Description
These Strawberry Cheesecake Red Velvet Cupcakes combine the classic rich and moist red velvet cake with a creamy cheesecake layer and a fresh strawberry topping. Perfectly balanced with a hint of cocoa and a vibrant red color, topped with sweetened strawberries and an optional whipped cream garnish, these cupcakes are a delightful treat for any occasion.
Ingredients
Scale
Red Velvet Cupcake Batter
- 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 Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a larger bowl, beat the egg and vegetable oil until fully combined. Add the buttermilk, red food coloring, vanilla extract, and white vinegar, then mix until you achieve a smooth batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Be careful to avoid overmixing to keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the red velvet batter into each cupcake liner, filling them about halfway to two-thirds full to allow room for the cheesecake layer.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg, vanilla extract, and optional sour cream, then beat until the mixture is creamy and fully combined.
- Add Cheesecake Layer: Spoon a heaping tablespoon of the cheesecake filling on top of each cupcake batter portion. Avoid mixing; just gently place the cheesecake layer on top of the red velvet batter.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness with a toothpick inserted into the cupcake center—it should come out clean or with slight cheesecake residue but no wet batter. Allow the cupcakes to cool in the tin for 5 minutes, then move them to a wire rack to cool completely.
- Prepare Strawberry Topping: In a small bowl, combine the chopped strawberries with granulated sugar and optional lemon juice. Stir well and let sit for 10-15 minutes so that the strawberries release their natural juices, creating a macerated topping.
- Top the Cupcakes: Once cupcakes are completely cooled, spoon the macerated strawberry mixture over the cheesecake layer on each cupcake. For added decoration and creaminess, optionally pipe whipped cream or frosting around the strawberries before serving.
Notes
- Ensure cream cheese is softened for a smooth cheesecake layer.
- Do not overmix the cupcake batter to keep the texture tender and moist.
- Macerating strawberries enhances their sweetness and juiciness for the topping.
- Optional sour cream in the cheesecake layer adds tang and richness.
- These cupcakes should be stored refrigerated due to the cream cheese layer and fresh fruit.
- For an extra festive look, add a dollop of whipped cream or cream cheese frosting on top before the strawberry topping.
