Description
Delicious Strawberry Cheesecake Red Velvet Cupcakes blend luscious cheesecake and red velvet flavors, making a stunning dessert for any celebration.
Ingredients
Scale
- 2 cups All-Purpose Flour (can substitute with gluten-free flour)
- 1 cup Granulated Sugar (brown sugar can be used)
- 1 cup Unsalted Butter (room temperature, or substitute with coconut oil)
- 1 tbsp Unsweetened Cocoa Powder (no need for substitution)
- 1 tbsp Baking Soda (leavening agent)
- 1 tsp Salt (enhances flavors)
- 1 cup Buttermilk (or milk mixed with vinegar)
- 2 Large Eggs (can use flax eggs for vegan)
- 1 tbsp Vanilla Extract (essential for flavor)
- 1 tbsp White Vinegar (helps texture)
- 1 tbsp Red Food Coloring (optional for natural look)
- 8 oz Cream Cheese (can use vegan cream cheese)
- 1/2 cup Granulated Sugar (for filling) (adjust to taste)
- 1 cup Fresh Strawberries (can substitute with other berries)
- 1 cup Whipped Cream/Cream Cheese Frosting (store-bought works well)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Beat the cream cheese, granulated sugar, egg, and vanilla together in a bowl until smooth; set aside.
- Whisk the all-purpose flour, unsweetened cocoa powder, baking soda, and salt together in a separate bowl.
- Cream the unsalted butter and granulated sugar in a larger bowl until light and fluffy.
- Incorporate the large eggs one at a time, then add the buttermilk, vanilla extract, white vinegar, and red food coloring.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fill the prepared cupcake liners about 1/3 full with batter, then add a spoonful of cheesecake filling and top with more batter.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool completely on a wire rack before frosting with cream cheese frosting and topping with fresh strawberries.
Notes
- Adjust the sweetness of the cheesecake filling to your taste.
- Use fresh strawberries for best flavor.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg