The Best Strawberry Cheesecake Red Velvet Cupcakes Recipe

There is something magnetic about the contrast of a deep crimson cake against a snow-white frosting. Every time I pull a batch of these strawberry cheesecake red velvet cupcakes out of the oven, the kitchen fills with the scent of toasted cocoa and sweet vanilla. It takes me back to the first time I tried to combine two of the world’s most iconic desserts. I wanted more than just a red velvet base; I wanted a hidden treasure inside. Cutting into one reveals a creamy, tangy cheesecake center studded with fresh strawberries that keep the cake incredibly moist. It’s a decadent experience that feels like a celebration in every bite.

Why You’ll Love This

• The flavor profile is perfectly balanced between the slight tang of the buttermilk and the rich, velvety sweetness of the cream cheese.

• It is a two-in-one dessert that eliminates the difficult choice between ordering a slice of cheesecake or a cupcake.

• The fresh strawberries provide a bright, juicy pop of flavor that cuts through the richness of the cocoa and cream cheese.

• These cupcakes are a visual showstopper, making them the ideal centerpiece for birthdays, anniversaries, or brunch gatherings.

I once served these at a family reunion where my uncle, a self-proclaimed hater of anything “fancy” or fruit-filled, was hovering near the dessert table. He usually sticks to plain chocolate chip cookies and views red velvet with a skeptical eye. After some coaxing, he took a hesitant bite. The room went quiet as he discovered the strawberry cheesecake core. He didn’t say a word, but he ended up eating three of them before the main course was even served. That was the moment I knew this recipe was a winner even for the toughest critics.

What Makes It Special

• Buttermilk and Vinegar: This classic duo reacts with the cocoa powder to create that signature tender crumb and subtle tang that defines a true red velvet.

• Full-Fat Cream Cheese: Using high-quality, softened cream cheese for both the filling and the frosting ensures a silky, luxurious mouthfeel.

• Fresh Diced Strawberries: Unlike extracts or jams, fresh berries provide natural acidity and a texture that complements the creamy cheesecake filling.

• Dutch-Processed Cocoa: Just a hint of cocoa adds depth without making the cake taste like a standard chocolate cupcake.

Making It Happen

You begin by setting your oven to 350°F and getting your muffin tin ready with liners. In a spacious bowl, you’ll whisk together your flour, sugar, baking soda, cocoa, and salt. This ensures everything is aerated and clump-free. In a separate bowl, blend the oil, buttermilk, eggs, vanilla, and vinegar. This is where you add that bold red food coloring to create the vibrant hue we’re looking for. Gradually stir the wet mixture into the dry ingredients until you have a smooth, flowing batter.

Next comes the heart of the recipe: the cheesecake filling. You will beat the cream cheese with sugar, vanilla, and an egg until it is light and airy, then gently fold in those tiny gems of diced strawberries. To assemble, pour a little red velvet batter into each liner, drop a generous spoonful of the strawberry cheesecake mixture right in the center, and cover it with another layer of batter. As they bake for about 20 minutes, the cheesecake sets inside the rising cake. Once they are completely cool, you’ll whip up a fluffy cream cheese frosting using butter and powdered sugar, piping high swirls onto each cupcake and finishing them with a fresh strawberry slice and a few cake crumbs for that professional touch.

You Must Know

• Always use room temperature eggs and cream cheese to prevent the batter and filling from curdling or becoming lumpy.

• Do not overfill the cupcake liners; leaving about a quarter-inch of space at the top prevents the cheesecake from bubbling over the edges.

• When testing for doneness, aim your toothpick into the red cake part rather than the cheesecake center, as the filling will remain soft until it cools completely.

Serving Ideas

These cupcakes are rich enough to stand alone, but they pair beautifully with a cold glass of whole milk or a sharp, bitter espresso to balance the sweetness. If you are serving them at a party, a chilled glass of rosé or a sparkling dessert wine brings out the fruity notes of the strawberries.

Make It Different

If you want to skip the food coloring, you can use beet powder for a more natural approach, though the color will be more muted. For a different fruit twist, swap the strawberries for raspberries or blueberries. If you are catering to a gluten-free guest, a high-quality 1-to-1 gluten-free flour blend works remarkably well with this specific oil-based batter.

Storage and Reheating Recipe Tips

Because of the cream cheese filling and frosting, these cupcakes must be stored in the refrigerator in an airtight container. They will stay fresh and moist for up to four days. If you prefer the frosting to be soft, take them out of the fridge about 20 minutes before serving. I don’t recommend reheating them, as the frosting will melt, but they are absolutely delicious served slightly chilled.

Success Tips

The secret to a perfect swirl is a cold frosting but a room-temperature cupcake. If the cake is even slightly warm, the butter in the cream cheese frosting will lose its structure and slide off. Also, be sure to dice your strawberries very small so they distribute evenly within the cheesecake filling without creating large pockets of moisture.

Frequently Asked Questions

Can I use frozen strawberries for the filling?

It is best to use fresh strawberries. Frozen berries release too much liquid as they thaw and bake, which can make the cheesecake center soggy and prevent it from setting properly.

Why did my cheesecake filling sink to the bottom?

This usually happens if the red velvet batter is too thin or if too much filling is added at once. Make sure you put a sturdy base of batter in the liner before adding the cheesecake dollop.

Can I make the batter in advance?

You can make the batter an hour or two ahead, but the baking soda begins reacting with the vinegar and buttermilk immediately. For the best rise, it is best to bake them shortly after mixing.

How do I get the frosting so white?

Beat your butter alone for about five minutes before adding the cream cheese and sugar. This aerates the butter and lightens its yellow tint, resulting in a brighter white frosting.

Do I have to use full-fat cream cheese?

For the best texture, yes. Low-fat or “spreadable” cream cheese from a tub contains more water and stabilizers, which can cause the filling to be runny and the frosting to lose its shape.

Strawberry Cheesecake Red Velvet Cupcakes

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 45 minutes

Servings: 12 cupcakes

Category: Dessert

Difficulty: Medium

Cuisine: American

Yield: 12-14 cupcakes

Equipment: Muffin tin, cupcake liners, hand mixer or stand mixer, mixing bowls, whisk, piping bag and tip.

Ingredients

For the Cupcakes:

• 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

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg

• ½ cup diced fresh strawberries

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

For Garnish:

• Fresh strawberry slices

• Red velvet cake crumbs (optional)

Directions

1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.

2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined.

3. In a separate medium bowl, whisk the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring until the color is uniform.

4. Gradually pour the wet ingredients into the dry ingredients. Whisk by hand or use a mixer on low speed until the batter is smooth.

5. In another bowl, beat the softened cream cheese, sugar, vanilla, and egg until the mixture is creamy and free of lumps. Gently fold in the finely diced strawberries with a spatula.

6. Fill each cupcake liner about one-third full with the red velvet batter. Place a tablespoon of the strawberry cheesecake filling in the center. Top with more red velvet batter until the liner is about three-quarters full.

7. Bake for 18-22 minutes. Test the cake portion with a toothpick; it should come out clean.

8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

9. For the frosting, beat the cream cheese and butter together until light and fluffy. Slowly add the powdered sugar and vanilla, beating until stiff peaks form.

10. Pipe the frosting onto the cooled cupcakes and garnish with a fresh strawberry slice and extra cake crumbs if desired.

Notes

If you don’t have buttermilk, you can make a quick substitute by adding half a tablespoon of lemon juice to a half cup of regular milk and letting it sit for five minutes.

Nutrition

Serving: 1 cupcake | Calories: 420kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 310mg | Fiber: 1g | Sugar: 36g