Why You’ll Love This Recipe

• Perfect Flavor Combo: The tart strawberry cheesecake filling perfectly complements the sweet, moist red velvet base.
• Show-Stopping Presentation: Vibrant red cupcakes with creamy frosting and optional garnishes look absolutely stunning.
• Simple Yet Elegant: Easy-to-follow steps make these a treat to bake and share.
• Versatile: Great for birthdays, Valentine’s Day, or any occasion that calls for a bit of indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Red Velvet Cupcakes:

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Cocoa powder
• Salt
• Eggs
• Vegetable oil
• Vanilla extract
• Red food coloring
• Buttermilk (room temperature)
• White vinegar

For the Strawberry Cheesecake Filling:

• Cream cheese (softened)
• Powdered sugar
• Heavy cream
• Strawberry puree (fresh or frozen strawberries blended)
• Vanilla extract

For the Cream Cheese Frosting:

• Cream cheese (softened)
• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Heavy cream (optional, for consistency)

Optional Garnishes:

• Fresh strawberries
• Crushed graham crackers or cookie crumbs

Directions

1. Prepare the Red Velvet Cupcakes
   • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
   • Mix dry ingredients in a medium bowl (flour, baking powder, baking soda, cocoa powder, salt).
   • In a large bowl, whisk eggs, sugar, oil, vanilla extract, and red food coloring. Add buttermilk and mix until smooth.
   • Gradually incorporate dry ingredients into the wet mixture, then stir in vinegar.
   • Divide batter evenly into liners, filling about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
2. Prepare the Strawberry Cheesecake Filling
   • Beat softened cream cheese until smooth. Add powdered sugar, heavy cream, strawberry puree, and vanilla. Beat until thick and creamy.
   • Transfer filling to a piping bag for easy assembly.
3. Prepare the Cream Cheese Frosting
   • Beat cream cheese and butter until fluffy. Gradually mix in powdered sugar, vanilla, and heavy cream (if needed) until smooth and spreadable.
4. Assemble the Cupcakes
   • Create a small well in each cooled cupcake using a knife or corer. Fill with strawberry cheesecake filling.
   • Pipe or spread frosting on top, covering the filling. Garnish with fresh strawberries and crushed graham crackers, if desired.

Servings and Timing

• Yield: 12 cupcakes
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Variations

• Berry Bliss: Substitute strawberry puree with raspberry or mixed berry puree.
• Chocolate Cheesecake Twist: Add mini chocolate chips to the cheesecake filling for added texture.
• Dairy-Free: Use dairy-free cream cheese and heavy cream alternatives.
• Mini Cupcakes: Make bite-sized versions by using a mini cupcake tin; adjust baking time to 10–12 minutes.

Storage/Reheating

• Refrigeration: Store cupcakes in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unfrosted cupcakes and filling separately for up to 2 months. Thaw before assembling.
• Serving: Bring refrigerated cupcakes to room temperature before serving for the best flavor.

FAQs

1. Can I make these cupcakes ahead of time?

Yes, bake the cupcakes and prepare the filling and frosting in advance. Assemble just before serving.

2. How do I make my frosting fluffier?

Ensure the cream cheese and butter are softened to room temperature before beating for the fluffiest results.

3. Can I use store-bought strawberry puree?

Yes, store-bought puree works well, but fresh puree enhances the flavor.

4. What can I substitute for buttermilk?

You can use a mixture of milk and vinegar or lemon juice as a buttermilk substitute.

5. Why is my frosting too runny?

Overbeating or using too much cream can make frosting runny. Chill it to firm up.

6. Can I use gel food coloring instead of liquid?

Yes, gel food coloring provides vibrant color without altering the batter’s consistency.

7. How do I make even-sized cupcakes?

Use an ice cream scoop to evenly portion batter into liners.

8. Can I skip the vinegar?

Vinegar reacts with baking soda for better rise and texture, so it’s recommended.

9. What’s the best way to core the cupcakes?

A small paring knife or a cupcake corer works best. Avoid cutting too deep.

10. How can I make the cupcakes extra moist?

Avoid overbaking and measure ingredients accurately, especially flour.

Conclusion

Strawberry Cheesecake Red Velvet Cupcakes are a decadent dessert perfect for impressing guests or treating yourself. Their bold flavors and eye-catching appearance make them a standout choice for any occasion. Try them today and enjoy the perfect harmony of red velvet, strawberry cheesecake, and cream cheese frosting!