Description
These cupcakes bring together the luscious flavors of red velvet cake, creamy cheesecake filling, and sweet strawberry topping in one irresistible bite. Each cupcake is soft and moist with a rich cocoa undertone, hiding a smooth cheesecake center, and crowned with a swirl of strawberry cream cheese frosting. They’re perfect for special occasions, Valentine’s Day treats, or anytime you want a dessert that looks as stunning as it tastes.
Ingredients
For the cupcakes:
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon white vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring
For the cheesecake filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the strawberry cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup strawberry puree (made from blended fresh strawberries)
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together sugar, oil, eggs, buttermilk, vinegar, vanilla, and red food coloring until smooth.
Gradually fold the dry ingredients into the wet mixture until combined.
In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth for the cheesecake filling.
Fill each cupcake liner about one-third full with red velvet batter, add a spoonful of cheesecake filling in the center, then top with more red velvet batter until about three-quarters full.
Bake for 18–20 minutes, or until a toothpick inserted into the cake portion comes out clean. Let cool completely before frosting.
For the frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then mix in strawberry puree and vanilla until fluffy.
Pipe or spread frosting over cooled cupcakes and garnish with fresh strawberry slices if desired.
Notes
Chill the cupcakes for at least 30 minutes before serving for a firmer cheesecake center.
You can use store-bought strawberry jam instead of fresh puree for convenience.
These cupcakes store well in the refrigerator for up to 4 days and taste even better the next day as the flavors meld.