Strawberry Cheesecake Red Velvet Cupcakes
A delicious blend of rich red velvet cupcakes topped with creamy strawberry cheesecake frosting, perfect for any occasion.
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour Ensuring a light and tender crumb
- 1 cup granulated sugar Adding just the right amount of sweetness
- 1 teaspoon baking powder For the perfect rise
- 0.5 teaspoon baking soda To bring a tender texture
- 0.5 teaspoon salt Balancing all the flavors
- 1 tablespoon cocoa powder Lending a hint of chocolate
- 1 teaspoon vanilla extract Infusing warmth and depth
- 1 tablespoon red food coloring Creating that iconic deep red hue
- 0.5 cups buttermilk Adding moisture and richness
- 0.5 cups unsalted butter, melted For a rich, buttery flavor
- 2 large eggs Ensuring richness and stability
- 1 teaspoon white vinegar Enhancing the cake's tenderness
For the frosting
- 8 oz cream cheese, softened Making for a luscious frosting
- 0.25 cups unsalted butter, softened Complementing the cream cheese
- 0.5 cups powdered sugar Sweetening the frosting to perfection
- 0.5 cups fresh strawberries, pureed For a burst of fruity flavor in the frosting
- 1 teaspoon vanilla extract Echoing the flavor in the cupcakes
- 1 tablespoon heavy cream Optional, for desired consistency in frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder. Whisk until well blended.
- In another bowl, whisk together the buttermilk, melted unsalted butter, eggs, vanilla extract, and red food coloring until smooth.
- Slowly pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
- Add the white vinegar and mix to incorporate.
Baking
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
- Allow cupcakes to cool completely on a wire rack.
Frosting
- In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth.
- Gradually add in the powdered sugar, beating well after each addition.
- Fold in the pureed strawberries and vanilla extract. Adjust consistency with heavy cream if needed.
Assembly
- Once the cupcakes are completely cool, frost each one generously with the strawberry cheesecake frosting and garnish with fresh strawberry slices.
Notes
For healthier alternatives, consider using whole wheat flour, Greek yogurt in the frosting, or reducing sugar. Store in an airtight container in the refrigerator for up to 3 days.