Strawberry Cheesecake Red Velvet Cupcakes
These strawberry cheesecake red velvet cupcakes combine the best of three desserts in one beautiful bite. A moist red velvet base topped with tangy cheesecake frosting and fresh strawberries creates an unforgettable flavor experience.
Perfect for Valentine’s Day, bridal showers, or whenever you want to impress with a show-stopping dessert. The cream cheese element appears twice—in the cupcake and the frosting—for maximum richness.
Why You’ll Love This Recipe
The combination of cocoa-kissed red velvet cake with tangy cream cheese creates incredible depth of flavor. These cupcakes stay incredibly moist for days thanks to the buttermilk and oil in the batter.
They’re surprisingly easy to make despite looking bakery-worthy. The strawberry element can be fresh, freeze-dried, or jam – giving you flexibility based on what’s in season.
These cupcakes freeze beautifully, making them ideal for advance prep. You can bake them weeks ahead and frost right before serving.
Read More: Maple Pumpkin Cookies
Key Ingredients
For the Red Velvet Cupcakes:
For the Strawberry Cheesecake Frosting:
How to Make Strawberry Cheesecake Red Velvet Cupcakes
Start by preheating your oven to 350°F and lining two cupcake pans with liners. Mix your dry ingredients in one bowl and wet ingredients in another before combining.
The key to perfect red velvet is not overmixing once you combine wet and dry ingredients. Fold gently until just combined—a few small lumps are fine.
Fill cupcake liners two-thirds full and bake for 18-22 minutes until a toothpick comes out clean. Let them cool completely before frosting.
Strawberry Cheesecake Red Velvet Cupcakes
Course: DessertCuisine: AmericanDifficulty: Medium4
servings30
40
minutes1
10
minutesIngredients
- Red Velvet Cupcakes:
2½ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups granulated sugar
1 cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 tablespoons red food coloring (liquid or gel)
1 teaspoon vanilla extract
1 teaspoon white vinegar
- Strawberry Cheesecake Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
â…“ cup strawberry puree (from fresh or frozen strawberries)
1 teaspoon vanilla extract
Pinch of salt
- For Topping:
Fresh strawberries, sliced
Freeze-dried strawberry powder (optional)
Directions
- Make the Cupcakes:
- Preheat oven to 350°F. Line two 12-cup muffin tins with 18 cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together sugar and oil until combined. Add eggs one at a time, beating well after each addition.
- Mix in buttermilk, red food coloring, vanilla, and vinegar until smooth.
- Gradually fold dry ingredients into wet ingredients until just combined. Don’t overmix.
- Divide batter evenly among cupcake liners, filling each about â…” full.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- Beat cream cheese and butter together on medium-high speed for 3-4 minutes until light and fluffy.
- Reduce speed to low and gradually add powdered sugar, one cup at a time.
- Add strawberry puree, vanilla, and salt. Beat on high for 2 minutes until smooth and creamy.
- If frosting is too thin, add more powdered sugar. If too thick, add 1-2 teaspoons of milk.
- Refrigerate for 20-30 minutes to firm up before piping.
- Assemble:
- Pipe frosting onto cooled cupcakes using your favorite piping tip.
- Top with fresh strawberry slices and optional freeze-dried strawberry powder.
- Store in the refrigerator until ready to serve.
Notes
- Strawberry Options: Use ⅓ cup strawberry puree (blend fresh strawberries and strain), 3 tablespoons freeze-dried strawberry powder, or ¼ cup seedless strawberry jam.
Food Coloring: Gel food coloring provides more vibrant color with less liquid. Start with less and add more if needed. - Make Ahead: Bake cupcakes up to 2 days ahead and store unfrosted at room temperature. Frosting can be made 3 days ahead and refrigerated.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before frosting.
Buttermilk Substitute: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
| Nutrient | Per Serving |
|---|---|
| Calories | 385 kcal |
| Total Fat | 18g |
| Sugars | 32g |
| Protein | 5g |
| Dietary Fiber | 1g |
Making the Perfect Cheesecake Frosting
Beat softened cream cheese and butter together for 3-4 minutes until completely smooth and fluffy. Scrape down the bowl frequently to avoid lumps.
Add powdered sugar gradually, then mix in your strawberry element. Fresh strawberry puree adds moisture, so you may need extra powdered sugar to thicken.
For the most stable frosting, refrigerate for 20 minutes before piping. This makes it easier to create beautiful swirls that hold their shape.
Assembly and Decoration Tips
Pipe frosting generously using a large open star tip or round tip for clean swirls. Start from the outside edge and work your way up in a circular motion.
Top each cupcake with a fresh strawberry slice, a dusting of freeze-dried strawberry powder, or red velvet cake crumbs. For extra elegance, add a small sprig of fresh mint.
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature 20 minutes before serving for best flavor.
Frequently Asked Questions
Can I make these cupcakes without red food coloring?
Yes, you can skip the food coloring entirely—they’ll taste identical but look like chocolate cupcakes. The red color is purely aesthetic and doesn’t affect flavor or texture. Some bakers use beet juice for natural coloring, though it produces a more burgundy tone.
Why is my cream cheese frosting runny?
Runny frosting usually means the cream cheese or butter was too warm, or you added too much strawberry puree. Make sure both are softened but still cool to the touch (not melty). Add extra powdered sugar ¼ cup at a time until it reaches piping consistency, or refrigerate for 30 minutes to firm up.
How do I store these cupcakes, and how long do they last?
Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese frosting, they shouldn’t sit at room temperature for more than 2 hours. Remove from the fridge 20-30 minutes before serving for the best texture and flavor.
