Description
These Strawberry Cheesecake Red Velvet Cupcakes combine the classic rich and moist red velvet cake with a smooth, creamy cheesecake layer and a fresh, sweet strawberry topping. Perfectly portioned and beautifully layered, these cupcakes offer a delightful mix of textures and flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
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
Cheesecake Layer
- 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)
Strawberry Topping
- 1/2 cup fresh strawberries, chopped
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Set aside while you prepare the wet ingredients.
- Prepare the Wet Ingredients: In a separate large bowl, beat the large egg and vegetable oil until fully combined. Then add the buttermilk, red food coloring, vanilla extract, and white vinegar. Mix these ingredients until the batter is smooth and consistent.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill the Cupcake Liners: Spoon the red velvet batter into the prepared cupcake liners, filling each about halfway to two-thirds full.
- 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), then beat until the mixture is completely smooth and combined.
- Add the Cheesecake Layer: Using a spoon, add a heaping tablespoon of the cheesecake filling on top of each red velvet cupcake batter in the liners. Make sure not to mix the layers; the cheesecake should stay as a distinct layer on top.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean (note it may have a bit of cheesecake on it). After baking, allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Strawberry Topping: In a small bowl, combine the chopped fresh strawberries with sugar and lemon juice. Stir to mix well and let the mixture sit for 10-15 minutes, allowing the strawberries to macerate and release their juices.
- Top the Cupcakes: Once cupcakes are fully cooled, spoon the macerated strawberries over the cheesecake layer on each cupcake. For an added touch, pipe whipped cream or your favorite frosting around the strawberries to decorate.
Notes
- For best results, make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
- The sour cream in the cheesecake layer is optional but adds a nice tang and creaminess.
- The optional lemon juice in the strawberry topping helps enhance the fresh strawberry flavor.
- Be careful not to overmix the red velvet batter to keep cupcakes fluffy and tender.
- If preferred, you can replace fresh strawberries with frozen ones, but fresh is recommended for optimum flavor and texture.
- Store cupcakes in an airtight container in the refrigerator and consume within 3 days for freshness.
