These Strawberry Cheesecake Red Velvet Cupcakes are the perfect combination of classic red velvet flavor, creamy cheesecake filling, and fresh strawberry goodness. With their stunning appearance and indulgent flavors, they are sure to impress at any occasion, from Valentine’s Day to birthday celebrations. Each bite delivers moist red velvet cake, a tangy cheesecake center, and a smooth cream cheese frosting that ties it all together.
Why You Will Love Strawberry Cheesecake Red Velvet Cupcakes
- Rich Flavor: The tangy buttermilk in the red velvet cupcakes pairs beautifully with the creamy strawberry cheesecake filling.
- Elegant Presentation: Vibrant red cupcakes with fluffy frosting and fresh garnishes are as stunning as they are delicious.
- Versatile: Perfect for special occasions or as a sweet treat for yourself.
- Cheesecake Twist: The strawberry cheesecake filling adds a unique and luxurious surprise in the center.
Ingredients Notes
For the Red Velvet Cupcakes
- 1 1/2 cups all-purpose flour – forms the base of the cupcakes.
- 1 cup granulated sugar – sweetens the batter.
- 1 teaspoon baking powder – helps the cupcakes rise.
- 1/2 teaspoon baking soda – reacts with vinegar for a tender crumb.
- 1 teaspoon cocoa powder – gives a hint of chocolate flavor.
- 1/2 teaspoon salt – enhances all the flavors.
- 2 large eggs – adds richness and structure.
- 1/2 cup vegetable oil – keeps the cupcakes moist.
- 1 teaspoon vanilla extract – adds warmth to the flavor.
- 1 tablespoon red food coloring – gives the classic red velvet color.
- 1/2 cup buttermilk, at room temperature – creates a tender texture.
- 1 teaspoon white vinegar – activates the baking soda for fluffier cupcakes.
For the Strawberry Cheesecake Filling
- 8 oz cream cheese, softened – makes the filling rich and creamy.
- 1/2 cup powdered sugar – sweetens the filling without graininess.
- 1/2 cup heavy cream – helps thicken and lighten the filling.
- 1/2 cup strawberry puree – adds fresh, fruity flavor.
- 1 teaspoon vanilla extract – enhances the overall taste.
For the Cream Cheese Frosting
- 8 oz cream cheese, softened – the creamy base for the frosting.
- 1/4 cup unsalted butter, softened – adds richness and smoothness.
- 4 cups powdered sugar – sweetens and stabilizes the frosting.
- 1 teaspoon vanilla extract – for a hint of warmth.
- 1 tablespoon heavy cream (optional) – to adjust the consistency.
Optional Garnishes
- Fresh strawberries for topping.
- Crushed graham crackers or cookie crumbs for a cheesecake-inspired touch.
How to Make Strawberry Cheesecake Red Velvet Cupcakes
Kitchen Equipment Needed
- Muffin tin and liners
- Mixing bowls
- Electric mixer
- Piping bag or plastic bag with the tip cut off
- Small knife or cupcake corer
Step-by-Step Instructions
Step 1: Prepare the Red Velvet Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- In a large bowl, whisk together eggs, sugar, vegetable oil, vanilla extract, and red food coloring until smooth.
- Gradually whisk in the buttermilk until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until smooth and well incorporated.
- Stir in the white vinegar to activate the baking soda.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
Step 2: Prepare the Strawberry Cheesecake Filling
- In a medium bowl, beat the cream cheese until smooth and creamy using an electric mixer.
- Add the powdered sugar, heavy cream, strawberry puree, and vanilla extract, and beat until thickened and smooth.
- Transfer the filling to a piping bag or plastic bag with the tip cut off for easy filling.
Step 3: Prepare the Cream Cheese Frosting
- Beat the cream cheese and butter together in a large bowl until light and fluffy.
- Gradually add the powdered sugar, beating on low speed to incorporate, then increasing to medium-high.
- Add the vanilla extract and, if needed, heavy cream to achieve a smooth, spreadable consistency. Beat until light and fluffy.
Step 4: Assemble the Cupcakes
- Once the cupcakes are completely cool, use a small knife or cupcake corer to cut out the centers, creating a small well in each cupcake.
- Fill each well with the strawberry cheesecake filling.
- Pipe or spread the cream cheese frosting on top of each cupcake, covering the filling completely.
- Optionally, garnish with a fresh strawberry and sprinkle with crushed graham crackers or cookie crumbs for added flavor and texture.
Serving and Storage Tips
Serving
- Serve the cupcakes at room temperature for the best flavor and texture.
- Pair with a glass of milk, coffee, or champagne for an indulgent treat.
Storage
- Refrigerator: Store cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes and cheesecake filling separately for up to 1 month. Thaw and assemble before serving.
Variations
- Berry Mix: Swap the strawberry puree with raspberry, blueberry, or a mix of berries for a twist.
- Chocolate Frosting: Use a chocolate cream cheese frosting for a deeper flavor contrast.
- Mini Cupcakes: Make bite-sized versions by using a mini muffin tin and reducing the bake time.
Helpful Notes
- Room Temperature Ingredients: Ensure the cream cheese, butter, and eggs are at room temperature for smooth mixing.
- Red Food Coloring: Gel food coloring works best for a vibrant red color without thinning the batter.
- Don’t Overmix: Mix the batter just until combined to avoid dense cupcakes.
Tips from Well-Known Chefs
- Ina Garten: Use high-quality vanilla extract for the best flavor in both the cake and frosting.
- Martha Stewart: Chill the frosting slightly before piping to hold its shape better.
- Mary Berry: For perfectly domed cupcakes, avoid overfilling the liners. Stick to about 2/3 full.
Frequently Asked Questions
- Can I use store-bought strawberry puree?
Yes, store-bought puree works, but fresh gives a brighter flavor. Adjust the sweetness if needed. - What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using. - How do I prevent the frosting from being too soft?
Chill the frosting for 15-20 minutes if it’s too soft to pipe. - Can I skip the food coloring?
Yes, the cupcakes will still taste delicious but won’t have the traditional red velvet color. - Can I make these cupcakes in advance?
Yes! Bake the cupcakes and prepare the fillings a day ahead. Store separately and assemble before serving.
These Strawberry Cheesecake Red Velvet Cupcakes are a show-stopping dessert that combines classic flavors with a fruity twist. Enjoy every indulgent bite!
