dense.

Step 4: Prepare the Strawberry Cheesecake Filling

In another bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and one egg until silky smooth. Then fold in the diced fresh strawberries carefully to maintain their shape without breaking them up. This filling will add an irresistible surprise in each cupcake.

Step 5: Assemble the Cupcakes

Fill each cupcake liner halfway with the red velvet batter. Next, add a spoonful of your strawberry cheesecake filling right in the center of each one. Top with more red velvet batter to cover the filling completely — this layering creates that delightful contrast when you bite in.

Step 6: Bake and Cool

Bake for 18 to 22 minutes until a toothpick inserted near the side comes out mostly clean with just a few crumbs. Once done, allow the cupcakes to cool completely in the tin to prevent the frosting from melting later.

Step 7: Make the Cream Cheese Frosting

Beat together softened cream cheese and unsalted butter until smooth and creamy. Slowly add the powdered sugar and vanilla extract, continuing to beat until the frosting is light, fluffy, and easy to pipe.

Step 8: Frost and Garnish

Pipe the frosting generously on each cooled cupcake. For the perfect finishing touch, add fresh strawberry slices or a sprinkle of red velvet crumbs on top, enhancing both presentation and flavor.

How to Serve Strawberry Cream Cheese Red Velvet Cupcakes Recipe

Garnishes

To elevate your cupcakes, use thin, fresh strawberry slices or even a little sprinkle of edible glitter for sparkle. A few red velvet crumbs add texture and a rustic feel that matches the cupcake’s rich flavor perfectly.

Side Dishes

Pair these cupcakes with a light and refreshing drink like sparkling rosé, a fruity iced tea, or even chilled milk. If you’re serving after a meal, a simple fruit salad or a scoop of vanilla ice cream complements the richness beautifully without overwhelming the palate.

Creative Ways to Present

Try arranging the cupcakes on a tiered stand for a festive look that’s perfect for parties, or place each cupcake in a small gift box with a handwritten note if you’re sharing the love. You can also drizzle melted white chocolate or a strawberry sauce over the top for extra decadence.

Make Ahead and Storage

Storing Leftovers

You can store leftover Strawberry Cream Cheese Red Velvet Cupcakes in an airtight container in the refrigerator for up to 4 days. Keeping them cold ensures the cream cheese frosting stays stable and the strawberries remain fresh.

Freezing

If you want to save these cupcakes for later, freeze them without frosting for up to 3 months. When ready to enjoy, thaw cupcakes overnight in the fridge and add freshly made frosting on top for the best texture and flavor.

Reheating

Since these cupcakes are best served chilled, it’s best to enjoy them cold or at room temperature. If you must warm them, gently microwave for 10-15 seconds, but avoid heating the frosting directly to prevent melting.

FAQs

Can I use frozen strawberries instead of fresh for the cheesecake filling?

While fresh strawberries give the best texture and flavor, you can use frozen if you thaw and drain them thoroughly to avoid extra moisture in the filling.

Is there a substitute for red food coloring?

You can try natural alternatives like beet juice or powder, but they might slightly alter the flavor and appearance of your cupcakes.

Do I have to make the cheesecake filling with strawberries?

Nope! You can skip the strawberries or substitute them with other fresh fruit like raspberries or blueberries for a different twist.

What’s the best way to pipe the cream cheese frosting?

A large open star tip or round tip works beautifully for this frosting, giving an elegant and fluffy swirl that holds its shape well.

Can these cupcakes be made dairy-free?

It would require some ingredient swaps, like using dairy-free cream cheese and butter alternatives, but the consistency and taste might differ slightly from the original.

Final Thoughts

There’s something truly special about this Strawberry Cream Cheese Red Velvet Cupcakes Recipe that makes celebration or everyday treats feel a little more magical. Once you bake these, you’ll appreciate how accessible the ingredients are and how rewarding the final product tastes. Whether you’re sharing with loved ones or indulging solo, these cupcakes are certain to bring smiles and happy cravings back anytime you want. Grab your mixing bowls and give them a try—you won’t regret it!

Strawberry Cream Cheese Red Velvet Cupcakes Recipe

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4.2 from 64 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Enjoy these luscious Strawberry Cheesecake Red Velvet Cupcakes, featuring moist red velvet cake filled with a creamy strawberry cheesecake center and topped with smooth cream cheese frosting. Perfectly balanced with a hint of cocoa and vibrant red color, these cupcakes make a delightful treat for any occasion.

Ingredients

Scale

Cupcake Batter

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
½ teaspoon salt
¾ cup vegetable oil
½ 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
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
½ cup diced fresh strawberries

Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Garnish

Fresh strawberry slices
Red velvet crumbs

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Instructions

Preheat the oven and prepare muffin tin: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners, ensuring they are properly fitted to hold the batter.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt to create a uniform dry mixture for the cupcake base.
Combine wet ingredients: In a separate bowl, mix together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until fully incorporated.
Combine wet and dry ingredients: Gradually add the wet mixture into the dry ingredients, stirring gently until the batter is smooth and free of lumps.
Make cheesecake filling: Beat the softened cream cheese with granulated sugar, vanilla extract, and the large egg until the mixture is smooth and creamy. Then gently fold in the diced fresh strawberries to distribute evenly.
Fill cupcake liners: Fill each cupcake liner halfway with the red velvet cupcake batter, ensuring an even layer as a base.
Add cheesecake center: Spoon a generous dollop of the strawberry cheesecake filling into the center of each cupcake on top of the batter layer.
Top with remaining batter: Cover the cheesecake filling in each cupcake with more red velvet batter until each liner is approximately ¾ full.
Bake cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the cupcake (avoiding the cheesecake center) comes out clean. Remove from oven and let cool completely before frosting.
Prepare cream cheese frosting: Beat together softened cream cheese and unsalted butter until smooth and creamy, then gradually add powdered sugar and vanilla extract. Continue mixing until the frosting becomes light and fluffy.
Frost cupcakes: Using a piping bag or a spatula, pipe or spread the cream cheese frosting onto the cooled cupcakes evenly.
Garnish: Decorate each cupcake with fresh strawberry slices and red velvet crumbs for an attractive presentation and additional flavor.

Notes

Ensure all ingredients are at room temperature for best mixing results.
Be careful not to overmix the batter to keep cupcakes tender.
Use fresh, ripe strawberries for maximum flavor in the cheesecake filling and garnish.
Red food coloring can be adjusted to achieve the desired shade of red velvet.
If cream cheese is not softened enough, the filling and frosting may become lumpy.
Cupcakes are best enjoyed within 2-3 days when stored in an airtight container refrigerated.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American