Strawberry Cheesecake Red Velvet Cupcakes – Moist, Lush, and Sweetly Surprising

These Strawberry Cheesecake Red Velvet Cupcakes are a stunning fusion of two classic desserts—rich red velvet and creamy cheesecake—with a fruity strawberry finish. Moist, vibrant, and perfectly portioned, each cupcake hides a smooth cheesecake center and is topped with a swirl of strawberry glaze or fresh berry slices. Ideal for parties, holidays, or a sweet afternoon pick-me-up, they bring elegance and indulgence in every bite without being over the top.

Why You’ll Love This Recipe

Red Velvet Meets Cheesecake – A unique combination of two favorites in one treat.
Surprise Filling – A luscious cheesecake center adds richness and contrast.
Portion Perfect – Easy to serve, store, and share—no slicing needed.
Show-Stopping Presentation – Eye-catching colors with fruity flair on top.

Ingredients

For the red velvet cupcake base:

• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup light buttermilk
• 1 tsp white vinegar
• ½ tsp vanilla extract
• 1 tbsp red food coloring
• ½ cup granulated sweetener or sugar substitute
• ¼ cup unsweetened applesauce
• 1 large egg

For the cheesecake filling:

• 4 oz reduced-fat cream cheese, softened
• 2 tbsp powdered sweetener or sugar substitute
• 1 tsp vanilla extract

For the topping:

• ½ cup fresh strawberries, sliced or diced
• Optional: 2 tbsp light strawberry glaze or low-sugar jam

Instructions

1. Prep the Oven and Liners
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray with nonstick spray.

2. Make the Cheesecake Filling
In a small bowl, beat cream cheese, sweetener, and vanilla until smooth. Set aside.

3. Mix the Cupcake Batter
In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. In a separate bowl, combine buttermilk, vinegar, vanilla, red food coloring, sweetener, applesauce, and egg. Gradually add dry ingredients to the wet, stirring until just combined—don’t overmix.

4. Assemble the Cupcakes
Spoon a heaping tablespoon of red velvet batter into each cupcake liner. Add about 1 teaspoon of the cheesecake mixture to the center, then top with remaining red velvet batter to cover.

5. Bake and Cool
Bake for 16–18 minutes or until cupcakes are set and spring back when lightly touched. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

6. Add the Strawberry Topping
Once cooled, top each cupcake with fresh strawberries or a drizzle of strawberry glaze.

Nutritional Information (Per Cupcake)

Calories: 150
Protein: 4g
Fat: 5g
Carbohydrates: 20g
Sugar: 9g
Fiber: 1g

Tips for Success

• Don’t Overfill – Fill liners no more than ¾ full to prevent overflow.
• Chill Before Topping – Let cupcakes cool completely before adding fruit for best presentation.
• Customize It – Swap strawberries for raspberries or drizzle with a touch of chocolate for variety.

Why This Recipe Works

The moisture from applesauce keeps the red velvet cake light and tender, while the cheesecake center adds creamy indulgence without overpowering the flavor. The fresh strawberry topping finishes it all with brightness and visual flair—making these cupcakes both stunning and satisfying.

Strawberry Cheesecake Red Velvet Cupcakes are a beautiful blend of flavor, texture, and color—perfect for when you want to impress without extra effort. From the rich red base to the creamy center and fresh strawberry topping, they deliver a delightful experience in every bite.