Description
Indulge in the perfect combination of flavors with these Strawberry Cheesecake Red Velvet Cupcakes. Moist red velvet cupcakes are filled with a creamy cheesecake center, topped with fresh strawberry topping, and finished with a decadent cream cheese frosting. These cupcakes are a delightful treat for any special occasion.
Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the strawberry topping:
- 1 cup chopped fresh strawberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In another bowl, whisk the egg, oil, buttermilk, red food coloring, vanilla, and vinegar until smooth.
- Combine wet and dry ingredients and mix just until combined.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Fill each cupcake liner about 1/2 full with red velvet batter, then spoon about 1 tablespoon of cheesecake filling into the center of each.
- Bake for 18–20 minutes or until a toothpick inserted near the edge comes out clean.
- While cupcakes cool, combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes until slightly thickened, then let cool.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.
- Once cupcakes are cool, frost with cream cheese frosting and spoon strawberry topping over each.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Notes
- Refrigerate cupcakes if not serving right away.
- For a smoother strawberry topping, mash or blend slightly before using.
- These cupcakes are best served chilled or at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 32 g
- Sodium: 240 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
