Description
Strawberry Cheesecake Red Velvet Cupcakes combine rich red velvet cake with a creamy cheesecake center and fresh strawberry topping. These decadent, dreamy cupcakes are perfect for celebrations or a delightful dessert treat, featuring a tender crumb, smooth cheesecake filling, and sweetened strawberry slices for a burst of freshness.
Ingredients
Scale
Red Velvet Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Topping
- 1 cup fresh strawberries, sliced
- 1-2 tablespoons granulated sugar (optional, depending on strawberry sweetness)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with cupcake liners to prepare for baking.
- Mix Dry Ingredients and Batter: Whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder in a bowl. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract, buttermilk, red food coloring, and white vinegar. Gradually add the dry ingredients to the wet ingredients, mixing until combined to form the cupcake batter.
- Prepare Cheesecake Filling: Beat the softened cream cheese with granulated sugar until smooth. Add in one large egg and vanilla extract, mixing until the filling is creamy and well blended.
- Assemble Cupcakes: Spoon about 1 tablespoon of the red velvet batter into each cupcake liner. Then add 1 tablespoon of cheesecake filling on top of the batter, followed by another layer of red velvet batter to cover the filling.
- Bake the Cupcakes: Place the cupcake pan in the oven and bake for 18-20 minutes, or until a toothpick inserted in the cake portion (avoiding the cheesecake filling) comes out clean. Remove from oven and cool cupcakes on a wire rack.
- Prepare Strawberry Topping: Slice the fresh strawberries and mix them with 1-2 tablespoons of granulated sugar if desired, depending on their natural sweetness. Let them sit for 10 minutes to macerate and release their juice.
- Serve: Once the cupcakes are completely cooled, top each cupcake with a few slices of the sweetened strawberries. Serve immediately, or refrigerate until ready to serve.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
- You can adjust the amount of red food coloring to achieve the desired red hue for the cupcakes.
- Macerating the strawberries with sugar enhances their natural sweetness and juiciness.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For a firmer topping, you can lightly glaze the strawberries with a teaspoon of strawberry jam heated briefly.
