If you are craving a dessert that’s as stunning as it is delicious, you must try this Strawberry Cheesecake Red Velvet Cupcakes Recipe. These cupcakes combine the classic rich, velvety texture of red velvet with a luscious cheesecake center, topped off with fresh, juicy strawberries. Every bite delivers a perfect harmony of flavors and textures that will delight anyone lucky enough to indulge in them. Whether you’re baking for a special occasion or simply want to treat yourself, these cupcakes are sure to become an instant favorite.
Ingredients You’ll Need
Gathering a handful of simple but essential ingredients is all it takes to create these show-stopping cupcakes. Each component plays a crucial role, from the vibrant red food coloring that gives life to the cake, to the tangy cream cheese filling that compliments the sweetness perfectly.
- All-purpose flour: The base that provides structure and softness.
- Granulated sugar: Sweetness that balances the slight cocoa flavor and highlights the strawberries.
- Baking soda: Helps the cupcakes rise beautifully and stay tender.
- Salt: Enhances all the other flavors for a well-rounded taste.
- Cocoa powder: A hint of chocolate that’s essential for the classic red velvet flavor.
- Large eggs: Bind the ingredients and contribute to the cupcakes’ fluffiness.
- Vegetable oil: Keeps the cupcakes moist and soft.
- Buttermilk: Adds a subtle tang and tender crumb.
- Red food coloring: Creates that iconic red hue, making the cupcakes irresistible at first glance.
- Vanilla extract: Brings out the depth of flavors elegantly.
- White vinegar: Reacts with baking soda to produce lift and balance sweetness.
- Cream cheese (softened): The superstar of the cheesecake layer, creamy and rich.
- Additional granulated sugar: Sweetens the cheesecake layer perfectly.
- Sour cream (optional): Adds extra tang and silky texture to the cheesecake.
- Fresh strawberries (chopped): The fresh, juicy topping that makes this recipe sing.
- Lemon juice (optional): Brightens the strawberry topping for that fresh zing.
How to Make Strawberry Cheesecake Red Velvet Cupcakes Recipe
Step 1: Preheat and Prepare the Baking Tin
Before diving into mixing, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This simple step ensures your cupcakes bake evenly and pop out easily once done.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well blended. Combining these dry ingredients first ensures your cupcakes have an even texture and balanced flavor.
Step 3: Blend Wet Ingredients
In a separate large bowl, beat your egg and vegetable oil until smooth. Then add buttermilk, the magical red food coloring, vanilla extract, and white vinegar. Mixing these wet ingredients together first results in a luscious, velvety batter.
Step 4: Combine Wet and Dry
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. This prevents overmixing and keeps your cupcakes tender and moist.
Step 5: Fill the Cupcake Liners
Fill each cupcake liner about halfway to two-thirds full with your red velvet batter. This leaves room for your dreamy cheesecake center without overflowing.
Step 6: Prepare the Cheesecake Mixture
Beat softened cream cheese with sugar until silky smooth. Add in your egg, vanilla extract, and optional sour cream to make the cheesecake layer decadently creamy.
Step 7: Layer the Cheesecake
Carefully spoon a generous tablespoon of cheesecake filling over the red velvet batter in each cupcake liner. Resist the urge to swirl it in; the distinct layers are part of the fun and flavor.
Step 8: Bake the Cupcakes
Bake for 18 to 20 minutes until a toothpick comes out clean, although a little cheesecake on it is fine. Let them cool for five minutes in the tin before transferring to a wire rack to cool fully.
Step 9: Prepare the Strawberry Topping
Mix chopped fresh strawberries with sugar and optional lemon juice, then let sit for 10 to 15 minutes. This maceration process releases the natural juices, intensifying the strawberries’ flavor.
Step 10: Top Your Cupcakes
Once cooled, lovingly spoon the macerated strawberries over the cheesecake layer. For an extra touch, pipe whipped cream or frosting around the top to make them look and taste irresistible.
How to Serve Strawberry Cheesecake Red Velvet Cupcakes Recipe
Garnishes
Fresh strawberries are the star garnish, but feel free to jazz them up with a sprig of mint or a dusting of powdered sugar to add elegance and a pop of color. Whipped cream rosettes also complement the richness beautifully.
Side Dishes
Serve these cupcakes with a simple cup of coffee or a glass of cold milk to balance the sweetness. For a brunch spread, a light fruit salad or a sparkling rosé pairs gorgeously with their rich flavor profile.
