Introduction
If you’ve ever found yourself torn between ordering red velvet cake or cheesecake—this recipe ends the dilemma. These Red Velvet Crush Cupcakes swirl rich cocoa-red velvet batter with a luscious strawberry cheesecake filling, resulting in an ultra-moist, tangy-sweet, show-stopping dessert. They’re perfect for Valentine’s Day, birthdays, or anytime you want to flex your baking magic.
💘 Why I Love This Recipe
These cupcakes have all the drama of red velvet and the indulgence of cheesecake in one tidy, hand-held package. The strawberry swirl brings brightness and fruitiness that cuts through the richness, and they look as good as they taste. They also bake up beautifully in just over 20 minutes—making them easier than layer cake, but just as impressive.
🛒 Ingredients
For the Red Velvet Cupcake Base:
- 1¼ cups all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp red food coloring
For the Strawberry Cheesecake Swirl:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ¼ cup strawberry puree or jam
- 1 tbsp flour
🧁 Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry and Wet
- In one bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, vinegar, and vanilla.
3. Cream the Base
Using a hand mixer or stand mixer, beat butter and sugar until fluffy. Add in the egg and red food coloring, mixing until fully incorporated.
4. Combine and Create the Batter
Alternate adding the dry ingredients and the buttermilk mixture into the red velvet base, mixing just until smooth.
5. Make the Strawberry Cheesecake Swirl
In a small bowl, beat cream cheese, sugar, vanilla, strawberry puree, and flour until creamy and smooth.
6. Assemble the Cupcakes
- Fill each cupcake liner about ¾ full with red velvet batter.
- Add a spoonful of cheesecake swirl on top.
- Swirl gently with a toothpick or knife.
7. Bake
Bake for 18–22 minutes, or until a toothpick inserted in the cupcake (not cheesecake center) comes out clean. Let cool completely on a wire rack.
📝 Swaps & Tips
- No buttermilk? Use regular milk + 1 tsp lemon juice or vinegar.
- Strawberry puree tip: Blend fresh or thawed frozen strawberries until smooth, or use seedless strawberry jam.
- For extra flair: Top with cream cheese frosting and a fresh berry or drizzle with brownie batter dip.
💡 Tips for Success
- Let ingredients (like butter and cream cheese) come to room temp for easier mixing.
- Don’t overmix the batter after combining wet and dry ingredients—just stir until incorporated.
- Swirl gently to maintain a layered effect rather than completely mixing the cheesecake in.
🍽 Serving Suggestions
Pair these beauties with:
- No-Bake Oreo Cream Pie
- Caramel Apple Pie Cookies
- Brownie Bombs
- Easter Sugar Cookies
- Brownie Batter Dip as a dip or drizzle!
❄️ Storage Tips
- Store cupcakes in an airtight container in the fridge for up to 4 days.
- Let them sit at room temp for 15 minutes before serving for the best flavor.
- Want to freeze? Wrap individually and freeze for up to 1 month. Thaw in the fridge overnight.
🧁 Final Thoughts
These Red Velvet Crush Cupcakes are every bit as delicious as they sound—moist, swirly, decadent, and just the right amount of tang from the cheesecake filling. Whether you’re baking for a holiday, party, or self-love moment, they never disappoint.
If you try this recipe, leave a comment or tag @ChefManiac to share your cupcake creations!
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