Strawberry Cheesecake Red Velvet Cupcakes
Delightful red velvet cupcakes topped with a creamy strawberry cheesecake frosting, perfect for any occasion.
Ingredients
For the cupcakes
- 1.5 cups 1 ½ cups of all-purpose flour Tender base for cupcakes
- 1 cup 1 cup of granulated sugar Provides sweetness
- 1 teaspoon 1 teaspoon of baking powder Helps the cupcakes rise
- 0.5 teaspoon ½ teaspoon of baking soda Enhances texture
- 0.5 teaspoon ½ teaspoon of salt Balances the flavors
- 1 tablespoon 1 tablespoon of cocoa powder Adds subtle richness
- 1 teaspoon 1 teaspoon of vanilla extract Aromatic sweetness
- 1 tablespoon 1 tablespoon of red food coloring Infuses signature hue
- 0.5 cups ½ cup of buttermilk Provides moistness
- 0.5 cups ½ cup of melted unsalted butter Adds richness
- 2 large 2 large eggs Acts as binders
- 1 teaspoon 1 teaspoon of white vinegar Adds lift and helps leavening
For the frosting
- 8 ounces 8 ounces of softened cream cheese Base of the frosting
- 0.25 cups ¼ cup of softened unsalted butter Provides smooth texture
- 0.5 cups ½ cup of powdered sugar Sweetness for frosting
- 0.5 cups ½ cup of pureed fresh strawberries Captures summer's essence
- 1 teaspoon 1 teaspoon of vanilla extract Flavoring for the frosting
- 1 tablespoon 1 tablespoon of heavy cream Optional for frosting consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the buttermilk, melted butter, eggs, vanilla extract, and red food coloring.
Mixing
- Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined.
- Add the white vinegar to the batter and mix until smooth.
Baking
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Frosting
- In a medium bowl, beat together the cream cheese and softened butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully combined.
- Add the pureed strawberries and vanilla extract, stirring until incorporated.
- If the frosting is too thick, add the heavy cream to achieve the desired consistency.
- Once the cupcakes have cooled, frost them generously and decorate as desired.
Notes
For best results, ensure ingredients are at room temperature before starting. Allow cupcakes to cool completely before frosting to avoid melting.