Strawberry Cheesecake Red Velvet Cupcakes
Soft red velvet cupcakes with a baked strawberry cheesecake center, topped with fluffy cream cheese frosting and fresh strawberry slices.
Equipment
- muffin tin
- paper liners
- Electric mixer
- Cookie scoop
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp unsweetened cocoa powder
- ½ tsp kosher salt
- ¾ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 8 oz block cream cheese softened, for the filling
- ¼ cup granulated sugar for the filling
- 1 tsp vanilla extract for the filling
- 1 large egg for the filling
- ½ cup fresh strawberries finely diced
- 8 oz block cream cheese softened, for the frosting
- ½ cup unsalted butter softened
- 3 cup powdered sugar
- 1 tsp vanilla extract for the frosting
- 6 fresh strawberries sliced, for garnish
Instructions
Cooking
- Make the batter. Whisk the dry ingredients, then stir in the combined wet ingredients until smooth.
- Mix the filling. Beat the filling cream cheese with the sugar, vanilla, and egg, then fold in diced strawberries.
- Fill and bake. Layer batter, a spoonful of filling, and more batter in each liner. Bake at 350 degrees F for 18 to 22 minutes.
- Cool fully. Rest in the pan for 5 minutes, then cool on a rack for about 45 minutes before frosting.
- Frost and top. Beat the frosting ingredients until fluffy, pipe onto each cupcake, and add a strawberry slice.
Notes
Substitutions: Leave out the food coloring for a plain cocoa vanilla cupcake.
Tips: Use block cream cheese and test the cake part with a toothpick, not the filling.
Storage: Refrigerate for up to 4 days and bring to room temperature before serving. Do not freeze.