Strawberry Cheesecake Red Velvet Cupcakes (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1¼ cups all-purpose flour
02 -
¼ cup unsweetened cocoa powder
03 -
½ tsp baking soda
04 -
½ tsp salt
05 -
½ cup vegetable oil
06 -
¾ cup granulated sugar
07 -
1 large egg
08 -
½ cup buttermilk
09 -
1 tsp vanilla extract
10 -
1 tsp white vinegar
11 -
1 tbsp red food coloring
→ For the Cheesecake Filling
12 -
8 oz cream cheese, softened
13 -
¼ cup granulated sugar
14 -
1 egg
15 -
½ tsp vanilla extract
→ For the Topping
16 -
Cream cheese frosting or vanilla buttercream
17 -
Strawberry glaze or strawberry jam, slightly warmed
18 -
Fresh strawberries, halved
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
02 -
In a mixing bowl, beat the softened cream cheese with the sugar until smooth. Add the egg and vanilla extract and mix until creamy. Set aside.
03 -
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate bowl, beat the oil and sugar until combined. Add the egg, buttermilk, vanilla, vinegar, and red food coloring. Mix until smooth. Gradually add the dry ingredients to the wet and stir until just combined — don’t overmix.
04 -
Spoon about 1 tablespoon of red velvet batter into each cupcake liner. Add 1 heaping teaspoon of cheesecake filling into the center. Top with more red velvet batter until liners are about ¾ full.
05 -
Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted off-center comes out clean. Cool completely on a wire rack before decorating.
06 -
Pipe cream cheese frosting or vanilla buttercream onto each cupcake. Drizzle with strawberry glaze or warmed jam. Finish with a halved fresh strawberry for the perfect touch!
# Notes:
01 -
Store in the fridge in an airtight container for up to 5 days. Freeze (unfrosted) for up to 2 months. Add toppings after thawing.
02 -
You can bake the cupcakes a day in advance and frost them just before serving.
03 -
Use a large star tip for that bakery swirl. Start piping from the outside and work your way in.
04 -
You can use raspberry or blackberry jam instead of strawberry, or chocolate ganache for an indulgent twist.
05 -
No buttermilk? Mix ½ cup of milk with 1½ tsp of white vinegar or lemon juice. Let it sit for 5–10 minutes to curdle.