If you want to delight your taste buds and impress friends with a stunning treat, this Strawberry Cheesecake Red Velvet Cupcakes Recipe is exactly what you need. These cupcakes combine the rich, velvety texture of classic red velvet cake with a luscious cream cheese cheesecake center and the fresh sweetness of ripe strawberries, creating layers of flavor that are as beautiful to look at as they are to devour. Every bite is a celebration of color, creaminess, and just the right hint of tangy strawberry that makes this dessert unforgettable.
Ingredients You’ll Need
Gathering fresh, quality ingredients is the key to nailing this recipe. Each element is thoughtfully chosen to build the perfect balance of taste, texture, and that iconic red velvet color.
- All-purpose flour (1 1/2 cups): The backbone of the cupcake providing structure and softness.
- Baking powder (1 teaspoon): Helps the cupcakes rise beautifully.
- Baking soda (1/2 teaspoon): Reacts with the buttermilk for a tender crumb.
- Salt (1/2 teaspoon): Enhances all the flavors and balances sweetness.
- Unsweetened cocoa powder (2 tablespoons): Gives the red velvet its subtle chocolate depth.
- Unsalted butter, at room temperature (1/2 cup): Adds richness and moisture.
- Granulated sugar (1 cup plus additional for cheesecake and strawberries): Sweetens while creating a tender crumb and smooth filling.
- Large eggs (2 for batter, 1 for filling): Bind everything together and enrich flavor.
- Vanilla extract (2 teaspoons total): Adds warmth and aromatic sweetness.
- Buttermilk (1/2 cup): Provides tang and keeps the texture moist and tender.
- Red food coloring (2 tablespoons): The signature vivid hue of red velvet cupcakes.
- White vinegar (1 teaspoon): Reacts with the baking soda for perfect lift and slight tang.
- Cream cheese, softened (8 oz): The star of the cheesecake filling—smooth, tangy, and decadent.
- Fresh strawberries, sliced (1 cup): Adds a refreshing burst of natural sweetness and contrast.
How to Make Strawberry Cheesecake Red Velvet Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and lining a 12-cup cupcake pan with liners. This simple step ensures that the cupcakes bake evenly and come out with perfect shapes for that gorgeous presentation.
Step 2: Mix the Dry and Wet Ingredients
Whisk together the flour, baking powder, baking soda, salt, and cocoa powder to distribute everything evenly. Meanwhile, cream the softened butter and sugar until light and fluffy—this gives the cupcakes their tender crumb. Then add eggs, vanilla extract, buttermilk, red food coloring, and vinegar to the creamed butter and sugar. Gently fold in the dry mixture gradually until everything comes together into a smooth, vibrant red batter.
Step 3: Make the Cream Cheese Filling
Beat the cream cheese and sugar until perfectly smooth to avoid any lumps. Then add the egg and vanilla extract, mixing until silky and creamy. This filling will provide the luscious, tangy surprise when you bite into the cupcakes.
Step 4: Assemble the Cupcakes
To create those irresistible layers, spoon about 1 tablespoon of the red velvet batter into each cupcake liner. Next, add about a tablespoon of the cheesecake filling on top. Finish by covering with more red velvet batter until two-thirds full. This layering method is what makes the Strawberry Cheesecake Red Velvet Cupcakes Recipe truly stand out with its stunning swirl of flavors.
Step 5: Bake and Cool
Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted near the edge (avoiding the filling) comes out clean. After baking, transfer the cupcakes to a wire rack and let them cool completely before adding any toppings. Cooling is crucial so the texture sets just right and the filling holds firm.
Step 6: Prepare the Strawberries
Slice the fresh strawberries and toss them with a tablespoon or two of sugar if they aren’t naturally sweet. Let them sit for about 10 minutes to release their juicy syrup, which makes for a deliciously fresh topping that pairs perfectly with the creamy filling.
Step 7: Finish with Strawberry Topping
Once your cupcakes are cool, top each one with a few slices of the sugared strawberries. This finishing touch adds vibrant color and an extra burst of freshness, elevating the entire experience of the Strawberry Cheesecake Red Velvet Cupcakes Recipe.
How to Serve Strawberry Cheesecake Red Velvet Cupcakes Recipe
Garnishes
For a bit of flair, consider adding a dollop of whipped cream or a sprinkle of finely chopped white chocolate shards on top of the strawberries. A light dusting of powdered sugar or edible flowers can also make these cupcakes look irresistible for any special occasion.
