Description
These Strawberry Cheesecake Red Velvet Cupcakes combine moist red velvet cupcakes with a rich, creamy cheesecake layer and a fresh strawberry topping. The cupcakes are baked to perfection with a luscious cream cheese swirl inside and topped with macerated strawberries for a burst of fruity flavor, making them a delightful 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 Mixture
- 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) and 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.
- Prepare the Wet Ingredients: In a large bowl, beat the egg and vegetable oil until well combined. Then add the buttermilk, red food coloring, vanilla extract, and white vinegar. Mix everything until the batter is smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure the cupcakes stay tender.
- Fill the Cupcake Liners: Pour the red velvet batter into the lined muffin cups, filling each about halfway to two-thirds full.
- Prepare the Cheesecake Mixture: In a medium bowl, beat the softened cream cheese with granulated sugar until smooth. Add the egg, vanilla extract, and sour cream (if using) and continue to beat until fully combined and creamy.
- Add the Cheesecake Layer: Spoon a heaping tablespoon of the cheesecake mixture over the red velvet batter in each cupcake liner. Do not mix it in; just layer it on top.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the cupcake comes out clean or with just a little cheesecake clinging to it. 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 strawberries, granulated sugar, and lemon juice. Stir well and let sit for 10-15 minutes to allow the strawberries to release their juices and soften.
- Top the Cupcakes: Once completely cooled, spoon the macerated strawberry mixture over the cheesecake layer of each cupcake. Optionally, add whipped cream or frosting around the strawberries to enhance presentation and flavor.
Notes
- If you prefer a tangier cheesecake layer, don’t omit the sour cream as it adds extra flavor and moisture.
- Use fresh, ripe strawberries for the best topping flavor; frozen strawberries tend to be too watery after thawing.
- To avoid overbaking, start checking cupcakes at 18 minutes and remove when a toothpick comes out mostly clean.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days, as they contain cream cheese and strawberry topping.
- For a decorative touch, consider piping cream cheese frosting around the strawberry topping before serving.
