Strawberry Cheesecake Red Velvet Cupcakes – Moist red velvet cupcakes filled with a creamy cheesecake center and topped with fresh strawberry frosting—the ultimate indulgence for dessert lovers!
Ingredients:
For the Red Velvet Cupcakes:
1 ½ cups all-purpose flour 1 tbsp cocoa powder 1 tsp baking soda ½ tsp salt ½ cup unsalted butter, softened ¾ cup granulated sugar 1 large egg 1 tsp vanilla extract 1 tsp white vinegar ½ cup buttermilk 1 tbsp red food coloring For the Cheesecake Filling: 8 oz (225g) cream cheese, softened ¼ cup powdered sugar 1 tsp vanilla extract For the Strawberry Frosting: ½ cup unsalted butter, softened 2 cups powdered sugar ¼ cup freeze-dried strawberries, crushed (or 3 tbsp strawberry puree) 1 tsp vanilla extract 2 tbsp heavy cream (adjust for consistency)
Instructions:
Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
Make the Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
Prepare the Cupcake Batter:
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In a separate bowl, beat butter and sugar until fluffy. Add egg, vanilla, vinegar, and food coloring.
Alternately mix in the flour mixture and buttermilk until combined.
Assemble & Bake:
Fill each cupcake liner halfway with batter.
Add 1 tsp of cheesecake filling in the center, then top with more batter.
Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.
Make the Strawberry Frosting:
Beat butter until creamy. Add powdered sugar, crushed strawberries, vanilla, and heavy cream.
Mix until smooth and fluffy.
Decorate & Enjoy!
Pipe frosting onto cooled cupcakes and top with fresh strawberries or white chocolate shavings!
Pro Tip: Store in the fridge for a rich and creamy cheesecake texture!