Strawberry Cheesecake Red Velvet Cupcakes
 

Ingredients

For the Red Velvet Cupcake Batter:

• 1¼ cups all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup granulated sugar

• ½ cup vegetable or canola oil

• 1 large egg, at room temperature

• 1 tablespoon distilled white vinegar

• 1 teaspoon pure vanilla extract

• ½ cup buttermilk, well shaken

• 1–2 teaspoons red food coloring

For the Strawberry Cheesecake Swirl:

• 4 oz (½ block) full-fat cream cheese, softened

• 2 tablespoons granulated sugar

• 1 large egg yolk

• ¼ cup finely chopped fresh or frozen strawberries

For the Cream Cheese Frosting:

• 8 oz (1 block) full-fat cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 3 cups powdered sugar, sifted

• 1 teaspoon pure vanilla extract

• Pinch of salt

Optional Garnish:

• Fresh strawberry halves

• Edible gold sprinkles or red sanding sugar

Method & Instructions

 Step 1: Prepare the Strawberry Cheesecake Filling

1. In a small bowl, beat the softened cream cheese and sugar with a hand mixer until smooth (about 1 minute).

2. Add the egg yolk and mix until fully incorporated.

3. Gently fold in the finely chopped strawberries. Make sure they’re well-drained to avoid extra moisture. Set aside.

Step 2: Make the Red Velvet Batter

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

3. In a large bowl, whisk sugar and oil until combined. Add the egg, vinegar, vanilla, and red food coloring; whisk until smooth and uniformly colored.

4. Alternate adding dry ingredients and buttermilk to the wet mixture—start and end with dry ingredients. Mix gently by hand or on low speed after each addition to avoid overmixing.

Step 3: Assemble & Bake

1. Fill each cupcake liner halfway (~2 tablespoons) with red velvet batter.

2. Drop 1 heaping teaspoon of strawberry cheesecake filling into the center of each cupcake. It will sink slightly—this is normal.

3. Top with another 1–2 tablespoons of red velvet batter to cover the filling completely (liners should be about ⅔ full).

4. Bake for 18–22 minutes, or until a toothpick inserted near the edge (not through the cheesecake center) comes out clean or with moist crumbs. Avoid overbaking.

5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 4: Make the Cream Cheese Frosting

1. Beat softened cream cheese and butter on medium speed for 2–3 minutes until smooth and fluffy.

2. Gradually add sifted powdered sugar, vanilla, and salt; beat on low to combine, then on medium for 1–2 minutes until creamy and spreadable.

3. Frost cooled cupcakes using a piping bag or an offset spatula.

Step 5: Garnish & Serve

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• Optionally top each cupcake with a fresh strawberry half or a light sprinkle of festive sugar or edible gold sprinkles.