Description
Delight in these Strawberry Cheesecake Red Velvet Cupcakes, featuring moist red velvet cake with a luscious strawberry cheesecake center. Topped with creamy vanilla cream cheese frosting and garnished with fresh strawberry slices and red velvet crumbs, these cupcakes are a perfect blend of rich flavor and beautiful presentation, ideal for any celebration or indulgent treat.
Ingredients
Scale
Red Velvet Cupcakes
- 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
Strawberry Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup diced fresh strawberries
Vanilla Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and clean baking.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients, mixing until the cupcake batter is smooth and consistent.
- Prepare Cheesecake Filling: Beat softened cream cheese, granulated sugar, vanilla extract, and egg until smooth and creamy. Gently fold in diced fresh strawberries for a fruity texture in the filling.
- Fill Cupcake Liners with Batter: Spoon red velvet cupcake batter halfway into each cupcake liner, creating a base layer.
- Add Cheesecake Filling: Place a spoonful of the strawberry cheesecake mixture into the center of each cupcake over the batter layer.
- Cover Filling with Batter: Top each cheesecake-filled cupcake with more red velvet batter until the liners are about three-quarters full, covering the filling completely.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18-22 minutes, or until a toothpick inserted into the cupcake (avoiding the cheesecake center) comes out clean. Allow cupcakes to cool completely on a wire rack.
- Make Vanilla Cream Cheese Frosting: Beat cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract while beating until the frosting becomes fluffy.
- Frost Cupcakes: Pipe or spread the vanilla cream cheese frosting generously onto the cooled cupcakes.
- Garnish: Decorate each cupcake with fresh strawberry slices and sprinkle with red velvet crumbs for an appealing and flavorful finish.
Notes
- Ensure cream cheese and butter are at room temperature for smooth frosting.
- Use fresh, ripe strawberries for the best flavor in the cheesecake filling.
- Do not overbake cupcakes to keep them moist; check using a toothpick around the edges of the cupcake.
- For a more pronounced red color, use gel red food coloring instead of liquid.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for optimal taste and texture.
