Description
Strawberry Cheesecake Red Velvet Cupcakes are the ultimate indulgence! A moist red velvet cake base topped with a creamy, tangy cheesecake layer and finished off with a fresh strawberry topping. These cupcakes are perfect for special occasions, birthdays, or a sweet treat to impress your guests!
Ingredients
Scale
For the Red Velvet Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream (optional for extra tang)
For the Strawberry Topping:
- 1/2 cup fresh strawberries, chopped
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice (optional)
Instructions
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Make the Red Velvet Cupcakes:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
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Prepare the Wet Ingredients:
- In a separate large bowl, beat the egg and vegetable oil until combined. Add the buttermilk, red food coloring, vanilla extract, and white vinegar. Mix until smooth.
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Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
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Fill the Cupcake Liners:
- Fill each cupcake liner about 1/2 to 2/3 full with the red velvet batter.
Make the Cheesecake Filling:
- Prepare the Cheesecake Mixture:
- In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the egg, vanilla extract, and sour cream (if using), and beat until fully combined and smooth.
Assemble the Cupcakes:
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Add the Cheesecake Layer:
- Spoon a heaping tablespoon of the cheesecake filling on top of each red velvet cupcake batter. Do not mix it in—just place the cheesecake layer on top.
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Bake the Cupcakes:
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean (it should not come out with wet batter, but it may have a little cheesecake on it). Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Strawberry Topping:
- Make the Strawberry Topping:
- In a small bowl, combine the chopped fresh strawberries, sugar, and lemon juice. Stir and let them sit for 10-15 minutes, allowing the strawberries to release their juices.
Assemble the Cupcakes:
- Top the Cupcakes:
- Once the cupcakes are completely cooled, spoon the macerated strawberries over the cheesecake layer on each cupcake. You can also pipe extra whipped cream or frosting around the strawberries for added decoration.
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Notes
- Cheesecake Filling: If you want a richer cheesecake filling, you can add a tablespoon of heavy cream or milk for a smoother texture.
- Storage: Store the cupcakes in an airtight container in the fridge if you have leftover cupcakes due to the cheesecake filling. They will stay fresh for up to 3 days.
- Make-Ahead: You can make the red velvet cupcakes and cheesecake filling ahead of time and assemble the cupcakes later.
- Sugar-Free Option: You can substitute the sugar with a sugar substitute if you prefer to make these cupcakes lower in sugar.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per Cupcake
- Calories: 295 kcal
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg