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
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a 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 cream cheese, sugar, and vanilla extract until smooth.
- Stir in the chopped strawberries.
- Spoon the cheesecake mixture on top of the red velvet batter in each cupcake liner.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
PrintStrawberry Cheesecake Red Velvet Cupcakes Recipe
- 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
- 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