The Strawberry Cheesecake Red Velvet Cupcakes are a delightful fusion of classic flavors, offering a convenient and utterly delicious way to enjoy the best of both worlds. This recipe is perfect for anyone seeking a show-stopping dessert that’s surprisingly straightforward to prepare.
Key Ingredients for Strawberry Cheesecake Red Velvet Cupcakes:
- For the Red Velvet Cupcakes:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Strawberry Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- ½ cup strawberry puree (from fresh or frozen strawberries, pureed until smooth)
- 1 teaspoon lemon juice
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
- For Garnish:
- Fresh strawberries, sliced or halved
- Strawberry sauce or coulis (optional)
How to Make Strawberry Cheesecake Red Velvet Cupcakes:
These Strawberry Cheesecake Red Velvet Cupcakes are designed for maximum flavor with minimal fuss. You’ll be amazed by how easily you can achieve a bakery-quality treat right in your own kitchen, boasting moist red velvet cake, a luscious creamy cheesecake center, and a cloud-like cream cheese frosting. With a preparation time of approximately 45 minutes and baking time of 20-25 minutes, these cupcakes are a satisfying delight that comes together quicker than you might think.
Step-by-Step Instructions:
Prepare the Red Velvet Cupcakes:
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt.
- In a separate medium bowl, cream together the softened unsalted butter until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a small bowl or liquid measuring cup, combine the buttermilk, red food coloring, and white vinegar. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed for each addition until just combined. Do not overmix. The batter should be a vibrant red color.
- Spoon the red velvet batter into the prepared cupcake liners, filling each about two-thirds full.
Prepare the Strawberry Cheesecake Filling:
8. In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
9. Beat in the egg until just combined, then stir in the strawberry puree and lemon juice until the filling is uniform in color and smooth.
10. Carefully spoon about one tablespoon of the cheesecake filling onto the center of each cupcake batter-filled liner, ensuring it’s nestled on top of the red velvet batter.
Bake the Cupcakes:
11. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a wooden skewer inserted into the cupcake (avoiding the cheesecake filling) comes out clean.
12. Remove the cupcakes from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
13. In a large bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.
14. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Increase the speed and beat until light and fluffy.
15. Stir in the vanilla extract. If the frosting is too thick, add the milk one tablespoon at a time until your desired spreading consistency is reached.
Assemble and Garnish:
16. Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting. You can pipe it on for a decorative touch or spread it with an offset spatula.
17. Garnish the frosted cupcakes with fresh strawberry slices or halves. A drizzle of strawberry sauce or coulis is also a lovely addition.
Why You’ll Love This Strawberry Cheesecake Red Velvet Cupcakes:
You’ll fall head over heels for these Strawberry Cheesecake Red Velvet Cupcakes because they perfectly capture the irresistible moistness of red velvet cake, the tangy sweetness of cheesecake, and the lusciousness of fresh strawberries, all in one delightful bite. Imagine the rich, velvety texture of classic red velvet elevated by a hidden pocket of creamy, slightly tart strawberry cheesecake, topped with a dreamy swirl of cream cheese frosting and bright, fresh berries – it’s a flavor explosion that rivals any bakery indulgence. Making these at home is not only incredibly rewarding but also a fantastic way to impress guests or treat yourself without the high cost of specialty desserts.
Forget bland cupcakes; these are a symphony of textures and tastes that will make you feel like a culinary star. They offer a delightful twist on traditional red velvet, bringing a playful pink hue and a summery strawberry sensation that’s a welcome change from typical chocolate or vanilla. So, are you ready to bake up some magic? Give these Strawberry Cheesecake Red Velvet Cupcakes a try this week – your taste buds will thank you!
Storing and Reheating Tips:
Storing Leftovers:
- Refrigeration: Because of the cream cheese in both the filling and the frosting, it’s essential to store these cupcakes in the refrigerator. Place the cooled, frosted cupcakes in an airtight container. They will stay fresh for up to 3-4 days.
- Freezing (Unfrosted): If you want to freeze the unfrosted cupcakes for future enjoyment, allow them to cool completely after baking. Wrap each unfrosted cupcake individually in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They can be frozen for up to 1-2 months.
- Freezing (Frosted): Freezing frosted cupcakes can be tricky as the frosting can sometimes get smudged. If you choose to freeze them frosted, ensure they are completely chilled before freezing. You can flash-freeze them on a baking sheet until the frosting is firm, then transfer them to an airtight container. However, their quality is best when unfrosted.
Reheating/Thawing:
- Thawing Frozen Cupcakes (Unfrosted): When ready to enjoy, remove the frozen unfrosted cupcakes from the freezer and let them thaw at room temperature for at least 30-60 minutes. Once thawed, you can prepare the cream cheese frosting and frost them.
- Thawing Frozen Cupcakes (Frosted): Carefully remove the frosted cupcakes from the freezer and place them in the refrigerator overnight to thaw slowly. This helps prevent condensation and maintains the frosting’s texture.
- Serving: These cupcakes are best served chilled or at room temperature.
Final Thoughts:
These Strawberry Cheesecake Red Velvet Cupcakes are a truly special treat that beautifully blends beloved flavors into a stunning dessert. Gather your ingredients, follow these simple steps, and prepare to be delighted by the incredible taste and beauty of this homemade masterpiece. Get ready to impress yourself and everyone you share them with!
Strawberry Cheesecake Red Velvet Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon unsweetened cocoa powder, 0.5 teaspoon salt
- In a separate medium bowl, cream together the softened unsalted butter until light and fluffy.1 cup unsalted butter, softened
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.3 large eggs at room temperature, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, combine the buttermilk, red food coloring, and white vinegar. Whisk until well combined.1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon white vinegar
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed for each addition until just combined. Do not overmix. The batter should be a vibrant red color.
- Spoon the red velvet batter into the prepared cupcake liners, filling each about two-thirds full.
- In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.8 ounces cream cheese, softened, 0.5 cup granulated sugar
- Beat in the egg until just combined, then stir in the strawberry puree and lemon juice until the filling is uniform in color and smooth.0.5 cup strawberry puree, 1 teaspoon lemon juice
- Carefully spoon about one tablespoon of the cheesecake filling onto the center of each cupcake batter-filled liner, ensuring it’s nestled on top of the red velvet batter.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a wooden skewer inserted into the cupcake (avoiding the cheesecake filling) comes out clean.
- Remove the cupcakes from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Increase the speed and beat until light and fluffy.3 cups powdered sugar, sifted
- Stir in the vanilla extract. If the frosting is too thick, add the milk one tablespoon at a time until your desired spreading consistency is reached.1 teaspoon vanilla extract, 1-2 tablespoons milk
- Once the cupcakes are completely cool, generously frost each one with the cream cheese frosting. You can pipe it on for a decorative touch or spread it with an offset spatula.
- Garnish the frosted cupcakes with fresh strawberry slices or halves. A drizzle of strawberry sauce or coulis is also a lovely addition.Fresh strawberries, Strawberry sauce or coulis