Introduction

If there is one dessert that truly stops the show, it is the Strawberry Cheesecake Red Velvet Cupcake. There is something inherently sophisticated about red velvet—the deep crimson hue, the subtle hint of cocoa, and that unmistakable velvety crumb. But we aren’t stopping at just a standard cupcake. We are stuffing these beauties with a creamy, strawberry-flecked cheesecake center that makes every bite an experience.

As Jason Griffith, I’ve spent years perfecting the balance between “sweet enough” and “rich enough.” This recipe hits both marks. Whether you are prepping for a romantic Valentine’s Day dinner, a vibrant spring party, or just a weekend indulgence, these cupcakes are the gold standard. They pair beautifully with other colorful treats, like my Rainbow Sprinkle Cookies, to create a dessert table that people will talk about for weeks.

Why I Love This Recipe

I am a huge fan of “surprise” desserts—the kind where you bite in and find an entirely different texture waiting for you.

• The Texture Contrast: You get the light, fluffy cake paired with the dense, creamy cheesecake.
• Real Fruit Flavor: Using fresh strawberries in the filling provides a bright acidity that cuts through the richness of the cream cheese.
• Visual Appeal: The contrast of the red cake, white frosting, and red berry garnish is stunning.
• Crowd Pleaser: Much like my Unicorn Poke Cake, this recipe always garners “oohs” and “aahs” from guests.

Ingredients List

For the Cupcakes:

• 1 ½ cups all-purpose flour: The base of our structure.
• 1 cup granulated sugar: For the perfect level of sweetness.
• 1 teaspoon baking soda: Our lifting agent.
• 1 teaspoon cocoa powder: Just enough to give that classic red velvet flavor.
• ½ teaspoon salt: To balance the sugars.
• ¾ cup vegetable oil: Ensures a moist crumb that lasts for days.
• ½ cup buttermilk: Essential for the tangy flavor and reacting with the baking soda.
• 2 large eggs: Room temperature is best for even mixing.
• 1 teaspoon vanilla extract: For aroma and depth.
• 1 teaspoon white vinegar: A traditional red velvet staple to brighten the color.
• 1 tablespoon red food coloring: To achieve that iconic vibrant red.

For the Cheesecake Filling:

• 8 oz cream cheese, softened: Make sure it’s full-fat for the best texture.
• ¼ cup granulated sugar: Just enough to sweeten the center.
• 1 teaspoon vanilla extract: Enhances the creaminess.
• 1 large egg: To bind the cheesecake layer.
• ½ cup diced fresh strawberries: Small pieces work best for even distribution.

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened: The tangy counterpart to the sweet cake.
• ½ cup unsalted butter, softened: Provides stability to the frosting.
• 3 cups powdered sugar: Sifted to avoid lumps.
• 1 teaspoon vanilla extract: For that classic bakery taste.

For Garnish:

• Fresh strawberry slices: For a pop of freshness.
• Red velvet cake crumbs (optional): Reserved from a “sacrificial” cupcake or trimmings.

Swaps and Notes

• Buttermilk Substitute: If you don’t have buttermilk, add 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk and let it sit for 5 minutes.
• Natural Coloring: If you prefer to avoid artificial dyes, you can use beet powder, though the color will be more of a deep maroon than a bright red.
• Frozen Strawberries: While fresh is best, you can use frozen strawberries for the filling. Just make sure to thaw them and pat them completely dry so the extra moisture doesn’t make the cheesecake runny.
• Gift Idea: These make a wonderful gift. If you are baking these for a school event or a teacher, consider pairing them with a handmade gift like these Valentine’s Day Heart Crayons.

List of Steps

1. Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners. In a large mixing bowl, whisk together your flour, sugar, baking soda, cocoa powder, and salt. In a separate bowl, whisk the oil, buttermilk, eggs, vanilla, vinegar, and red food coloring. Gradually fold the wet ingredients into the dry until you have a smooth, red batter.

2. Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla, mixing until fully incorporated. Gently fold in your finely diced strawberries using a spatula.

3. Assemble and Bake

Fill each cupcake liner about halfway with the red velvet batter. Place a generous spoonful of the strawberry cheesecake mixture into the center of each. Top with a bit more red velvet batter to seal it in. Bake for 18–22 minutes. A toothpick inserted into the cake portion should come out clean.

4. Cooling and Frosting

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack. While they cool, beat the cream cheese and butter until fluffy. Slowly add the powdered sugar and vanilla until the frosting is stiff enough to pipe.

5. Decorate

Once completely cool, pipe a tall swirl of frosting onto each cupcake. Top with a fresh strawberry slice and cake crumbs for a professional finish.

Tips for Success

• Don’t Overmix: When combining your wet and dry ingredients for the cake, mix only until no streaks of flour remain. Overmixing leads to a tough cupcake.
• Room Temperature Ingredients: This is the “pro secret.” Room temperature eggs and cream cheese emulsify much better, resulting in a smoother filling and fluffier frosting.
• Small Dice: Ensure your strawberries are diced very small. Large chunks of fruit can cause the cheesecake center to fall apart or make the cupcake soggy.

Serving Suggestions and Pairings

These cupcakes are a dessert course on their own, but if you are hosting a large party, they look beautiful alongside other “bite-sized” treats. For a cozy winter gathering, try serving these alongside Hot Chocolate Cookie Cups.

For a Valentine’s Day theme, I highly recommend a platter that includes these cupcakes and Chocolate Oreo Hearts for a mix of textures and flavors.

Nutritional Information (Per Serving)

• Calories: 385 kcal
• Total Fat: 22g
• Carbohydrates: 44g
• Protein: 4g
• Sugar: 32g

Storage and Leftover Tips

• Refrigeration: Because of the cream cheese filling and frosting, these cupcakes must be stored in the refrigerator. They will stay fresh in an airtight container for up to 4 days.
• Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Thaw in the fridge overnight before frosting and serving.
• Serving Cold: Many people actually prefer these cupcakes slightly chilled, as it makes the cheesecake center feel more like a traditional slice of cheesecake!

More Recipes You Will Love

• Unicorn Poke Cake
• Rainbow Sprinkle Cookies
• Hot Chocolate Cookie Cups

Final Thoughts

These Strawberry Cheesecake Red Velvet Cupcakes are more than just a dessert; they are a labor of love that pays off in every bite. I hope you enjoy baking these as much as I do! If you try this recipe, please leave a comment below and let me know how they turned out. Don’t forget to follow Chefmaniac on social media for more decadent recipes and baking tips!