Strawberry Cheesecake Red Velvet Cupcakes
Delightful cupcakes that combine rich red velvet cake flavors with a creamy strawberry cheesecake filling, topped with luscious cream cheese frosting.
Ingredients
For the Cupcakes
- 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
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 0.25 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups diced fresh strawberries
For the Frosting
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnishing
- Fresh strawberry slices For garnish
- Red velvet cake crumbs Optional, for garnish
Instructions
Preparation
- Preheat your 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 the vegetable oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
Make the Cheesecake Filling
- Beat together the cream cheese, sugar, vanilla extract, and egg until smooth.
- Gently fold in the diced strawberries.
Assemble and Bake
- Fill each cupcake liner halfway with red velvet batter.
- Add a spoonful of cheesecake filling in the center.
- Top with a bit more cupcake batter to cover the cheesecake layer.
- Bake the cupcakes for 18-22 minutes or until a toothpick inserted into the cake comes out clean.
- Let them cool completely.
Prepare the Frosting
- Beat the cream cheese and butter together until smooth and fluffy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Frost and Decorate
- Pipe cream cheese frosting onto the cooled cupcakes.
- Garnish with fresh strawberry slices and a sprinkle of red velvet cake crumbs if desired.
Notes
Store the cupcakes in an airtight container in the refrigerator for about 3-5 days. For freezing, place unfrosted cupcakes in a freezer-safe container for up to 3 months and frost them after thawing.