Strawberry Cheesecake Red Velvet Cupcakes 🍓🧁❤️
Ingredients:
Red Velvet Cupcakes:
– 2 cups all-purpose flour
– 2 tablespoons cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1½ cups granulated sugar
– ½ cup unsalted butter, softened
– ½ cup vegetable oil
– 2 large eggs
– 1 tablespoon vanilla extract
– 1 cup buttermilk
– 1 tablespoon red gel food coloring
– 1 teaspoon white vinegar
Cheesecake Filling:
– 8 oz cream cheese, softened
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract
Strawberry Sauce Filling:
– 1½ cups fresh strawberries, diced
– ¼ cup granulated sugar
– 1 tablespoon lemon juice
– 1 tablespoon cornstarch mixed with 2 tablespoons water
Cream Cheese Frosting:
– 1 cup unsalted butter, softened
– 12 oz cream cheese, softened
– 1 teaspoon vanilla extract
– 3 cups powdered sugar, sifted
Garnish:
– Fresh strawberries, halved
– Strawberry sauce drizzle
Directions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter, oil, and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Stir in buttermilk, red food coloring, and vinegar until combined.
6. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
7. In a separate bowl, beat cream cheese, sugar, and vanilla until creamy for the cheesecake filling.
8. Fill cupcake liners halfway with batter. Add 1 teaspoon cheesecake filling into the center of each cupcake and cover with a little more batter.
9. Bake for 18-22 minutes or until a toothpick inserted near the edge comes out clean.
10. Cool cupcakes completely on a wire rack.
11. For the strawberry sauce, combine strawberries, sugar, and lemon juice in a saucepan over medium heat.
12. Cook until the berries soften, then stir in the cornstarch slurry. Simmer until thickened. Cool completely.
13. For the frosting, beat butter and cream cheese until smooth and fluffy.
14. Add vanilla and gradually mix in powdered sugar until light and creamy.
15. Using a small knife or cupcake corer, remove the center of each cupcake.
16. Fill each cavity with cooled strawberry sauce.
17. Pipe a generous swirl of cream cheese frosting on top of each cupcake.
18. Garnish with fresh strawberry halves and an extra drizzle of strawberry sauce for a bakery-style finish.
19. Chill for 20 minutes before serving for the best texture and flavor.
Prep Time: 35 minutes | Cooking Time: 22 minutes | Total Time: 57 minutes
Kcal: 420 kcal | Servings: 12 cupcakes
#redvelvetcupcakes #strawberrycheesecake #creamcheesefrosting
