Strawberry Cheesecake Red Velvet Cupcakes Recipe

These Strawberry Cheesecake Red Velvet Cupcakes are a decadent twist on two classic desserts. Moist red velvet cupcakes are filled with a creamy strawberry cheesecake center and topped with a tangy cream cheese frosting. They’re perfect for birthdays, holidays, or any special occasion!

Makes: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

For the Strawberry Cheesecake Filling:

• 8 oz cream cheese , softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/4 cup strawberry jam (or fresh strawberry puree)

For the Red Velvet Cupcakes:

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter , softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring (gel or liquid)
• 1 tsp white vinegar

For the Cream Cheese Frosting:

• 4 oz cream cheese , softened
• 1/4 cup unsalted butter , softened
• 2 cups powdered sugar , sifted
• 1/2 tsp pure vanilla extract
• Pinch of salt

Instructions:

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) . Line a muffin tin with cupcake liners.

Step 2: Make the Strawberry Cheesecake Filling

1. In a medium mixing bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
2. Stir in the strawberry jam or puree until fully incorporated. Set aside.

Step 3: Make the Red Velvet Cupcake Batter

1. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
3. Beat in the egg and vanilla extract until fully combined.
4. Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
5. Stir in the red food coloring and vinegar until the batter is evenly colored and smooth.

Step 4: Assemble the Cupcakes

1. Fill each cupcake liner halfway with the red velvet batter.
2. Spoon about 1 teaspoon of the strawberry cheesecake filling into the center of each cupcake. Do not overfill, as the filling will expand during baking.
3. Cover the filling with a little more red velvet batter, ensuring the filling is completely enclosed.

Step 5: Bake the Cupcakes

1. Bake for 18-20 minutes , or until a toothpick inserted into the red velvet portion (not the filling) comes out clean.
2. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, vanilla extract, and salt. Beat until light and fluffy, about 2-3 minutes.

Step 7: Decorate and Serve

1. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.
2. Garnish with fresh strawberry slices, sprinkles, or a dusting of cocoa powder if desired.
3. Serve and enjoy the rich, creamy, and fruity flavors!

Tips for Success:

• Use gel food coloring: Gel-based red food coloring provides a vibrant hue without altering the batter’s texture.
• Make ahead: The cupcakes can be made a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.
• Freeze option: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge before frosting.
• Add-ins: Fold mini chocolate chips or freeze-dried strawberry pieces into the batter for extra texture.

Nutritional Information (per cupcake, makes 12):

• Calories: ~320
• Protein: ~4g
• Carbohydrates: ~45g
• Fat: ~16g

Enjoy these Strawberry Cheesecake Red Velvet Cupcakes as a show-stopping dessert that combines the best of both worlds—rich red velvet and creamy strawberry cheesecake. They’re sure to impress at any gathering!