Description
These Strawberry Cheesecake Red Velvet Cupcakes combine the rich flavor of red velvet, a creamy cheesecake center, and a sweet strawberry topping for the ultimate indulgent dessert.
Ingredients
1 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
2 tsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
Topping:
1 cup fresh strawberries, diced
1 tbsp sugar
1/2 cup cream cheese frosting
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Mix in vegetable oil, buttermilk, food coloring, vanilla, and vinegar until combined.
5. Gradually add dry ingredients to wet ingredients and mix until smooth.
6. For filling: beat cream cheese, sugar, and vanilla until creamy.
7. Fill each cupcake liner halfway with red velvet batter, add 1 tsp cream cheese filling, then top with more batter.
8. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
9. Toss diced strawberries with sugar and set aside.
10. Top cooled cupcakes with cream cheese frosting and spoon fresh strawberries on top.
11. Serve chilled or at room temperature.
Notes
You can use strawberry jam instead of fresh strawberries for topping.
Chill cupcakes before serving for best cheesecake texture.
Store in the refrigerator for up to 3 days.