If you’re looking for a delightful dessert that combines the rich flavors of red velvet cake with the creamy goodness of cheesecake, look no further! Strawberry Cheesecake Red Velvet Cupcakes are a perfect treat for any occasion. These cupcakes are not only visually stunning but also offer a delicious fusion of flavors that will leave everyone wanting more.
Why Make This Recipe
Making Strawberry Cheesecake Red Velvet Cupcakes is a great way to impress friends and family. They are perfect for birthdays, holidays, or simply as a sweet snack. The vibrant red color paired with fresh strawberries makes them a showstopper. Plus, the combination of moist cake, creamy cheesecake filling, and luscious frosting creates a delightful dessert experience that is hard to resist.
How to Make Strawberry Cheesecake Red Velvet Cupcakes
Ingredients:
- 1 1⁄2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1⁄2 teaspoon salt
- 3⁄4 cup vegetable oil
- 1⁄2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 8 oz cream cheese, softened
- 1⁄4 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1 large egg (for filling)
- 1/2 cup diced fresh strawberries (for filling)
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Fresh strawberry slices (for garnish)
- Red velvet cake crumbs (optional, for garnish)
Directions:
Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. In another bowl, mix the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring. Gradually mix the wet ingredients into the dry ingredients until smooth.
Make the Cheesecake Filling: Beat together the cream cheese, sugar, vanilla extract, and egg until smooth. Gently fold in the diced strawberries.
Assemble the Cupcakes: Fill each cupcake liner halfway with red velvet batter. Add a spoonful of cheesecake filling in the center. Top with a bit more cupcake batter to cover the cheesecake layer.
Bake: Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the cake (not the cheesecake) comes out clean. Let them cool completely.
Prepare the Frosting: Beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Frost and Decorate: Pipe cream cheese frosting onto the cooled cupcakes. Garnish with fresh strawberry slices and a sprinkle of red velvet cake crumbs if desired.
How to Serve Strawberry Cheesecake Red Velvet Cupcakes
Serve these delicious cupcakes at room temperature or slightly chilled. They are perfect for parties, gatherings, or simple family celebrations. Enjoy them with a glass of milk or a cup of coffee for a delightful treat.
How to Store Strawberry Cheesecake Red Velvet Cupcakes
Store the cupcakes in an airtight container in the refrigerator to keep them fresh. They will last for about 3-5 days. If you want to freeze them, place the unfrosted cupcakes in a freezer-safe container for up to 3 months. Frost them after thawing for the best texture.
Tips to Make Strawberry Cheesecake Red Velvet Cupcakes
- Ensure that all ingredients are at room temperature for better mixing.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Use fresh strawberries for the best flavor in the cheesecake filling.
- To get perfect cupcake height, do not overfill the liners.
Variation (if any)
You can experiment with different fruit fillings, such as blueberries or raspberries, to customize the cheesecake center. You can also add chocolate chips to the batter for an extra layer of flavor.
FAQs
1. Can I use store-bought cream cheese frosting?
Yes, you can use store-bought cream cheese frosting if you’re short on time, but homemade frosting usually tastes better.
2. What if I don’t have buttermilk?
You can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
3. Can I prepare the cupcakes a day in advance?
Absolutely! You can bake the cupcakes a day ahead. Just store them properly in the refrigerator and frost them before serving.
Enjoy your baking adventure with these Strawberry Cheesecake Red Velvet Cupcakes! They’ll be a hit at your next gathering!
Strawberry Cheesecake Red Velvet Cupcakes
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 0.5 teaspoon salt
- 0.75 cups vegetable oil
- 0.5 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 0.25 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups diced fresh strawberries
For the Frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnishing
- Fresh strawberry slices For garnish
- Red velvet cake crumbs Optional, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
Make the Cheesecake Filling
- Beat together the cream cheese, sugar, vanilla extract, and egg until smooth.
- Gently fold in the diced strawberries.
Assemble and Bake
- Fill each cupcake liner halfway with red velvet batter.
- Add a spoonful of cheesecake filling in the center.
- Top with a bit more cupcake batter to cover the cheesecake layer.
- Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the cake comes out clean.
- Let them cool completely.
Prepare the Frosting
- Beat the cream cheese and butter together until smooth and fluffy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Frost and Decorate
- Pipe cream cheese frosting onto the cooled cupcakes.
- Garnish with fresh strawberry slices and a sprinkle of red velvet cake crumbs if desired.
