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
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