Description
These Strawberry Cheesecake Red Velvet Cupcakes combine the classic rich and moist red velvet cake with a decadent cream cheese cheesecake filling and a luscious strawberry cream cheese frosting. Perfectly balanced between sweet and tangy, these cupcakes are a delightful treat for any occasion.
Ingredients
Scale
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1 tablespoon red food coloring
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
For the Cheesecake Filling:
- 6 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
For the Strawberry Frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/4 cup freeze-dried strawberries, ground into powder
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to ensure easy removal and clean handling.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined; this ensures even distribution of leavening agents and flavor.
- Mix Wet Flavorings: In a separate bowl, whisk together buttermilk, vanilla extract, white vinegar, and red food coloring; this mixture adds moisture, acidity, and the signature red hue to the cupcakes.
- Prepare Cupcake Batter: In a large mixing bowl, beat the granulated sugar and vegetable oil until smooth and well incorporated. Add the large egg and beat until combined. Alternate adding the dry ingredient mixture and the buttermilk mixture to the wet ingredients, starting and ending with the dry mixture. Mix just until combined to avoid overworking the batter.
- Make Cheesecake Filling: In a separate bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy; set aside.
- Assemble Cupcakes: Fill each cupcake liner about halfway with the red velvet batter. Spoon one heaping teaspoon of cheesecake filling into the center of each cupcake. If needed, top with a little more red velvet batter to cover the cheesecake filling, being careful not to overfill.
- Bake: Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted near the edge (avoiding the center where the filling is) comes out clean. This prevents overbaking the moist cheesecake center.
- Cool: Allow the cupcakes to cool completely in the pan before frosting to ensure the frosting does not melt or slide off.
- Prepare Strawberry Frosting: Beat softened unsalted butter and cream cheese until fluffy and light. Sprinkle in the ground freeze-dried strawberry powder and mix thoroughly. Add vanilla extract and powdered sugar gradually, mixing continually. Add milk one tablespoon at a time until the frosting reaches a spreadable or pipeable consistency.
- Frost Cupcakes: Using a piping bag or a spatula, frost the cooled cupcakes with the strawberry cream cheese frosting, decorating as desired.
Notes
- Store cupcakes in the refrigerator for up to 4 days to maintain freshness due to the cream cheese components.
- Before serving, let refrigerated cupcakes sit at room temperature for 10–15 minutes to enhance texture and flavor.
- If freeze-dried strawberries are unavailable, substitute with 2 tablespoons of finely chopped fresh strawberries and reduce the milk slightly in the frosting.
- Ensure not to overmix the batter to keep cupcakes tender and moist.
