Description
Indulge in the perfect fusion of flavors with these Strawberry Cheesecake Red Velvet Cupcakes. A delightful combination of moist red velvet cupcakes filled with a creamy cheesecake center and topped with a luscious strawberry cream cheese frosting, these cupcakes are a decadent treat for any occasion.
Ingredients
For the red velvet cupcakes:
- 1 1/4 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup buttermilk, 1/2 tablespoon white vinegar, 1/2 tablespoon red food coloring, 1/2 teaspoon vanilla extract, 1/2 cup unsalted butter softened, 3/4 cup granulated sugar, 1 large egg
For the cheesecake filling:
- 4 oz cream cheese softened, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1/4 cup finely diced strawberries
For the strawberry cream cheese frosting:
- 4 oz cream cheese softened, 1/4 cup unsalted butter softened, 1 1/2 cups powdered sugar, 1/3 cup strawberry puree (blended fresh strawberries), 1/2 teaspoon vanilla extract, pinch of salt
Instructions
- Make the cheesecake filling: In a small bowl, mix cream cheese, sugar, vanilla, and diced strawberries until smooth. Set aside.
- Make the cupcake batter: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a small bowl, combine buttermilk, vinegar, food coloring, and vanilla. In a large bowl, beat butter and sugar until light and fluffy. Beat in the egg. Alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry. Mix until just combined.
- Fill each cupcake liner about 2/3 full with the red velvet batter. Drop 1–2 teaspoons of the cheesecake filling into the center of each cupcake. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted into the side (not the center of the cheesecake) comes out clean. Cool completely before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, strawberry puree, vanilla, and salt. Beat until light and fluffy. Pipe or spread over cooled cupcakes.
Notes
- Keep cupcakes refrigerated due to the cream cheese filling and frosting. Garnish with sliced strawberries or red velvet crumbs for extra flair.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
