What makes these Strawberry Cheesecake Red Velvet Cupcakes Recipe worth baking from scratch? Because I know what tired hands feel like. I watched my mom cook after 12-hour shifts, her apron still on, garlic in the pan. We didn’t have fancy. But we had warm.
These are that sweet, real, and made for sharing. They’re not just easy strawberry dessert recipes they’re luxury cupcake recipes at home, and maybe even the best cupcakes to sell from home.
Table of Contents
Table of Contents
Red Velvet Richness, Cheesecake Heart
- reminder of where I came from and how far I’ve come.
- My mom worked late, but still cooked. She didn’t buy fancy things.
- But she made magic with what we had.
The Ingredients Strawberry Cheesecake Red Velvet Cupcakes Recipe
Cupcakes
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
Topping
- Cream cheese frosting or vanilla buttercream
- Strawberry glaze or strawberry jam (slightly warmed)
- Fresh strawberries, halved
Instructions Strawberry Cheesecake Red Velvet Cupcakes Recipe
Step 1: Preheat and Prep Your Pan Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Stuffani’s tip: My mom always said the right start matters. And a lined tray? That’s a smooth start and easier cleanup when your energy’s already running low.
Step 2: Make the Cheesecake Filling In a bowl, beat softened cream cheese with sugar until smooth.
Add the egg and vanilla. Mix again until fluffy. Set aside.
Stuffani’s whisper: Cold cream cheese fights back. Let it soften. That’s not just baking it’s patience. And that’s part of love, too.
Step 3: Mix the Cupcake Batter In one bowl: whisk flour, cocoa powder, baking soda, and salt.
In another bowl: beat oil and sugar until blended. Add the egg, buttermilk, vanilla, vinegar, and food coloring. Stir until smooth.
Slowly add the dry to the wet. Mix just until combined.
Stuffani’s truth: Don’t overmix. That’s how you turn love into rubber. These are cupcakes, not gym mats.
Step 4: Fill and Layer Scoop 1 tablespoon of batter into each cupcake liner.
Add 1 generous teaspoon of cheesecake filling in the center.
Top with another spoon of red velvet batter until about ¾ full.
Stuffani’s advice: You don’t have to be perfect. Cupcakes, like life, are better with a little mess and a lot of heart.
Step 5: Bake and Cool Bake for 18–22 minutes. When a toothpick inserted slightly off-center comes out clean, they’re done.
Cool completely on a wire rack.
Stuffani’s kitchen rule:Let them cool. That’s when the flavors settle and the frosting holds. I’ve ruined enough tops to know warm cupcakes don’t like hats.
Step 6: Frost, Glaze, and Garnish Pipe your favorite cream cheese frosting or vanilla buttercream.
Drizzle with warmed strawberry jam or glaze. Top each one with half a fresh strawberry.
Stuffani’s moment: When I do this last step, I remember being that little girl too short for the counter, helping with toppings. It’s joy in a swirl.
And if you’re feeling extra? Pair it with my Strawberry Cheesecake Banana Pudding Recipe for double the strawberry soul.Strawberry Cheesecake Red Velvet Cupcakes .
Ways to Make It Yours, One Sweet Swirl at a Time
- Some days, I follow this Strawberry Cheesecake Red Velvet Cupcakes Recipe like I’m back in my mom’s kitchen.
- Other days, it’s just me, the pantry, and a quiet hope for something that tastes like love.
Quick swaps from your fridge, not the store
Strawberry Cheesecake Red Velvet Cupcakes Recipe:
- No buttermilk? Mix milk with a splash of vinegar it’s old-school and it works.
- No red food coloring? Try beet powder or skip it it still tastes like celebration.
- Want more richness? Swap half the oil for sour cream or Greek yogurt.
- Need another easy win? My Crockpot Chicken and Broccoli Mac and Cheese saves my sanity on Mondays.
Stuffani’s whisper:
It doesn’t have to be perfect. It just has to be made.
Some of my best cupcakes came from nights I almost gave up.
Little touches that make it feel like yours
Strawberry Cheesecake Red Velvet Cupcakes Recipe:
- Swirl jam inside the batter for hidden strawberry surprises.
- Add crushed freeze-dried strawberries on top for color and crunch.
- No piping bag? Use a spoon, a Ziploc, or your hands just make it.
- Pair these with my Sloppy Joe Potato Skillet if you’re going full sweet + savory mode.
Stuffani’s advice:
I’ve baked these for birthdays, bake sales, and just-because Tuesdays.
Because these are easy holiday dessert recipes that feel like you put on pearls, even if you didn’t.
