Description
Strawberry Cheesecake Red Velvet Cupcakes combine the classic flavor of red velvet with a creamy cheesecake center studded with fresh strawberries, all topped with a rich cream cheese frosting. Moist and decadent, these cupcakes are ideal for special occasions, offering a harmonious blend of tangy, fruity, and chocolatey notes in every bite. Perfect for parties or gatherings, this recipe delivers bakery-quality treats at home.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 1/2 cup buttermilk (room temperature)
- 1 tbsp red gel food coloring
- 1 tsp white vinegar
- 8 oz cream cheese (softened)
- 3 tbsp granulated sugar (for filling)
- 1 tsp vanilla extract (for filling)
- 2 tbsp finely chopped fresh strawberries
- 1 tsp lemon juice
- 4 oz cream cheese (for frosting)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar (sifted)
- 1/2 tsp vanilla extract (frosting)
- Pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk granulated sugar, vegetable oil, egg, and vanilla extract until smooth.
- Alternate adding dry mixture and buttermilk to wet ingredients, starting and ending with dry ingredients. Mix until just combined.
- Stir in red gel food coloring and vinegar.
- Fill liners halfway with batter.
- For the filling: Beat softened cream cheese, 3 tbsp sugar, and 1 tsp vanilla extract until smooth. Fold in strawberries and lemon juice.
- Place 1 tsp of cheesecake filling in center of each cupcake and swirl gently.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting: Beat 4 oz cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar and beat until fluffy. Mix in vanilla and pink food coloring if using.
- Pipe frosting onto cooled cupcakes and garnish as desired.
Notes
Substitute Greek yogurt for buttermilk if needed or use raspberries instead of strawberries for a twist. Make cupcakes a day ahead; store unfrosted cupcakes and frosting separately in the fridge, assembling before serving. If cheesecake centers sink, avoid overmixing the batter. For smoother frosting, sift powdered sugar well. Cupcakes keep refrigerated in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 315
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 43mg