Description
Enjoy these luscious Strawberry Cheesecake Red Velvet Cupcakes, featuring moist red velvet cake filled with a creamy strawberry cheesecake center and topped with smooth cream cheese frosting. Perfectly balanced with a hint of cocoa and vibrant red color, these cupcakes make a delightful treat for any occasion.
Ingredients
Scale
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
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup diced fresh strawberries
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh strawberry slices
- Red velvet crumbs
Instructions
- Preheat the oven and prepare muffin tin: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners, ensuring they are properly fitted to hold the batter.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt to create a uniform dry mixture for the cupcake base.
- Combine wet ingredients: In a separate bowl, mix together the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring until fully incorporated.
- Combine wet and dry ingredients: Gradually add the wet mixture into the dry ingredients, stirring gently until the batter is smooth and free of lumps.
- Make cheesecake filling: Beat the softened cream cheese with granulated sugar, vanilla extract, and the large egg until the mixture is smooth and creamy. Then gently fold in the diced fresh strawberries to distribute evenly.
- Fill cupcake liners: Fill each cupcake liner halfway with the red velvet cupcake batter, ensuring an even layer as a base.
- Add cheesecake center: Spoon a generous dollop of the strawberry cheesecake filling into the center of each cupcake on top of the batter layer.
- Top with remaining batter: Cover the cheesecake filling in each cupcake with more red velvet batter until each liner is approximately ¾ full.
- Bake cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the cupcake (avoiding the cheesecake center) comes out clean. Remove from oven and let cool completely before frosting.
- Prepare cream cheese frosting: Beat together softened cream cheese and unsalted butter until smooth and creamy, then gradually add powdered sugar and vanilla extract. Continue mixing until the frosting becomes light and fluffy.
- Frost cupcakes: Using a piping bag or a spatula, pipe or spread the cream cheese frosting onto the cooled cupcakes evenly.
- Garnish: Decorate each cupcake with fresh strawberry slices and red velvet crumbs for an attractive presentation and additional flavor.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Be careful not to overmix the batter to keep cupcakes tender.
- Use fresh, ripe strawberries for maximum flavor in the cheesecake filling and garnish.
- Red food coloring can be adjusted to achieve the desired shade of red velvet.
- If cream cheese is not softened enough, the filling and frosting may become lumpy.
- Cupcakes are best enjoyed within 2-3 days when stored in an airtight container refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
