Strawberry Cheesecake Red Velvet Cupcakes
These delightful cupcakes combine the rich texture of red velvet with creamy cheesecake and fresh strawberries, making for a sweet and nostalgic treat.
Ingredients
For the Cupcake Batter
- 1.5 cups all-purpose flour The foundation that gives these cupcakes their tender crumb.
- 1 cup granulated sugar For that irresistible sweetness.
- 1 teaspoon baking soda A must for that perfect rise!
- 1 teaspoon cocoa powder Adds depth to the flavor profile.
- 0.5 teaspoon salt Enhances all the surrounding flavors.
- 0.75 cup vegetable oil Ensures moist and tender cupcakes.
- 0.5 cup buttermilk Adds creamy richness and tanginess.
- 2 large eggs Bind the mixture and create texture.
- 1 teaspoon vanilla extract For aromatic warmth.
- 1 teaspoon white vinegar Promotes a milder flavor.
- 1 tablespoon red food coloring For vibrant red color.
For the Cheesecake Filling
- 8 oz cream cheese, softened The star of the cheesecake filling.
- 0.25 cup granulated sugar Sweetens the cheesecake filling.
- 1 teaspoon vanilla extract Harmonizes the cheesecake flavor.
- 1 large egg Binds the cheesecake filling.
- 0.5 cup diced fresh strawberries Bursts of fruity goodness.
For the Frosting
- 8 oz cream cheese, softened Smooth and creamy for the perfect topping.
- 0.5 cup unsalted butter, softened Adds richness and flavor.
- 3 cups powdered sugar For a sweet and fluffy texture.
- 1 teaspoon vanilla extract Finishes off the frosting with warm notes.
For Garnish
- Fresh strawberry slices For garnish.
- Red velvet cake crumbs (optional) An elegant touch for presentation.
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 until well combined.
- In another bowl, mix the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring.
- Gradually combine the wet ingredients with the dry ingredients and mix until smooth.
- For the cheesecake filling, beat the cream cheese, sugar, vanilla extract, and egg until smooth. Gently fold in the diced strawberries.
Baking
- Fill each cupcake liner halfway with red velvet batter, then add a spoonful of the cheesecake filling in the center. Top with more red velvet batter until the liners are about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Cool the cupcakes completely on a wire rack.
Frosting
- Beat the softened cream cheese and butter until fluffy. Gradually add the powdered sugar and vanilla extract, mixing well.
- Pipe the frosting onto cooled cupcakes and garnish with fresh strawberry slices and optional red velvet cake crumbs.
Notes
Be precise with measurements and use room temperature ingredients for better results. Avoid overmixing and ensure cupcakes are cooled before frosting. Taste your frosting before piping.