Red Velvet Crush Cupcakes
Indulge in these irresistible Red Velvet Crush Cupcakes! This easy recipe combines the classic red velvet cake with a tangy strawberry cheesecake swirl – a flavor explosion in every bite.
Equipment
- Muffin tin 12-cup muffin tin with cupcake liners
- Whisk
- Stand mixer or hand mixer
- Toothpick
Ingredients
Ingredients
- 1.25 cups all-purpose flour The base of our delicious cupcakes.
- 1 tbsp cocoa powder Unsweetened cocoa powder for that rich, chocolatey flavor.
- 0.5 tsp baking soda Our leavening agent for light and fluffy cupcakes.
- 0.25 tsp salt Enhances all the other flavors.
- 0.5 cup buttermilk Adds a lovely tang.
- 1 tsp white vinegar Reacts with the baking soda for extra lift. I often use apple cider vinegar for a slightly sweeter flavor.
- 1 tsp vanilla extract That essential touch of vanilla goodness.
- 0.5 cup unsalted butter For a creamy, tender crumb.
- 0.75 cup granulated sugar Sweetness, of course!
- 1 large egg Binds everything together.
- 1 tbsp red food coloring For that vibrant red velvet color!
- 4 oz cream cheese The star of our swirl!
- 2 tbsp granulated sugar Balances the cream cheese's tang.
- 1 tsp vanilla extract Because vanilla makes everything better.
- 0.25 cup strawberry puree or jam For that beautiful pink and fruity burst.
- 1 tbsp flour Helps thicken the swirl.
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This prep step is key to perfectly baked cupcakes!
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. I like to use a whisk to ensure everything is thoroughly combined.
- In a separate bowl, whisk together the buttermilk, vinegar, and vanilla extract. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where a stand mixer really shines, but a hand mixer works just as well.
- Beat in the egg, followed by the red food coloring. Mix until well combined.
- Gradually add the dry ingredients and the buttermilk mixture to the creamed butter mixture, alternating between the two and mixing until just combined. Don't overmix!
- In a small bowl, beat together the cream cheese, sugar, flour, strawberry puree, and vanilla extract until smooth and creamy. This swirl is what makes these cupcakes extra special!
- Fill each cupcake liner ¾ full with the red velvet batter. Add a spoonful of the cheesecake swirl to the center of each cupcake and gently swirl with a toothpick.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so keep an eye on them.
- Let the cupcakes cool completely in the muffin tin before serving or frosting.
Notes
Feel free to get creative! Swap the strawberry puree for raspberry or even blueberry for a different flavor profile. You could also add chocolate chips to the batter for extra indulgence! For a cream cheese frosting, simply whip together softened cream cheese, powdered sugar, and a touch of vanilla until smooth and fluffy. Don't overmix the batter. Overmixing can lead to tough cupcakes. Make sure your butter and cream cheese are softened to room temperature for best results. Let the cupcakes cool completely before frosting to prevent the frosting from melting. You can make the batter and swirl ahead of time and store them separately in the refrigerator for up to 2 days before baking. Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze them in an airtight container for up to 3 months.