Strawberry Cheesecake Red Velvet Cupcakes
Ingredients:
For the red velvet cupcakes:
1 1/4 cups all-purpose flour
1 tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp vinegar
1/2 tsp vanilla extract
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 tbsp red food coloring
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
For the frosting:
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Topping:
Fresh strawberries, halved
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Make the cheesecake filling: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
In one bowl, sift together flour, cocoa powder, baking soda, and salt.
In another bowl, whisk buttermilk, vinegar, vanilla, and food coloring.
In a mixing bowl, cream butter and sugar until fluffy. Beat in the egg. Add dry and wet ingredients alternately, mixing gently.
Spoon red velvet batter into cupcake liners, filling halfway. Add 1 tablespoon of cheesecake filling to the center.
Bake for 18–20 minutes, until a toothpick comes out clean (avoid the center cheesecake when testing). Let cool completely.
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Frost cupcakes.
Top each cupcake with a halved fresh strawberry.
Prep Time: 20 minutes | Baking Time: 20 minutes | Total Time: 40 minutes
Kcal: 290 kcal | Servings: 12 cupcakes
Tips:
Chill the cupcakes before frosting for a cleaner swirl and firm center.
Use room temperature cream cheese for the smoothest filling.
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