Side Dishes
These cupcakes pair beautifully with a simple glass of cold milk or a cup of freshly brewed coffee or tea. For brunch or a party, serve alongside fresh fruit salad or a light citrus sorbet to create a well-rounded dessert spread that is both light and indulgent.
Creative Ways to Present
Arrange these cupcakes on a tiered dessert stand for a festive look, or place each cupcake in a pretty paper wrapper and tie with a small ribbon for gift-giving. You can also hollow out the center slightly and fill with strawberry jam before adding the cheesecake layer to amp up the strawberry flavor.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Strawberry Cheesecake Red Velvet Cupcakes Recipe stored in an airtight container in the refrigerator. They will stay fresh and moist for up to 3 days, allowing you to enjoy their luscious flavors without any loss of texture.
Freezing
You can freeze the cupcakes without the strawberry topping for up to 2 months. Wrap each cupcake individually in plastic wrap and place in a freezer-safe bag. When ready to enjoy, thaw overnight in the refrigerator and add fresh strawberries just before serving to keep that fresh burst of flavor.
Reheating
If you prefer your cupcakes slightly warm, allow them to come to room temperature and then warm gently in the microwave for about 10-15 seconds. Avoid overheating to keep the cream cheese filling from melting completely.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries offer the best texture and flavor, you can use thawed frozen strawberries if needed. Just be sure to drain any excess liquid to prevent sogginess on top of the cupcakes.
Is there a substitute for buttermilk in this recipe?
If you don’t have buttermilk, you can make a simple substitute by adding 1/2 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes before using.
Can I make this recipe gluten-free?
Yes, swap out the all-purpose flour for a gluten-free flour blend that includes xanthan gum for best results. Keep in mind texture might differ slightly but should still be delicious.
How do I prevent the cheesecake filling from leaking out during baking?
Use room temperature cream cheese and mix the filling smoothly without overbeating. Also, avoid overfilling the liners with batter and filling—filling the liners two-thirds full allows room for expansion without spillover.
Can I add strawberry flavor directly to the cheesecake filling?
Absolutely! For an extra strawberry kick, you could fold in some finely chopped strawberries or a teaspoon of strawberry extract into the cheesecake mixture before assembling.
Final Thoughts
There’s just something magical about the Strawberry Cheesecake Red Velvet Cupcakes Recipe that turns any day into a celebration. This recipe is a wonderful way to treat yourself and loved ones to a dessert that tastes as fantastic as it looks. I can’t wait for you to try it out and share the joy these cupcakes bring with every bite!
Print
Strawberry Cheesecake Red Velvet Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 18-20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Cheesecake Red Velvet Cupcakes combine rich red velvet cake with a creamy cheesecake center and fresh strawberry topping. These decadent, dreamy cupcakes are perfect for celebrations or a delightful dessert treat, featuring a tender crumb, smooth cheesecake filling, and sweetened strawberry slices for a burst of freshness.
Ingredients
Red Velvet Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Topping
- 1 cup fresh strawberries, sliced
- 1–2 tablespoons granulated sugar (optional, depending on strawberry sweetness)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients and Batter: Whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder in a bowl. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract, buttermilk, red food coloring, and white vinegar. Gradually add the dry ingredients to the wet ingredients, mixing until combined to form the cupcake batter.
- Prepare Cheesecake Filling: Beat the softened cream cheese with granulated sugar until smooth. Add in one large egg and vanilla extract, mixing until the filling is creamy and well blended.
- Assemble Cupcakes: Spoon about 1 tablespoon of the red velvet batter into each cupcake liner. Then add 1 tablespoon of cheesecake filling on top of the batter, followed by another layer of red velvet batter to cover the filling.
- Bake the Cupcakes: Place the cupcake pan in the oven and bake for 18-20 minutes, or until a toothpick inserted in the cake portion (avoiding the cheesecake filling) comes out clean. Remove from oven and cool cupcakes on a wire rack.
- Prepare Strawberry Topping: Slice the fresh strawberries and mix them with 1-2 tablespoons of granulated sugar if desired, depending on their natural sweetness. Let them sit for 10 minutes to macerate and release their juice.
- Serve: Once the cupcakes are completely cooled, top each cupcake with a few slices of the sweetened strawberries. Serve immediately, or refrigerate until ready to serve.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
- You can adjust the amount of red food coloring to achieve the desired red hue for the cupcakes.
- Macerating the strawberries with sugar enhances their natural sweetness and juiciness.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a firmer topping, you can lightly glaze the strawberries with a teaspoon of strawberry jam heated briefly.
