Strawberry Cheesecake Red Velvet Cupcakes Recipe

These Strawberry Cheesecake Red Velvet Cupcakes are the perfect indulgence for anyone with a sweet tooth. A rich red velvet base topped with a creamy strawberry cheesecake swirl creates an irresistible combination. Whether for a special occasion or a weekend treat, these cupcakes are sure to impress.

Ingredients

  • 1 box red velvet cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water
  • 1 cup strawberries, chopped
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, mix together the red velvet cake mix, eggs, oil, and water until well combined.
  3. Fill each cupcake liner halfway with the red velvet batter.
  4. In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
  5. Stir in the chopped strawberries.
  6. Spoon the cheesecake mixture on top of the red velvet batter in each cupcake liner.
  7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  8. Allow the cupcakes to cool before serving.

Servings and Timing

  • Servings: 12 cupcakes
  • Prep Time: 15 minutes
  • Cooking Time: 20-25 minutes
  • Total Time: 40-45 minutes

Variations

  • Chocolate Cheesecake Swirl: For a twist, add chocolate chips to the cheesecake mixture for a decadent chocolate cheesecake combo.
  • Berry Medley: Mix different berries, such as raspberries or blueberries, into the cheesecake filling for a mixed berry flavor.
  • Mini Cupcakes: For bite-sized treats, bake these as mini cupcakes. Adjust the baking time to 12-15 minutes.

Storage/Reheating

Store these cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days. To reheat, microwave the cupcakes for 10-15 seconds for a soft, fresh bite.

10 FAQs

  1. Can I use homemade red velvet cake batter instead of the mix? Yes, you can use your favorite red velvet cake recipe if you prefer homemade.
  2. Can I make the cheesecake topping ahead of time? Yes, you can prepare the cheesecake mixture a day in advance and store it in the refrigerator until ready to use.
  3. Can I use frozen strawberries instead of fresh? Frozen strawberries will work, but make sure to thaw and drain them to avoid excess moisture in the cheesecake mixture.
  4. Can I make these cupcakes without cream cheese? If you’re not a fan of cream cheese, you can substitute it with mascarpone cheese for a lighter flavor.
  5. How do I know when these cupcakes are done baking? Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready.
  6. Can I frost these cupcakes? If you prefer, you can add a frosting, such as a cream cheese frosting, but they are delicious on their own with the cheesecake filling.
  7. Can I freeze these cupcakes? Yes, you can freeze the cupcakes without frosting. Wrap them individually in plastic wrap and store them in an airtight container or freezer bag for up to 3 months.
  8. How can I make these cupcakes more festive? Add a dusting of powdered sugar or top with additional chopped strawberries or a strawberry glaze for a decorative touch.
  9. Can I use a sugar substitute? Yes, you can use a sugar substitute like stevia or erythritol in the cheesecake filling to reduce sugar content.
  10. What can I serve these cupcakes with? These cupcakes pair wonderfully with a cup of coffee, tea, or even a cold glass of milk for a delightful dessert experience.

Conclusion

These Strawberry Cheesecake Red Velvet Cupcakes are the perfect combination of two beloved desserts: red velvet cake and cheesecake. The rich red velvet flavor combined with the creamy, fruity cheesecake filling makes for a delightful treat that’s both beautiful and delicious. Whether you’re hosting a gathering or just treating yourself, these cupcakes are sure to impress.

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Strawberry Cheesecake Red Velvet Cupcakes Recipe


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  • Author: Lina Judi
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Description

These irresistible red velvet cupcakes are filled with a luscious cheesecake center and topped with fresh strawberries, creating the perfect combination of rich, creamy, and slightly tangy flavors. A perfect treat for any occasion, especially if you love the classic pairing of red velvet and cheesecake!


Ingredients

Scale
  • 1 box red velvet cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water
  • 1 cup strawberries, chopped
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  • In a large bowl, mix together the red velvet cake mix, eggs, oil, and water until well combined.
  • Fill each cupcake liner halfway with the red velvet batter.
  • In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  • Gently stir in the chopped strawberries into the cheesecake mixture.
  • Spoon the cheesecake mixture on top of the red velvet batter in each cupcake liner, filling it almost to the top.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool completely before serving.

Notes

  • For extra flavor, you can add a teaspoon of lemon juice to the cheesecake mixture to give it a slight tanginess.
  • These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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