Serving and Storing Strawberry Cheesecake Red Velvet Cupcakes
- This is the kind of dessert that makes you pause mid-bite.
- It fits any table birthday brunch, late-night craving, or after-dinner pick-me-up.
How to serve the best Strawberry Cheesecake Red Velvet Cupcakes Recipe
Strawberry Cheesecake Red Velvet Cupcakes Recipe:
- Serve chilled or at room temp whatever feels right in the moment.
- Top with whipped cream, fresh strawberries, or a dusting of powdered sugar.
- Want an extra layer of joy? Add a chocolate drizzle or strawberry glaze.
- I love pairing them with my Pull Apart Cookie Dough Cheesecake Loaf for a dreamy dessert tray.
Stuffani’s Note:
I’ve taken these to teacher brunches, baby showers, and backyard BBQs.
They always go first. And that last one? I ate it standing by the fridge. Heaven.
How to store them the right way (and still crave them later)
Strawberry Cheesecake Red Velvet Cupcakes Recipe:
- Let them cool completely don’t skip this or the tops will slide.
- Store in a container with a loose lid to keep the frosting firm.
- Refrigerate for up to 4 days, or freeze unfrosted for up to 2 months.
- Need a freezer-friendly side too? My Easy Peasy Chicken Pot Pie is just as kind to busy days.
Stuffani’s whisper:
Sometimes I wrap one in foil, tuck it in the back, and forget it… on purpose.
Because every mom needs a secret cupcake stash.Strawberry Cheesecake Red Velvet Cupcakes.
For more recipes follow me in pinterest and Facebook
FAQs: Strawberry Cheesecake Red Velvet Cupcakes Recipe
Can I make these cupcakes ahead of time?
Yes, they’re even better the next day refrigerate and frost before serving.
What if I don’t have buttermilk?
Mix ½ cup milk with ½ tbsp vinegar wait 5 mins. Done.
Can I use box red velvet mix instead?
Absolutely. Use it and spend your love on the filling.
How do I make my frosting look like a bakery swirl?
Use a piping bag or cut a Ziploc corner swirl slow, steady, with love.
Conclusion Strawberry Cheesecake Red Velvet Cupcakes
- This Strawberry Cheesecake Red Velvet Cupcakes Recipe isn’t just a dessert it’s a memory in the making.
- It’s proof that easy holiday dessert recipes can still feel fancy.
- That premium baking ingredients aren’t about price they’re about care.
- And that even on your busiest day, a sweet bite can turn the whole mood.
Strawberry Cheesecake Red Velvet Cupcakes Recipe Dreamy Dessert
- Prep Time: 15 mins
- Cook Time: 22 mins
- Total Time: 37 mins
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These strawberry cheesecake red velvet cupcakes are filled with creamy cheesecake, topped with silky buttercream, and finished with a glossy strawberry glaze. A luxurious dessert made easy, perfect for holidays or selling from home.
Ingredients
For the Cupcakes:
1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
½ cup vegetable oil
¾ cup granulated sugar
1 large egg
½ cup buttermilk
1 tsp vanilla extract
1 tsp white vinegar
1 tbsp red food coloring
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg
½ tsp vanilla extract
For the Topping:
Cream cheese frosting or vanilla buttercream
Strawberry glaze or strawberry jam (slightly warmed)
Fresh strawberries, halved
Instructions
1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
2. In a mixing bowl, beat the softened cream cheese with the sugar until smooth. Add the egg and vanilla extract and mix until creamy. Set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. In another bowl, beat oil and sugar until combined. Add the egg, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth.
5. Gradually add the dry ingredients to the wet and stir just until combined—do not overmix.
6. Spoon about 1 tablespoon of red velvet batter into each cupcake liner.
7. Add 1 generous teaspoon of cheesecake filling into the center.
8. Top with more red velvet batter until liners are ¾ full.
9. Bake for 18–22 minutes, or until a toothpick inserted slightly off-center comes out clean.
10. Let cupcakes cool completely on a wire rack before decorating.
11. Pipe frosting, drizzle glaze, and top with halved strawberries to finish.
Notes
Store in an airtight container in the fridge for up to 3 days.
Perfect for parties, birthdays, or Valentine’s Day dessert boxes.
Use high-quality cocoa and real vanilla for best flavor.
Want it extra fancy? Use a swirl tip for the buttercream and edible gold leaf as garnish.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Strawberry cheesecake red velvet cupcakes recipe, easy holiday dessert recipes, premium baking ingredients, best cupcakes to sell from home, luxury cupcake recipes at home
