Description
Indulge in these decadent Strawberry Cheesecake Red Velvet Cupcakes that marry the rich flavors of red velvet with a creamy cheesecake filling and a fresh strawberry topping. Perfect for special occasions or a sweet treat any day!
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Strawberry Topping:
- 1 cup diced fresh strawberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Mix Dry Ingredients: In a small bowl, mix flour, cocoa powder, baking soda, and salt.
- Beat Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Combine Wet Ingredients: Add eggs one at a time, beating well after each. Mix in buttermilk, sour cream, food coloring, vanilla, and vinegar until combined.
- Add Dry Ingredients: Gradually add dry ingredients, mixing until just combined.
- Prepare Cheesecake Filling: In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Assemble Cupcakes: Fill each cupcake liner halfway with red velvet batter, add cheesecake filling, and top with more batter.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean. Cool.
- Make Strawberry Topping: Combine diced strawberries, sugar, and lemon juice. Spoon over cupcakes before serving.
Notes
- Cupcakes can be made a day ahead and stored chilled.
- For a richer strawberry flavor, macerate the strawberries longer.
- Optional: top with whipped cream or melted white chocolate.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
