Red Velvet Crush Cupcakes with Strawberry Cheesecake Swirl – A Heavenly Dessert You’ll Never Forget
If you’re looking for a dessert that’s eye-catching, luxurious, and bursting with flavor, these Red Velvet Crush Cupcakes are the ultimate indulgence. Soft, velvety red cupcakes are beautifully paired with a luscious strawberry cheesecake swirl, making every bite an unforgettable experience.
This recipe combines the rich cocoa and tang of classic red velvet cake with the creamy sweetness of strawberry cheesecake. Whether it’s for a birthday, Valentine’s Day, a bridal shower, or simply a moment of self-care, these cupcakes will elevate any occasion.
Ingredients
For the Red Velvet Cupcake Base:
- 1¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk (room temperature)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring (gel or liquid)
For the Strawberry Cheesecake Swirl:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup strawberry purée or strawberry jam
Step-by-Step Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This step ensures your cupcakes bake evenly and are easy to remove later.
2. Prepare the Dry and Wet Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to ensure the ingredients are well distributed.
In a separate small bowl or measuring cup, combine the buttermilk, white vinegar, and vanilla extract. Set aside — this mixture will help keep the cupcakes moist and give that signature red velvet tang.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter with granulated sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy — about 2 to 3 minutes. This aeration step is key for soft cupcakes.
Add in the egg and mix well. Then, blend in the red food coloring until the batter takes on a vibrant, deep red hue.
4. Combine the Batter:
Alternately add the dry ingredients and the buttermilk mixture to the red batter, starting and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix — this helps maintain a tender crumb.
5. Make the Strawberry Cheesecake Swirl:
In a separate small bowl, beat together the cream cheese, sugar, flour, vanilla, and strawberry puree or jam. The result should be a smooth, slightly thick filling with a delicious fruity aroma.
Pro tip: If using fresh strawberries for the puree, blend them finely and strain out seeds for a smoother texture.
6. Assemble the Cupcakes:
Fill each cupcake liner about ¾ full with the red velvet batter. Add about 1 teaspoon of the strawberry cheesecake mixture on top of each cupcake. Use a toothpick or skewer to gently swirl the cheesecake into the top of the batter.
Don’t over-swirl — just a few figure-eights to create a marbled effect on the surface is enough.
7. Bake to Perfection:
Place the muffin tin into your preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Optional Toppings (If You Want to Get Fancy):
- Fresh sliced strawberries on top
- Whipped cream or cream cheese frosting piped in a swirl
- A drizzle of white chocolate for added decadence
- Edible glitter or red velvet cake crumbs as garnish
Storage Tips
These cupcakes stay fresh for up to 3 days in an airtight container at room temperature. If you live in a hot or humid climate, it’s better to refrigerate them (especially due to the cheesecake swirl). Let them come to room temperature before serving for the best flavor and texture.
Why You’ll Love These Cupcakes
- Two desserts in one: Classic red velvet meets strawberry cheesecake!
- Perfect texture: Moist, fluffy cupcakes with a creamy, rich swirl.
- Visually stunning: That red swirl with cheesecake is an Instagram dream.
- Easy to customize: Try raspberry instead of strawberry, or even blueberry for a twist.
Nutrition Info (Per Cupcake – Approximate)
- Calories: 240
- Fat: 12g
- Sugar: 18g
- Carbohydrates: 27g
- Protein: 3g
Ideal for These Occasions
- Valentine’s Day
- Birthdays
- Baby Showers
- Mother’s Day
- Dessert Bars
- Office Potlucks
Whether you’re making them for a romantic dinner or a bake sale, these Red Velvet Crush Cupcakes are sure to turn heads and satisfy cravings. Amish Peanut Butter Cream Pie
Final Thoughts
Red velvet has always been a symbol of decadence and love. By adding a strawberry cheesecake swirl, we’ve taken it to the next level — blending tang, creaminess, and sweetness in one irresistible cupcake. Try them once, and they’ll become a go-to recipe in your dessert arsenal.
Want more cupcakes like this? I can write:
- “Triple Chocolate Fudge Cupcakes”
- “Cookies and Cream Oreo Cupcakes”
- “Lemon Raspberry Swirl Cupcakes”