Strawberry Cheesecake Velvet Cupcakes are everything you love about red velvet and creamy cheesecake, all tucked into one adorable handheld treat. These cupcakes are soft, moist, and velvety with a hidden pocket of sweet cheesecake filling, topped with luscious strawberry frosting. They’re perfect for birthdays, holidays, or just when you want something extra special!

Why You’ll Love Strawberry Cheesecake Velvet Cupcakes

A Flavor Explosion: Classic red velvet meets creamy cheesecake and fruity strawberry topping.
Eye-Catching Presentation: Stunning swirls of pink frosting make these perfect for any celebration.
Single-Serve Indulgence: All the flavor of a cheesecake, in cupcake form!
Freezer-Friendly: Make a batch and save some for later sweet cravings.
Crowd Favorite: Whether it’s a bake sale or potluck, these always disappear fast.

Ingredients in Strawberry Cheesecake Velvet Cupcakes

For the Cupcakes:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Buttermilk
• Vegetable oil
• Granulated sugar
• Eggs
• White vinegar
• Vanilla extract
• Red food coloring

For the Cheesecake Filling:

• Cream cheese
• Granulated sugar
• Egg yolk
• Vanilla extract

For the Strawberry Frosting:

• Butter
• Cream cheese
• Powdered sugar
• Fresh or freeze-dried strawberries (crushed into powder)
• Vanilla extract
• Pinch of salt

(Exact measurements can be found in the printable recipe card below.)

Instructions

Step 1: Preheat and Prep
Preheat oven to 350°F (175°C) and line cupcake tins with paper liners.

Step 2: Make Cheesecake Filling
In a bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

Step 3: Prepare Red Velvet Batter
In one bowl, sift flour, cocoa, baking soda, and salt. In another, whisk buttermilk, oil, sugar, eggs, vinegar, vanilla, and food coloring. Combine wet and dry ingredients just until smooth.

Step 4: Fill Cupcake Liners
Spoon red velvet batter into liners, about 2/3 full. Add a spoonful of cheesecake mixture into the center of each.

Step 5: Bake
Bake for 18–22 minutes or until a toothpick inserted in the cake part comes out clean. Let cool completely before frosting.

Step 6: Make Strawberry Frosting
Beat butter and cream cheese until fluffy. Add powdered sugar, strawberry powder, vanilla, and salt. Beat until smooth and pink. Adjust consistency if needed.

Step 7: Frost & Serve
Pipe or spread frosting onto cooled cupcakes. Top with a strawberry slice or sprinkles if desired.

Nutrition Facts

Servings: 12 cupcakes
Calories per cupcake: ~320
Carbs: ~30g | Fat: ~21g | Protein: ~3g

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling + Frosting: 30 minutes
Total Time: ~1 hour 10 minutes

How to Serve Strawberry Cheesecake Velvet Cupcakes

Chilled or Room Temp: Delicious both ways, but chilling brings out the cheesecake flavor.
Party Ready: Display on a dessert stand and garnish with mini strawberries.
With Coffee or Tea: The perfect afternoon treat!
As a Dessert Centerpiece: These cupcakes are show-stoppers for any occasion.

Additional Tips

Use room-temperature ingredients for a smooth batter.
Don’t overmix the red velvet mix just until combined.
Freeze unfrosted cupcakes and frost fresh for best texture.
For extra strawberry flavor, mix jam into the frosting or use strawberry filling inside.
Let cupcakes cool fully before frosting or the icing may melt.

FAQs

1. Can I make these cupcakes in advance?
Yes! Bake and refrigerate (or freeze) them ahead of time. Add frosting just before serving.

2. Can I use box red velvet mix?
Yes, but homemade gives the best texture and flavor. You’ll still need to prepare the cheesecake filling.

3. Can I use fresh strawberries in the frosting?
You can, but they add moisture. Freeze-dried strawberry powder gives a stronger flavor and better texture.

4. Can I skip the food coloring?
Sure! The cupcakes won’t be red, but they’ll still taste amazing.

5. How should I store them?
Store in an airtight container in the fridge for up to 5 days. Bring to room temp before serving.

6. Can I make these gluten-free?
Yes, substitute with a good 1:1 gluten-free flour blend.

7. Can I make mini cupcakes?
Absolutely! Just reduce the baking time to 10–12 minutes.

8. Can I use chocolate instead of red velvet?
Yes! Any chocolate cupcake base will pair well with cheesecake filling and strawberry frosting.

9. Do I need to refrigerate leftovers?
Yes, because of the cream cheese filling and frosting.

10. Can I add strawberry jam in the center too?
Yes! Swirl a bit into the cheesecake filling before baking for extra flavor.

Conclusion

Strawberry Cheesecake Velvet Cupcakes are the ultimate treat for when you want something elegant, sweet, and delightfully indulgent without needing to bake a full cheesecake. With a rich red velvet base, creamy center, and luscious strawberry topping, these cupcakes are a delicious blend of textures and flavors that feel just like a bakery indulgence made right at home!

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