Strawberry Cheesecake Red Velvet Cupcakes
A luscious treat that combines the classic flavors of red velvet with a creamy cheesecake filling, topped with a delightful frosting.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 0.5 teaspoon salt
- 0.75 cups vegetable oil
- 0.5 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Cheesecake Filling
- 8 oz cream cheese softened
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups diced fresh strawberries
Frosting
- 8 oz cream cheese softened
- 0.5 cups unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish
- to taste fresh strawberry slices
- to taste red velvet cake crumbs optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring.
- Gradually combine the wet ingredients with the dry ingredients, mixing until smooth.
- For the cheesecake filling, beat the cream cheese, sugar, vanilla extract, and egg until smooth and creamy, then fold in the fresh diced strawberries.
Baking
- Fill cupcake liners halfway with red velvet batter, then add a spoonful of the cheesecake filling right in the middle, and top with more batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let them cool completely on a wire rack.
Frosting
- For the frosting, beat cream cheese and butter together until fluffy, then gradually add powdered sugar and vanilla extract.
- Pipe the frosting onto the cooled cupcakes and garnish with fresh strawberry slices and optional cake crumbs.
Notes
Make sure your cream cheese, eggs, and butter are at room temperature for easy mixing. Do not overmix when combining wet and dry ingredients.