Creative Ways to Present
Try serving these cupcakes in decorative wrappers or on a tiered stand to impress guests visually. You can even add a drizzle of white chocolate or a small strawberry slice on top for a gourmet touch that’s delightfully easy.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to four days. This keeps the cream cheese layer fresh and the strawberry topping juicy yet contained, so each cupcake tastes like it was just made.
Freezing
You can freeze these cupcakes without strawberries for up to two months. Wrap them individually in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge before adding fresh strawberry topping.
Reheating
To gently warm cupcakes, remove any strawberry topping first and microwave for 10-15 seconds. Reapply the fresh topping after warming to keep every bite fresh and flavorful.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just be sure to thaw and drain any excess liquid before mixing with sugar and lemon juice, so the cupcakes don’t get soggy.
Is there a way to make these cupcakes dairy-free?
You can substitute dairy ingredients with plant-based alternatives like almond milk buttermilk, vegan cream cheese, and coconut yogurt. Results may vary slightly in texture, but the flavors will still shine.
Can I make this recipe gluten-free?
Yes, swap all-purpose flour for a gluten-free baking blend that includes xanthan gum. This will help maintain the cupcakes’ structure and tenderness.
Why is vinegar used in this recipe?
Vinegar reacts with baking soda to create small air bubbles that help the cupcakes rise and balance the sweetness with a subtle tang.
Can I double the recipe for a larger batch?
Definitely! Just double all ingredients and bake in batches or use multiple muffin tins. Baking time may remain the same, but keep an eye on them to avoid overbaking.
Final Thoughts
There’s something truly magical about the combination of red velvet, cheesecake, and fresh strawberries in this Strawberry Cheesecake Red Velvet Cupcakes Recipe. The layers of rich, creamy, and fruity goodness make it an absolute joy to bake and savor. I can’t wait for you to roll up your sleeves and make these cupcakes your new favorite dessert to share with friends and family. Happy baking!
Print
Strawberry Cheesecake Red Velvet Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Cheesecake Red Velvet Cupcakes combine the classic rich and moist red velvet cake with a creamy cheesecake layer and a fresh strawberry topping. Perfectly balanced with a hint of cocoa and a vibrant red color, topped with sweetened strawberries and an optional whipped cream garnish, these cupcakes are a delightful treat for any occasion.
Ingredients
Red Velvet Cupcake Batter
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake Layer
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream (optional for extra tang)
Strawberry Topping
- 1/2 cup fresh strawberries, chopped
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a larger bowl, beat the egg and vegetable oil until fully combined. Add the buttermilk, red food coloring, vanilla extract, and white vinegar, then mix until you achieve a smooth batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Be careful to avoid overmixing to keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the red velvet batter into each cupcake liner, filling them about halfway to two-thirds full to allow room for the cheesecake layer.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg, vanilla extract, and optional sour cream, then beat until the mixture is creamy and fully combined.
- Add Cheesecake Layer: Spoon a heaping tablespoon of the cheesecake filling on top of each cupcake batter portion. Avoid mixing; just gently place the cheesecake layer on top of the red velvet batter.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness with a toothpick inserted into the cupcake center—it should come out clean or with slight cheesecake residue but no wet batter. Allow the cupcakes to cool in the tin for 5 minutes, then move them to a wire rack to cool completely.
- Prepare Strawberry Topping: In a small bowl, combine the chopped strawberries with granulated sugar and optional lemon juice. Stir well and let sit for 10-15 minutes so that the strawberries release their natural juices, creating a macerated topping.
- Top the Cupcakes: Once cupcakes are completely cooled, spoon the macerated strawberry mixture over the cheesecake layer on each cupcake. For added decoration and creaminess, optionally pipe whipped cream or frosting around the strawberries before serving.
Notes
- Ensure cream cheese is softened for a smooth cheesecake layer.
- Do not overmix the cupcake batter to keep the texture tender and moist.
- Macerating strawberries enhances their sweetness and juiciness for the topping.
- Optional sour cream in the cheesecake layer adds tang and richness.
- These cupcakes should be stored refrigerated due to the cream cheese layer and fresh fruit.
- For an extra festive look, add a dollop of whipped cream or cream cheese frosting on top before the strawberry topping.
