Description
Indulge in the perfect combination of red velvet cupcakes filled with a luscious strawberry cheesecake center and topped with a creamy frosting. These delightful treats are ideal for any special occasion or a sweet surprise.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour; 1 tbsp cocoa powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk; 1 tbsp red food coloring; 1 tsp vanilla extract; 1 tsp white vinegar
For the strawberry cheesecake filling:
4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 cup finely diced fresh strawberries
For the frosting:
8 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1/2 tsp vanilla extract; fresh strawberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: Whisk together the flour, cocoa powder, baking soda, and salt. Beat butter and sugar until light, then add eggs, buttermilk, food coloring, vanilla, and vinegar. Gradually mix in the dry ingredients.
- Make the strawberry cheesecake filling: Combine cream cheese, powdered sugar, and diced strawberries in a bowl.
- Assemble the cupcakes: Fill cupcake liners with batter, add strawberry cheesecake filling, cover with more batter, and bake for 18–20 minutes.
- Prepare the frosting: Beat cream cheese and butter, add powdered sugar and vanilla. Frost the cooled cupcakes and garnish with strawberries.
Notes
- Keep refrigerated due to the cream cheese filling and frosting.
- These cupcakes can be made a day ahead and stored in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
