Strawberry Cheesecake Red Velvet Cupcakes

Short Description

Strawberry Cheesecake Red Velvet Cupcakes combine the classic elegance of red velvet cake with a luscious strawberry cheesecake filling. These moist, rich cupcakes are topped with a creamy frosting, making them the perfect indulgent treat for any occasion.

Why You’ll Love This Recipe

• A delightful fusion of red velvet and strawberry cheesecake flavors
• Moist, tender cupcakes with a creamy surprise filling
• Perfect for holidays, birthdays, or special celebrations
• Easy to make with simple ingredients
• A show-stopping dessert that looks as good as it tastes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 tbsp cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 tsp white vinegar
• 1 tbsp red food coloring

For the Strawberry Cheesecake Filling:

• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• ¼ cup diced fresh strawberries

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Fresh strawberries, for garnish

Directions

Prepare the Red Velvet Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until well combined.
5. In a small bowl, mix buttermilk, white vinegar, and red food coloring.
6. Gradually add the dry ingredients and buttermilk mixture alternately into the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

Make the Strawberry Cheesecake Filling:

9. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
10. Fold in the diced strawberries and mix gently.
11. Using a sharp knife or cupcake corer, cut out a small portion from the center of each cooled cupcake.
12. Spoon or pipe the strawberry cheesecake filling into each hollowed-out cupcake.

Prepare the Cream Cheese Frosting:

13. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
14. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
15. Pipe or spread the frosting onto each filled cupcake.

Garnish & Serve:

16. Top with fresh strawberries or a drizzle of strawberry sauce for extra flavor.
17. Serve and enjoy!

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Bake Time: 18-20 minutes
• Total Time: 40 minutes

Variations

• Chocolate Twist: Add chocolate chips to the cupcake batter for extra richness.
• Berry Mix: Use a mix of raspberries and strawberries in the cheesecake filling.
• Nutty Crunch: Sprinkle chopped pecans or almonds on top for added texture.
• Lighter Option: Substitute Greek yogurt for some of the cream cheese in the filling and frosting.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before filling and frosting.
• Reheating: Serve at room temperature for the best texture and flavor.

FAQs

Can I use store-bought red velvet cake mix?

Yes, but homemade cupcakes provide better flavor and texture.

Can I use frozen strawberries for the filling?

Yes, but thaw and drain them first to prevent excess moisture.

Do I need to refrigerate these cupcakes?

Yes, due to the cream cheese filling and frosting, they should be stored in the fridge.

Can I make mini cupcakes instead?

Yes, adjust the baking time to about 10-12 minutes for mini cupcakes.

How do I prevent the cupcakes from turning brown instead of red?

Use high-quality red food coloring and avoid overbaking.

Can I make the frosting less sweet?

Reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness.

What can I use instead of buttermilk?

Mix ½ cup milk with ½ tbsp lemon juice or vinegar and let it sit for 5 minutes.

How do I get smooth, lump-free frosting?

Make sure the cream cheese and butter are fully softened before mixing.

Can I use a different frosting?

Yes! A whipped cream frosting or buttercream works well too.

How do I make these cupcakes extra moist?

Avoid overmixing the batter, and do not overbake the cupcakes.

Conclusion

Strawberry Cheesecake Red Velvet Cupcakes are a decadent treat that brings together the rich flavor of red velvet cake, the creamy goodness of cheesecake, and the freshness of strawberries. Whether for a special occasion or a sweet indulgence, these cupcakes are sure to impress. Try different variations to customize them to your taste and enjoy this delightful dessert!

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