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Strawberry Cheesecake Red Velvet Cupcakes

These Strawberry Cheesecake Red Velvet Cupcakes combine the classic taste of red velvet with a rich cheesecake filling and cream cheese frosting. The cupcake base is soft, thanks to the buttermilk and a touch of cocoa, while the cheesecake center adds a creamy surprise in each bite. Topped with a smooth cream cheese frosting, these cupcakes are perfect for any dessert lover looking to elevate their sweet treat game. Simple to make yet impressive, they’re ideal for gatherings, birthdays, or a decadent snack. The hint of strawberry complements the red velvet beautifully, making each cupcake a feast for both the eyes and the taste buds.
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Updated on Monday 25 November 2024
Strawberry Cheesecake Red Velvet Cupcakes
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Strawberry Cheesecake Red Velvet Cupcakes | Myhomemaderecipe.com

These Strawberry Cheesecake Red Velvet Cupcakes are an indulgent treat that combines the rich flavors of red velvet cake with a creamy cheesecake center. Perfect for any special occasion, these cupcakes are sure to impress both in taste and appearance.

INGREDIENTS

  • All-purpose flour: 1 1/4 cups, provides the base structure for the cupcake.
  • Baking soda: 1/2 teaspoon, helps the cupcakes rise while baking.
  • Unsweetened cocoa powder: 1 tablespoon, adds a subtle chocolate flavor to the red velvet base.
  • Salt: 1/4 teaspoon, enhances the flavors in the cupcake.
  • Unsalted butter: 1/2 cup, softened for creaming with sugar to create a fluffy texture.
  • Granulated sugar: 1 cup, for sweetness in the cupcake.
  • Eggs: 2, added one at a time to help with structure and binding.
  • Buttermilk: 1/2 cup, adds moisture and a slight tanginess.
  • Vanilla extract: 1 teaspoon, for flavor enhancement.
  • Red food coloring: 1 tablespoon, gives the classic red velvet color.
  • White vinegar: 1 teaspoon, reacts with baking soda for a tender crumb.
  • Chopped strawberries: 1/2 cup, adds fresh flavor and a fruity twist to the cupcake base.
  • Cheesecake filling:
  • 8 oz (226g) cream cheese, softened for a smooth texture.
  • 1/4 cup granulated sugar for sweetness.
  • 1 egg to create a creamy, cohesive filling.
  • 1/2 teaspoon vanilla extract for additional flavor.
  • Cream Cheese Frosting:
  • 8 oz (226g) cream cheese, softened to create a smooth, spreadable frosting.
  • 1/2 cup unsalted butter, softened to blend with cream cheese.
  • 4 cups powdered sugar, added gradually for a creamy, thick texture.
  • 1 teaspoon vanilla extract to flavor the frosting.

INSTRUCTIONS

Step 1:
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners to prevent sticking.
Step 2:
In a medium bowl, sift together the flour, baking soda, cocoa powder, and salt. This ensures the dry ingredients are well mixed and free of lumps.
Step 3:
In a separate large bowl, cream the butter and sugar together until light and fluffy. This will take about 2-3 minutes using a hand mixer or stand mixer.
Step 4:
Add eggs to the butter mixture, one at a time, beating well after each addition. This helps create a smooth, consistent batter.
Step 5:
Mix in the buttermilk, vanilla extract, red food coloring, and vinegar, blending until fully incorporated and vibrant in color.
Step 6:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to keep the cupcakes tender.
Step 7:
Fold in the chopped strawberries gently to avoid breaking them up too much.
Step 8:
For the cheesecake filling: In a small bowl, beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract, blending until well combined for a creamy filling.
Step 9:
Spoon a layer of red velvet batter into each cupcake liner until halfway full. Add a spoonful of cheesecake filling on top, then cover with more red velvet batter until the liner is 3/4 full.
Step 10:
Bake the cupcakes in the preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely before frosting.
Step 11:
For the cream cheese frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until the frosting is thick and creamy. Blend in the vanilla extract for flavor.
Step 12:
Once the cupcakes are fully cooled, pipe or spread the cream cheese frosting generously on top. For garnish, add fresh strawberry slices or a sprinkle of red velvet crumbs if desired.

Serving and Storage Tips

  • For the best flavor, serve the cupcakes slightly chilled to highlight the cheesecake filling.
  • Garnish with a fresh strawberry slice or red velvet crumbs for a beautiful presentation.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze unfrosted cupcakes for up to 2 months, and add frosting after thawing for optimal texture.

Helpful Notes

  • Use gel food coloring instead of liquid if you prefer a more vibrant red velvet color without affecting the batter's texture.
  • Swap strawberries with raspberries or blueberries for a different berry flavor.
  • For extra richness, add a tablespoon of sour cream to the cheesecake filling.
  • If you don't have buttermilk, make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon vinegar.

Tips from Well-known Chefs

  • Chef Mary Berry recommends chilling cream cheese frosting slightly before piping for a more stable texture.
  • Renowned baker Paul Hollywood suggests sifting cocoa powder to avoid lumps and ensure an even color in red velvet batter.
  • Chef Duff Goldman emphasizes not over-mixing the batter after adding flour to keep the cupcakes tender.

Cheesecake Red Velvet Cupcakes

These Strawberry Cheesecake Red Velvet Cupcakes bring together the rich flavors of red velvet and creamy cheesecake for a truly indulgent treat.

Prep Time
20 Minutes
Cook Time
21 Minutes
Total Time
41 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cupcakes)

Dietary: Vegetarian

Ingredients

01 1 1/4 cups all-purpose flour.
02 1/2 teaspoon baking soda.
03 1 tablespoon unsweetened cocoa powder.
04 1/4 teaspoon salt.
05 1/2 cup unsalted butter, softened.
06 1 cup granulated sugar.
07 2 eggs.
08 1/2 cup buttermilk.
09 1 teaspoon vanilla extract.
10 1 tablespoon red food coloring.
11 1 teaspoon white vinegar.
12 1/2 cup chopped strawberries.
13 8 oz (226g) cream cheese, softened.
14 1/4 cup granulated sugar.
15 1 egg.
16 1/2 teaspoon vanilla extract.
17 8 oz (226g) cream cheese, softened.
18 1/2 cup unsalted butter, softened.
19 4 cups powdered sugar.
20 1 teaspoon vanilla extract.

Instructions

Step 01

Preheat oven to 350°F (175°C) and line a cupcake pan with liners.

Step 02

In a bowl, sift together flour, baking soda, cocoa powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in buttermilk, vanilla extract, red food coloring, and vinegar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped strawberries.

Step 03

In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract, mixing until well combined.

Step 04

Fill each cupcake liner halfway with red velvet batter. Add a spoonful of cheesecake filling on top. Cover with more red velvet batter until 3/4 full.

Step 05

Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

Step 06

In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.

Step 07

Pipe frosting onto cooled cupcakes and top with sliced strawberries for garnish.

Notes

  1. Prep Time: 20 minutes.
  2. Baking Time: 20-22 minutes.
  3. Total Time: Approximately 1.5 hours.
  4. Servings: 12 cupcakes.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~