Description
These Strawberry Cheesecake Red Velvet Cupcakes are a delightful twist on classic red velvet, featuring a moist red velvet cupcake base topped with a creamy cheesecake layer and fresh macerated strawberries. Perfect for celebrations or as a special treat, they combine rich flavors and a beautiful presentation that’s sure to impress.
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
- Make the Red Velvet Cupcakes: 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 this mixture aside for later use.
- Prepare the Wet Ingredients: In a separate large bowl, beat the egg and vegetable oil until well combined. Then add the buttermilk, red food coloring, vanilla extract, and white vinegar. Mix all until smooth to create the red velvet batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Stir carefully to avoid overmixing which can toughen the cupcakes.
- Fill the Cupcake Liners: Spoon the red velvet batter into each cupcake liner, filling each about halfway to two-thirds full.
- Prepare the Cheesecake Mixture: In another medium bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the egg, vanilla extract, and optional sour cream, then beat until fully combined and creamy.
- Add the Cheesecake Layer: Spoon a heaping tablespoon of the cheesecake filling onto the top of each red velvet cupcake batter in the liners. Do not swirl; just layer the cheesecake mixture on top.
- Bake the Cupcakes: Place the muffin tin into the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the cupcake; it should come out clean or with a little cooked cheesecake but no wet batter. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Make the Strawberry Topping: In a small bowl, combine the chopped fresh strawberries, granulated sugar, and optional lemon juice. Stir and allow the mixture to sit for 10-15 minutes so the strawberries release their juices and become syrupy.
- Top the Cupcakes: Once the cupcakes are fully cooled, spoon the macerated strawberries over the cheesecake layer on each cupcake. Optionally, decorate further by piping whipped cream or frosting around the strawberries for a beautiful finish.
Notes
- Make sure cream cheese is softened to room temperature for a smooth cheesecake layer.
- Do not overmix the cupcake batter to keep cupcakes tender.
- Allow cupcakes to cool completely before adding the strawberry topping to prevent sogginess.
- Sour cream in the cheesecake layer is optional but adds extra tang and creaminess.
- Use fresh strawberries for the best flavor; frozen berries will make the topping watery.
- Red food coloring can be adjusted according to desired intensity of color.
