Description
These Strawberry Cheesecake Red Velvet Cupcakes combine the classic rich and moist red velvet cake with a luscious strawberry cheesecake center, topped with creamy cream cheese frosting. Perfect for parties or special occasions, these cupcakes offer a delightful blend of flavors and textures that will impress any dessert lover.
Ingredients
Scale
Red Velvet Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- ¾ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Strawberry Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup diced fresh strawberries
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberry slices and red velvet crumbs for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until fully combined.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until smooth.
- Make Cupcake Batter: Gradually add the wet ingredients into the dry ingredients, stirring until the batter is smooth and well incorporated.
- Prepare Cheesecake Filling: Beat the softened cream cheese, granulated sugar, vanilla extract, and egg together until smooth and creamy. Gently fold in the diced fresh strawberries.
- Fill Cupcake Liners: Spoon the red velvet cupcake batter into the cupcake liners, filling each about halfway to make room for the cheesecake filling.
- Add Cheesecake Center: Add a spoonful of the strawberry cheesecake filling into the center of each cupcake liner, on top of the cupcake batter.
- Top with Batter: Cover the cheesecake filling with more red velvet batter until the cupcake liner is about three-quarters full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the cupcake comes out clean. Remove from oven and allow cupcakes to cool completely.
- Make Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, mixing until the frosting is fluffy and well blended.
- Frost Cupcakes: Pipe or spread the cream cheese frosting evenly onto the cooled cupcakes.
- Garnish: Top the frosted cupcakes with fresh strawberry slices and red velvet crumbs for an attractive finish and added flavor.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth frosting.
- For best results, use fresh strawberries for the cheesecake filling to prevent excess moisture.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure the cupcakes are completely cooled before frosting to prevent melting.
- Red food coloring gives the signature red velvet color—adjust quantity for desired intensity.
