Strawberry Cheesecake Red Velvet Cupcakes Recipe

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Ingredients:

For the 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

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg

• ½ cup diced fresh strawberries

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

For Garnish:

• Fresh strawberry slices

• Red velvet cake crumbs (optional)

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Instructions:

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1. Make the Cupcakes:

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it.

• Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. Set aside.

• Mix Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, and white vinegar until fully combined.

• Add Red Food Coloring: Stir in the red food coloring into the wet ingredients. Mix until the batter is a uniform red color.

• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the batter, as this can affect the texture of the cupcakes.

• Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Once done, remove from the oven and allow the cupcakes to cool completely on a wire rack.

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2. Prepare the Cheesecake Filling:

• Beat the Cream Cheese: In a medium bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.

• Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese and mix until combined.

• Add the Egg: Add the egg to the cream cheese mixture and beat until fully incorporated.

• Mix in Fresh Strawberries: Gently fold the diced fresh strawberries into the cheesecake filling, ensuring they’re evenly distributed throughout.

• Fill Cupcakes with Cheesecake Mixture: Once the cupcakes have cooled, use a spoon or cupcake corer to remove a small portion of the center of each cupcake. Fill the hollowed center of each cupcake with the cheesecake filling, smoothing the top with a spoon. Don’t overfill—leave a little room at the top to allow for frosting.

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3. Make the Cream Cheese Frosting:

• Beat the Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until light and fluffy, about 3-4 minutes.

• Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to prevent a sugar cloud. Once all the sugar is added, increase the speed and beat until the frosting is smooth and fluffy.

• Add Vanilla: Stir in the vanilla extract and beat for an additional minute until well combined.

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4. Assemble the Cupcakes:

• Frost the Cupcakes: Once the cupcakes are filled and the frosting is ready, use a piping bag or a knife to frost the tops of the cupcakes with the cream cheese frosting. You can swirl the frosting into a decorative pattern.

• Garnish: Garnish each cupcake with a fresh strawberry slice on top. Optionally, sprinkle a little red velvet cake crumb over the frosting for extra decoration and texture.

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5. Serve and Enjoy:

• Serve these cupcakes chilled or at room temperature. The rich cheesecake filling combined with the moist red velvet cupcake and creamy frosting makes for a deliciously indulgent treat!

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These Strawberry Cheesecake Red Velvet Cupcakes are perfect for special occasions, birthday parties, or any time you want to impress your guests with a combination of classic red velvet and cheesecake flavors!